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Old 02-12-2011, 06:01 PM   #1
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Default yeast substitute

Howdy yall, I'm in a bit of a pinch and need some advice. I am going to brew a Wee Heavy Scotch ale this weekend and dont have the exact yeast that i need. I would like to use Ringwood Ale yeast but its not going to happen. I need something that can handle a fairly high Gravity (1.080 )and not attenuate too low(1.018) and leaves a good amount if diacetyl. This beer is for a comp. and i want it to be perfect, any ideas?

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Old 02-12-2011, 06:09 PM   #2
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Hmmm, usually high attenuation does not go with high diacetyl.

Have you considering a low attenuating strain like 1968/002, but then adding 10% sugar to increase fermentability?

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Old 02-12-2011, 06:27 PM   #3
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That is what makes the Ringwood so important, it is infamous for being wierd like that. I hadnt considered the adjunct, Im a bit of a purist I guess.

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Old 02-12-2011, 06:45 PM   #4
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I am leaning towards wlp005 because I have that and it is similar in profile, but it doesnt have the high tolerance that I think will be necessary, If i remember correctly it doesn't like anything more that about 6.5%

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Old 02-12-2011, 06:55 PM   #5
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What's wrong with a scottish ale yeast for a wee heavy?

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Old 02-12-2011, 07:06 PM   #6
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I guess I'm looking for more diacetyl, ( I know that sounds weird) but this recipe benefits greatly from it. The ringwood leaves a lot of diacetyl. The beer peaks out at about 90 days and by that time the diacetyl is perfect.

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Old 02-12-2011, 07:10 PM   #7
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Strong kettle caramelization is often said to resemble diacetyl in flavor. Maybe you can boil down some first runnings to a thick consistency, then add back into the boil. That lends a consistent flavor which the yeast cannot clean up. It's a possibility to look into, maybe.

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Old 02-12-2011, 07:17 PM   #8
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Ahhh!!! Great idea. I had'nt even thought of that, thanks!! I'll give it a whirl. Although I always hate to experiment with a competition brew. What do you think, about 1/2 gal boiled down in a 10 gallon batch?

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Old 02-12-2011, 07:21 PM   #9
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I'd start with more. Maybe 2-3 gallons first runnings boiled down to 1/2 or 1/4 (better) original volume. That said, there are a lot of brewers around here who use this process a lot more than I do. A search or a new thread might get those interested in this technique to chime in more readily. Good luck!

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Old 02-12-2011, 07:26 PM   #10
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Ok sounds good, I have never really used that techniique either, I'll have a look around. Thanks

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