Danstar Windsor Wtf?

[B1n0ry]

I have tried Windsor in several brews, granted, usually dark.
I agree that it's a low attenuator, leaving plenty of malt flavour in the final product. But I always had it drop out pretty well.
I bottle, and find that I can pour out every last drop from the bottle without it turning cloudy, leaving a creamy-looking sediment at the bottom... and this has been without finings, or cold crashing for long lengths of time.

 

[Mikedub]

[SIZE=medium]Brewed a bitter using Danstar Windsor, I split 5 litres off and fermented with S-04 as a comparison. [/SIZE]
[SIZE=medium]from 1.049, Windsor finished at 1.012 in 3 days @ 18 degrees [/SIZE]
[SIZE=medium]S-04 finished at 1.006, 6 days @ 18 degrees [/SIZE]
[SIZE=medium]Have just pitched a Brown Porter on part of the cake, [/SIZE]
[SIZE=medium]Love the flavour of the Windsor, I’m a convert[/SIZE]