Speedy Windsor

[charliemartin]

Just checked the SG on a bitter I brewed with Windsor yeast last Friday and it is already down to 1012. Took off like a rocket for 48 hours then died down. Must admit this has surprised me based on what I have read about Windsor finishing high. I mashed at 67C (although outer areas of mash tun fell to 62C during the mash) and fermented at 20C.
I normally leave my brews on the trub for at least 14 days and sometimes up to 21 days, but I read a post on here recently which suggested that British brewers get their beer off the yeast and into the cask quickly and serve the beer as soon as it is conditioned leading to a very fresh tasting beer. It was suggested that this was best practice and that British brewers have been doing this for centuries for good reason.
I had been considering doing this to see how it compares with leaving the beer on the trub, but didn't think I would be able to get away with it with this brew due to using Windsor. However, I think I am going to give it a go since it has come down so quickly.
Do you think it will be okay to rack straight to a pressure barrel or should I rack to a secondary fv for a few days first as it is still quite cloudy? I don't intend to use finings.

Cheers,
CM

[super_simian]

What was your OG?

[charliemartin]

OG was 1040.

[Capped]

Windsor is by far and away the quickest yeast I've ever used, and in my experience when it stops, it stops dead. I've heard it takes forever to clear in cask without finings but I wouldn't know about that as I only ever use bottles - in which it clears as quickly and totally as anything else... top stuff.

[charliemartin]

Okay, definitely racking tonight. Straight to PB, no finings. Don't mind a bit of cloudiness as long as it tastes okay and sample was good. How long do you think I should leave it to condition? I intend to prime with about 60g of sugar for 25 litres of beer.