What's Your Typical Attenuation with Windsor yeast

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Trevandjo

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

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