Hey folks, hope you all doing well those day.
I’m making the recipe for some british origin ales, gonna make 5 recipes, already have 4 but one I want to use the ringwood, I used on a american amber ale, it was good, not great, but I think was the hops combinations. Now I want to use this yeast in a pale mild or dark mild, I wanted to be funny and make a australian sparkling ale with pride of ringwood hops and this yeast and called the “ringwood of here”, but I think it not gonna worth XD.
Any suggestion?
My only recommendation is to get some popcorn, because you’re about to brew up a whole lot of butter. Ringwood is a notorious diacetyl producer. I know there are ways to handle the yeast to mitigate the diacetyl, but I don’t have experience with that. I avoid that strain like the plague, since so many breweries that use it put out butter-bombs that are undrinkable to me.
Already have this on mind, the american amber ale didn’t have any diacetyl actually, so I don’t think this gonna be a problem
One of my best British style bitters was with Ringwood. I’ve used Ringwood a lot and never a diacetyl issue. It’s a top cropper so watch your blowoff.
Here’s what I did:
Gambrinus ESB Malt 85%
Wheat Malt 5%
Homemade Invert #2 10%
Fuggles 60min 26 IBU
Golding 15min 7 IBU
Golding 2min 1.5 IBU
Ringwood
1.047
1.009
My best bitter gonna be with west yorkshire, one the best yeast I used, but I’m think a mild or pale mild now with ringwood