Danstar Windsor high finishing gravity - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Danstar Windsor high finishing gravity

Reply
 
Thread Tools
Old 11-12-2012, 09:36 PM   #1
andycr
Recipes 
 
Aug 2012
Posts: 307
Liked 45 Times on 37 Posts



I have an all-grain recipe pitched with Windsor ale yeast. It's sitting at almost 3 weeks and is at 1.022. I had heard it wasn't an especially great yeast, but is this really normal? I mashed at 153, so it's not like there should be a ton of unfermentables... Is Windsor really that lazy?

 
Reply With Quote
Old 11-12-2012, 10:17 PM   #2
Haputanlas
 
Haputanlas's Avatar
Recipes 
 
Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts


Yes. This is actually a feature of the Windsor yeast and is desired for certain beer types.

If you're really worried about it and not liking the high FG, I'd suggest pitching another clean yeast. I would use Safale US-05 (Cheap and a very good attenuating yeast). Very clean and likely won't impart much more flavor (If at all).


There are many people who don't like Windsor for this reason alone. However, as I said earlier, this is desired in many cases and should not be looked upon as a bad trait for this yeast. Just make sure you remember that for the next time you use it.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
Reply With Quote
Old 11-12-2012, 10:20 PM   #3
Haputanlas
 
Haputanlas's Avatar
Recipes 
 
Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts


I guess I should ask what your starting gravity was measured at. That would help understanding whether or not you are in the yeast's expected attenuation range.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
Reply With Quote
Old 11-12-2012, 10:59 PM   #4
andycr
Recipes 
 
Aug 2012
Posts: 307
Liked 45 Times on 37 Posts


It was Caribou Slobber all-grain, but adapted for 2.5 gallons and purchased locally at the LHBS. OG 1.057, FG 1.022. According to a calculator I used online, that's 60% AA.

Since Windsor was the recommended dry yeast option, I'm assuming it's desirable for the style. As long as it's not going to cause bottle bombs, I'm okay with it.

The sample I tasted really isn't promising, but I hate S-04 so British esters may just not be my thing after all. I'll have to see for sure after 3 weeks in the bottle.

 
Reply With Quote
Old 11-12-2012, 11:25 PM   #5
Haputanlas
 
Haputanlas's Avatar
Recipes 
 
Jan 2010
Austin, TX
Posts: 2,975
Liked 59 Times on 58 Posts


I'd at least let it sit for another few weeks in the fermenter if possible.
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
Reply With Quote
Old 11-13-2012, 12:40 AM   #6
Hanglow
Recipes 
 
Mar 2012
Glasgow, UK
Posts: 449
Liked 132 Times on 82 Posts


Warm it up and rouse the yeast a bit? Most of the fermentation has been done so I wouldn;t worry too much about off flavours from high temps from now on in

 
Reply With Quote
Old 11-13-2012, 12:52 AM   #7
andycr
Recipes 
 
Aug 2012
Posts: 307
Liked 45 Times on 37 Posts


Quote:
Originally Posted by Haputanlas View Post
I'd at least let it sit for another few weeks in the fermenter if possible.
After 3 weeks already? I can certainly do that, but are you saying for flavor or do you really think it'll drop more than it has in 3 weeks?

 
Reply With Quote
Old 11-13-2012, 01:02 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,407
Liked 7836 Times on 5490 Posts


Quote:
Originally Posted by andycr View Post
After 3 weeks already? I can certainly do that, but are you saying for flavor or do you really think it'll drop more than it has in 3 weeks?
I don't think it will. I've never had Windsor yeast drop below 1.020. It's good for beers that you want to finish high, and I bet it's great in the Caribou Slobber. But I also think the beer is done, and I wouldn't swirl/shake or otherwise mess with it.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-13-2012, 01:33 AM   #9
andycr
Recipes 
 
Aug 2012
Posts: 307
Liked 45 Times on 37 Posts


Okay, thanks. Wasn't expecting that with an all-grain beer, caught me off guard.

 
Reply With Quote
Old 11-13-2012, 01:43 AM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,407
Liked 7836 Times on 5490 Posts


There are a few things that go into attenuation, not just yeast strain. Mash temps, ingredients, etc, all play a part. I would assume with a FG of 1.022 that the beer also had a higher mash temp, and had darker crystal and other less fermentable ingredients.
__________________
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
High finishing gravity GUZ808 Beginners Beer Brewing Forum 3 09-16-2011 02:29 AM
New to brewing, finishing gravity too high Corbeermite Beginners Beer Brewing Forum 20 08-12-2011 08:43 AM
Finishing high gravity brew HItransplant Fermentation & Yeast 5 05-17-2011 12:19 AM
Finishing Gravity TOO HIGH! mike1978 Fermentation & Yeast 32 11-16-2009 09:00 PM
High Finishing gravity for a dry stout pherball All Grain & Partial Mash Brewing 3 05-06-2009 06:30 PM


Forum Jump