Previously I have gelatined west yorkshire in secondary and all it did was give me a dirty look and still came out like pea soup on bottling <_<
:lol:could it be your method of priming stagga?
Lobo
Does this yeast normally have the habit of not dropping clear once bottled, as compared to Nottingham,and us56 which I find normally starting to drop out after 2 or 3 days in the bottle?
Ta
stagga.
Not keen on this yeast, had a lot of problems obtaining decent attenuation out of it. Stopped using it in favour of Nottingham. Also had issues with it floccing out, never tried gelatine on it though admittedly.
John
Windsor is meant to have low attenuation, that's one of its key features (if that's what you are after). Great for milds etc, where a low FG is not always the most desired result. If you mash high-sh as well you can usually pull a mild up at around 1.013-14 which I think is about perfect.
Windsor is meant to have low attenuation, that's one of its key features (if that's what you are after). Great for milds etc, where a low FG is not always the most desired result. If you mash high-sh as well you can usually pull a mild up at around 1.013-14 which I think is about perfect.
Probably didn`t help that there was a bit of slopping around when I moved the fermenter from fridge to bottling locality.
Pails are great fermenters, but when they`re full they`re a bitch to move or carry without disturbing the contents
Thanks all
stagga.
have you just used it once and got this result? Or a few times? Either way i've used this yeast over 20 times i'd say. Just keg'd a 1057 bitter that finished at 1013. Of all the dried yeast i've used, this one probably needs the most work or attention if you will. My findings show, that nearing the end of fermentation, you have to watch your temp, that it doesn't drop off too much. This may have been your problem? That said. Once its done i drop it right down before racking for several days.Yes, but I struggled to get it below 1.020, probably my mash temps.
Wouldn't be surprised. Both the Wyeast liquid pom strains I have used (UK Bitter no 2 I think, and West Yorkshire 1469) have been poor flocculators compared to the mighty Notto but made excellent bitters.
Seriously? 1469 is a poor flocculator? I've had 1469 drop bright if I cough too loud around the fermenter . Never seen clearer beers after 2 weeks in the keg.
I've never used nottingham, how high does it flocculate? It must be incredibly high if 1469 is poor in comparison!
have you just used it once and got this result? Or a few times? <snip> My findings show, that nearing the end of fermentation, you have to watch your temp, that it doesn't drop off too much. This may have been your problem? That said.<snip>
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