Windsor expected FG

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Windsor expected FG

Postby Bad 'Ed » Wed Mar 08, 2017 12:45

I made a pale ale a week ago with an OG of 1.032. I pitched 11g of Danstar Windsor; what sort of FG would you expect from this?

It was 1.018 around a week later which is higher than I was expecting, so I stirred to rouse the yeast just in case.

The technical info Danstar provide doesn't, as far as I can see, provide expected FGs as others do. It does however say it would be a suitable yeast for a Hefe though! :shock:

Never enough time....
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Re: Windsor expected FG

Postby jaroporter » Wed Mar 08, 2017 12:59

Bad 'Ed wrote:It does however say it would be a suitable yeast for a Hefe though! :shock:


Because of the slow flocculation.. ?! :hmm:

I've not used it on a beer like that, but it can get 1,060 beers (generally stouts ) down to 1,010-2 so i'd say there's plenty to go on that yet
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Re: Windsor expected FG

Postby robwalker » Wed Mar 08, 2017 13:02

AFAIK Windsor is incapable of utilizing maltotriose, so I would expect 65% attenuation, even as low as 60%.

As with most English ale yeasts though it's pretty likely to carry on post ferment so be careful how you serve it! If you want the gravity down, you might need to pitch a finishing yeast with good attenuation. Warm it up to around 24 and give it a rouse too.
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Re: Windsor expected FG

Postby HTH1975 » Wed Mar 08, 2017 13:14

robwalker wrote:AFAIK Windsor is incapable of utilizing maltotriose, so I would expect 65% attenuation, even as low as 60%.

As with most English ale yeasts though it's pretty likely to carry on post ferment so be careful how you serve it! If you want the gravity down, you might need to pitch a finishing yeast with good attenuation. Warm it up to around 24 and give it a rouse too.


What do you use as a finishing yeast Rob? Would US-05 be suitable?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: Windsor expected FG

Postby john luc » Wed Mar 08, 2017 13:22

This yeast wreaked my head as it would stop at 1018 or 1022 so I researched it to find a commercial beer that had used it. After search and checking with the yeast producer I found that they recommend blending it with Nottingham yeast to have it bring down the final gravity. My last time using it was to pitch Windsor and once it was active 48 yours later pitch Nottingham. It did work.
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Re: Windsor expected FG

Postby Bad 'Ed » Wed Mar 08, 2017 13:49

I want a low abv beer, hence why I picked Windsor despite it being a hoppy pale.

I was shooting for 1.036 OG and assumed a 1.015-16 FG giving me 2.6-2.9%. However I oversparged and got 1032 which will only give me 2.1 if it stops at 1.016.

I've got some US05 I can pitch to bring the gravity down further if I need. I'll test tonight and if it's not 1014 or below I'll pitch the US05. Even if that takes it to 1.008 then it's only a 3.15% beer.

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Re: Windsor expected FG

Postby robwalker » Wed Mar 08, 2017 15:09

Bad 'Ed wrote:I want a low abv beer, hence why I picked Windsor despite it being a hoppy pale.

I was shooting for 1.036 OG and assumed a 1.015-16 FG giving me 2.6-2.9%. However I oversparged and got 1032 which will only give me 2.1 if it stops at 1.016.

I've got some US05 I can pitch to bring the gravity down further if I need. I'll test tonight and if it's not 1014 or below I'll pitch the US05. Even if that takes it to 1.008 then it's only a 3.15% beer.


Oddly the beer I am brewing today is exactly that - 1.036 OG with us-05 yeast. It usually comes out at 3.5% with a 67/68c mash, so I reckon you're in the ballpark.
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Re: Windsor expected FG

Postby Bad 'Ed » Fri Mar 10, 2017 22:20

It was 1.020 when I remeasured it the other day so I pitched the US05. I would imagine it will take fairly easily as there won't be much alcohol in the beer yet to impede it. Hoping it will be at FG by tomorrow as I want to bottle it this weekend.

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Re: Windsor expected FG

Postby Rolfster » Sat Mar 11, 2017 16:08

john luc wrote:This yeast wreaked my head as it would stop at 1018 or 1022 so I researched it to find a commercial beer that had used it. After search and checking with the yeast producer I found that they recommend blending it with Nottingham yeast to have it bring down the final gravity. My last time using it was to pitch Windsor and once it was active 48 yours later pitch Nottingham. It did work.


I'm going to do something similar next week with esb yeast and us05. I think I'm going to use the same time scale!
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