Windsor yeast question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Windsor yeast question

Reply
 
Thread Tools
Old 08-30-2012, 02:57 PM   #1
MindenMan
Recipes 
 
Aug 2012
Carson City, Nv
Posts: 2,436
Liked 362 Times on 280 Posts



Yesterday morning (3 am) I added a pack of reconstituted Windsor to my 3 gallon batch of wort. It started to bubble in about 4 hours, and after that, I saw krausen through the side of the bucket. This morning. the airlock was stopped, and even after moving the bucket a bit, the airlock didn't budge. This is only my fourth batch of beer, and I have read a silent airlock doesn't mean the yeast have quit, but being a noob, I am still concerned about my beer to be.

Here is the recipe:

6 pounds, 12oz Pale Malt (2 row)
12 oz Caramel/Crystal 60 L
1/2 oz Amarillo @60
1/2 oz Cascade @20
1/2 oz Cascade @ Flameout

My LHBS owner had me continue to sparge with boiling water until the tailings were no longer sweet tasting. This gave me around 7 gallons to boil down to 3. The reducing boil took at least two hours before I added the hops and started counting the time. No, I didn't take an OG yesterday 2:30 am) or one today to see where I am at. I guess I should take a gravity this am. Is it possible the long boiling tied up some of the fermentables?

 
Reply With Quote
Old 08-30-2012, 03:13 PM   #2
jfr1111
Recipes 
 
Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts


Quick response: no. Wait a few days and take a gravity reading. You're stressing out for nothing.

 
Reply With Quote
Old 08-30-2012, 03:20 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,415
Liked 7842 Times on 5495 Posts


Quote:
Originally Posted by MindenMan View Post

My LHBS owner had me continue to sparge with boiling water until the tailings were no longer sweet tasting. This gave me around 7 gallons to boil down to 3. The reducing boil took at least two hours before I added the hops and started counting the time. No, I didn't take an OG yesterday 2:30 am) or one today to see where I am at. I guess I should take a gravity this am. Is it possible the long boiling tied up some of the fermentables?
The beer is probably fermenting just fine, or even about finished, so don't worry.

But for your next batch, you aren't going to want to do the same technique. First, you don't want to sparge with boiling water (no higher than 170 degrees), and you don't want to go by taste, either. You really risk oversparging by using that much volume in that amount of grain. You only want to put about 3 quarts of water (total!) per pound of grain.

Also, taste isn't the way to gauge the runnings. If you want to sparge as much as possible, then use your hydrometer! Stop sparging when the wort reaches 1.010 at the latest.

An easier way to do this is to sparge up to your boil volume. For a 3 gallon batch, that's probably about 4.5 gallons. You won't risk oversparging and you won't have to spend hours boiling down the wort.

In any case, this batch is done and is sitting. So, keep it under 70 degrees (preferable at 65 degrees or under), and check the gravity in a week or so.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Windsor yeast. Monstar Fermentation & Yeast 11 03-20-2012 12:31 AM
Windsor yeast help Brizzo Fermentation & Yeast 7 01-17-2012 12:50 PM
Windsor Ale Yeast mikray Fermentation & Yeast 3 01-22-2011 05:47 PM
Dry Windsor Yeast where best to use it? UnderThePorchBrewing Fermentation & Yeast 2 11-13-2009 07:31 PM
Windsor yeast question PSmurf78 Fermentation & Yeast 3 10-14-2009 04:17 PM


Forum Jump