Ringwood 1187

Dave Savoie · August 26, 2011, 05:29:24 PM

What does everyone think of this yeast Im going to be using it in my Awesomesauce !!!

Ian Grant · August 27, 2011, 09:54:03 AM

I'm drinking a bitter now and my IPA is fermenting. The bitter turned out good, I just used too much amber malt.

brew · August 27, 2011, 10:20:54 AM

My Summer Citrus had the Ringwood, but it was yukky from the start - somehow found an infection. It fermented really great though, although it was quite cloudy. I'm not sure if the Ringwood had anything to do with it... the FG was a bit higher than my other ones so far, 1.014...

I like my Amber Blonde but I used a whole # of Amber - its easy to do to much - next time I'll likely cut it in half at least... that yeast was notty though...

Dave Savoie · August 27, 2011, 10:42:12 AM

Ive ready that you should rouse the yeast through out fermentation as Ringwood like to drop out early but if you stir it once a day during fermentation it helps alot

Shawn · August 27, 2011, 06:33:13 PM

Related to my post in the Picaroons Visit discussion..

Ringwood is known for producing high levels of diacetyl, from what I've read (never used it myself), so I'd give it a good amount of time in primary (if you can), and make sure to perform a diacetyl rest as well.

Dave Savoie · August 27, 2011, 06:56:54 PM

yeah I plan to ferment at 64F and raise to 68 for 2-3 days then cold crash to near freezing

daniel.chisholm · September 20, 2011, 01:19:00 PM

Dave did you get around to trying the 1187 and if so how did it turn out?

I have tried it once or twice, and I have my doubts that it is the same yeast as Picaroons. It handles completely differently, for one thing it does not produce anything like the unbelievably strong top crop of yeast that Picaroons' does. In the limited times I used it (once or twice) it did not throw any diacetyl, which I found disappointing because I was wanting it to and expecting it to.

For what it's worth I find that Picaroons' yeast produces substantially different flavours than the all the other Ringwood beers that I have tried (McAuslan, Granite, and Ringwood).

Dave Savoie · September 20, 2011, 01:21:21 PM

No I didnt Dan guy that was coming up from Halifax forgot it but I did do alot of reading on it and it seems to be the go to yeast for many people

Ian Grant · September 20, 2011, 02:21:43 PM

I bottled about a dozen and kegged the rest.. When i poured out the bottles the yeast came out too, it doesn't cake very well.

Richard · September 20, 2011, 02:24:56 PM

Hmm... really doesn't sound like an english yeast - typically english strains are super-flocculant, meaning you'd get a very compact sediment. I've been able to blind-pour bottle conditioned S-04 batches before without any sediment coming out.

Thomas · October 11, 2011, 06:02:10 PM

Iv always had good results suing the yeast ringwood strain. I never treated it any differently, although some people reccomend a diactyl rest. I had a bitter come out as one of my best beers ever using ringwood.

Ian Grant · October 25, 2011, 09:22:26 PM

Anyone else using this? I've done 2 batches and really like it. In my move I threw out all my washed yeast. I need to get some more cause I want to try it in some different styles.

Richard · October 25, 2011, 09:41:26 PM

I'm going to try using it in place of S-04 - I'm not too enamoured with the overall profile of S-04, it just always seems rough around the edges. The "banana" ester in particular seems to be way too strong in all of the batches I've done, and it's unlikely to be a temperature issue.

Ian Grant · October 25, 2011, 09:48:49 PM

Ya I tried S-04 in 2 batches and I'm not a big fan but they were light beers. Maybe something with more malt and hop flavor might be better.

Richard · October 25, 2011, 09:56:47 PM

I've tried it all over the scale and not been overly impressed with the results. The beer I just put on to ferment is officially S-04's last chance for me