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Old 02-07-2013, 10:15 PM   #1
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Default High gravity beer with Danstar Windsor Yeast?

Ok so I tried to cut the caribou slobber recipe from NB in half so I could use my mr beer LBK, my other fermenters are full. I ended up with a high OG (1.076) and pitched the recommended yeast for the style of beer. After doing research on this yeast I am regretting using it. I can already smell the fruity estery flavors coming from my LBK. I have a feeling this beer will be too sweet and not drinkable to my liking because the FG will finish high. My question is, if the FG is too high and I don't like the flavor can I pitch some US-05 or 04 to finish it off? Will that mess up the flavors even more?


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Old 02-08-2013, 01:50 AM   #2
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You used Windsor. Probably end up around 1.020 to 1.025. Way too sweet for me.

You can try pitching another yeast to bring it down some more, but it is a hostile environment for yeast once alcohol is in it. Unfortunately the flavors will already be set by the Windsor. Neither S-04 or S-05 will affect the flavors of the main yeast.


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Old 02-08-2013, 01:57 AM   #3
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You used Windsor. Probably end up around 1.020 to 1.025. Way too sweet for me.

You can try pitching another yeast to bring it down some more, but it is a hostile environment for yeast once alcohol is in it. Unfortunately the flavors will already be set by the Windsor. Neither S-04 or S-05 will affect the flavors of the main yeast.
I was afraid of that. I didn't mean to have that high of gravity. I thought cutting the recipe in half would still end up in the anticipated gravity range.
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Old 02-08-2013, 03:51 AM   #4
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What temp are you fermenting it at?

I've got a Windsor batch (AG 1.052 English Northern) going right now. After getting as much info as I could about Windsor, I decided to run it at 67* measured on the side of the bucket.

It does have a reputation for taking off quickly and being quite vigorous during the first few days. True dat. My bucket temp was 7 degrees higher than the air inside my freezer/ferm chamber when it was really rockin.
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Old 02-08-2013, 05:08 AM   #5
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What temp are you fermenting it at?

I've got a Windsor batch (AG 1.052 English Northern) going right now. After getting as much info as I could about Windsor, I decided to run it at 67* measured on the side of the bucket.

It does have a reputation for taking off quickly and being quite vigorous during the first few days. True dat. My bucket temp was 7 degrees higher than the air inside my freezer/ferm chamber when it was really rockin.
Ambient is 66-68 degrees but I think the beer is well over 70 because its fermenting like crazy right now.
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Old 02-08-2013, 10:23 PM   #6
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Bump...

If fermentation doesn't finish out and the gravity is too high can I add yeast nutrients?
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Old 02-08-2013, 10:58 PM   #7
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Yeast nutrients won't help you. They are usually there to help the yeast build better cell walls at the start of fermentation . . . they'll have nothing to do with helping the yeast complete fermentation once primary has finished.
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Old 02-08-2013, 11:51 PM   #8
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Yeast nutrients won't help you. They are usually there to help the yeast build better cell walls at the start of fermentation . . . they'll have nothing to do with helping the yeast complete fermentation once primary has finished.
What if primary fermentation is not completed yet?
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Old 02-19-2013, 01:41 PM   #9
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Hi

I just brewed a stout and used Windsor yeast.

they say that fermentation 'can' finish after 3 days. It's been 9 days now and gravity is at 1.030

SG was 1.062

I thought it would have been done by now.

I pitched at 18C and raised temps gradually to 21C over a few days.

Has anybody seen similar numbers with this yeast?
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Old 02-20-2013, 11:57 PM   #10
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Quote:
Originally Posted by dylanphelan View Post
Hi

I just brewed a stout and used Windsor yeast.

they say that fermentation 'can' finish after 3 days. It's been 9 days now and gravity is at 1.030

SG was 1.062

I thought it would have been done by now.

I pitched at 18C and raised temps gradually to 21C over a few days.

Has anybody seen similar numbers with this yeast?
You may be done. Windsor is a low attenuator ~65%, but if you have a lot of unfermentables in there, it can be less than that.


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