Originally Posted by elixir
Please update this thread and let us know how the ringwood ale strain works out
I brewed Sunday. Let me say the 2L starter smelled attrocious, but I did taste some of the liquid when I decanted. Holy Diacetyl. It was nearly overwhelming. Good news!
Brew day f'ing blew. This was my first AG attempt at pumpkin. I used 3 lbs of pumpkin puree, as I couldn't source viable pumpkins yet. Well, I didn't preheat my puree. Just went straight from can to mash. OOPS! I forgot my laws of thermal conductivity and specific heat. I ended up mashing at around 146! See my post here
....you really gotta consider this or you will mash very low. I was off by 10 degrees.
I also had a very stuck sparge, even with rice hulls. This was probably at least partially caused by low mash. It took me nearly 1.25 hours to sparge, and I came up about 1 gallon short. Ugh.
I learned a lot for next time, which will be in about 2 weeks.
But yeah, ringwood is the bees knees so far. I already have a 3-4 inch thick krausen on this bad boy and it's only been fermenting for about 18 hours. Good thing I came up short on my volume, because I misplaced my blowoff tube!