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Date: 20 Aug 2007 13:27:01
From: JS
Subject: Wyeast Ringwood Ale
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I found a recipe on the TastyBrew site for an English Brown. Brewer
said he used the Wyeast Ringwood Ale . I have read descriptions of
it as "Notorious". Really ? For what reason? NB says it needs a
thorough diacetyl rest after fermentation. But the recommended temp
range is 64-72, which is already above what most would d-rest at after
most lager ferments. What's this d-rest suggestion all about for an
ale yeast? Anyone with experience with this yeast?
John S.
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Date: 20 Aug 2007 21:42:19
From: Brian Lundeen
Subject: Re: Wyeast Ringwood Ale
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"JS" <jayceeessfouratfrontiernetdotnet > wrote in message
news:8djjc3lhro7rhcv4r9paomns7dnvmb7hqc@4ax.com...
>I found a recipe on the TastyBrew site for an English Brown. Brewer
> said he used the Wyeast Ringwood Ale . I have read descriptions of
> it as "Notorious". Really ? For what reason? NB says it needs a
> thorough diacetyl rest after fermentation. But the recommended temp
> range is 64-72, which is already above what most would d-rest at after
> most lager ferments. What's this d-rest suggestion all about for an
> ale yeast? Anyone with experience with this yeast?
>
> John S.
>
Here's an interesting read from Lew Bryson with Alan Pugsley, "owner" of the
Ringwood yeast who marketed it as part of a brewing system for micros.
http://www.beveragebusiness.com/bbcontent/art-arch/mmbryson0601.html
It includes his comment about Ringwood being a multi-strain cocktail, and
only they have the proper blend. Ringwood products sold by yeast labs (he
used the term generically) are not the same.
I have used the Wyeast product once, and did not have any problems with
diacetyl. Not just to my taste buds, the beer (an oatmeal stout) got judged
at a competition with BJCP judges. They also gave it a clean bill of health.
I pitched big (slurry from a 5 liter starter) and aerated the wort very well
at pitching and again the next morning. I also roused the yeast regularly,
giving it lots of access to air. The yeast fermented out in a little over a
day, and I only gave it another day of resting on the yeast before racking.
Brian
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Date: 20 Aug 2007 23:24:32
From: JS
Subject: Re: Wyeast Ringwood Ale
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On Mon, 20 Aug 2007 21:42:19 -0500, "Brian Lundeen" <me@privacy.net >
wrote:
>
>"JS" <jayceeessfouratfrontiernetdotnet> wrote in message
>news:8djjc3lhro7rhcv4r9paomns7dnvmb7hqc@4ax.com...
>>I found a recipe on the TastyBrew site for an English Brown. Brewer
>> said he used the Wyeast Ringwood Ale . I have read descriptions of
>> it as "Notorious". Really ? For what reason? NB says it needs a
>> thorough diacetyl rest after fermentation. But the recommended temp
>> range is 64-72, which is already above what most would d-rest at after
>> most lager ferments. What's this d-rest suggestion all about for an
>> ale yeast? Anyone with experience with this yeast?
>>
>> John S.
>>
>Here's an interesting read from Lew Bryson with Alan Pugsley, "owner" of the
>Ringwood yeast who marketed it as part of a brewing system for micros.
>http://www.beveragebusiness.com/bbcontent/art-arch/mmbryson0601.html
>
>It includes his comment about Ringwood being a multi-strain cocktail, and
>only they have the proper blend. Ringwood products sold by yeast labs (he
>used the term generically) are not the same.
>
>I have used the Wyeast product once, and did not have any problems with
>diacetyl. Not just to my taste buds, the beer (an oatmeal stout) got judged
>at a competition with BJCP judges. They also gave it a clean bill of health.
>
>I pitched big (slurry from a 5 liter starter) and aerated the wort very well
>at pitching and again the next morning. I also roused the yeast regularly,
>giving it lots of access to air. The yeast fermented out in a little over a
>day, and I only gave it another day of resting on the yeast before racking.
>
>Brian
>
Hey Brian, thanks for the input. I've always been scared away by the
"Notorious" aspect, but now that you've revealed the yeast to be a
multi-strain blend (proper or not), that puts it in a clearer
perspective. The only thing I question in your procedure is the
aeration thing. Does this blend really need so much rousing and
aerating? What is your method of aeration? Personally I use a SS
stone and O2 tank. But I can't see any benefit to oxygenating more
than once. That is unless someone can demonstrate a need for this in
a particular yeast strain. Thanks again for responding.
John
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Date: 22 Aug 2007 22:30:36
From: Brian Lundeen
Subject: Re: Wyeast Ringwood Ale
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"JS" <jayceeessfouratfrontiernetdotnet > wrote in message
news:namkc35vb1od6p79rv95hgqudp0asalbbg@4ax.com...
> Hey Brian, thanks for the input. I've always been scared away by the
> "Notorious" aspect, but now that you've revealed the yeast to be a
> multi-strain blend (proper or not), that puts it in a clearer
> perspective. The only thing I question in your procedure is the
> aeration thing. Does this blend really need so much rousing and
> aerating? What is your method of aeration? Personally I use a SS
> stone and O2 tank. But I can't see any benefit to oxygenating more
> than once. That is unless someone can demonstrate a need for this in
> a particular yeast strain. Thanks again for responding.
>
In one of the HBD Fortnights of Yeast, Dr Clayton Cone of Lallemand said
that aeration around the 12-24 hour mark was beneficial in helping the yeast
to form lipids to assist in budding and protect against increasing alcohol
levels. So I generally do it as a rule.
As for whether Ringwood needs it, I just went with the Pugsley advice to
give it lots of aeration at the start, and since I am a bit leery of doing
an uncovered fermentation, I gave it stirrings to drive off some CO2 and
give the yeast some "air time" at the surface.
I aerate with a drill mounted stir rod. Not as efficient, but its loud and
violent and just seems to add to the overall brewing experience. ;-)
Brian
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Date: 20 Aug 2007 15:45:17
From: Wayne
Subject: Re: Wyeast Ringwood Ale
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JS wrote:
> I found a recipe on the TastyBrew site for an English Brown. Brewer
> said he used the Wyeast Ringwood Ale . I have read descriptions of
> it as "Notorious". Really ? For what reason? NB says it needs a
> thorough diacetyl rest after fermentation. But the recommended temp
> range is 64-72, which is already above what most would d-rest at after
> most lager ferments. What's this d-rest suggestion all about for an
> ale yeast? Anyone with experience with this yeast?
You should basically take this as a warning not to get in a hurry to keg
or bottle a beer using this yeast. Just make sure you let this sit at
room temperature (70-75°)for an extra week or so in the fermenter after
you think it is done. Even though the gravity has already dropped as
low as it is going to go, the yeast will continue metabolizing the
fermentation by products (diacetyl) for a while longer.
Wayne
Bugeater Brewing Company
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