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Old 12-15-2012, 02:52 PM   #1
timdurning
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Jan 2012
Philadelphia, PA
Posts: 22


Hi All
I just got a kit as a gift which included Windsor dry yeast. I've only ever used Wyeast/White Labs yeast before and used a starter each time.

I read somewhere starters are actually not advised for dry yeast- is that right? Has anyone ran into a problem or big success with this yeast?
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Old 12-15-2012, 10:59 PM   #2
Double-R
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Mar 2010
Newburgh,NY
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No starters needed with dry yeast.. but you should rehydrate it.

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Old 12-16-2012, 02:37 AM   #3
Calder
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Mar 2010
Ohio
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Research Windsor yeast, you might not want to use it.

 
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Old 12-16-2012, 03:50 AM   #4
Lyikos
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Oct 2011
MELBOURNE, Florida
Posts: 72
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Quote:
Originally Posted by Calder View Post
Research Windsor yeast, you might not want to use it.
But if by the time you saw this you already pitched, don't freak out. You can finish off the fermentation using another strain and it will still be drinkable, if not really good.

 
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Old 12-17-2012, 03:09 AM   #5
timdurning
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Jan 2012
Philadelphia, PA
Posts: 22

Quote:
Originally Posted by Calder
Research Windsor yeast, you might not want to use it.
I saw some pretty poor reviews of it, but after seek this I might swap it for something like 007.
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Drinking: Bavarian Hefeweizen, Chinook/MO SMaSH
Fermenting:White House Honey Ale, Surly Bitter Brewer clone, Belladonna Took's Mild
On Deck: American Pale Ale?

www.timdurning.com

 
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Old 12-17-2012, 03:57 AM   #6
Molybedenum
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Oct 2011
Denver, Colorado
Posts: 78
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Windsor is fine, it's just really fruity, finishes slightly sweet, and is a little less flocculant than other strains. Depending on the kit, this may be in line with what you're aiming at.

You might just have to cold crash it for a little longer is all.

 
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Old 12-17-2012, 10:28 PM   #7
fuzzyglasses
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Jan 2011
nh, ct
Posts: 29


I was real worried when I researched Windsor AFTER I pitched into a Chocolate-Oatmeal Stout I made recently in one half of a split 10 gallon batch. Drinking it now and I kind of enjoy it! I fermented at very low temps and don't seem to pick up any fruity-ness yet. I did however finish around 1.020 when the other batch with WYeast Scottish ale finished at 1.014.

 
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Old 12-17-2012, 10:36 PM   #8
F250
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Oct 2012
Jefferson City, MO
Posts: 517
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I've used it in 2 batches of Bitters with good results. Just sprinkled it on top of the cooled wort and let it go.

Rick
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Old 12-18-2012, 12:04 AM   #9

I used Windsor in a beer that placed in a competition. As with all yeasts, its about pairing it with the right styles and giving it a good. environment.

 
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Old 12-18-2012, 01:16 PM   #10
Calder
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Mar 2010
Ohio
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I've never used Windsor. I have a pack, but after researching it, I never found a beer I wanted to use it on.

From everything I have read, it produces decent flavor. The biggest issue for me is that it doesn't attenuate well, so it is only good (In my opinion) if you like sweet beers (high FG), or you are making a low gravity beer and want to retain some malt flavor. Since I don't like sweet beers, and haven't made any low gravity beers, neither case applies to me.

 
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