[Joe Sr.]

Not that I can recall, but it is possible.  If so, never more than once.

I'll give it a try.  Looks like it will be time for a 10 gallon batch and a side-by-side fermentation.

I've got to get some Belgians in the pipeline, too, though.

[dilluh98]

Most of the British seasonals that White Labs offers should have more British character than WLP002, which is probably why they are seasonals.  Have you ever tried Wyeast 1318?

This is supposedly what Tired Hands Brewing uses for their APA, although that beer is heavily hopped so I'm not sure the character would be noticeable.

[S. cerevisiae]

This is supposedly what Tired Hands Brewing uses for their APA, although that beer is heavily hopped so I'm not sure the character would be noticeable.

Pitching rate and fermentation temperature also play into the final profile.  That being said, most of the strains available from Wyeast and White Labs are fairly mild compared to some of the strains that are directly available in the UK.   I have had a few that I imported from Brewlab that were too flavor positive for me.  We are talking Belgian strain flavor positive, especially with respect to phenol production.

I have a strain in my bank that I need to revisit this winter. The strain is CBS 1171, which is an ale strain that was isolated at the Oranjeboom Brewery in February of 1925.  I have only used it one time, and it produced a little too much amyl acetate for my tastes.   

[Frankenbrew]

Extrapolate, please.  Too bland?  Other than real Ringwood (which we can't get) what would you use?

I'll be tempted to do a split batch and compare.

"WLP033 Klassic Ale Yeast

Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales."

I want to get me some of this!

[narcout]

Is there a readily available commercial beer that is bottle conditioned with the true ringwood strain and from which it can be cultured?

[erockrph]

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:

http://www.pugsleybrewing.com/pugsleysinstallations.php

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.

[S. cerevisiae]

Is there a readily available commercial beer that is bottle conditioned with the true ringwood strain and from which it can be cultured?

The Pugsley-built craft breweries use sterile filtering.   The culture is multi-strain with two primary strains and usually several variants that can differ from brewery to brewery.

[S. cerevisiae]

"WLP033 Klassic Ale Yeast

Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales."

I want to get me some of this!

We need to start a write-in campaign to get White Labs to offer WLP033 at least as a seasonal.   Companies are in business to make money.  If there is enough demand, White Labs will propagate it.

[S. cerevisiae]

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.

[erockrph]

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.

I usually pick it up as movie-theater popcorn in the aftertaste. It is especially pronounced retronasally and in the beer burps to me.

And even the worst offenders with Ringwood aren't half as bad as whatever Red Hook is doing, while we're on the topic.

[Frankenbrew]

"WLP033 Klassic Ale Yeast

Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales."

I want to get me some of this!
[/quote]

We need to start a write-in campaign to get White Labs to offer WLP033 at least as a seasonal.   Companies are in business to make money.  If there is enough demand, White Labs will propagate it.
[/quote]

Yeah, I'll drop them a line.

I'm a lover of English bitter, but I'm always dissapointed that I can't seem to make them like they make them across the pond. I would love to even come close to some of the real ales that I  had when I was there.

[S. cerevisiae]

Yeah, I'll drop them a line.

I'm a lover of English bitter, but I'm always dissapointed that I can't seem to make them like they make them across the pond. I would love to even come close to some of the real ales that I  had when I was there.

If we can get enough people to request WLP033, White Labs will propagate it.  It has a ester profile when young that can best be described as lollipop.   I know that description sounds weird, but it is really good in a balanced SMaSH bitter made with high-quality English pale malt and EKG.  I maintained the BrewTek incarnation of WLP033 on slant for ten years because I could not keep beer made with it on tap at my house.   Even my BMC drinking family members loved it.  That SMaSH bitter and Pre-Pro Pils made with the Christian Schmidt strain were my most popular beers before I took an extended hiatus from the hobby due to brewer burnout.

[erockrph]

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.

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.

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 

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.

There was a fair amount of sediment in the bottom of the bottle. I think I'll try stepping it up to see if there's any viable yeast in there. If there's a thick meringue of krausen, then it may indeed be Ringwood. I'd be amused if after the multiple discussions about where to get true Ringwood cultures the answer turned out to be a Baltic Porter from Finland.

[stpug]

It has a ester profile when young that can best be described as lollipop.

I have picked up something in fresh Deschutes Red Chair that I could describe as "lollipop". My initial thoughts on it's description was candy and jolly ranchers (not green apple) - but lollipop might be a better description. AFAIK, I don't think their strain has been pinpointed to a specific commercial strain, but has been suggested that it's towards the 1187/1948 hemisphere of character (i.e. british with decent ester production). I think most of deschutes beers are filtered though

WLP033 is not identified as a seasonal yeast yet does not seem to be carried by any brewing supply shops I contacted. What's the deal there? Is it commercial use only or just random release only?

[denny]

By the way, I do not know how much pull you have with Wyeast, but I would appreciate your putting a plug in for me.  I have been waiting for them to re-release Wyeast 2272, so that I do not have to purchase it from Siebel.   I do not believe that Wyeast has released 2272 since 2011.

Probably about as much as you or anyone else.  They'll release it if they get enough demand, I would think.