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?
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?
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