TechFanMD
Well-Known Member
Danstar Windsor is often shown to have low attenuation, leaving a fairly high final gravity. This is clearly not due to the lack of fermenables, as a pitch of a different yeast can bring it down many more gravity points.
For example, it is common for this yeast to stop at around 1.025 on a specific beer brewed by hundreds of brewers, but if you pitched S05 either instead of Windsor or even pitch it when Windsor stops, it will take it down to 1.012-1.015 or so.
For 'moderate' or 'low' attenuating yeasts, what is the mechanism that causes them to stop? If it were simply the alcohol level, wouldn't they have difficulty carbonating via a prime and bottle process?
Are there other factors that cause these low attenuating yeasts to stop at high FG even though there are still viable yeast?
For example, it is common for this yeast to stop at around 1.025 on a specific beer brewed by hundreds of brewers, but if you pitched S05 either instead of Windsor or even pitch it when Windsor stops, it will take it down to 1.012-1.015 or so.
For 'moderate' or 'low' attenuating yeasts, what is the mechanism that causes them to stop? If it were simply the alcohol level, wouldn't they have difficulty carbonating via a prime and bottle process?
Are there other factors that cause these low attenuating yeasts to stop at high FG even though there are still viable yeast?