Question?

[newfiebrew]

Hey guys I have a question about a moose drool clone I just brewed.I overshot my gravity and it ended up high at 1.070 and pitched one packet of Danstar Windsor yeast(rehydrated). Primary fermentation started after just 12 hours or so with a big krausen but now after just 36 seems to have slowed a little. Will this yeast yield a decent brown ale with such a high gravity? Gonna let it sit for a month before kegging��

What will my FG be....1.020 or so and if so will it be drinkable?

I mashed at 154 deg for 75 min then double batch sparged.its fermenting now at about 65 degrees.

Thanks

Jamie.

 

[goovaerl92]

The Windsor yeast is actually pretty alcohol tolerant and should be just fine fermenting your beer. As far as attenuation, this yeast typically attenuates fully and should get you to terminal gravity. I don't really see why it won't get below 1.020...if I had to make an educated guess, I would say that the yeast will get it down to around 1.015-1.010 which would be fine for the beer. After primary is complete and you have transferred to secondary, I would continue to condition it for a bit...maybe even cold condition it for a while just to help clarify the final product. Just remember to keep that fermentation temp down at around 65 like you started with because that will really help ensure that the beer will end up clean and closer to style. Hope this helps!

Cheers!

 

[goovaerl92]

I need to amend my previous statement about the windsor yeast....I got it confused with Nottingham. Windsor will actually produce a beer that is malty and full bodied with a little residual sweetness. So it would be good to use if you wanted a little heavier of a brown. Soeru about that!

--cheers!