I've never used Windsor before. I gather it is not very flocculant. I was thinking of racking it to secondary and fining with gelatine, leaving for a week, then barreling in a plastic barrel. On the other hand, if I can get away without fining and secondary that would be better. I want to drink it around christmas time - do you think it will clear on it's own?
The beer:
1.5 Kg John Bull Marris Otter Malt Extract
1.5 Kg EDME Diastic Malt Extract
250g Torrified Wheat
150g Crystal
100g Carapils
Windsor yeast.
30g Goldings 45 min boil
30g Progress 45 min boil
30g Styrian Goldings (15 mins)
40g Styrian at 80 OC
A-use-up-what-I-had-brew

Ta muchly
