Fermentation stall...

[Jahoesafat]

Good morning!
I brewed a heavy scotch ale with an OG of 1.081 and pitched a Windsor yeast. Good 3 day fermentation and lots of yeast growth. Now ive got a good high gravity at 1.021 which is what I want, but the yeast is suspended in clumps. Should I be concerned or just keg it?

 

[pabloj13]

Good morning!
I brewed a heavy scotch ale with an OG of 1.081 and pitched a Windsor yeast. Good 3 day fermentation and lots of yeast growth. Now ive got a good high gravity at 1.021 which is what I want, but the yeast is suspended in clumps. Should I be concerned or just keg it?

Is the gravity stable? Was this extract or grain? If it is complete, did you cold crash it?

Looks like Windsor is both a moderate attenuator and low flocculator, so this doesn't sound too out of the ordinary.

 

[Jahoesafat]

The gravity is holding. Im with you thinking a cold crash is in order. It was all grain for the record.