Windsor: the worst yeast ever? Attenuation problems... - Home Brew Forums
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Old 11-02-2009, 08:09 PM   #1
BangorBrewer
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I brewed an Oatmeal stout, all-malt, and decided to try Danstar Windsor for it's tendency to leave some residual sugars and big mouth feel. But seven days into this brew, I've only attenuated 60% or so. Bah humbug.

Anyone had similar problems?



 
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Old 11-02-2009, 08:27 PM   #2
jlpred55
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7 days? If it were me I would chill with a homebrew and wait a little longer. My Oatmeal Stouts usually end up in the 1.020 range. What are you at now?



 
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Old 11-02-2009, 08:28 PM   #3
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I've got an Oatmeal stout stuck at 1.020 for two weeks now. Used S-04, which is supposed to be similar. It's still VERY slowly fizzing along. Can't do anything but leave it to finish when it's finished, but I'm a little miffed about how it crapped out.
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Old 11-02-2009, 08:32 PM   #4

Oatmeal stouts will finish with a higher gravity anyway (lots of starches in the oats). One of the characteristics of Windsor is it's low attenuation. That isn't always appropriate so not always a good choice in yeast.

1.020 is perhaps a little high but that would depend on the recipe. As was mentioned, leave it be for another week and check it again.
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Old 11-02-2009, 08:37 PM   #5
BangorBrewer
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I'm at 1.028 now. Luckily, I had a pretty sizable grain-bill (hoping to compensate for low-efficiency due to lack of brewing) and had a good mash and sparge.

I did mash at 157*, so I anticipated a higher FG, but I've got no reason to believe this thing is still fermenting.

 
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Old 11-02-2009, 08:38 PM   #6

At what temperature is the beer fermenting?
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Old 11-02-2009, 08:45 PM   #7
BangorBrewer
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It's been at 70* for the entire duration of the brew. Pretty steady. And, as near as I can tell, the wort was adequately aerated.

I am leery of pitching more yeast. The beer tastes pretty good, but I'd like to get it down below 1.020, at least.

 
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Old 11-02-2009, 08:45 PM   #8
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Hmmmm. I like Windsor yeast, and am using it again on Wednesday for an Irish draught. That recipe uses honey, though, and has a pretty low OG to start. The last time I made it I had an OG of 1.052 and a FG of 1.012. In my oatmeal stout now on tap, I had an OG of 1.053 and a FG of 1.021 using S04.

Ingredients and mash temperature play a huge part in attenuation. Windsor yeast is a nice yeast to use for some ester and yeast flavors. It clears well, and I have an average attenuation of 72-75% using it.
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Old 11-02-2009, 08:48 PM   #9
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Yooper:

Glad to hear there's an upside to Windsor. It's probable that the combination of a higher mash temp and a low attenuating yeast are the culprits, more so than just the yeast.

What's weird is how fast this beer took off ~4 hours or so, and how quickly air-lock activity went from vigorous to non-existent (~24 hours).

 
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Old 11-02-2009, 09:06 PM   #10

Give the fermenter a swirl (not shake) to rouse the yeast a bit. There is no need to add more yeast as there is plenty in there already. After you do that give it another week before you check again. As Yooper said, Windsor is a nice English yeast.


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