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Old 02-07-2013, 09:15 PM   #1
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Default High gravity beer with Danstar Windsor Yeast?

Ok so I tried to cut the caribou slobber recipe from NB in half so I could use my mr beer LBK, my other fermenters are full. I ended up with a high OG (1.076) and pitched the recommended yeast for the style of beer. After doing research on this yeast I am regretting using it. I can already smell the fruity estery flavors coming from my LBK. I have a feeling this beer will be too sweet and not drinkable to my liking because the FG will finish high. My question is, if the FG is too high and I don't like the flavor can I pitch some US-05 or 04 to finish it off? Will that mess up the flavors even more?

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Old 02-08-2013, 12:50 AM   #2
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You used Windsor. Probably end up around 1.020 to 1.025. Way too sweet for me.

You can try pitching another yeast to bring it down some more, but it is a hostile environment for yeast once alcohol is in it. Unfortunately the flavors will already be set by the Windsor. Neither S-04 or S-05 will affect the flavors of the main yeast.

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Old 02-08-2013, 12:57 AM   #3
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Originally Posted by Calder View Post
You used Windsor. Probably end up around 1.020 to 1.025. Way too sweet for me.

You can try pitching another yeast to bring it down some more, but it is a hostile environment for yeast once alcohol is in it. Unfortunately the flavors will already be set by the Windsor. Neither S-04 or S-05 will affect the flavors of the main yeast.
I was afraid of that. I didn't mean to have that high of gravity. I thought cutting the recipe in half would still end up in the anticipated gravity range.
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Old 02-08-2013, 02:51 AM   #4
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What temp are you fermenting it at?

I've got a Windsor batch (AG 1.052 English Northern) going right now. After getting as much info as I could about Windsor, I decided to run it at 67* measured on the side of the bucket.

It does have a reputation for taking off quickly and being quite vigorous during the first few days. True dat. My bucket temp was 7 degrees higher than the air inside my freezer/ferm chamber when it was really rockin.
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Old 02-08-2013, 04:08 AM   #5
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What temp are you fermenting it at?

I've got a Windsor batch (AG 1.052 English Northern) going right now. After getting as much info as I could about Windsor, I decided to run it at 67* measured on the side of the bucket.

It does have a reputation for taking off quickly and being quite vigorous during the first few days. True dat. My bucket temp was 7 degrees higher than the air inside my freezer/ferm chamber when it was really rockin.
Ambient is 66-68 degrees but I think the beer is well over 70 because its fermenting like crazy right now.
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Old 02-08-2013, 09:23 PM   #6
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Bump...

If fermentation doesn't finish out and the gravity is too high can I add yeast nutrients?

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Old 02-08-2013, 09:58 PM   #7
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Yeast nutrients won't help you. They are usually there to help the yeast build better cell walls at the start of fermentation . . . they'll have nothing to do with helping the yeast complete fermentation once primary has finished.

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Old 02-08-2013, 10:51 PM   #8
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Yeast nutrients won't help you. They are usually there to help the yeast build better cell walls at the start of fermentation . . . they'll have nothing to do with helping the yeast complete fermentation once primary has finished.
What if primary fermentation is not completed yet?
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Old 02-19-2013, 12:41 PM   #9
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Hi

I just brewed a stout and used Windsor yeast.

they say that fermentation 'can' finish after 3 days. It's been 9 days now and gravity is at 1.030

SG was 1.062

I thought it would have been done by now.

I pitched at 18C and raised temps gradually to 21C over a few days.

Has anybody seen similar numbers with this yeast?

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Old 02-20-2013, 10:57 PM   #10
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Quote:
Originally Posted by dylanphelan View Post
Hi

I just brewed a stout and used Windsor yeast.

they say that fermentation 'can' finish after 3 days. It's been 9 days now and gravity is at 1.030

SG was 1.062

I thought it would have been done by now.

I pitched at 18C and raised temps gradually to 21C over a few days.

Has anybody seen similar numbers with this yeast?
You may be done. Windsor is a low attenuator ~65%, but if you have a lot of unfermentables in there, it can be less than that.
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