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Old 02-15-2010, 03:14 AM   #1
jmo88
 
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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.
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Old 02-15-2010, 02:08 PM   #2
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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.
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Old 02-15-2010, 08:01 PM   #3
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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.
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Old 02-15-2010, 11:31 PM   #4
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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!

 
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Old 02-16-2010, 01:40 AM   #5
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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.
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Old 02-16-2010, 04:16 AM   #6
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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...
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