Windsor, first time use

[hilljack13]

First time using Windsor. It was the dry option the recipe called for. It was a Christmas Ale kit with OG @1.078. I have been sitting at 1.024 (~69% att) for two days and my software was expecting ~1.015. I have read on the forum that this yeast goes quick, which it did as the fermentation started 23 Oct. I have also read it is possible to pitch some S04/US-05 to bring down the gravity. Is it too late to go the extra pitch route? I'm fermenting under pressure, but only sitting at 5psi.
Thanks!

 

[day_trippr]

Can you post the grain bill?

You might gain some attenuation pitching US-05 - but I would recommend at least re-hydrating it before pitching, if not making an actual 1.030 OG 1 liter starter to pitch at high krausen, which would have the best chance of moving the goal posts...

Cheers!

 

[hilljack13]

Grain bill:
Pilsner (2-Row) 12 lb 77%
Caramel/Crystal Malt - 40L 1 lb 6.5%
Wheat, Raw - White 1 lb 6.5%
Honey 1 lb 6.5%
Special Roast 0.25 lb 1.6%
Roasted Barley 0.188 lb 1.2%

 

[day_trippr]

Ok, Beersmith agrees - close enough - to the recipe OG (1.077) and anticipated FG (1.017).
It's only been 4 days post pitch, so maybe bring the temperature up to the high end of Windsor's spec (72°F) and give it a week before checking the SG again...

Cheers!

 

[duncan_disorderly]

1024 gives you 69% apparent attenuation which is right in the middle of the manufacturer's stated range of 65-72%. Your software assumed a higher attenuation than Windsor is capable of.

Taking the gravity below 1024 may or may not be a good thing. If the beer tastes good, leave it alone, in my opinion. If it's not dry enough, an aggressive yeast like BE-134, Belle Saison or M29 is your best bet at this stage. Lallemand recommends Belle Saison for stuck fermentations. They just don't sell 11g home brew packs of Belle any more.

I wouldn't rush anything though, Windsor can stall for a week or so and then take the gravity a bit lower. Raising the temperature a bit can help.

 

[Miraculix]

1024 gives you 69% apparent attenuation which is right in the middle of the manufacturer's stated range of 65-72%. Your software assumed a higher attenuation than Windsor is capable of.

Taking the gravity below 1024 may or may not be a good thing. If the beer tastes good, leave it alone, in my opinion. If it's not dry enough, an aggressive yeast like BE-134, Belle Saison or M29 is your best bet at this stage. Lallemand recommends Belle Saison for stuck fermentations. They just don't sell 11g home brew packs of Belle any more.

I wouldn't rush anything though, Windsor can stall for a week or so and then take the gravity a bit lower. Raising the temperature a bit can help.

Belle saison for stuck fermentation? That's madness. It would change the whole beer massively and bring the fg close to 1.0. I would not recommend doing that.

 

[duncan_disorderly]

Belle saison for stuck fermentation? That's madness. It would change the whole beer massively and bring the fg close to 1.0. I would not recommend doing that.

It's a Lallemand suggestion and they aren't prone to madness. It doesn't change things as much as you'd imagine, and I've done it a couple of times myself. It's only inching the FG down, and is unlikely to get as low as a full blown Belle Saison fermentation does. You get very little flavour because hhd majority of the fermentation is already complete with a different yeast. It's one option, if you need to get a stick fermentation going and other things haven't worked.

 

[Lalo_uy]

Winsor yeast do not eat tri saccharids, so the final OG will depent of the mash temp also.

 

[hilljack13]

Your software assumed a higher attenuation than Windsor is capable of.

I had to go back and look, It was input at 75%. I didn't bother paying attention to the packaging sooo that's my mess up. I also had the primary going for 14 days so I am not even close to done. It will sit since I am out of town next weekend.

final OG will depent of the mash temp also

149F for 75min.

 

[mac_1103]

Belle saison for stuck fermentation? That's madness. It would change the whole beer massively and bring the fg close to 1.0. I would not recommend doing that.

It's a Lallemand suggestion and they aren't prone to madness. It doesn't change things as much as you'd imagine, and I've done it a couple of times myself. It's only inching the FG down, and is unlikely to get as low as a full blown Belle Saison fermentation does.

Winsor yeast do not eat tri saccharids, so the final OG will depent of the mash temp also.

In this case, I'm inclined to agree with Miraculix because of what Lalo said. Keeping some stuff that other yeasts would ferment is kinda the point of a yeast like Windsor.

 

[duncan_disorderly]

In this case, I'm inclined to agree with Miraculix because of what Lalo said. Keeping some stuff that other yeasts would ferment is kinda the point of a yeast like Windsor.

Absolutely. I would just wait longer to make sure the Windsor is finished and then package the beer, myself. But if you do want to get a beer that has finished primary moving again, cos it's not what you want, you probably need an aggressive yeast.

 

[UdonPete]

I wouldn't rush anything though, Windsor can stall for a week or so and then take the gravity a bit lower. Raising the temperature a bit can help.

Agree - wait, Windsor takes ages in my brews

 

[AmarikinBrew]

Yup, Windsor is a slow chewer. But steady slow. I would give it 3 weeks, and check 3 times on the following week, if the reading don't change, then decide. It's even been seen gaining on a crash cool to clear out the yeast. Lazy yeast on some, crazy fast on others.

 

[Bramling Cross]

Windsor does not attenuate deeply, that's it's thing. It ferments fast and it leaves a very high gravity.

Fortunately, a successful Windsor fermentation never tastes like a bad, poorly attenuated fermentation. It's a bit round, but it never leaves the ale tasting worty or under attenuated. It will drink a bit fat on the tongue, but it'll taste like a fully finished ale. It's certainly not my favorite strain, but it is a good strain that makes decent ale. You're brewing a big holiday ale, that's exactly in its wheelhouse. You're good!

Don't put too much faith in your software regarding FG assumptions--the authors of your software rely on the manufacturers' suggestions. They're not good representations of what you can accomplish on your system, only you can determine that through experience. I routinely exceed and fail to meet the software expectations of the various strains that I use and I somehow manage to make beer that isn't terrible. Don't get caught up in your software's numbers, instead concentrate on the quality of the beer in your glass.

I think your holiday ale will be just fine as it is. Bottle it with confidence because Windsor makes a pretty decent ale.

 

[hilljack13]

You're brewing a big holiday ale, that's exactly in its wheelhouse. You're good!

This is exactly what I am looking for! It supposed to take a bit to condition so hopefully around Christmas will be a good time

 

[mac_1103]

I somehow manage to make beer that isn't terrible

This is my motto.

 

[AmarikinBrew]

Yet it may keep creeping down in yer bottles, producing gushers on opening, or foaming in keg if applicable. Suggest cold crashing and THEN keep checking for a week, if no change, package it.
Just my experience with this creeper yeast.

 

[brewbama]

Have you calibrated the instrument that you measure mash temp with? I was having high FG issues and it ended up being the temp probe being off by +7°F. Once calibrated I had no further FG issues.

 

[AmarikinBrew]

Also not sure pressure is for this type of yeast?

 

[hilljack13]

Have you calibrated the instrument that you measure mash temp with?

The G40 was calibrated with my digital, which was calibrated with ice water per instructions.

Also not sure pressure is for this type of yeast?

I only go 5psi, just to give a small head start on carbing. Not sure if that makes a difference either way.

 

[hilljack13]

Kegged today, hydrometer was at 1.023 so the Tilt was pretty close this time at 1.0225. Sample tasted pretty good, now it gets to sit till Christmas/New Years. One of the better brews I have done.

 

[CodyRonan]

Windsor is often co-pitched with notty.

 

[Halfakneecap]

I just brewed a bitter specifically to give WIndsor a go. Ive used lots of other british yeast strains but never Windsor. Mashed on the low side. I will be bottling it.

Keen to see how it goes. I like British ales