Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Windsor: the worst yeast ever? Attenuation problems...
Reply
 
LinkBack Thread Tools
Old 11-02-2009, 07:09 PM   #1
BangorBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 65
Liked 1 Times on 1 Posts

Default Windsor: the worst yeast ever? Attenuation problems...

I brewed an Oatmeal stout, all-malt, and decided to try Danstar Windsor for it's tendency to leave some residual sugars and big mouth feel. But seven days into this brew, I've only attenuated 60% or so. Bah humbug.

Anyone had similar problems?

__________________
BangorBrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 07:27 PM   #2
jlpred55
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 423
Liked 3 Times on 3 Posts
Likes Given: 1

Default

7 days? If it were me I would chill with a homebrew and wait a little longer. My Oatmeal Stouts usually end up in the 1.020 range. What are you at now?

__________________
jlpred55 is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 07:28 PM   #3
smizak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Buffalo, NY
Posts: 1,711
Liked 65 Times on 46 Posts
Likes Given: 39

Default

I've got an Oatmeal stout stuck at 1.020 for two weeks now. Used S-04, which is supposed to be similar. It's still VERY slowly fizzing along. Can't do anything but leave it to finish when it's finished, but I'm a little miffed about how it crapped out.

__________________

"This song goes out to me because I'm so f*ckin' cool!"~John Reis

smizak is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 07:32 PM   #4
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bradsul's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Ontario, Canada
Posts: 4,908
Liked 23 Times on 21 Posts
Likes Given: 4

Default

Oatmeal stouts will finish with a higher gravity anyway (lots of starches in the oats). One of the characteristics of Windsor is it's low attenuation. That isn't always appropriate so not always a good choice in yeast.

1.020 is perhaps a little high but that would depend on the recipe. As was mentioned, leave it be for another week and check it again.

__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station
bradsul is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 07:37 PM   #5
BangorBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 65
Liked 1 Times on 1 Posts

Default

I'm at 1.028 now. Luckily, I had a pretty sizable grain-bill (hoping to compensate for low-efficiency due to lack of brewing) and had a good mash and sparge.

I did mash at 157*, so I anticipated a higher FG, but I've got no reason to believe this thing is still fermenting.

__________________
BangorBrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 07:45 PM   #7
BangorBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 65
Liked 1 Times on 1 Posts

Default

It's been at 70* for the entire duration of the brew. Pretty steady. And, as near as I can tell, the wort was adequately aerated.

I am leery of pitching more yeast. The beer tastes pretty good, but I'd like to get it down below 1.020, at least.

__________________
BangorBrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 07:45 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,602
Liked 4618 Times on 3353 Posts
Likes Given: 903

Default

Hmmmm. I like Windsor yeast, and am using it again on Wednesday for an Irish draught. That recipe uses honey, though, and has a pretty low OG to start. The last time I made it I had an OG of 1.052 and a FG of 1.012. In my oatmeal stout now on tap, I had an OG of 1.053 and a FG of 1.021 using S04.

Ingredients and mash temperature play a huge part in attenuation. Windsor yeast is a nice yeast to use for some ester and yeast flavors. It clears well, and I have an average attenuation of 72-75% using it.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 07:48 PM   #9
BangorBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 65
Liked 1 Times on 1 Posts

Default

Yooper:

Glad to hear there's an upside to Windsor. It's probable that the combination of a higher mash temp and a low attenuating yeast are the culprits, more so than just the yeast.

What's weird is how fast this beer took off ~4 hours or so, and how quickly air-lock activity went from vigorous to non-existent (~24 hours).

__________________
BangorBrewer is offline
 
Reply With Quote Quick reply to this message
Old 11-02-2009, 08:06 PM   #10
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bradsul's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Ontario, Canada
Posts: 4,908
Liked 23 Times on 21 Posts
Likes Given: 4

Default

Give the fermenter a swirl (not shake) to rouse the yeast a bit. There is no need to add more yeast as there is plenty in there already. After you do that give it another week before you check again. As Yooper said, Windsor is a nice English yeast.

__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station
bradsul is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attenuation Problems jar1087 Beginners Beer Brewing Forum 19 07-02-2009 05:35 AM
Low attenuation problems gyoder All Grain & Partial Mash Brewing 5 03-12-2008 04:07 AM
Attenuation Problems DeathBrewer Extract Brewing 10 07-23-2007 05:31 PM
Attenuation Problems pfranco81 Beginners Beer Brewing Forum 7 06-06-2007 01:11 AM
Low attenuation problems Torchiest General Techniques 22 04-20-2007 04:28 AM