Subbing Ringwood ale yeast with US05?

[Thefatdoghead]

That will do it. You'll get a really good ferment.

 

[hoppy2B]

Is the Ringwood Ale yeast Coopers bottle yeast?

I got a 1.5 litre starter of that going about 24 hours ago. I had a sample in a PET bottle for about 9 months out of the fridge. Didn't have any fermentables or anything done to it in that 9 months and it fired straight away.

Basically, I boiled up 125 grams of LDME in 1.5 litres of water and allowed to cool. Swirled my PET bottle around a bit and poured a bit in. Now 24 hours later it has a 1 inch krausen on it. A tiny trace of krausen had started to form after only a couple of hours.

Should mention also that I had glad wrap and a rubber band on top of the bottle. When I took that off and gave it a swirl and a sniff it had a nice aroma.

Happy happy joy joy.

 

[Truman42]

I poured off the beer and poured 2 litres of wort onto the yeast and five hours later it looked like this.



So I've pitched it and the krausen is starting to crawl out of the fermenter.

 

[Yob]

he he.. ye of little faith.. and to think you were going to toss them out

 

[Ross]

Truman, heed a bit of advice - Never pitch a Wyeast pack until it's expanded, there is no point pitching it earlier. All it does is cause you confusion & distress as it has here.
If the pack doesn't swell the yeast is cactus, if it does, you know you are good to go & can judge your stepping up by how long it took to activate.


Cheers Ross

 

[Ross]

Is the Ringwood Ale yeast Coopers bottle yeast?

No, nothing like it.

Cheers Ross

 

[Weizguy]

I poured off the beer and poured 2 litres of wort onto the yeast and five hours later it looked like this.
So I've pitched it and the krausen is starting to crawl out of the fermenter.

Yep, that's the Ringwood yeast I know. Makes great beer flavours (esters and malt character)

 

[Truman42]

What's the best temp to ferment at to bring out the malt flavours? I've currently got it set at 19c but I see Wyeast say it can be fermented between 18-24c

 

[Judanero]

What's the best temp to ferment at to bring out the malt flavours? I've currently got it set at 19c but I see Wyeast say it can be fermented between 18-24c

I always ferment Ringwood at 19, for me at this temp I find the malt character shows through. Though it should be noted that I use Ringwood almost exclusively for ESB's.

 

[going down a hill]

I love this yeast, the stone fruit flavour it gives off is beautiful. My last beer that I used 1187 with I pitched when it was 18 and let it naturally rise to 21 it turned out to be a cracker.