[Frankenbrew]

I, for one, like Ringwood. IMO it works well in an English bitter where a tiny bit of diacetyl is okay. And, it flocs out really well leaving ultra clear beer.

[S. cerevisiae]

Frank, the mixed-culture version of Ringwood is also one of my favorite cultures.  It produces beers that are much more complex than single-strain cultures.  Ringwood developed its notorious reputation because people were passing around an incomplete culture in the nineties.  I wound up obtaining the two major strains and a couple of mutated strains when I plated it in the fall of 1994.   Like most home brewers, I did not know that Ringwood was a mixed culture until I plated it, transferred single colonies to slants, one per slant, and wound up with different results from different slants.

[chumley]

Ringwood is awesome yeast.  I like to make a best bitter with it, then a baltic porter with the yeast cake of the bitter.  Ferment it in a bucket, loosely covered with saran wrap so it can breathe.

[Frankenbrew]

Thanks, guys. I was beginning to think I was the only one.