Ringwood (Wy1187) Fermentation Characteristics?

Mark,

I have no personal experience with brewing with 1187. I have always avoided it since it has the reputation of creating a lot of diacetyl.

I have become friends with a brewer at a local brewpub and I was shocked to learn that their ‘house’ ale yeast was 1187. He informed me that they like this yeast since it drops bright and therefore they do not need to filter the beers they brew with this strain. I asked him about the diacetyl issue and he informed me that they simply let the beer ‘sit’ for some extra time to clean up the diacetyl that is produces (i.e., they perform a diacetyl rest).

I have had the brewpubs Pale Ales and IPAs and they have all tasted good to me so I would second handedly endorse this yeast for this style of beer.

Below is what Wyeast states about 1187:

“YEAST STRAIN: 1187 | Ringwood Ale™

A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.

Origin:

Flocculation: High

Attenuation: 68-72%

Temperature Range: 64-74F, 18-23C

Alcohol Tolerance: 10% ABV

Styles:

American IPA

American Stout

Fruit Beer

Mild

Oatmeal Stout

Southern English Brown

Good luck with your IPA and please report back your results.

Cheers!

Jack

 

@JackHorzempa

I wonder if that brewery utilizes the strains top cropping ability to repitch?

 

Good question; I don't know the answer to that. The only feature the brewer specifically mentioned to me was its ability to drop bright.

Cheers!

 

a lot of respectable breweries are using Ringwood. some of these "Pugsley Systems" are hanging on to their original strain all these years and upgrades later (DFH reportedly, Middle Ages for certain).

Ringwood does one thing very well, and that is getting wort fermented quickly. for a small brew pub it is legendary. for a homebrewer it is a headache. Ringwood is one of the most notorious yeast strains available, and its notoriety is not a good thing. if you like a lot of diacetyl then this is your yeast. if you have to get out 3 barrels every week on a 1 barrel system, then this is your yeast.

for homebrewers the diacetyl can be an asset, or at least not a serious flaw. an English pale ale or possibly brown with limited specialty grain would work.

I am not suggesting that Ringwood is without merit. just that most brewers can work with 50 other yeast strains before needing to screw around with Ringwood. it really can be a mess if not handled properly.
Cheers.

 

Bill, have you brewed with 1187? It is my understanding that the ‘excess’ diacetyl can be addressed by simply letting the primary go a bit longer (i.e., conduct a diacetyl rest). My local brewpub that uses the Ringwood strain has no perceptible diacetyl in their ales (and I am sensitive to diacetyl).

Cheers!

Jack

 

I went through a Ringwood phase, I wanted to learn about diacetyl.
it is true that a diacetyl rest can reduce the final diacetyl. a novice brewer might not be ready for the commitment. not hard, but requires some skill none the less.

there is a lot of diacetyl with this one. my own opinion is that the benefits of Ringwood are of no concern to the homebrewer. it is fast, but shaving 3 days off of a brew cycle hardly seems to matter. the down side is significant, and certainly not worth the effort imo.

all that said, I would not suggest that a motivated brewer ignore Ringwood. it is unique, and that make sit special. just know who you are getting into bed with.
Cheers.

 

Mark,

According to Chris White: “Factors that influence the diacetyl level in beer are fermentation temperature, aeration level, bacterial contamination, and the yeast strain used.” No specific mention of pitch rate as a variable.

You can read more here: http://www.whitelabs.com/files/Diacetyl_Time_Line.pdf

Cheers!

Jack

 

I used Ringwood once and was not happy with the results. There are other English yeast strains that I like better, and have good results with.

A local Brewpub switched to Essex (WLP-022), and it gives more predictable results, though the head brewer says it does not drop brite as quickly as Ringwood. Biofine gives the turnaround they need.

One of the brewers at Arcadia had process that tamed the diacetyl from Ringwood , but I don't know if the current brew has that down, haven't had much of their beer of late.

 

“I used Ringwood once and was not happy with the results.”

Jeff, did you have a diacetyl issue? Did you conduct a diacetyl rest with that batch of beer?

Cheers!

 

I didn't do anything different from what I would do with WLP-002. Maybe I should have elevated the temp and given more time, and since my threshold is medium high for Diacetyl, that wasn't the issue for me, it just had an unpleasant flavor profile.

 

I used Ringwood twice to make Shipyard clones for friends weddings (2 different friends, thankfully). The beer turned out well. I roused the yeast a lot and warmed up to 72F for the diacetyl rest. This stuff can make very good beer but it takes a tiny bit of extra effort. For roughly the same flavor profile, WY1968 seems like a better behaved version of 1187 in a lot of ways. OP - try 1187, you might like it. People here in Ringwood country rightfully deride the many bad beers made with it, but there is some good stuff being made too. IMO, it is at its best in amber/dark malty beers.

 

Never brow with 1187 but I like the flavor profile description. Try give it a proper fermentation temp profile and do diacetyl rest.

Please report back.

 

I used the white labs version once in a brown ale and didn't experience diacetyl - it was a delicious beer. However, I since had a really annoying diacetyl issue with a lager and realized I have little tolerance for the stuff. Due to its reputation, I've avoided ringwood since

 

I like the Ringwood strain. I have only used it for ESB's. Very fruity yeast. I ferment this strain at 66 degrees for three weeks then keg. If I had diacetyl I could not taste it. I have made it my practice of rousing this yeast after five days of primary. Good luck with your beer!

 

I talked to a pro brewer at a recent beer fest. She had worked ata Ringwood brewery for,a long while. Her tear for it was "it is a fussy bitch". She said everything was going to plan, until it wasn't. She was loving Ringwood.

 

Used it once in a... brown ale, maybe?

Hated it. I haven't used it since.

 

She was not loving Ringwood, correction.