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Old 10-31-2008, 11:06 AM   #11
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 142 Times on 105 Posts

Odd that you should get a flavor similar to Sam Smith's - NOT! Ringwood is a Yorkshire yeast, having evolved in the open fermentation systems of that area of UK. If I could build a Yorkshire stone square system, I'd use nothing but Ringwood!

Here's a really cool link from Sam'l Smith's.

Good on yer! I hope it comes out wonderful!

Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 12-22-2008, 05:56 PM   #12
Sep 2008
God's country, AR
Posts: 36

Well last night I finally popped the top on the first of these puppies. They have been conditioning away for > 2 months at about 55*.

The bad news is that when I popped the top, it was a gusher.

The good news is that the half of it I got to drink was ABSO-FREAKIN-UNBELIEVABLY-GOOD. It was chock-full of flavor. I couldn't detect any any butterscotch from the diacetyl, but I could definitely detect the slick mouthfeel. It was very smooth and well balanced. This is the first beer I've ever made that didn't taste homemade, if you know what I mean.

I wouldn't be afraid to pour one for anybody. I just wouldn't want them to see me have to pour two of them to get 12 ozs in the glass.......
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer."
-Dave Barry

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Old 05-27-2011, 07:42 PM   #13
JasontheBeaver's Avatar
May 2011
Beaverton, OR
Posts: 227
Liked 3 Times on 3 Posts

I'm gonna revive this thread because brown ales are my fav and I'm wanting to research several recipes before I make my next batch.
So if you can remember that far back, tell us how the rest of your bottles were.
Were they all gushers?
What would you do different if you made this recipe again?
You ended up using 6 oz choc malt correct?

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