Windsor, Cooper's, or Munton's yeast?

[erikb]

Did a Kolsch extract recipe but substituted Danstar Windsor for a traditional Kolsch yeast. It fermented rapidly and was done in about 2 days. Do you guys have any recommendations as to 1) how long I should let it sit 2) would you do a secondary or just cool it down in the fridge for a day 3) any idea what style this will resemble since I deviated from the Kolsch yeast, I have to call it something but am still a noob 4) any thoughts on doing a 1 gallon secondary on fruit, thinking orange peel or apricots.

Thanks!

 

[unionrdr]

I've used small starters for the cooper's ale yeast,I've pitched it dry,& re-hydrated. The starter worked the best. I use 1 1/2C boiled water with 1/4C DME. Get it down to 70-ish,then stir in the 7g yeast sachet. I cover it with plastic wrap & let it sit for at least 3-4 hours,sometimes the morning of a brew day.
I brewed a dark ale with the cooper's dark ale can,3lbs of Munton's plain amber DME,1oz each of Kent Golding & Haulertau hops. In 11days,it went from 1.050 down to 1.011. Gotta take a 2nd FG today to confirm. Then rack onto bourbon soaked oak chips in secondary. So a small starter for dry yeast def helps,especially the small cooper's ale yeast sachet in the OS kits. Re-hydrating was almost as good,but not quite. Dry,took a while longer to get going,& rather weakly at that. But the cooper's ale yeast attenuates very well,& flocculation is high. It's a very tolerant yeast.