Reading in the Zymurgy magazine, Vol. 21 No. 1 Spring 1998, about Guinness and they mentioned a certain yeast for their stout in the article. The article said "Originally, the brewery used several strains of Saccharomyces cerevisiae, but narrowed it's yeast to a single strain in 1960. The variety is unusual in that it tends to disperse evenly throughout the vessel, neither rising to the top nor sinking to the bottom. The yeast is pitched at a wort temperature of about 63 degrees F (19 degrees C), which may rise to 74 to 80 degrees F during the brief but vigorous primary fermentation. The result is what Jackson describes as a moderate degree of fruitiness."
So I am curious as to what this yeast is named? I have just used a Wyeast lab yeast to make an Irish-American Stout and it is Wyeast - Irish Ale 1084. Could this be the same yeast, as it fermented very quickly for me and had excellent attenuation? Or is this yeast (Guinness) known by another name?