Dry Out Brown Ale after Pitching Windsor?

[yankinoz]

I've tasted ales fermented with Windsor, like the flavours it brings, and am thinking about using it for the first time, specifically in a nut brown ale.

Tentative recipe: OG of 1.048. Grist MO, 10% British medium crystal for caramel, a little pale choc, and maybe a little Victory to accent the nuttiness. Mash high for body. Start fermentation at 18 and let rise late to 20.

But since Windsor attenuates low, that sounds like a recipe for a tasty pancake syrup. I want it a little sweet, but not cloying. I could:

1. Pitch good ole Notty as fermentation slows, except Notty might dry it out too much.

2. Pitch a dry yeast whose attentuation lies between Windsor and Notty. BRY-97? S-04?

3. Rethink the whole approach.

Suggestions?

 

[mofox1]

Could pitch both Windsor & US-05/notto at the same time. Easy peasy.

Note that it is usually best to pitch them both at the same time, unless you are going to re-oxygenate / aerate, as the first pitch will consume all the oxygen in solution. Other option if you are going to wait a few days is to get a decent starter of the second yeast going, and pitch it at high krausen.