stevedasleeve
Well-Known Member
I have Windsor and Safale S-04 - which do you think might be closer to Ringwood? I'm trying to duplicate a recipe (my wife loved it!) but do not have the Ringwood yeast,
Thanks!
Thanks!
ringwood is a year-round lineup strain. wy1187.
What does that mean?
Yes, you answered his Q, we were drifting off topic, at least to a tangent topic that the product was available... just in case he meant he couldn't 'find' it. Now he knows where he can get it in the future.
According to these professional brewers, Ringwood is a highly attenuative strain: I don't think you're going to go get a comparable ferment from a dry yeast. And certainly not from Windsor.
"These yeasts are very vigorous, and plow through a batch of beer in jigtime, and sometimes don't know when to quit. They will eat up every scrap of fermentable sugar in a beer, leaving a nicely dry malt finish. Brewers call that a high degree of attenuation, the level to which a yeast will ferment the sugars in a beer. Bob Johnson, partner-brewer at Magic Hat, another one of New England's big Ringwood brewers, loves that about Ringwood. "Everything that can ferment, will. It's a rocket."
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