Wyeast 1187 Ringwood Ale
Species - Saccharomyces cerevisiae
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.
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Ok, despite the added step of needing a pretty formal diacetyl rest (raise the temp 4° for the last 4 days of fermentation), Ringwood is a really nice and authentic English / British / Whatever kind of strain. It’s fruity like Wyeast 1968 or Pub, very malt forward, and deliciously complex. I did a side by side with the Fullers strain, and although it’s very reminiscent of Fullers, the flavor is a little more…. tannic with a slight hint of woody complexity and woody fruit. I love it in a proper ESB and English style Amber.
Flocculation - HIGH
Attenuation - 68% - 72%
Temperature Range - 64° - 74° F (18° - 23° C)
Alcohol Tolerance - 10%
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