Ahh dangit...Pumpkin FG is high

**Coastarine** · 08-24-2008, 03:56 AM

I'll start with the recipe:

8 lbs Pale Malt (US)
1 lb crystal 80
1 lb munich 20
.5 lb crystal 10
.5 lb honey malt
.5 lb wheat

Mash at 154 for 60 min

45 oz Canned caramelized pumpkin
5/8 oz Northern brewer 8.8% 60 min = 19.4 IBU
1/4 oz pumpkin pie spice 60 min
1/4 oz pumpkin pie spice 30 min
1/2 oz pumpkin pie spice 1 min

OG 1.061. Pitched rehydrated danstar Windsor yeast, VERY fast start, activity ceases after 48 hours ish. Krausen falls, airlock dead. At 7 days the gravity is 1.028. That's 52% apparent attenuation. I know it has only been 7 days but I don't think anything is happening in there. I'll give it a few more days and take another reading, but if it's not going anywhere, what's the problem?

Did my yeast not multiply?
Is this normal for windsor?

I want this beer to have some body, but come on! Maybe I'll pitch some notty into it?

**Coastarine** · 08-24-2008, 03:58 AM

Egh the more I search around the more this sounds typical of windsor. Worse than usual, but typical. If I can get a second opinion from someone experienced I have a packet of s-04 and a packet of s-33 in the fridge.

Arneba28 · 08-24-2008, 04:11 AM

I used s-04 on mine and FG was 1.014. Why the varied times on the pumpkin pie spice additions. Winsor from what I have heard does not do well with a high sg. S-04 did well for mine and I used one 32oz can of pumpkin SG was smaller then your though at 1.051

**Coastarine** · 08-24-2008, 04:20 AM

I read an article that was written as a narrative from an outsider observing the brewing and I can't find it now, but it said that adding the spices at different times does have a similar effect as adding hops at different times. I figured it couldn't hurt.

Arneba28 · 08-24-2008, 04:24 AM

I would almost and could almost see how that would work but I dont really see the benefit of it as long as you let the beer age on the spices.

Rudeboy · 08-24-2008, 04:32 AM

Ya that's Windsor for you.
I did a NBA clone started at 1.056 FG 1.020.
A Bass clone started at 1.045 FG 1.020
A Scottish 60/- started at 1.036 FG 1.020.

I'm sure if I brewed a 1.021 OG beer Windsor would take it down to 1.020.

Rudeboy

**Coastarine** · 08-25-2008, 11:15 AM

Well I rehydrated s-04 and pitched yesterday. I don't know how much activity to expect from this sort of thing but I've seen zero krausen and next to zero airlock activity. I'll give it a few days and take a gravity.

Big10Seaner · 08-25-2008, 12:04 PM

I just made a pumpkin ale with windsor yeast as well and it sounds like it fermented just like yours. I just brewed it on Friday, so I'll see where it's at in a week or so. I'm thinking I might have to repitch as well.

**Coastarine** · 08-29-2008, 12:28 AM

Quote:

Originally Posted by Coastarine

Well I rehydrated s-04 and pitched yesterday. I don't know how much activity to expect from this sort of thing but I've seen zero krausen and next to zero airlock activity. I'll give it a few days and take a gravity.

Got down to 1.025. Three points. Oh well.

Big10Seaner · 09-05-2008, 12:44 PM

I'm checking mine this weekend, we'll see where it's at.