Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Windsor yeast and sulphur




Reply
 
LinkBack Thread Tools Display Modes
Old 04-25-2011, 11:08 PM   #1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Edmonton
Posts: 251
Liked 4 Times on 3 Posts
Likes Given: 1
Default Windsor yeast and sulphur
I did a BIAB a few weeks ago and used Windsor yeast for the first time. First hydro sample tested at 1.022 after two weeks. I was fermenting at 68F. I roused the yeast to no avail. Pitched some new Notty, and a week later the gravity was not changed.

In addition, every sample has reeked and tasted like sulphur. Never had this from a lager yeast. Is that normal for Windsor?
Amity is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2011, 12:33 AM   #2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Colorado Springs, CO
Posts: 342
Liked 3 Times on 3 Posts
Likes Given: 34
Default
Don't know about the sulfur. Windsor finishes with a high gravity. 1.022 sounds plenty low for Windsor.

http://www.danstaryeast.com/sites/default/files/windsor_datasheet.pdf
__________________
"Behold the rain which descends from heaven upon our vineyards, there it enters the roots of the vines, to be changed into wine, a constant proof that God loves us, and loves to see us happy." Ben Franklin
Wyrmwood is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2011, 01:33 AM   #3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Edmonton
Posts: 251
Liked 4 Times on 3 Posts
Likes Given: 1
Default
Make that last sentence: ale yeast.
Amity is offline
 
Reply With Quote Quick reply to this message
Reply

Quick Reply
Message:
Options
Thread Tools
Display Modes
Linear Mode Linear Mode



« Lowered high FG due to yeast and bottle conditioning or added Rye (KBS Clone) | disappointing Hefe into a Berliner Weisse?? »

Newest Threads

FOLLOW US ON