Wyeast Ringwood and Denny's Favourite 50 for IPA

I've split my IPA batch in two and fermenting half with Ringwood yeast and the other half with Denny's Favourite 50.

The former attenuates to 75%, while latter attenuates to 70%. Obviously the Denny's 50 will produce a sweeter beer, but I'm impatient and would love to hear anyone's experiences with these yeasts.

Dogfish Head uses Ringwood I believe. When I had their 60 and 90 Minute IPA, I found it to have a creamy, strawberry like flavour. The only other time I have ever found this was with Buxton beers, and so maybe they use Ringwood as well.

Very interested to hear how it turns out though, especially Denny's Favourite

What was your IPA recipe and mash temp?

Grain bill:

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Hop schedule:

hops1

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Hops2

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Mashed at 66-67C, adding a bit heat to keep it in that ballpark. Sparged between 76-78C.

Got 31 litres of wort boiled down to OG of 1060, maybe even 1062 - tough to truly tell on my kit. Need to buy some better gear for taking gravity measurements.

That big starter and a smack-pack for each 12L of wort had the beer fermenting like crazy - pretty much done after four days (well, all the crazy bubbling action anyway).

Gonna dry hop over the weekend with Glacier, then add finings once it's racked off to the bottling bucket.

Interesting to find how much difference the yeasts have made. The Ringwood has cleared very well, but will need a bit of time to condition and come together as its a little bit sharp. The Denny Fave 50 however is very nice as it is right now - a little bit sweetness to balance the hops, bit nowhere near as clear (will need finings). I may well mix the two once it's done dry hopping.

Just bottled this brew last night. After two weeks, the differences are:

* Ringwood: cleared very well even before I added finings. Mouthfeel not as smooth as Denny's 50, but fruitier taste and less 'burn' as the taste settles in your mouth. I reckon that the burn will even out as the beer ages and give way to a more balanced beer.

* Denny's 50: didn't clear very well at all, but was much better once I added finings. If I use this again, I'll leave the finings for a few days. Mouthfeel very smooth, but less fruity than the Ringwood. Also has a stronger alcohol burn as the beer settles on your taste-buds. Again, I expect this to age out.

I've bottled a couple of each to see how the different yeasts affect the beer once it's aged for a couple of months. The rest I just mixed as it gave the best taste (best of both worlds), and hopefully the beer will age nicely after a few weeks.

Just as an update - both yeasts have cleared equally well after cold crashing. Very surprising how much improvement can be gained via this technique. Think I need a spare fridge for cold crashing the full 25 litre batch.