Windsor Yeast

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bitter_dave
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Windsor Yeast

Post by bitter_dave » Tue Nov 13, 2007 9:55 pm

I made this beer at the weekend. Up to my eyes in work and had some extract so did a partial mash instead of the normal mash.

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 :wink:

Ta muchly :wink:
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Bigster

Post by Bigster » Tue Nov 13, 2007 11:58 pm

Hi BD

I have used Windsor on a number of occassionsnow. To start with I didnt notice any difference in clearing times but of late has been a bit more of a bugger.

Taste has always been good though - good luck with yours
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bitter_dave
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Post by bitter_dave » Wed Nov 14, 2007 9:26 am

Thanks guys 8)

I think I'll just barrel it as normal and only fine it if it needs it when I get around to drinking it.
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johnmac
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Post by johnmac » Wed Nov 14, 2007 7:25 pm

Doesn't matter whether you fine or not - it'll still take 6 weeks to clear :evil:
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Dan

Post by Dan » Fri Nov 16, 2007 2:39 pm

i found it very similar to nottingham (even though its suppsoedly less floculant)
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johnmac
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Post by johnmac » Fri Nov 16, 2007 7:02 pm

That's interesting - I found it to be the polar opposite of Nottingham 8)
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oblivious

Post by oblivious » Fri Nov 16, 2007 7:26 pm

DaaB wrote:I expect they package up Nottingham in Windsor packets if they run out of Windsor and have an order to fulfil.

Typo or conspiracy ?

Image
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Dan

Post by Dan » Fri Nov 16, 2007 9:22 pm

dan wrote:i found it very similar to nottingham (even though its suppsoedly less floculant)
johnmac wrote:That's interesting - I found it to be the polar opposite of Nottingham Cool
I meant only in terms of floculation and clearing times.

danstar reportedly made a 3rd dry strain "Manchester" but ive never seen it for sale anywhere.
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Aleman
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Post by Aleman » Sat Nov 17, 2007 11:56 am

Dan wrote:Danstar reportedly made a 3rd dry strain "Manchester" but ive never seen it for sale anywhere.
They dropped it from production two or three years ago
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oblivious

Post by oblivious » Sat Nov 17, 2007 3:32 pm

Aleman wrote:
Dan wrote:Danstar reportedly made a 3rd dry strain "Manchester" but ive never seen it for sale anywhere.
They dropped it from production two or three years ago
what was it like?
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Aleman
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Post by Aleman » Sat Nov 17, 2007 3:34 pm

oblivious wrote:
Aleman wrote:
Dan wrote:Danstar reportedly made a 3rd dry strain "Manchester" but ive never seen it for sale anywhere.
They dropped it from production two or three years ago
what was it like?
Don't know I had dropped dry yeasts at the time and never had the opportunity to try it, its only been the last couple of years that I have gone back to using dry yeast.
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