Carefree/Oblivious Racking with Windsor

“1st one read 1.028 and the 2nd: 1.021. Guess which one was the US-05?”

Hmmm, I am sensing a set-up here but I will play the game. I have used Windsor many times to brew my Bitter Ales and those beers have consistently finished ‘higher’ (typically OG = 1.050 and FG = 1.014). US-05 is my preferred yeast for making IPAs and I consistently get Apparent Attenuation > 80%.

So, based upon my experiences the 1.028 batch was Windsor and the 1.021 batch was 1.021.

I have never used Windsor in making my Oatmeal Stouts (I typically use Coopers and sometimes US-05) but I would expect that Windsor would produce a tasty Oatmeal Stout.

Cheers!

 

Dry yeast attenuated more. Got it(and kind of knew it) I also used high gravity yeast which f'ed it all up. Will scope out this yeast in the future. Thanks!!

 

I'm also in the never used Windsor for a stout camp, but have enjoyed it in a brown. My last two oatmeal stouts used Nottingham and WLP007, and I have no complaints.

 

Both Danstar Windsor and US-05 are dry yeasts.

Cheers!