Is LalBrew Windsor a no go for an Irish stout

[dmtaylor]

I brewed a British ale using Windsor, mashing at 66.7C /152F and got FG 3.9P/1.015. I guess that is normal in this case. But my question is that I also dry hopped my British ale by East Kent Golding for 6g/L ( I did this rate with American Pale ale which works well ), but it turned out almost no aroma at all... is it because Kent Golding is not the ideal hop for dry hopping or because of Windsor yeast?
The grain bill is 92% Maris Otter and 8% Crystal.

Kent Golding is a relatively mild floral English hop. My guess is that your expectations are not realistic and/or your perceptions are burned out from too many citrus & tropical American hops. Kent Goldings will not give you an American style hopping.

 

[Miles_1111]

Kent Golding is a relatively mild floral English hop. My guess is that your expectations are not realistic and/or your perceptions are burned out from too many citrus & tropical American hops. Kent Goldings will not give you an American style hopping.

Actually I was expecting some obvious herb and earth kind of aroma, like a British ale I had at a local brewpub, the brewer told me he dry hopped the British hops.

 

[RyPA]

I got the stout in the keg and I am happy with it. The Nottingham didnt get me to a lower gravity but it tastes plenty dry and will definitely brew this again. My only tweak will be going straight to Nottingham instead of using the Windsor, just to see what happens.

 

[Miles_1111]

I brewed a British ale using Windsor, mashing at 66.7C /152F and got FG 3.9P/1.015. I guess that is normal in this case. But my question is that I also dry hopped my British ale by East Kent Golding for 6g/L ( I did this rate with American Pale ale which works well ), but it turned out almost no aroma at all... is it because Kent Golding is not the ideal hop for dry hopping or because of Windsor yeast?
The grain bill is 92% Maris Otter and 8% Crystal.

Correction. The British ale turns out pretty good, with the herb, pine kind of aroma just like I expected. The 6g/L drying hopping East Kent Golding did work. My previous post said it had no aroma when the beer was not carbonated, which was before bottling. I guess there is just a big difference before and after carbonation, which helps with aroma? The only problem of this beer is that it's a bit sweet, because of windsor, but the malt flavour is good.

 

[RM-MN]

My previous post said it had no aroma when the beer was not carbonated, which was before bottling. I guess there is just a big difference before and after carbonation, which helps with aroma?

The bubbles of CO2 that create the heading on your beer also serve as a carrier for the aroma. The sweetness left by the use of Windsor could be countered by adding bitterness with more hops in the boil or by using a more attenuative yeast as suggested.

 

[DBhomebrew]

Dissolved CO2, carbonic acid, may help balance some of the sweetness too.

In other words, the beer's not finished until it's finished.