I picked up my first Wyeast smack pack of Ringwood yeast recently -- I haven't used it yet. I also bought a 6 pack of Shipyard Export Ale last Friday to taste and smell what characteristics the yeast will produce. It was interesting, I kind of like it.
From my reading here, The yeast does best with amply wort aeration prior to pitching, daily rousing of the yeast, and an open fermenter.
Correct me if I'm wrong but it sounds like this yeast is just sensitive to CO2 levels in the beer. An open fermenter is only different from an airlocked fermenter in that the amount of dissolved CO2 in the beer would be slightly lower(atmospheric air pressure would be the same for either fermenter -- the only difference is the additional amount of pressure needed to move the airlock liquid to allow the gas to escape.) Rousing the yeast in the fermenter is also going to cause some of the dissolved CO2 to form bubbles and leave the beer.
Are there any other tips for this yeast besides the "stay in the optimum fermentation temperature range" and "allow a few days to do a diacetyl rest"?
From my reading here, The yeast does best with amply wort aeration prior to pitching, daily rousing of the yeast, and an open fermenter.
Correct me if I'm wrong but it sounds like this yeast is just sensitive to CO2 levels in the beer. An open fermenter is only different from an airlocked fermenter in that the amount of dissolved CO2 in the beer would be slightly lower(atmospheric air pressure would be the same for either fermenter -- the only difference is the additional amount of pressure needed to move the airlock liquid to allow the gas to escape.) Rousing the yeast in the fermenter is also going to cause some of the dissolved CO2 to form bubbles and leave the beer.
Are there any other tips for this yeast besides the "stay in the optimum fermentation temperature range" and "allow a few days to do a diacetyl rest"?