Hobgoblin Recipe

[oblivious]

Its sounds like a nice yeast, good fruity ester, malt profile and a bit more attentive than WLP002

[djavet]

So which is better for this recipe in particular: S-04 or Wyeast Ringwood?
Or could also Wyeast 1028 do the job?

Dom

[oblivious]

If it was me I you get the Ringwood yeast, I like S-04 but some after using WLP002 (fantastic malt profile) it a much more inclined to try some other of British liquid yeast and Ringwood in next up for me

Also by using DaaB’s split starter method or washing the yeast after the primary after a few times it becomes cheaper then dry yeast

[drsmurto]

*BUMP*

Been absent from this forum for a while but i love the amount of information on all the english ales i miss so much.

Put down a Landlord clone midweek after managing to track down the wyeast 1469 so am excited about that one.

And now i am getting excited about the prospect of something different, and this fits the bill.

Happy with Orfys recipe, looks tasty but i dont have any 1187 ringwood yeast. The ones i have are 1469 and 1098 plus some S-04 and nottingham (which i have never used). Are any of these remotely suitable? I did read up on the wyeast site about 1187 and its sounds worth the effort but as usual i dont have the patience to wait till i can gte some to brew this.

Cheers
DrSmurto

[delboy]

Orfy uses Nottingham, i'd probably go for S04 as it will add a little more flavour and leave a little more body.

I think he based his use of grains on the basis of using nottingham (lots of crystal malts etc), it might leave it with too much body if you were to use S 04.

[drsmurto]

Cheers for that lads. I have been meaning to give nottingham a go. Now i just need to decide whether this goes down this weekend or another attempt at a landlord..... decision decisions!

[drsmurto]

Picked up a wyeast 1187 yesterday, its a bit old but hopefully a starter will get it going.

HBS told me that yes, it need daily rousing and not just a subtle swirl but actually picking up the fermenter and giving it a proper swirl. Is that the general consensus on this? I'm guessing then that it flocs out superbly leaving the clearest beer i'm likely to see?

Cheers
DrSmurto

[drsmurto]

Thanks Daab. Aeration crucial also i take it. I tend to use gravity to aerate

ie. open tap on fermenter 1m above the other fermenter and watch it foam up like crazy. Had very good attenuation so far but this may be the challenge to see if i am doing it right.

Will prob ferment this on the high side of the tempo range to see what esters it produces so 20-22 ish.

Cheers
DrSmurto

[drsmurto]

Wow, thats a lot of aeration. Not sure about the fountain bit, dont think i will look at my parents pond fountain the same way again!

[drsmurto]

What about diacetyl? Wyeast recommend "a thorough diacetyl rest".

I have read about these when making a lager but dont do them as i pitch large starters at ferment temp and keep at that temp for 12-14 days and then rack and lager. No diacetyl issues so far.

How do you do a rest with an ale? Or is that just leaving it for a few more days after ferment is complete? Should i leave this on the yeast cake longer than normal?

Cheers
DrSmurto

[drsmurto]

Cheers Daab, will be making a nice healthy 2L starter for this. Thanks again for the tips, looking forward to trying out a new yeast. Ordered another 25kg of Marris otter so i think its definitely ale season for me.