Ringwood 1187 - Open Fermentation?

[markto]

I am planning to do an English IPA soon with Wyeast's Ringwood strain. I have heard chat about this yeast benefitting from an open fermentation (OF). I have also heard that OF at home is risky business.

Has anyone tried OF at home? Has anyone tried it with this particular yeast? If you would not recommend OF, do you have any tips for this reportedly picky yeast (besides lots of aeration before pitching)?

Incidentally, this is my first post. Great forums, they have taught me a lot. I look forward to learning more.

 

[jalmeida]

I am planning to do an English IPA soon with Wyeast's Ringwood strain. I have heard chat about this yeast benefitting from an open fermentation (OF). I have also heard that OF at home is risky business.

Has anyone tried OF at home? Has anyone tried it with this particular yeast? If you would not recommend OF, do you have any tips for this reportedly picky yeast (besides lots of aeration before pitching)?

Incidentally, this is my first post. Great forums, they have taught me a lot. I look forward to learning more.

I have open and closed fermented with Ringwood. It does well with both methods.

Open fermentation is not as risky as you would think as long as you follow the rules. I hear way too many people regurgitate brewing "how to" books without trying new things. Especially about open fermentation. What I do is start with a closed fermenter until you get a nice krausen. Once that is present pop the lid completely off. Not cracked, not loose but off. Check it every day. This is the most important thing. Once the krausen drops, rack to secondary. Out of the 40 gallons I have open fermented the only spoiled batch was half of a batch of ESB because I left the beer several days without checking and the krausen dropped for probably two days. This made it into a sour. Some yeast will require stiring to rouse.

 

[beernardo]

Covering the fermenter with a towel works too. It keeps the dust out, which is what is the most dangerous in terms of carrying an infection into your beer. (This is the second thread today I gave this advice on - I'm going to be known as the 'towel guy.') Just an old, but clean, beach towel that you can cover the fermenter with. No pressure builds.

Are you prepared with everything you need to do for this yeast? I'm one of the people who like Ringwood, but it can need some care. Make sure that you're solid with pitching rate, oxygenation, and fermentation temperature, and don't be afraid to swirl the fermenter to rouse the yeast. If it stops early, sanitize a spoon and stir.

Don't forget your towel!

 

[jalmeida]

I forgot to mention the towel. Good call. I actually use the large muslin bags because they don't have loose strands. But a towel will work too.

 

[Jette]

Cheesecloth or Muslin will give good oxygen flow which is going to be the main difference. Pressure has nothing to do with it when an airlock is used