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?
In addition, every sample has reeked and tasted like sulphur. Never had this from a lager yeast. Is that normal for Windsor?
