Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Ringwood attenuation
Reply
 
LinkBack Thread Tools
Old 02-15-2010, 02:14 AM   #1
jmo88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Seattle
Posts: 1,401
Liked 19 Times on 14 Posts
Likes Given: 9

Default Ringwood attenuation

I am planning a series of Ringwood beers over the next month or so, until I want a new yeast. I understand the need for a loosely fitting lid during fermentation to simulate open fermentation so the yeast remain happily at work. Those of you who have used this yeast in this way, how far are you getting this to attenuate? The Wyeast site says 68-72% but my beers always attenuate further than the advertised ranges for any yeast.

__________________
(~):} Just a little Furthur (~):}
jmo88 is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2010, 01:08 PM   #2
BillyBroas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Denver, CO
Posts: 500
Liked 13 Times on 9 Posts
Likes Given: 2

Default

I harvested Ringwood recently and will be making a few upcoming batches with it, but didn't hear about the need to expose it to the outside. Wyeast doesn't mention it on their site. Would be interested to hear if/why it's recommended.

__________________
The Homebrew Academy - Free online video course for homebrewers.

BillyBrew.com - Craft beer and homebrewing blog

Follow me on Twitter right here
BillyBroas is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2010, 07:01 PM   #3
jmo88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Seattle
Posts: 1,401
Liked 19 Times on 14 Posts
Likes Given: 9

Default

Here's a good thread on open fermentation with this strain http://www.homebrewtalk.com/f12/1098...od-ale-133031/

I'm hoping if I keep an eye on it and rouse it and watch my temps I can get this thing to do 75% attenuation.

__________________
(~):} Just a little Furthur (~):}
jmo88 is offline
 
Reply With Quote Quick reply to this message
Old 02-15-2010, 10:31 PM   #4
bierhaus15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: , New York
Posts: 1,511
Liked 72 Times on 52 Posts
Likes Given: 10

Default

I use Ringwood a lot and have never run into problems with it stalling due to a closed fermentation environment (this includes 5 gallon batches in a 6.5g carboy). I usually get around 75% attenuation from this yeast. Also, I have had the best luck fermenting this yeast around 65-68F for a few days before bringing the temp up for a nice long D-rest. After 3 weeks in the primary the beer is crystal clear and very tasty, nice mild esters without the butter. I make a killer brown ale with ringwood, even won me some awards!

__________________
bierhaus15 is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2010, 12:40 AM   #5
BillyBroas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Denver, CO
Posts: 500
Liked 13 Times on 9 Posts
Likes Given: 2

Default

Just checked the stats of my India Brown (Dogfish Head Clone) and got 74.6% attenuation with the Ringwood in closed fermentation. Kept it in the primary for 4 weeks at 68 and like bierhaus got mild esters but no butter. I know DFH uses Ringwood in the IBA, 60 minute, and probably some others as well. Anyone know if they do open fermentation? I'm intrigued by the idea but the way I did it worked fine.

__________________
The Homebrew Academy - Free online video course for homebrewers.

BillyBrew.com - Craft beer and homebrewing blog

Follow me on Twitter right here
BillyBroas is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2010, 03:16 AM   #6
jmo88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Seattle
Posts: 1,401
Liked 19 Times on 14 Posts
Likes Given: 9

Default

good to know. I think I'll adjust my recipe for 75% but keep the open fermentation method. I was kinda hoping for some diacetyl, nothing over-the-top like buttered popcorn but like you'd find in Sea Dog or Shipyard beers. I wonder if they don't do a full diacetyl rest or maybe they don't use the exact strain as 1187...

__________________
(~):} Just a little Furthur (~):}
jmo88 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
IPA with Ringwood Yeast??????? Tresden General Beer Discussion 15 04-20-2010 11:05 PM
Wyeast Ringwood Ale hankisanerd Fermentation & Yeast 14 11-05-2009 03:36 AM
Ringwood yeast help bismarckbrew Recipes/Ingredients 3 04-28-2009 04:06 AM
Ringwood yeast, has anyone used it? baltimorebeer Recipes/Ingredients 5 02-12-2009 11:54 PM
Ringwood techniques Kai General Techniques 10 08-13-2008 02:33 AM