Ok I'm obsessed with this fickle little bugger..
The beautiful malt profile it gives is worth the effort to continue banging one's head against the wall for.
I've noticed alot of our American cousins logging on to BIABREWER, and from what I've heard on the grapevine, 1187 is a very popular yeast in the craft brewing industry in the US, despite its tendency to lower the hop aroma and flavour. It does certainly back the malt profile needed to back up a whopping hop schedule. I have, however, a desire to keep trying to make the PERFECT APA using 1187 (cheers Beachbum, you have the same forehead bruise). Does anyone have any info or opinions on this little bastard?
Cheers
Lloydie
Post #2 made 15 years ago
Hi Lloydie & welcome back mate, hope things are on the up!
Can't really help with the APA side of things as it is way out of my league, but have a done a few 1187s, wasn't overly fickle to me, but maybe I was nice to it and sang it the right lullaby. I guess you'd be pitching generously and fermenting it fairly cool to keep the fruity esters down? 1187 should hit the malt profile out of the ground in a good way though, so good thinking you guys and hope the forehead bruises heal!
Can't really help with the APA side of things as it is way out of my league, but have a done a few 1187s, wasn't overly fickle to me, but maybe I was nice to it and sang it the right lullaby. I guess you'd be pitching generously and fermenting it fairly cool to keep the fruity esters down? 1187 should hit the malt profile out of the ground in a good way though, so good thinking you guys and hope the forehead bruises heal!
[center]Give me a beer and I will move the world. Archimedes[/center]
Post #3 made 15 years ago
I love Ringwood but I'm not sure if the Wyeast version is the same as the one used by many American Micros. I believe the Wyeast strain came from Sweden or somewhere unlikely. Maybe I should email them to find out, they usually respond promptly to emails.
The reason I tried it initially was because the yeast as used at the Ringwood brewery in Hampshire originally came from the defunct brewery at Hull, Yorkshire, and it makes a cracking Yorkshire Bitter as well as a dark mild getting me placings in the Brisbane and the Queensland Comps, and just missed out on a placing in the Nats
However I found that the last couple of Yorkies I made have been quite sweetish and almost toffee like - Checking my Red Book I see that I used 5000 Barrett Burston Ale malt (Australian), 500 Munich I, 100 Caraaroma and 50 Choc. I'll definitely be racking up the carbon miles next time and switch back to Golden Promise, and mash a bit lower and hop a bit higher (I used 20 ekg and 20 Challenger - I'll go back to three hops and finish with a big hit of Styrians).
The reason I tried it initially was because the yeast as used at the Ringwood brewery in Hampshire originally came from the defunct brewery at Hull, Yorkshire, and it makes a cracking Yorkshire Bitter as well as a dark mild getting me placings in the Brisbane and the Queensland Comps, and just missed out on a placing in the Nats
However I found that the last couple of Yorkies I made have been quite sweetish and almost toffee like - Checking my Red Book I see that I used 5000 Barrett Burston Ale malt (Australian), 500 Munich I, 100 Caraaroma and 50 Choc. I'll definitely be racking up the carbon miles next time and switch back to Golden Promise, and mash a bit lower and hop a bit higher (I used 20 ekg and 20 Challenger - I'll go back to three hops and finish with a big hit of Styrians).
