Ringwood (Wy1187) Fermentation Characteristics?

I have gathered that this means a brewery that uses the same equipment set-up as the Ringwood Brewery, including the yeast strain. Does anyone know more about this (google and wiki didn't help me much)? What distinguishes the set-up, and why does it apparently favor this yeast strain?

 

It's a dual strain isn't it? So one attenuates well but doesn't floc, the other doesn't attenuate well but does floc really well. So the one that does floc can pull down the other and so you might not get full attenuation, therefor you have to pump the fermenting beer around to keep the yeast in suspension.

Adnams yeast is similar but has a different flavour profile, Acorn is another.

 

And here's Peter Austin's obituary which is quite interesting regarding the various ringwood based breweries
http://www.theguardian.com/lifeandstyle/2014/jan/09/peter-austin

And his partner in crime Alan Pugsley's company
http://www.pugsleybrewing.com/about.php

and an interview with Pugsley
http://www.beerscribe.com/pugsley.html

and a better one
http://2beerguys.blogspot.co.uk/2007/09/ringwood-like-it-or-leave-it.html

 

I just finished bottling a 10 gallon British Pale batch, with 5 gallons fermented via Wyeast 1028 London Ale, and the remaining 5 gallons with WY1318 London Ale III. Fermentation characteristics were quite different, yet yielded similar results.

My experience was that WY1028 dropped bright-ish at 6-7 days, with the 1318 dropping bright after 12-13 days. I bottled the 1028 batch after 3 weeks and 1318 after 4 weeks past brewday. OG was 1050. 1028 finished at 1.014 and 1318 finished at 1.010. The 1028 tastes slightly more minerally while the 1318 tastes more fruity to me. Both are enjoyable in their own rights.

I have now repitched or rather pitched new Barleywine wort onto both yeast cakes. Same as first pitch, the 1028 dropped bright-ish after about 8-9 days, and the 1318 has yet to drop after 17 days.

Hope that helps! I would recommend trying different strains and see what you enjoy!

 

That was a very good read from Hanglow! I my have to design a cover for my fermenting bucket to allow air under it.

 

Can you spend more time talking about what you mean by "dual strain?"

 

Nevermind. It's in the third link. So it would seem that discussion of White Labs or Wyeast Ringwood strains is really not the same as discussion of Ringwood Brewery yeast. Perhaps not even all that close.

 

If you dig deep in the White Labs site, their Ringwood adapted to conicals and is a bottom cropper. Single strain, so not the true Ringwood. Listen to the audio file on this page.

http://www.whitelabs.com/yeast/wlp005-british-ale-yeast?s=homebrew