Ringwood yeast?

[bonzo]

Hi Old Thumper,

Thanks for the info. I'll definitely get in touch with the Flowerpots brewers - they sound like a friendly lot ! I'm just about to try a clone of Badger's Golden Champion that I found on the forum (see below) to try my hand at an elderflower ale, what with the summer months approaching ! Haven't tried the Bowmans one you mentioned but I can highly recommend the Flowerpots one - well worth a visit to Cheriton in July/August. They also have a few beer festivals there from time to time - I'll keep my eyes peeled and let you know how it all goes. Cheers !


Ingredients
25L, 90min mash, 90min boil, 77% efficiency
Amount Item Type % or IBU
4.95 kg Pale Malt (2 Row) UK (5.0 EBC) Grain 97.06 % (substitute 3.8kg pale malt extract)
0.15 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.94 %
75.00 gm Fuggles [4.50 %] (90 min) Hops 32.5 IBU
20.00 gm Challenger [6.40 %] (10 min) Hops 4.2 IBU
15.00 gm Challenger [6.40 %] (0 min) Hops -
15.00 gm Elderflower (Dried) (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 4.69 %
Bitterness: 36.6 IBU
Est Color: 10.3 EBC

[OldThumper]

Guys, I popped in to ringwood Brewery to collect some fresh yeast today and will be using it soon (tomorrow hopefully) in a Coniston Bluebird Bitter clone. Will let you know how it goes!

Cheers.

[jdt199]

Great stuff! Look forward to hearing about this one. How was your visit to the brewery? I have been to the shop before but that was way before my brewing days and was to buy a keg of beer.

[OldThumper]

Hey jdt199,

Well the shop has changed a little as it now stocks crappy Marstons beer as you may expect, as well as Aspall and thatchers cider. I did not go around the brewery as the guy there went off to get the yeast for me. I am just mashing right now so will be activating the Ringwood yeast in a few hours....


Now, I just wish there was a convenient way of storing some of this yeast (I have a big lunchbox full) so I can use it again a few weeks to a months time. I believe it only keeps for about 1 week in the fridge but I cannot prove that.

Cheers.

[jdt199]

Now, I just wish there was a convenient way of storing some of this yeast (I have a big lunchbox full) so I can use it again a few weeks to a months time

I'm not an expert but I believe storing it under beer in small pet bottles or even better Kilner jars is a good technique. I recently reclaimed some yeast from the Oakleaf brewery and they have been sitting in my fridge in PET bottles under the spray malt solution they fermented in for just under a month. I used some to make a beer from starter the other week and it seems fine. Anyway I'm sure someone here will have good advice.

[SiHoltye]

I'm looking at the same brew for me too next Friday.

Thought maybe this as I know they use First Gold in some beers, know that Champion is sweet (caramalt maybe), know that it is darker than just a splash of light crystal (and breweries like dark colour for little effort).
Having said all this they use a flavour extract in one of their other beers so anything goes

Ingredients
23L @ 85% efficiency, 90min mash @ 66°C, 90min boil, liquor = sweet pale ale
Amount Item Type % or IBU
3.54 kg Maris Otter (5.9 EBC) Grain 84.92 %
0.42 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 10.08 %
0.21 kg Caramalt (26.0 EBC) Grain 5.00 %
25.00 gm First Gold [7.50 %] (90 min) Hops 19.4 IBU
15.00 gm First Gold [7.50 %] (90 min) Hops 11.6 IBU
8.00 gm First Gold [7.50 %] (30 min) (Aroma Hop-Steep) Hops -
15.00 gm Elderflower (Boil 15.0 min) Misc
1 Pkgs Hop Back [Starter 2500 ml] Yeast-Ale (only 'cos that's what I've got, otherwise I'd try WLP005)

Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG (attenuation set to 75% as I'm not sure about the cultured up from bottles yeasts' enthusiasm for it yet )
Estimated Alcohol by Vol: 4.74 %
Bitterness: 31.0 IBU
Est Color: 25.3 EBC

[SiHoltye]

Hey jdt199,

Well the shop has changed a little as it now stocks crappy Marstons beer as you may expect, as well as Aspall and thatchers cider. I did not go around the brewery as the guy there went off to get the yeast for me. I am just mashing right now so will be activating the Ringwood yeast in a few hours....


Now, I just wish there was a convenient way of storing some of this yeast (I have a big lunchbox full) so I can use it again a few weeks to a months time. I believe it only keeps for about 1 week in the fridge but I cannot prove that.

Cheers.

The brewery have been repitching their yeast since inception (2nd hand knowledge passed on by a member who has an active interest in his local brewery), if you're happy with you're sanitation why not keg on brew day and repitch a couple of times.

[gunner]

jdt199 wrote:
Hard to tell as i drank it so young.It actuallly seemeda a bit smoother than the real thing.The real thing is a bit more malty i think but the bitterness was perfectly balanced in the clone.

I recently brewed 19L GW's 49er clone with much the same sentiment as yourself.Not a bad replica of the real thing,but was disappointed with the lack of malty/sweetness.I to have necked it young,maybe there is a theme.Do you have any idea on how to get the malt taste we are looking for,is it just a case of adding extra malt to the recipe,if so do you have any thoughts on how much pale/crystal.Or is to do with the yeast.I was thinking of using a whitelabs WLP005/ Wyeast1187 in future brews,as they are both recommended for malty beers.

[gunner]

Top man Chris,googled the brewery but cant get the website up.Will try later,if no luck would you be kind enough to post me the number.

What sort of vessel do you need for collection,would a stainless steel thermos flask do the job? Would i put all of that yeast into a 25/50L brew?
Regards Graham

[gunner]

Chris-x1wrote
I mix the yeast with water and pour it into 2 sanitised pet bottles,squeeze the air out,cap and store in fridge.

Chris,how much water do you use in the pyrex jug, what would one bottle be sufficient for in terms of brew length volume,would a 50L be pushing it,do you just clash it in as normal at the yeast stage of the process, how long does it last in the fridge and can you reuse it.Does it need rousing during fermentation?

Chris thanks for your response,sorry to bomb with you another load of Questions.

regards graham.

[gunner]

Many thanks Chris,i will call first thing monday and take it from there.Just 2 more questions,should ask for a skim of yeast,is that the correct term,and do they expect you to make a donation of some sort,if so is protocol to offer before asking for the yeast?

[gunner]

Chris,what a gent and mine of info, many thanks,will pop up there for my next brew day.

[OldThumper]

Yep, I was told by the lady in the lab that the best day for collection is Friday. I just phone up in the morning and go along late afternoon and wait 5 mins while they go and fetch me some yeast in my sterilised lunchbox.

My last brew (Exmoor Gold) was left in the primary bucket for about 10 days (from start to bottling) using fresh Ringwood yeast and after bottling the beer has quite a yeasty bite to it. I don't know if I pitched too much ringwood yeast in to the primary or if with this yeast you are best racking off well before 10 days?

[OldThumper]

Ah great - thanks for the info Chris! I will leave the beer for a few more weeks for the yeast to settle to the bottom Do you have any idea why i have a yeasty flavour to start with? the couple of other beers I did with Ringwood yeast (7 days in the primary) never had this yeasty flavour at bottling time.

This was the first time I have left my beer for 10 days and usually I bottle/move to keg after 7 days.

Thanks again.

[Whorst]

I'm not totally convinced that White Labs WLP-005 is truly a bottom fermenter. I listened to Chris White talk about it on White Labs website, and he mentions that there won't be much yeast on top, that it's a bottom fermenter because many English breweries have gone to conical fermenters. I've got a pretty good sized yeast pancake sitting on top of my beer now. So I don't think it ferments exclusively from the bottom.