Ringwood 1187 Wyeast yeast

[kenny10]

I want to brew up a batch tonight. I activated the smack pack yesterday around 2pm and have had little progress on it expanding. I know that it is a slow starter, but if I want to brew tonight can I still use it with out it fully expanding with the same results or do it tomorrow night and hope it fully expands.

[mr x]

Sometimes the packs don't swell much. I'd go with it if it's fresh and has been properly stored. Make sure that the pack broke inside.

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[kenny10]

Thanks! That's what I thought but wanted someone to verify.

[LeafMan66_67]

The ringwood packs I have used have never swelled like some other smack packs. You are probably good.

[Barr]

I'm experiencing this very same issue. Also read that it's a slow starter. Pitched my yeast pack last night at about 40% puffed and still no action. When do I start to worry? How did you guys make out with your beer?

[mr x]

If it's been well handled, don't worry at all.

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[LeafMan66_67]

Looking back I had one batch with Ringwood that took almost 48 hours to start chugging along.

[Barr]

Sounds great guys. Thanks. I'll be patient.

[Araxi]

I used to use Ringwood almost exclusively and it rarely swelled much.

[kenny10]

Its super slow...transferred my ESB tonight after pitching it a week ago Monday...all good so far.

[McGruff]

It took my starter ( 1187 ) 36 hrs. to get going. It swelled a bit, but no where near other packs. I stepped it up and it took only 4 hrs. to get going into a larger starter.

[Barr]

It's great to have quick and easy access to such great brewing experience. Thanks.

[Hub Brewer]

Hey everyone, just wanted to revive this thread for a moment as I'm about to use this strain (in an ESB) for the first time. After browsing all the relevant threads, I want to clarify two things: 1) D-rest probably not necessary if I'm fermenting at 20C (or perhaps just let it rest a couple days post-ferment)? and 2) open fermentation - yea or nay? I usually ferment in glass carboy with blowoff tube.

[Tim Gregory]

I've had some really good results with ringwood. I give it a little gentle rousing and and warm it up a bit if necessary near the end of fermentation just to be safe. Other than that, I just ferment like usual.

[Barr]

My ringwood bitter turned out nasty and I'm sure it was stressed yeast. I'll probably not use this yeast again after this bad experience. I've never experienced such a slow start. It's also important to keep in mind that these smack packs should be used in a starter first. It's hard to know how well the pack was treated in transport and many of the cells could be dead.

[Hub Brewer]

Yes I had read that (thankfully) and was prepared. Been in a starter for almost 24 hours now, hoping to crash it tomorrow night and pitch late Thursday.

[mcgster]

I have had great luck with this yeast. I have used it in about 10 times but I always split my starter for the next brew so I only ever bought one smack pack.


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[mcgster]

I find, when pitching from a starter at least, that this yeast tends to take off quite well.


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[Hub Brewer]

In case anyone reads this thread down the road, just wanted to follow up with my own results. Starter took a full three days to take off, possibly because of the strain but the smack pack was also manufactured 6 months ago. Crashed for about 5 hours in the fridge and then brought it up to temp before pitching last night. Less than 7 hours after pitching it was chugging along at full steam.