What's Your Typical Attenuation with Windsor yeast

[Trevandjo]

Hi guys,

I've brewed quite a few brews with Lallemand Windsor yeast. My attenuation is always around 69%. Beersmith says attenuation should be 73%-77%. I'm ok with this but I'm moving to a new much larger brewing system and want to find out what others are experiencing for their attenuation.

Thanks
Trev

 

[winkle]

I find it usually stalls at 1020, no biggy for me since I normally use it for milds.

 

[mofox1]

I've only used it once, but from memory it was closer to 60%.

This was one packet into 15L of a 1.070ish stout, got down to 1.028. So possibly under pitched.

Fantastic brew though

 

[zeggie]

I find it usually stalls at 1020, no biggy for me since I normally use it for milds.

Same here

 

[super_simian]

I seem to always get the higher end of attenuation for dry yeasts, even with a hot mash (for example, Nottingham is set on my system as 78%). From experience, I plug Windsor in as 72%. But YMMV.