Home of the BrewNosers

Hi all,

I'm fairly new to home brewing. I've only done one batch before this: the Festa Brew Blonde Lager.

I bought the Best Coast IPA at Noble Grape the other day. I'm wondering if replacing the dry yeast (ale yeast) with a liquid Ringwood (1187) Wyeast would be good or not. I don't know much yet about how it would affect taste or fermentation.

Thanks!
Danny

I think the -05 is a good choice for that kind of beer.

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Ringwood can be a tricky yeast to work with. It likes to produce diacytil. I'd get a few more batches under my belt before working with it. Like x said, us05 would work fine.

Thanks guys. Yeah, I might bring back the Ringwood. I was a bit in a rush when I bought it. I'm not reading great things about it. I might stick with the dry yeast it came with (Danstar Nottingham Ale) or check if my local brew shop in PEI has any US-05.

Thanks for the feedback!

I didn't realize you already had the yeast. Don't be too intimidated if you want to try the ringwood. You'd need to do a starter and when fermentation starts to wind down warm it up for a few days.

For a West Coast IPA, I don't think I'd consider Ringwood, but for the Best coast, I could work with that.

otoh, I guess my results in the recent BJCP judging exam might suggest that I'm overly tolerant of diacetyl. After the exam I drank a full can of the beer everyone else called "flawed".

Yeah no worries - I think I'll bring it back anyways. What I read about diacetyl is throwing me off a bit. I'm not keen on the buttery flavor and honey like texture and when googling it, all that comes up are hazards and diseases..

I'll check if they have an American Ale yeast.

derek wrote:For a West.... otoh, I guess my results in the recent BJCP judging exam might suggest that I'm overly tolerant of diacetyl. After the exam I drank a full can of the beer everyone else called "flawed".

I wonder how my own taste buds are attuned to diacetyl as well. Graham gave me an example of one of his own beers that he said was tasting of diacetyl, but all I got was some sweetness. I couldn't detect the buttery flavours at all.

dean2k wrote:I wonder how my own taste buds are attuned to diacetyl as well. Graham gave me an example of one of his own beers that he said was tasting of diacetyl, but all I got was some sweetness. I couldn't detect the buttery flavours at all.

In lower amounts, its more like butterscotch, than butter.

Since you have it, why not give it a try? Will be a good experiment, and you will learn how to make a starter and work with liquid yeast. Ringwood can make some really good beers, you just might have to a diacetyl rest at the end of your fermentation.

I'm a big fan of English yeasts but I don't care for Ringwood. I especially find the diacetyl taste too pronounced for hoppier styles. I tend to go for the more ester-y type strains like 1098 and 1318.

Fuck. It's odd that nobody comments on how buttery Propeller beers are. Or the ones I brew with Ringwood

I like Ringwood for the ESB I make - never really had any issues that I know of.

I've used it a few times in my oatmeal stout and mild with no issues. It's nice.

NASH wrote:Fuck. It's odd that nobody comments on how buttery Propeller beers are.

You can't taste the butter through the other flaws...

I've used Ringwood a few times and my biggest issue was how slow the smackpacks take to swell up. Which only really slowed me down on the first brew as I realized that was how the yeast acted for the next few times I used it.