First, let me start straight and to the point: Does anyone have any experience cloning Alan Pugsley's beers, such as shipyard, Seadog, Geary's, etc?
I've spent alot of time researching ringwood breweries and their unique yeast. I love the beers commercially brewed with this yeast. The aroma dominates the beer, with a unique ester and nice complementing diacetyl. The problem is that my beer brewed with this yeast lacks any of the hallmark characteristics. The flavor is very malt forward and tasty, so I can't complain too much. But I'm not getting the unique aroma.
I made a 1.060 pale ale with 95% MO and 5% crystal and special roast. I fermented at 64F and gradually raised it to 70F for a diacetyl rest for another week until bottling three weeks after pitching. I open fermented by resting a lid on the bucket until krausen fell. It attenuated 74%. Did the D-rest clean it up too much or is Wyeast 1187 dramatically different than the Yeast used at those breweries?
I've spent alot of time researching ringwood breweries and their unique yeast. I love the beers commercially brewed with this yeast. The aroma dominates the beer, with a unique ester and nice complementing diacetyl. The problem is that my beer brewed with this yeast lacks any of the hallmark characteristics. The flavor is very malt forward and tasty, so I can't complain too much. But I'm not getting the unique aroma.
I made a 1.060 pale ale with 95% MO and 5% crystal and special roast. I fermented at 64F and gradually raised it to 70F for a diacetyl rest for another week until bottling three weeks after pitching. I open fermented by resting a lid on the bucket until krausen fell. It attenuated 74%. Did the D-rest clean it up too much or is Wyeast 1187 dramatically different than the Yeast used at those breweries?