Morrey
Well-Known Member
I recently brewed my standard recipe Cream Ale with US-05, and the OG went from 1.048 way down to an FG of 1.003. This left me with a dry beer that is crisp but a bit high ABV to enjoy several after doing yard work and chilling out. This put me on a search to either reduce my OG or shift to a lower attenuating yeast.
It was suggested to try Windsor and keep my recipe the same. I would potentially be getting a less ABV beer that maintains a nice mouthfeel and full flavor while finishing at perhaps 1.015 or around that area.. I thought this was a win-win and got a sachet of Windsor to try on my next Cream Ale.
BUT, I have read nothing but negative reviews of this yeast. Most of what I am reading is slamming the low attenuation characteristic of this strain (which is what I wanted) but not much else about this yeast seems favorable to home brewers either. Now I am second guessing my choice to use this yeast.
For my intended use....to create a lower ABV with my same recipe...would I be better served to lower my grain bill and keep on with US-05, or give the Windsor a try?
It was suggested to try Windsor and keep my recipe the same. I would potentially be getting a less ABV beer that maintains a nice mouthfeel and full flavor while finishing at perhaps 1.015 or around that area.. I thought this was a win-win and got a sachet of Windsor to try on my next Cream Ale.
BUT, I have read nothing but negative reviews of this yeast. Most of what I am reading is slamming the low attenuation characteristic of this strain (which is what I wanted) but not much else about this yeast seems favorable to home brewers either. Now I am second guessing my choice to use this yeast.
For my intended use....to create a lower ABV with my same recipe...would I be better served to lower my grain bill and keep on with US-05, or give the Windsor a try?