Is it Windsor or is it me?
- Thread starter ehope411
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Should have added that I included a lb of homemade caramel. Rave reviews but not the abv I was hoping for. Any advice / observations would be appreciated, as I am hoping to brew a 'new and improved version' sometime.
God bless.
God bless.
It's a combination. It's the Windsor, partially, since it's underattenuative typically, but it's also the recipe because of the low fermentability of the ingredients (crystal malt, amber LME, dark LME, roasted malts).
flars
Well-Known Member
Does homemade caramel contain a lot of butter?
It shouldn't. Typically, you heat sugar (dry) in a skillet over the stove, and melt the sugar and cook it until browned (caramelized).
Crush up a couple tabs of Beano and toss em in that should bring your FG down
I would rely on the steeping grains for the color and malt flavor and use a light DME for the base.
And use a more attenuative English yeast strain if you want it to finish below 1.025 or so.
JoeMomma85
Active Member
Try whitelabs 007.
Not a fan of S04 above 64 degrees, and even then it's "meh". For most beers, I"d pick just about anything else. Wyeast Irish ale yeast, Denny's Favorite 50 (for a luscious mouthfeel), British Ale Yeast II, Scottish ale yeast, many White Labs strains- heck almost any English or US strain would be great in a stout.
If using dry only, then I'd have to give it some thought as I can't think of a good English dry strain. I guess S05 would be acceptable if no fruity esters were desired.
Similar threads
