I don’t really like Irish and English yeasts as there are so many other styles I prefer but thought I’d give this one a try. I made a 2 quart starter with 1 cup light malt extract and pitched in 21 gallons of three different beers, as I do with all Whitelabs yeasts. I made: (1) Brown Ale, (2) blueberry stout (mashed 4 pints of just picked blueberries and added to wort just before cooling), and (3) Pale ale. The yeast performed as expected. The only thing I found unusual was in my secondary, a thin layer of white film collected on the surface. I scraped it off before bottling and all was well. I don’t think I’ll use this one again as the taste was a little bolder than I like. The best analogy I can use is that it was like a Maduro cigar – bold and strong. It had great head retention and color, starting gravities were 1.074-1.080 and ended at 1.008, but I like the German and IPA yeasts better. However, might be worth a try if looking for a heavy, bold, obviously Irish taste.