Any of you brewers using Wyeast (Ringwood) #1187?
This is a new strain for me and it seems to have some peculiar characteristics. The flocculation properities are strange, resulting in pellet formations in yeast storage. Using consistant pitching, aeration and harvesting techniques the AE's of the fermenting beer are very different after several generations. Any practical advise or suggestions about handling this strain?
Hello. Any questions about this Ringwood strain should be directed to Alan Pugsley, at the Shipyard Brewery. He is the man on this one. Take his advice. Tell Alan hello for me. Good brewing. Ben Pierson
Nine years Ringwood (not 1187) experience. Ringwood is a very "special" yeast, with lots of tricks, likes and dislikes. Feel free to give me a call after talking to Alan, if you like. From a little of what I've heard, 1187 doesn't perform exactly like the "real" Ringwood. Are we sure it's the same yeast? One never knows, do one? (Fats Waller)
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