Ringwood Yeast / Galaxy Hops

[stewsbrew902]

I've never used either of these ingredients, but I have a bunch of Galaxy right now. I was thinking of taking the Mirror Pond Ale Clone and just substituting the Cascade hops for my Galaxy hops.

What are your thoughts? Will Galaxy pair well with Ringwood?

Thanks!

 

[Dcpcooks]

Yes. Ringwood is a good yeast Ferments clean and drops clear. Some think it's the house yeast at dogfish head. I use it for a granola beer.

You may want to add a bit of dextrose and ferment on the cool side. Ringwood can be a bit fruity if you get it warm. Dextrose will help you dry it out a bit. Maybe 3-7% of the grain bill.

Galaxy is like bacon. It works with anything!

 

[stewsbrew902]

Okay I didn't have any Dextrose in the recipe, so I just did a little alteration with it to put about 5.5% in.

Unfortunately for me with my current set up, I have to ferment at room temperature of our APT. Right now in the basement I have been fermenting at around 21.5C, so about 71F. Will that be okay? I don't mind some fruitness, as long as it's not over whelming.

 

[Weezy]

Can you put it in a chilled water bath for the first three days? Then let it go to room temp.

 

[stewsbrew902]

No unfortunately not... I don't have many options living in a small apt with my wife and kid. Lucky to have enough room to brew.

I've always got great reviews on my beer, but rarely have I used liquid yeast and I've never used Ringwood. US-05 is my go to.

 

[Dcpcooks]

You'll get some fruit at that temp. As long as you don't have a bunch of Carmel or crystal malt you should be ok. You could mash @ 151-152 that would help too

 

[stewsbrew902]

I was planning to mash at 148. How would 151-152 help and in what way?

 

[jrgtr42]

Yes. Ringwood is a good yeast Ferments clean and drops clear. Some think it's the house yeast at dogfish head. I use it for a granola beer.

if I may, if treated right, Ringwood is a good yeast. Treat it wrong, and you get major buttered-popcorn flavors (think Shipyard beers)
You do have to keep tabs on fermentation temps, pitching rates (a decent starter will be fine) and don't try to rush things along.
I think it's also the house yeast at Magic Hat. They treat it (mostly) right - occasionally a few off-flavors pop up, but it's batch to batch, nothing systemic, I think.

 

[stewsbrew902]

I also want the Galaxy hops to be the show. Will Ringwood take over as the show? Maybe I'll just use US-05.

 

[rhys333]

Okay I didn't have any Dextrose in the recipe, so I just did a little alteration with it to put about 5.5% in.

Unfortunately for me with my current set up, I have to ferment at room temperature of our APT. Right now in the basement I have been fermenting at around 21.5C, so about 71F. Will that be okay? I don't mind some fruitness, as long as it's not over whelming.

Ringwood makes a wonderful brew. If you can put the fermentor onto the basement floor, it will probably make a difference (assuming you have concrete). Unless you're using a bucket with a raised flange on the bottom that prevents direct contact with the ground.

 

[Dcpcooks]

if I may, if treated right, Ringwood is a good yeast. Treat it wrong, and you get major buttered-popcorn flavors (think Shipyard beers)

You do have to keep tabs on fermentation temps, pitching rates (a decent starter will be fine) and don't try to rush things along.

I think it's also the house yeast at Magic Hat. They treat it (mostly) right - occasionally a few off-flavors pop up, but it's batch to batch, nothing systemic, I think.

Yes wyeast recommends that ringwood should get a D rest. I've brewed with that yeast for several years. I've never really had an issue. I've fermented it in everything from a bucket in a garage to a temp controlled conical. Now that I can preform a temp controlled D rest I do. That's really because it's suggested not because I've had a problem.

If it gets really hot then crashes and you can't get it warmed back up at all you've got the potential for butter.