Ringwood Best (with yeast from the brewery!)

[Joeyriles]

Hi all,

I procured some yeast from the guys at Ringwood and decided to make a clone of Best. I love 49er and Thumper but I wanted an easy drinking beer for the keg.
Recipe from GW book.

Pale malt: 3.8kg
Crystal: 210g
Chocolate: 38g

The original recipe calls for 170g of Torrefied wheat but I had none in my box.

Hops:

Challenger: 29g @ start
Goldings: 10g @ the end.

Yeast is from the brewery and is looking lively.

Let's see how it goes!

 

[BeerCat]

Is that the Ringwood 1187 yeast? Made a few good beers with that. Makes a great IPA.

 

[yeastinfection]

what book is that. looks nice and easy to follow.

 

[Personal91]

what book is that. looks nice and easy to follow.

Good shout!

 

[yeastinfection]

Good shout!

just started to google a book called 'Good Shout'

 

[MyQul]

what book is that. looks nice and easy to follow.

A classic, Brew your own British Real Ale by Graham Wheeler

 

[beechwood]

Hi all,

I procured some yeast from the guys at Ringwood and decided to make a clone of Best. I love 49er and Thumper but I wanted an easy drinking beer for the keg.
Recipe from GW book.

Pale malt: 3.8kg
Crystal: 210g
Chocolate: 38g

The original recipe calls for 170g of Torrefied wheat but I had none in my box.

Hops:

Challenger: 29g @ start
Goldings: 10g @ the end.

Yeast is from the brewery and is looking lively.

Let's see how it goes!

what's the book you have in the picture there..

 

[Joeyriles]

Brew Your Own British Beers by Graham Wheeler.

The yeast is actually scooped from the brewery itself, Beercat; not certain it's exactly the same strain as the shop bought one. Smells fruity and is climbing out of the lunchbox!

 

[Joeyriles]

This beer is in the bucket. Yeast was absolutely climbing out of the container and I'd only added some first runnings to it some hours before!
Original gravity 1040, so a little stronger than the recipe suggests but should still be a good session beer.
This is likely to go in the keg rather than the bottles but I may siphon one or two off to see how it compares with the force carbonated version.

 

[Personal91]

This beer is in the bucket. Yeast was absolutely climbing out of the container and I'd only added some first runnings to it some hours before!
Original gravity 1040, so a little stronger than the recipe suggests but should still be a good session beer.
This is likely to go in the keg rather than the bottles but I may siphon one or two off to see how it compares with the force carbonated version.

I dont see the need to force carb - not until the last 3rd of the barrel

 

[Personal91]

just started to google a book called 'Good Shout'

I wasn't trying to mislead you sorry, but this has made me smile abit :grin::whistle:

 

[Joeyriles]

Corny keg. Prefer to use CO2 rather than sugar.

 

[Joeyriles]

And we're off!

 

[Personal91]

Corny keg. Prefer to use CO2 rather than sugar.

ooookay - i havent used them let alone seen 1 in person - im using king kegs as of late

 

[Joeyriles]

I have a kegerator setup so it's just simpler to force carbonate and get moderately chilled 'keg beer' rather than the cask/bottle conditioned one which would suit this beer more.
Bottling is just such a pain in the bum, though I often think the naturally carbonated stuff always tastes 'fuller'.
And the award for talking s%ite award goes to...

 

[Joeyriles]

It has fermented out completely but there is still a thick head of krausen on top which I am going to crop. The smell is glorious though it still looks pretty murky in there (I probably over pitched.)

 

[terrym]

Joey
I'm assuming you have checked the SG when you say its finished, especially since you say there's still a thick head of krausen.
I did three brews from a 1698 culture, which was heavily top fermenting with a crust to match, and found I had to turn the yeast back into the brew from about 2/3 way through the primary to ensure it carried on, since all the yeast was on the top and not in the brew itself, and it would have otherwise stuck.

 

[Joeyriles]

It's gone down to 1009 from 1038 so I think it's pretty much done. I'll give it a gentle stir and see what happens anyway. :-)

Thanks