Originally Posted by 2pugbrews
I used Windsor yeast in a Goat Scrotum Ale (Papazian) with an OG of 1.047. It started bubbling after about 12 hours but not vigorously. After 3 days it stopped. SG after 4 days was 1.027. I've read in forums that Windsor will "leave a relatively high gravity" and "not as quick as Nottingham"(?), and "I think the attenuation on it is such that it just finishes high."
I this what others have found about Windsor; is the1.027 close to the best I can expect?
Your OG for the Scrotum was only 1.047? I don't remember the recipe, but I did just bottle my own version of the Scrotum, and I seem to remember the gravity being higher. Maybe it was just my version...
With all those adjuncts, I wouldn't trust a low gravity.
Yeah, dude, 1.027 is pretty high for something that started out so low in the first place. I mean, my 1.123 OG barleywine finished up around 1.030...so I'd definitely worry that this beer will be sweet with low alcohol. You're looking at 2.63% ABV. I don't know anything about windsor yeast, but your attentuation for this particular fermentation was 41.58%...in other words, really bad. Like I said, I don't know about Windsor, but I highly doubt that it's supposed
to have a mere 41% attenuation rate.
I'd check out other variables. Did you make a starter? What temp did you pitch at? What kind of crazy adjuncts did you use in the Goat Scrotum?