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o I ordered some hops from these guys and they sent me hops and a random package of yeast. I think they shorted me on my hops but I’m not too concerned about that. However, I am wondering if anyone has used this yeast and what people tend to use it for? What ales you guys making with this??
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None, ever. That sir is the notorious ringwood yeast. It produces more diacetyl than any yeast on the planet.
There are some that swear by it, but I have tasted far too many  beers that have used it.
If you do decide to use it, and I have warned you, make a 2 qt. starter, make a 1.045 special bitter, and oxygenate the snot out of the wort. Give it 3 days at 68 and then raise it to 72 for 6 days, shaking the hell out of it multiple times a day while it rests at 72.
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It can be okay. I’ve got a keg of 60ish IBU ESB that turned out fine. Rouse the yeast a few times to make sure it finishes, as Ringwood tends to flocculate really well. I gave mine about a day and a half at 70 at it did leave a hint of diacetyl, but that just helped balance the bitterness. But, as with commercial beers made with Ringwood, if you tend to be senstive to diacetyl, you might want to avoid it, as Erway suggests.
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That is the biggest Diacetyl bomb in the history of mankind. Only fit for flushing down the toilet.
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Ouch!
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Do you think he doesn’t like it!
Mind, I agree - a few the US brewpubs, and a few PA breweries here use it... you taste it from 6’ away!
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Curious - I’m just talking about the most important brewer on another thread - Peter Austin and his Ringwood brewery (and the famous yeast) - and this thread pops up.
http://www.ratebeer.com/forums/topic.asp?TOPIC_ID=60808&whichp
age=3
There’s links there to some solid information on the Ringwood yeast - its history, and its characteristics.
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An oatmeal stout might be a good way to go with 1187. I think a little diacetyl in a sweet-leaning stout can be nice.
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This is probably the best link:http://www.beveragebusiness.com/bbcontent/art-arch/mmbryson060
1.html
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First time for me using this yeast aswell, will be trying it in a mild over the weekend. Should be interesting to see how it turns out.
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I use Ringwood for a number of beers and have never had a problem with it - including ever being dinged for diacetyl in competitions. The trick is to picth with a lot of active yeast and be patient. I spend up to two weeks in primary and another week to two weeks in secondary - longer if it is a big beer. If I brew a monster(1.080+) I am carefull to rouse the yeast a couple of times. Ringwood has a wonderful floral character that is great in English style beers and can really accentuate the aroma of hops. It floculates incredibly well - to the point that if you cold crash it - it looks as though it has been filtered. The only thing I don’t like about it is that it finishes a little sweet so it is not very good for an IPA - although I scored a 39 in competition for my DIPA at the State Fair. The only complaint on the beer was that it finished too sweet and was more reminiscient of a Double Pale. My regular IPA which also used Ringwood scored a 37. Again, doin’t be afraid of Ringwood, just make certain you know how to use it.
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