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I want to brew up a batch tonight. I activated the smack pack yesterday around 2pm and have had little progress on it expanding. I know that it is a slow starter, but if I want to brew tonight can I still use it with out it fully expanding with the same results or do it tomorrow night and hope it fully expands.

Sometimes the packs don't swell much. I'd go with it if it's fresh and has been properly stored. Make sure that the pack broke inside.

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Thanks! That's what I thought but wanted someone to verify.

The ringwood packs I have used have never swelled like some other smack packs. You are probably good.

I'm experiencing this very same issue. Also read that it's a slow starter. Pitched my yeast pack last night at about 40% puffed and still no action. When do I start to worry? How did you guys make out with your beer?

If it's been well handled, don't worry at all.

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Looking back I had one batch with Ringwood that took almost 48 hours to start chugging along.

Sounds great guys. Thanks. I'll be patient.

I used to use Ringwood almost exclusively and it rarely swelled much.

Its super slow...transferred my ESB tonight after pitching it a week ago Monday...all good so far.

It took my starter ( 1187 ) 36 hrs. to get going. It swelled a bit, but no where near other packs. I stepped it up and it took only 4 hrs. to get going into a larger starter.

It's great to have quick and easy access to such great brewing experience. Thanks.

Hey everyone, just wanted to revive this thread for a moment as I'm about to use this strain (in an ESB) for the first time. After browsing all the relevant threads, I want to clarify two things: 1) D-rest probably not necessary if I'm fermenting at 20C (or perhaps just let it rest a couple days post-ferment)? and 2) open fermentation - yea or nay? I usually ferment in glass carboy with blowoff tube.

I've had some really good results with ringwood. I give it a little gentle rousing and and warm it up a bit if necessary near the end of fermentation just to be safe. Other than that, I just ferment like usual.

My ringwood bitter turned out nasty and I'm sure it was stressed yeast. I'll probably not use this yeast again after this bad experience. I've never experienced such a slow start. It's also important to keep in mind that these smack packs should be used in a starter first. It's hard to know how well the pack was treated in transport and many of the cells could be dead.

Yes I had read that (thankfully) and was prepared. Been in a starter for almost 24 hours now, hoping to crash it tomorrow night and pitch late Thursday.

I have had great luck with this yeast. I have used it in about 10 times but I always split my starter for the next brew so I only ever bought one smack pack.


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I find, when pitching from a starter at least, that this yeast tends to take off quite well.


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In case anyone reads this thread down the road, just wanted to follow up with my own results. Starter took a full three days to take off, possibly because of the strain but the smack pack was also manufactured 6 months ago. Crashed for about 5 hours in the fridge and then brought it up to temp before pitching last night. Less than 7 hours after pitching it was chugging along at full steam.