I prefer to go the extract route for this because it is so much quicker. There's no mash, and a 15-minute boil is all you need. I'm brewing 4 single-hop batches later this week and I will be done in less time than a single all-grain batch.
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Maybe it's the power of suggestion, but I'm picking up some definite ale-like characteristics from the Sinebrychoff in my glass right now. In particular, there's this almond/stonefruit character that is distinctly British ale-like.Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast. They were selling the same yeast under different numbers at the same time.Interesting. I just picked up some Sinebrychoff recently. I will have to give it a taste-test with that in mind. Maybe I can convince my palate that there is some diacetyl hidden in there armed with this info
I believe that Sinebrychoff is another baltic porter made with this yeast. I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.
I keep my dry yeast in my crotch...the local colony can be reused just by simple methods of building the local colony to a pitchable numberThinking this thread just got derailed.....
Though now that I think about it these yeast are in a somewhat humid and worm environment
The time stamp doesn't lie. You can always tell who is hammered or overtired when they post!
Thanks for the review!I haven't seen the Spontanbasil over here yet, but I might stay away from that one. I just can't see that one being enjoyable unless the basil character is really mild, but then what's the point? That's sort of what I thought about the beetroot, but to a lesser degree. The beet character was pretty mild, and the beer was better for it. If the less you use of an ingredient the better, then what's the point of using it?
I'm not sure about the beers in this Spontan-series.
Supermarkets in Belgium are selling Spontanbasil at steep prices (south of 20$) which, frankly put, I'm unwilling to shell out at this point. Mikkeller has some splendid beers in his range, and his sense of adventurous brewing is seemingly boundless, but overall, quite a few of his more out-there beers are a bit hit-n-miss.
I usually pick it up as movie-theater popcorn in the aftertaste. It is especially pronounced retronasally and in the beer burps to me.Coming from New England, I'm familiar with a lot of these breweries. Most of them produce good beer, some of them produce excellent beer, but a handful produce dirty butter-bombs.
I get more butterscotch than butter when Ringwood is not handled correctly. Like most Yorkshire cultures, Ringwood has high O2 demands.
Is there a readily available commercial beer that is bottle conditioned with the true ringwood strain and from which it can be cultured?Here's your starting point. I'm not sure who bottle conditions on this list, but even if it isn't bottle conditioned, an unfiltered bottle may get you enough yeast to start stepping up a culture:
A wine-loving friend of mine reasoned as such:Put the oak and wine in a soda bottle with a carbonator cap. Hit it with CO2 and purge the headspace several times. That should minimize your O2 concerns.
if you're going to soak the cubes in wine, the wine will take up oxygen and "spoil". Sure, your cubes will taste like wine, but the catch it that they'll taste like oxidised wine which is probably not what we want.
He proposed simply adding the cubes, and blending with freshly openend wine at bottling time.
Soaking cubes in wine for two years...now I can't imagine that not having a negative effect on the wine flavour, but perhaps the oak flavour have become so powerful that the wine flavour doesn't register much. In which case, any cheap ass wine would do, right?