Windsor yeast question

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PSmurf78

PSmurf78

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Hi everyone,
I've got a GF batch going with windsor yeast, which is fermenting at about 58 degrees or so. Since this is slightly under the recommended temp, is there any concern aside from the extra time the yeast may need?
 
Maybe... Windsor is low attenuating as it is. That low of a temp could make it quit early. Maybe not, but with Windsor I wouldn't take the chance. So, if at all possible, I would ramp that temp up to make sure you can get as much out of it as you can.
 
Yeah, that is basically what I was wondering about. Since I'm going to do a dark candi sugar addition tonight, I'll pull it from the water bath and start ramping the temps up over the next few days.
 
bumped temps up to 64 and that really kicked off activity through the blow off tube. I'll have to check the gravity in a few days to see what I'm sitting at now.
 

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