Advice on my Special Bitter recipe please?

[farmhousekeg]

I'll post the results here in a few weeks when I can drink it!

Not drinking it yet but the latest news is that Windsor only took it to 1020 and then it stuck. I added another sachet of Windsor but still no action! Desperation then meant that I added a sachet of Saf-04 as the beer was just too sweet for me. That got it started very slowly and it finished on 1015. Primed and into bottles yesterday looking rather "muddy" which I suppose is due to the Windsor - I have read on here that it can take forever to clear. Still, no rush as I have plenty of beer in stock Will post again when I pop one open!

[arturobandini]

Windsor isn't a great believer in low final gravity but 1020 sounds a little high even for Windsor. If you like dry beers which will ferment out fully then perhaps Nottingham or US05. I'm using Nottingham now on a Golden Ale hopped with Super Styrian Goldings. Nottingham will add no yeast character to your beer letting the hops come to the fore. If you want to make a beer with yeast character then I'd avoid Nottingham as it will add zero to your beer! I've never brewed with it until now but had plenty of examples of beers that have used it. I think US-05 is fairly similar but it takes an age to finish and then clear but nice to see it ferment.

[farmhousekeg]

Breaking news............

5 days after bottling and a BIG layer of yeast sediment now visible on the bottom of the bottles and the beer itself is clearing nicely - might just have a sneaky taste this weekend