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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Windsor in an Oatmeal Stout?
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Old 05-22-2010, 10:25 PM   #1
DrinkinSurfer
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Default Windsor in an Oatmeal Stout?

Hi everyone,
I have a packet of windsor in my fridge and was wondering if anyone thinks this will wreck, ruin, or be fine in an oatmeal stout I am going to make today. I have not used windsor before so I am not to sure of its flavor attributes. Thanks for any input.

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Old 05-23-2010, 02:27 PM   #2
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I'm going to make an oatmeal stout with Nottinham's today. I don't think it will matter too much. I've done some searching and I haven't been able to find decent details about dry yeast packet flavor profiles or what it's recommended that you use them in.

Didn't do enough searching before, obviously. Just got this info from the website.


Brewing Properties:

• Quick start to fermentation, which can be completed in 3 days above 17°C.
• Moderate attenuation, which will leave a relatively high gravity.
• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
• Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass.
• The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen.
• Best used at traditional ale temperatures after rehydration in the recommended manner.

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Old 05-23-2010, 02:32 PM   #3
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The Windsor will give you a higher final gravity and

Quote:
Beers created with Windsor are usually described as full-bodied, fruity English ales
Nottingham, as long as you keep it under 70F, is very clean.
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Old 05-23-2010, 02:38 PM   #4
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It will be alright. It will add a bit of generic fruitiness to it, but it should still be tasty. If you do decide to use it and assuming you're doing all grain, mash at 149°F and consider replacing some of the base grain with a sugar... Windsor's attenuation sucks, so you'll want to compensate for that. Also, being that it's a stout, it might not matter to you, but most beers with Windsor need gelatin (or isinglass) after primary. Windsor does not flocculate well.

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Old 05-23-2010, 11:20 PM   #5
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Thanks for the help. I ended up using it just to see how it would turn out. I am expecting a high FG anyway because I used lactose as well. It is fermenting like crazy and started about an hour after I pitched the yeast. I didn't make a starter, I just rehydrated according to the instructions. I'll update with a post when it is finished if it was a bad or good idea.

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Old 04-11-2011, 06:04 AM   #6
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how about an update? Did it turn out well? I was considering brewing an oatmeal stout on Tuesday with Windsor...

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Old 04-20-2011, 11:53 PM   #7
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I was thinking of using Windsor in a stout also. How did it turn out?

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Old 04-21-2011, 01:51 AM   #8
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Windsor works out well, I enjoyed it. It lent itself nicely to a stout, especially if you are going for something not too dry. It almost has a fruity quality. I just made another oatmeal stout with S-05 that finished too dry for my liking.

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Old 04-21-2011, 02:09 PM   #9
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Thanks, I'm currently going back an forth on using either Windsor or Ringwood.

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Old 08-06-2011, 05:49 PM   #10
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I'm brewing a stout with Windsor today! I'm looking forward to the complexity the Windsor should give it.

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