Ringwood

[barry44]

Hi guys, does anyone have experience with this yeast?

The Greg Hughes book suggests this yeast for a black IPA but I've never used it.

Any advice will be very welcome.

Thanks all,

Barry

[BenB]

I used it a couple of weeks ago in a brown ale. Bottled this Monday. Quick worker, didn't blow the bubbler off despite the chamber being at 22 and it being 23l in a 30l fv. Floc'd quickly too. Not a massively high attenuator.

[MTW]

Never used the brewery yeast itself, just the WLP005 strain, reputed to be the same. However, it proved to be a fairly bottom fermenting, pretty attenuative and characterless affair. I found out later that the original is/was a multi-strain yeast, with only the more attenuative part remaining in 005... apparently(?). Would like to try the brewery yeast some time.

[nbpicklesno2]

I did read an interview where a brewer at Ringwood stated that if they started the brewery over again, they wouldn't start with Ringwood yeast.

[McMullan]

If you're referring to the Wyeast strain 1187, it's great. It was one of my favourites for a couple years. It can flocc a bit soon and slow down. Either rouse the flocc'd yeast day 2-3 or over pitch slightly. Definitely make a starter. It helps to leave the FV 'open' (without an airlock) for the first few days/vigorous primary. Maybe a bit sensitive to the build up of pressure?