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Old 04-26-2011, 12:08 AM   #1
Amity
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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?

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Old 04-26-2011, 01:33 AM   #2
Wyrmwood
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Don't know about the sulfur. Windsor finishes with a high gravity. 1.022 sounds plenty low for Windsor.

http://www.danstaryeast.com/sites/de..._datasheet.pdf

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Old 04-26-2011, 02:33 AM   #3
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Make that last sentence: ale yeast.

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