I have used Danstar Windsor yeast for 3 of my 6 batches to date. The description of the yeast says "...Depending on the substrate, the Windsor demonstrates moderate attenuation that will leave a relatively high gravity (density). " All three batches were in a tub of water and tee shirt in the basement at 68F water temp. All three had short lag time of approx 6 hours and krausen receded after approx 36 hours.
My question is, what is moderate attenuation? Based on my additional info below I am averaging 63.5% apparent attenuation. Is this behavior typical for this yeast or my technique?
The Nut Brown (Northern Brewer extract kit) ale started at 1.048 and finished at 1.018, has not carbonated in bottles after 8 weeks and is VERY sweet. (62.5% apparent attenuation)
The Irish Draught (Northern Brewer extract kit) started at 1.046 and finished at 1.017. I kegged and force carbonated this batch. Really quite good but again a little sweet. (63% apparent attenuation)
I have a London Porter (Austin extract/mini-mash kit) in the primary now. It started at 1.052 and is at 1.019 after 10 days. The surface of the beer is now smooth, no bubbles at all. It again tastes very good but starts sweeter than I would like. It has that nice roasted finish however. (65% apparent attenuation) Will take another reading after work today.
BTW - I think some of these kits would have used Nottingham for dry yeast option but seems to be unavailable for the HB market.
My question is, what is moderate attenuation? Based on my additional info below I am averaging 63.5% apparent attenuation. Is this behavior typical for this yeast or my technique?
The Nut Brown (Northern Brewer extract kit) ale started at 1.048 and finished at 1.018, has not carbonated in bottles after 8 weeks and is VERY sweet. (62.5% apparent attenuation)
The Irish Draught (Northern Brewer extract kit) started at 1.046 and finished at 1.017. I kegged and force carbonated this batch. Really quite good but again a little sweet. (63% apparent attenuation)
I have a London Porter (Austin extract/mini-mash kit) in the primary now. It started at 1.052 and is at 1.019 after 10 days. The surface of the beer is now smooth, no bubbles at all. It again tastes very good but starts sweeter than I would like. It has that nice roasted finish however. (65% apparent attenuation) Will take another reading after work today.
BTW - I think some of these kits would have used Nottingham for dry yeast option but seems to be unavailable for the HB market.