andycr
Well-Known Member
- Joined
- Aug 18, 2012
- Messages
- 308
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I have an all-grain recipe pitched with Windsor ale yeast. It's sitting at almost 3 weeks and is at 1.022. I had heard it wasn't an especially great yeast, but is this really normal? I mashed at 153, so it's not like there should be a ton of unfermentables... Is Windsor really that lazy?