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Wyeast 1187 Ringwood Ale

I’ve never used Wyeast 1187 Ringwood Ale yeast before. If you have, is there anything I need to know before I use it? Any tips on how to optimize this yeast is appreciated. I’m using it in a Black Ale.

Thanks!

Not an expert at all, but I used for a caribou slobber and it was great. Unique but not weird flavor. Would likely go great in a dark ale!

When I was researching 005 I found a lot of people knocking 1187 producing a lot of diacetyl, fermenting slowly but some people love it. I didn’t have any problems with 005. Make a proper sized starter, Aerate well ( seems especially important for that strain), raise the temp a few degrees after fermentation dies down for a diacetyl rest.

+1
The only thing I would add is to pitch 1-2 degrees below your planned fermentation temperature. This will help limit the production of diacetyl, and less clean up post fermentation for the yeast.

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