Brizzo
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Hopefully someonecan help me out with this. I made a split batch of an extract brown ale. I split the5 gallons into twoglass carboys and into one I pitched s-05 yeast and into theother i pitched windsor ale yeast. The recipe stated that my target final gravity should be 1.014. The s-05 reached 1.012 after 3 weeks in the primary. I tasted it tonight and think I have an infection because it tastes awful. Fruity tart awful sulfur odor. It's going to get dumped.
The Windsor batch reached 1.020 after three weeks in the primary and I tasted it tonight and it tastes good, some esters but still very drinkable. The biggest thing is that it is still very malty, I am assuming becUse I haven't reached the targetfinal gravity yet.
My question is will Windsor ferment that low? Should I rack into a secondary and give it another month or is Windsor pretty much done at 1.020? And I should just bottle it up
The Windsor batch reached 1.020 after three weeks in the primary and I tasted it tonight and it tastes good, some esters but still very drinkable. The biggest thing is that it is still very malty, I am assuming becUse I haven't reached the targetfinal gravity yet.
My question is will Windsor ferment that low? Should I rack into a secondary and give it another month or is Windsor pretty much done at 1.020? And I should just bottle it up