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I was planning on getting a decent run from a pack of 1187, and plan to do similar things with other yeasts to get a good feel for them. Can anyone see potential probs with running along the following lines in the same fridge? Can the yeast be used for all these styles if pitched peoperly? I am still thinking about individual recipes.

Round 1.
Fermenter 1. Mild
Fermenter 1. Scottish 40

Round 2.
Fermenter 1 - English standard bitter
Fermenter 2 - English bitter

Round 3.
Fermenter 1 - Dr S. Hobgoblin Clone
Fermenter 2 - TL's Bishop's Finger

Round 4.
Fermenter 1 - English IPA
Fermenter 2 - ESB

Round 5.
Fermenter 1 - Robust Porter
Fermenter 2 - RIS

Apart from the RIS i see no issues with that.

1187 is one of the low attenuating english yeasts and you really dont want low attenuation is a monster beer like a RIS. I'd gop for somthing like US05 of nottingham for a RIS. I have never brewed a RIS so take my 2 c with a large dose of salt!

I pitched 1187 into a Deuchars IPA on Friday night, saved some first gen for 'ron.

I have used it a dark mild, a hobgoblin and a stout all with great results. Its so characterful, so many good esters. Will use the yeast cake for a Hobgoblin.

I push it a little (20C minimum) as its notoriously lazy and generally needs daily rousings for the first 5 days or so.

Plus, the extra temps give more esters and also help the yeast to clean up any diacetly.

One of my faves.

Cheers Doc, I might scale the RIS down to match the attenuation level - maybe less Russian and/or Imperial ... but still to use the yeast for a strong stout. I guess I would have to scale the values for all yeasts depending on level of attenuation and desired FG. I might have to upgrade from Q Brew...

This stout is without a doubt the best i have made and all the BBC boys who tasted it were big fans.

Scored a 1st in the dry stout category - judges loved it, said the malt backbone was so complex.

You could bulk it up to whatever ABV you want. If you dont have green bullet sub it with styrian goldings.

Type: All Grain
Date: 24/06/2008
Batch Size: 25.00 L
Brewer: DrSmurto
Boil Size: 33.55 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.25 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 80.15 %
0.30 kg Barley, Flaked (3.3 EBC) Grain 4.58 %
0.25 kg Amber Malt (Bairds) (100.0 EBC) Grain 3.82 %
0.25 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.82 %
0.25 kg Chocolate Malt (886.5 EBC) Grain 3.82 %
0.25 kg Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 3.82 %
20.00 gm Green Bullet [13.40 %] (60 min) Hops 26.0 IBU
25.00 gm Green Bullet [13.50 %] (20 min) Hops 19.8 IBU
25.00 gm Green Bullet [13.50 %] (15 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 2500 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 5.26 % Actual Alcohol by Vol: 4.96 %
Bitterness: 45.9 IBU Calories: 534 cal/l
Est Color: 84.0 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 6.55 kg
Sparge Water: 6.11 L Grain Temperature: 10.0 C
Sparge Temperature: 82.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body Step Time Name Description Step Temp
90 min Mash In Add 18.00 L of water at 74.5 C 66.0 C
10 min Mash Out Add 16.00 L of water at 93.8 C 78.0 C

Looks good there Doc, I think that I'd prefer yours to the RIS anyway. I am actually really enjoying the lower alc drops, and was thinking of trying to see how low ABV I could go in a stout and stay tasty. I should have just put "stout" as the last stop on the list.

What does 70g of Bullet equal in Styrian?
4kg ?

drsmurto this stout recipe has jumped to the top of my, to do list. Im fermenting your Golden Ale now.
In the above recipe you have...

25.00 gm Green Bullet [13.50 %] (15 min) (Aroma Hop-Steep) Hops -

Is that a flame out addition?

How would Wyeast Labs #1272 go in this recipe?

aroma hop steep is flameout. 15 mins is how long i wait till i start chilling.

1272 is an American ale yeast - i personally would stick to an english yeast.

having said that and having a quick look on wyeast it seems its not the clean 1056 yeast i was thinking of. IMO you cant have too many esters in a stout or any english beer.

If you are a guinness fan you wont like this stout - too much flavour! mmmmmmmmmmmmmmmmmmmm

Speaking of esters, what did you use for the Deuchars clone?
I have been enjoying this since it has been $4 a bottle at vintage... sooooooo fruity.

Deuchars IPA clone is fuggles and styrian goldings with the ringwood yeast.

Recipe is untested - well, its in primary now but yet to sample it.

2.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.32 %
0.20 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6.45 %
0.10 kg Chocolate Malt, Pale (500.0 EBC) Grain 3.23 %
30.00 gm Fuggles [3.90 %] (60 min) Hops 16.5 IBU
10.00 gm Fuggles [3.90 %] (15 min) Hops 2.7 IBU
14.00 gm Styrian Goldings [4.70 %] (15 min) Hops 4.2 IBU
28.00 gm Styrian Goldings [4.70 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 2000 ml] Yeast-Ale

20L, OG 1.040, IBU 23

looks pretty good to me.....