Ringwood yeast, it's fast !

[brewtim]

I'm probably showing my inexperience here, I'm currently fermenting a 1.041 best bitter with WY1187 Ringwood, it's down to 1.011 after 48 hours and dropped almost crystal clear, plus it's almost good enough to drink.

At this rate it'll be kegged, carbonated and being drunk within a week from brewday at ~4%, I realise some maturation time will benefit the flavour but I never really believed grain to glass in a week could be possible, outstanding. :party:

Are there any other yeasts that behave in this way?

 

[Dronfieldbrewer]

Sounds a bit quick to me. What temperature did you ferment at?

 

[Pjam]

That's amazing! :shock: I'm nearer 2 weeks in the FV. You've got some good eyes to measure .001 :shock:

 

[kev]

Loads of variables when looking at fermentation speeds :

Aeration
Pitch rate
Viable cell count
Temperature of ferment
Temp of mash
Addition of nutrients
Etc, etc

On a good day most of my beers are done in 4 days but I leave them a bit longer before I transfer, dry hop, keg/bottle, etc.

K

 

[stuey]

I often get similar with WLP002 and have experienced the same with Thwaites.
Ferment at 19 degrees.
Aerate like mad from boiler to FV creating a hooooge head :)
If starter has settled out enough ditch starter liquid, re-suspend yeast solids in wort from boiler. Pitch whilst wort is running into FV.
I generally aim to be crashing by day 4, 5 or 6 depending on gravity with a view to be casking day 7 or 8. I do stop/slow fermentation at 2 points over mind you which shortens things :)

 

[mike77]

Cool I just bought a pack of ringwood that I plan to use for my next brew. I had read that it fermented and cleared fast and had a high esther output which is what I'm after. It does say it needs a thorough diacetyl rest though, so needs a few extra days in the fermenter to clean up once the activity has died down.

 

[brewtim]

Here was my method (which I've used for all my ales so far):

I stepped mashed 63 C for 45 mins, 71 C for 45 mins and 78 C 10 mins mashout.

Made a starter to get to 180Bn cells, started at 23 C for 3 days, cooled to 4 C kept in the fridge for 2 days, discarded starter beer and added wort from halfway through the boil with some Murphy's yeast vit 30 mins before pitching.
Aerated wort by hard shaking in a sealed container for a minute or two.
Pitched a couple of hours later at 22 C which was quickly brought down to 19 C.
Fermentation started within 5-7 hours.
Krausen at 24 hours, skimmed.
Another Krausen within 36 hours and I was going to top crop at 48 hours but the Krausen had fallen.
EDIT: it was an open ferment with a loose stainless lid on a plastic bucket, big gap all the way around.

Giving it a 2 day diacetyl rest, then crash cooling with a view to kegging on day 8.

Interesting to hear that WLP002 is similar.

 

[dennisking]

Only had extra fast speeds with live brewery yeast.

 

[saccharomyces]

The Peter Austin and Company designed breweries in the United States that use Ringwood go from wort to finished product in a week.

 

[kev]

Only has extra fast speeds with live brewery yeast.

What's the difference between that and an active starter?

K

 

[Steve]

My take is brewery yeast is a beefed up, hungrier, fresher yeast compared to the yeast we use. If you think about it for a brewery a good yeast plays a big part in their finished product and the speed affects their throughput and income. For us the fact the small yeast pack has been in storage dormant for 3 months and takes 10 days to ferment out is fine.

 

[dennisking]

My take is brewery yeast is a beefed up, hungrier, fresher yeast compared to the yeast we use. If you think about it for a brewery a good yeast plays a big part in their finished product and the speed affects their throughput and income. For us the fact the small yeast pack has been in storage dormant for 3 months and takes 10 days to ferment out is fine.

The brewery I got the yeast from ferment in 3-4 days, none of this leaving it so the yeast cleans it's self up malarkey.

 

[boozy_shoes]

I have had similar this weekend when I pitched my stout straight onto the sa-04 yeast cake of my Low abv IPA. I did it saturday around 8.30pm I had a hopeful look at midnight and it was going like a train, big krausen and everything.