Danstar Windsor Yeast - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Danstar Windsor Yeast

Thread Tools
Old 12-19-2011, 02:32 PM   #1
zimman's Avatar
Jan 2010
St. Louis, MO
Posts: 185
Liked 1 Times on 1 Posts

Hey all,

Have a quick question. I brewed an ale on saturday and pitched a rehydrated pack of danstar windsor ale yeast. The work temp at pitching was about 65 degrees. Pure oxygen was forced in to wort. Fermentation ambient temp was 66 degrees with a wort/beer temp of approx 70-72 degrees. Throughout Sunday I was witnessing a very strong fermentation of about 3 bubbles per second in airlock. This morning I'm now seeing 1 bubble every few sec. Normally the airlock doesn't bother me because I know it's not at all a form of accuracy when it comes to fermentation however I was thinking maybe my temp was to high causing the fermentation to go to quickly.

Could any of you provide me with some information regarding their experience with this yeast strain at these temperatures?

Thank you

"Fermentation may have been a greater discovery than fire."

David Rains Wallace

Kegged Soda:

Reply With Quote
Old 12-19-2011, 05:24 PM   #2
Jan 2011
oakland, california
Posts: 3,294
Liked 161 Times on 151 Posts

if it fermented too quickly it's too late to do anything about it now. take a hydrometer reading.

Reply With Quote
Old 12-19-2011, 05:38 PM   #3
maffewl's Avatar
Jan 2011
Auburn, Alabama
Posts: 1,087
Liked 38 Times on 27 Posts

I would let it sit for a week and test it with the hydrometer.

Digital Temperature Controller build:
Click Here

Bottle Cutter build:
Click Here

Reply With Quote
Old 01-21-2013, 02:56 AM   #4
Jan 2013
Posts: 14

higher fermentation temps mean fast fermentation. the warmer temps with that particular yeast might cause it to have some fruity esters than normal. but the beer should still be fine. I would do a secodary fermentation and keep temps around 68. the key to any good fermetation is keeping temps within 5 degrees. a big mistake that I have done in the past is to crash cool a brew like this and get tons of diacetyl because the yeast couldn't finish its job. I wouldn't worry too much. you can get into a some trouble if fermentation temps reach 72 to 75 degrees. I have several ambient temp thermometers that I have placed in various places in my home to see what kind of temps they have. The thermometers take an average temp and the high and low for 24 hours. I think they cost around 8 bucks at Target.

Reply With Quote
Thread Tools

Forum Jump