OK I have determined that I am not a big fan of Windsor yeast (due to its low attenuation). Several threads on this site discussing it and the Danstar website states that it has low attenuation. Wish I would have researched prior to using. I need some advice
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Background I brewed an 10 gallon all grain Moose drool clone (18 lbs 2-row/1.5 lbs Caramel 60L/1 lb Caramel 80L/0.5 lb pale chocolate/0.25 lb English Black Malt); mashed at 152F; boil for 60 min with hop additions; rapid cool with immersion chiller and whirlpool; split into 2 fermenters; OG measured 1.056; hit both with 25 sec of pure oxygen; and pitched a pack of Danstar Windsor ale yeast into each fermenter; fermented both for 1 month (1 in fermentation chamber at 68F/other fermented in basement at 72F).
At this point I checked the gravity. Both fermenters read 1.020. I was disappointed and immediately searched this site and read the Danstar website. I am under the impression that this is typical for this yeast. I went ahead and kegged the contents of both fermenters. One was kegged, placed in the kezzer and put on gas. The other I added 2/3 cup of corn sugar, sealed it up, and it is conditioning at 72F.
I tasted the keg on the gas last night I am not a big fan of the sweetness that is present. What would you suggest?
1. Pitch a pack of 05 into the room temp keg and leave the other in the kezzer for serving as is?
2. Remove the keg from the kezzer, let it warm to 72F pitch a pack of 05 in each batch?
3. Other options?
I have brewed this in the past. All variables the same except I used Wyeast 1332 Northwest Ale Yeast. This resulted in a FG of 1.010. Please let me know if you need any additional info .
Background I brewed an 10 gallon all grain Moose drool clone (18 lbs 2-row/1.5 lbs Caramel 60L/1 lb Caramel 80L/0.5 lb pale chocolate/0.25 lb English Black Malt); mashed at 152F; boil for 60 min with hop additions; rapid cool with immersion chiller and whirlpool; split into 2 fermenters; OG measured 1.056; hit both with 25 sec of pure oxygen; and pitched a pack of Danstar Windsor ale yeast into each fermenter; fermented both for 1 month (1 in fermentation chamber at 68F/other fermented in basement at 72F).
At this point I checked the gravity. Both fermenters read 1.020. I was disappointed and immediately searched this site and read the Danstar website. I am under the impression that this is typical for this yeast. I went ahead and kegged the contents of both fermenters. One was kegged, placed in the kezzer and put on gas. The other I added 2/3 cup of corn sugar, sealed it up, and it is conditioning at 72F.
I tasted the keg on the gas last night I am not a big fan of the sweetness that is present. What would you suggest?
1. Pitch a pack of 05 into the room temp keg and leave the other in the kezzer for serving as is?
2. Remove the keg from the kezzer, let it warm to 72F pitch a pack of 05 in each batch?
3. Other options?
I have brewed this in the past. All variables the same except I used Wyeast 1332 Northwest Ale Yeast. This resulted in a FG of 1.010. Please let me know if you need any additional info .