I put together an IPA recipe inspired by an article I read. In the article one of the yeasts they suggested was Ringwood for it's fruity esters. But they mentioned it's harder to work with. It started off well but not as active as other yeasts I've used. Over the last two weeks it's been slow but steady and still keeping the same pace. I'm wondering approximately how long the fermentation process is. And there are recommendation for a diacetyl rest but since I'm fermenting at room temp (about 70 F) do I need to figure out a way to bring it up to 75 F or so or just let it sit for an extra few days after fermentation ends?