Another boring 'stuck fermentation' question I'm afraid.

[Sir Colin]

Boring, boring I know, but just needed a second (or third) opinion. I just have the cat to ask at the mo.

I thought I would be a bit adventurous and try fermenting my Mild recipe with Windsor yeast (that counts as entertainment in these parts) as I've not used it before. Starting gravity 1052, after 48 hrs dropped to 1020 and has stayed there. Been in FV for 8 days. It's been given a gentle stir and a jolly good shouting at etc. to get it going again but nothing doing. It's also been in a room with a constant 22 degrees temp ( too warm?).

It tastes quite sweet still and I plan to bottle in a few days time.

Now. Am I likely to see a firework display of beer, or will I get away with it @ 1020 ?

Thanks for your advice.

[vacant]

I'm a few days ahead of you. I tried Windsor for the first time and it started quickly and went down to 1020 after two days and stayed there. I thought that was it so roused and added a bit of yeast vit. Nothing. However over the next 4 or 5 days it ever-so-slowly dropped a few points. As it tasted great, I decided 1017 would do and bottled yesterday with less priming sugar. I'm using PET bottles so if it keeps on going it shouldn't go bang

[tomU]

I've had the same problem with Windsor. Repitch with something a little more reliable - Nottingham should do the job - you'll still keep the estery profile from the Windsor, and it should go down to 1012ish

[farleyman]

Keep your mash temp below 150deg F. Don`t overdo the caramel malts.
Aerate the wort. Like SO-4 it likes oxygen.
It is not too temoerature sensitive,
it will ferment to f.g. quite happily at 66deg.f.

I have never had a problem with it dropping a beer
from 1048 to 1012.
and lovely fruity beers they are too, eg; Sarah Hughs Ruby Mild.
Remember that it is a non-flocculating yeast and will require finings.

I`m quite thirsty now so cheers farleyman

[vacant]

Aerate the wort. Like SO-4 it likes oxygen.

http://www.danstaryeast.com/faq.html

"I always aerate my wort when using liquid yeast. Do I need to aerate the wort before pitching dry yeast?

"No, there is no need to aerate the wort but it does not harm the yeast either. During its aerobic production, dry yeast accumulates sufficient amounts of unsaturated fatty acids and sterols to produce enough biomass in the first stage of fermentation. The only reason to aerate the wort when using wet yeast is to provide the yeast with oxygen so that it can produce sterols and unsaturated fatty acids which are important parts of the cell membrane and therefore essential for biomass production."

[booldawg]

I hate Windsor. There I've said it!

I've only ever used it twice in 20 AG brews and both times I've ended up at 1020 - the only stuck ferms I've had since going AG. Maybe I've asked too much of it? I cant recall the OGs I've given it have been any more than an 11g sachet of any other dried yeast can handle.

Even though I read about its invaluable charachteristics in Porters/Stouts etc. I'd sooner use Safale 04. Maybe I will give it one more chance but would definitely pitch 2 sachets to give it more of a fighting chance.

[Sir Colin]

Well, after further shouting at my Windsor to get a move on, it finally dropped to 1015. My mild has now been bottled and is clearing a lot quicker than I expected.

I used SAF04 in an identical recipe at the end of last year and I have to say, so far, Windsor has blown the socks off of the SAF04 in terms of flavour - very fruity indeed.

SAF04 in my opinion has quite a metallic twang in comparison.


Carry on.