matti
Swedes Bryggeri
- Joined
- 27/5/06
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Well this yeast I was warned of being tricky but woh, there was more to it then I had anticipated.
This yeast is an ale yeast but it is bottom fermenting.
A bottom fermenting yeast desire a lot of oxygen and will eventually produce alot of diacetyl if not pitch correctly and if not aerated.
Hence it will suit open fermenting.
That is one thing I can't afford with three kids running around the house but that is another story.
What to do>
Aerate your wort to the buggery and and make a sufficient starter.
Why?
Because it is not a pure strain more likely a hybrid of kind.
Some say this originated in Yorkshire and other say it was a Swedish porter yeast from mid 1800s.
Could be either/both and it was typical yeast to use in early 1800 where open fermenting was common.
The beer would suck in oxygen so much desired by the yeast and the so called krausen would would form a protective layer on top and if not disturbed, protect the beer for the entire fermentation.
This ale yeast can be difficult to understand before you have had first hand experience with it.
The yeast companies claim that the yeast they have is the true ringwood, but there are many claims it is a lame copy.
It is difficult to say because it is a mix of strains and yeasts mutate easily.
After only skimming the top of all information I proceeded with making a starter and allowed it to ferment out. 150 g DME 2 pellets Fuggle simmer and cool to 1.5L
I split the starter in 2 and it was used to a hobgoblin dark ale which fellow M.a.l.e and AHB forumist Pumpy brewed on his rig.
Got to mention it was an enjoyable day and many thanks to MR Pumpy.
I pitch my slurry in and aerated to bugger then closed my fermenter.
To my surpise i notice high sedimetation but invert pressure into my airlock.
Initially believing the temperature had dropped drastically.
WRONG!
It had only dropped from 18 to about 16.5.
I got concerned that i had under pitched and started reading more and there you go.
Give this yeast a lot of oxygen and no need to tighten the lid, this one will want more oxygen during lagging period which last about 18-36 hour and off she goes slowly.
Have fun as my LHB shop keeper says
Matti
This yeast is an ale yeast but it is bottom fermenting.
A bottom fermenting yeast desire a lot of oxygen and will eventually produce alot of diacetyl if not pitch correctly and if not aerated.
Hence it will suit open fermenting.
That is one thing I can't afford with three kids running around the house but that is another story.
What to do>
Aerate your wort to the buggery and and make a sufficient starter.
Why?
Because it is not a pure strain more likely a hybrid of kind.
Some say this originated in Yorkshire and other say it was a Swedish porter yeast from mid 1800s.
Could be either/both and it was typical yeast to use in early 1800 where open fermenting was common.
The beer would suck in oxygen so much desired by the yeast and the so called krausen would would form a protective layer on top and if not disturbed, protect the beer for the entire fermentation.
This ale yeast can be difficult to understand before you have had first hand experience with it.
The yeast companies claim that the yeast they have is the true ringwood, but there are many claims it is a lame copy.
It is difficult to say because it is a mix of strains and yeasts mutate easily.
After only skimming the top of all information I proceeded with making a starter and allowed it to ferment out. 150 g DME 2 pellets Fuggle simmer and cool to 1.5L
I split the starter in 2 and it was used to a hobgoblin dark ale which fellow M.a.l.e and AHB forumist Pumpy brewed on his rig.
Got to mention it was an enjoyable day and many thanks to MR Pumpy.
I pitch my slurry in and aerated to bugger then closed my fermenter.
To my surpise i notice high sedimetation but invert pressure into my airlock.
Initially believing the temperature had dropped drastically.
WRONG!
It had only dropped from 18 to about 16.5.
I got concerned that i had under pitched and started reading more and there you go.
Give this yeast a lot of oxygen and no need to tighten the lid, this one will want more oxygen during lagging period which last about 18-36 hour and off she goes slowly.
Have fun as my LHB shop keeper says
Matti
