| Author |
Message |
    
marc pullum
New Member
Username: Brewinales
Post Number: 23
Registered: 06-2006
Posted From: 207.200.116.133
| | Posted on Wednesday, April 18, 2007 - 07:13 pm: | 
|
Wyeast is having a little program of releasing some unusual strains . I'd like to ask folks to request (and buy if they do) one of their discontinued strains -1742 swedish porter yeast.
This was supposedly the pripps strain used by carnegie for their wonderful baltic porter. I used to really like this yeast when it was available for big dark beers. With the current interest in baltic porters this would be a great yeast to have.
And please keep in touch with us; let us know what you think of the VSS promotion, let us know your requests for specific strains, and tell us about the beers you’ve brewed with these Very Special Strains by e-mailing us at vss@wyeastlab.com.
Cheers,
Jon Graber
Marketing and Sales Manager
Wyeast Laboratories, Inc.
888.349.2004
jgraber@wyeastlab.com
www.wyeastlab.com |
Chumley
Senior Member
Username: Chumley
Post Number: 4735
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, April 18, 2007 - 10:08 pm: |
|
I believe Wyeast discontinued this yeast when they discovered it was the same yeast as Ringwood. I have used the Ringwood yeast in Baltic Porters, and concur - it makes a wonderful big porter. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 6951
Registered: 01-2002
Posted From: 24.57.224.220
| | Posted on Wednesday, April 18, 2007 - 10:19 pm: |
|
That was my understanding as well: Wyeast 1742 is the same as Wyeast 1187 Ringwood. I agree it should work well in a big porter; a little (emphasis on little) diacetyl would be even desirable in this style. |
Beertracker
Senior Member
Username: Beertracker
Post Number: 1158
Registered: 03-2002
Posted From: 72.16.21.191
| | Posted on Thursday, April 19, 2007 - 02:52 am: |
|
This is hilarious! I don't think the right hand knows what the left is doing at Wyeast. Either that or it's simply a marketing strategy to sell more of the Ringwood via the VSS Program. I concur that the Ringwood and Swedish Porter yeast are one and the same. I actually posed this very question to David Logsdon a few years back after I thought the yeast had been discontinued. Here's the official reference from the Wyeast website:
Finding yeast #1742, a.k.a. 1187
Q. My supplier tells me that you are dropping the 1742 yeast! Arrrrrgggggghhhhhh. That is the backbone of our immensely popular Big Swede (Swedish Imperial Stout). What do we do?
A. Sorry for any confusion. The new ID number for the same yeast (1742) is Wyeast Number 1187. The same yeast guaranteed. It is available in all sizes.
Nice! 
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
|
marc pullum
New Member
Username: Brewinales
Post Number: 24
Registered: 06-2006
Posted From: 207.200.116.133
| | Posted on Thursday, April 19, 2007 - 08:25 am: |
|
hmmmm, you learn something every day. i've always avoided the ringwood yeast based on various comments that it is "finicky", requiring this and that. i always used the 1742 strain at low 60's(my fall and most of winter garage temps.)without diacetyl present or any problems. just a long cool ferment. |
Chumley
Senior Member
Username: Chumley
Post Number: 4737
Registered: 02-2003
Posted From: 216.161.216.248
| | Posted on Friday, April 20, 2007 - 03:14 am: |
|
That is what you get, marc, listening to the "various comments"....the fact for me, is that I have always got kickass attenuation/performance/no diacetyl from the Ringwood yeast...it is one of my favorite yeasts of all time.
Denny Conn says it best..to paraphrase, "Brew what you like to drink"....even though Denny hates Ringwood yeast! Always a good mantra to follow...ignore the pundits on beer sites. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 6957
Registered: 01-2002
Posted From: 24.57.224.220
| | Posted on Friday, April 20, 2007 - 12:16 pm: |
|
I briefly worked at a brewpub that used the Ringwood yeast as its house strain. It's a quick fermenter, drops very clear and is somewhat tolerant of warm temperatures. However, it requires rather high pitching rates and considerable aeration; it can produce a lot of diacetyl if it is not happy. |
Brews and Views Archive 2007 
Closed: New threads not accepted on this page