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Old 08-03-2012, 09:11 PM   #1
Jul 2010
Northern NJ
Posts: 253
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Has anyone used Danstar Windsor in an IPA? If so were the results good?

I normally use dry yeast and I prefer my IPA's to be malty and on the sweeter side but with a big hop profile kind of like Dogfish Head 90.

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Old 08-04-2012, 12:18 AM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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It might be interesting, but I'd never try it. The attenuation is too low.
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Old 08-04-2012, 03:20 AM   #3
Mar 2010
Posts: 7,610
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If you like sweet beers go ahead, but I would advise against it.

Windsor is one of the lower attenuating yeasts. If you start around 1.075, you could end at 1.025, which, for me, would be way too sweet and undrinkable.

For me a good IPA would use a high attenuating yeast, use only a small amount of crystal, and have maybe a pound of sugar in the recipe to help dry it out. If you want to increase the sweetness, use some of the sweeter tasting malts like adding a little aromatic, or melanoidin.

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