Never had this before...

[Jules T]

Hi all,

Well they say there's a first for everything and I seem to be right in the middle of it

My Crouch Vale Willie Warmer started fermenting on wednesday (using a windsor yeast), fairly vigorously, and then abruptly stopped about 48 hours later. I took an SG of 1020 so presumed that I had a stuck fermentation (never happend to me before). I gave it 24 hrs then gave the trub a gentle stir to see if I could get things back to life, no joy so i put a packet of S04 in and 18 odd hours later no signs of fermantation what so ever

Temp in the room i'm brewing in is 18-20 degrees so I cant work out what the hell is going on.

Anyone got an idea of what could be happening?

One very confused brewer

Cheers Jules

[Eric]

From Danstar's data sheet for Windsor.

3. Brewing Properties
• Quick start and vigorous fermentation, which can be completed in 3 days above 17°C.
• Moderate attenuation, which will leave a relatively high gravity.
• Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density,
yeast handling, fermentation temperature and the nutritional quality of the wort.
• Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and
isinglass.
• The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale.
Does not display malodours when properly handled. Windsor yeast has found great acceptance in
producing strong-tasting bitter beer, stout, weizen and hefe weizen.
• Best used at traditional ale temperatures after rehydration in the recommended manner.

My guess is it's finished primary, or damn close to that. It's above 17C, lots of nutrients (you mention trub) and leaves a relatively high gravity, just a bit inside 3 days.
Unlike most, I cask my beers after a week when, as far as I'm concerned, they've had enough time to complete primary as well as a sufficient period of diacetyl rest and are ready to be conditioned under pressure.

[Capped]

What was the OG of the beer? An FG of 1020 seems a tad high to put it mildly; my last brew was with Windsor and it went from 1043 to 1012 in 48 hours dead,at 18C. That outrageously fast ferment is par for the course,I've learned. But I've never had any Windsor brew stop above 1014. Not familiar with 'Willie Warmer' (the beer,at least!) but it sounds like a name given to a strong ale,in which case 1020 may well be about right with Windsor.

[Eric]

I believe that brew could be something like 1060 OG. If so, an FG of 1020 would give 66% attenuation compared to your 72% example, less than 10% difference in those circumstances. It will no doubt drop a few more points by the time it's being sipped.

[Jules T]

Thanks for the replies, very informative

I've used Windsor before but my experience is the same as you Capped it's never run out of steam anywhere near 1020. The OG was 1066 so even with an FG of 1020 it gives me just over 6% abv (which is actually what recipe stated!). It seems from what you both say that it could be job done

I might shove it in a Keg rather than in bottles though... just in case

[Eric]

1066 OG? Wow! That sounds to me like you've got it spot on. Contrary to what I said, in this case I'd wait until the weekend before taking another reading, then deciding if you'll put it in a keg. You might be doing a fair bit of waiting if you want to enjoy that at its best.

[Jules T]

1066 OG? Wow! That sounds to me like you've got it spot on. Contrary to what I said, in this case I'd wait until the weekend before taking another reading, then deciding if you'll put it in a keg. You might be doing a fair bit of waiting if you want to enjoy that at its best.

God, what have I created?

Taken the SG and we're holding steady at 1020 for the third day in a row. Had a snifter out of the trial jar, it looks like liquid mud, not a hint of clarity and it tastes pretty chewy. I think it might be a while yet before it gets to the point of wanting to drink the stuff
I reckon I should bottle it and hide them in the back of the larder for 6 months

[Capped]

I might shove it in a Keg rather than in bottles though... just in case

Lots of folk report no end of problems with Windsor clearing in keg. I can't vouch for that as I only ever use bottles,but Windsor has always cleared as quickly as owt else... Give it a coupla weeks in the FV and you'll sidestep all risk of bottle-bombs,get a quicker-clearing beer and one that's all the better for it.

[coatesg]

Sounds about right - it a couple of points high (but it will creep downwards over time - be careful if bottling...).

Windsor is very under rated and will clear if you treat it right. You need really to drop the temperature as low as possible for a while (5 days?). Then carefully rack, and add finings. You can usually get it clear in a couple of weeks - it gives lovely flavour, especially if you can leave it to mature in a keg for several months (which you should for this one!).

I made an excellent bitter using it last year that kept on getting better - even after 6 months just sat around doing nothing. (the beauty in keg being that you can control the carbonation as the yeast slowly chews its way). I reckon Windsor would be a great yeast for a big beer that will just sit around aging in keg.