Very Low Attenuation - Windsor

[DoctorMick]

I've got a milk stout brewing for which I added 300g lactose and used Windsor yeast. It went off like a train for the first couple of days then settled down and has now been in the FV for 10 days. The OG was 1.057 and when I took a reading last night it was at 1.026.

Now, I know lactose is unfermentable and windsor is one of the lowest attenuating yeasts but I was still expecting it to come down to around 1.020 and as it stands my attenuation is only about 55%. Does it sound like the brew has stuck or is this pretty normal given the lactose and the yeast? I gave it a quick stir and upped the temp a bit last night just in case but it tasted pretty good so I'll not be disappointed if it has finished, I'm just a bit nervous about exploding bottles.

 

[clibit]

I think only time will tell. I'd give it another week and see where it is then.

 

[DoctorMick]

I know that's the right thing to do but I want to get another brew on at the weekend. :-D

I'll test it again Thursday and then again on Saturday and if there is no change I'll bottle it. Obviously, if it drops at all between now and then I'll hold off.

 

[rodabod]

What was the brew volume? You can calculate the how much residual gravity the lactose will leave.

 

[clibit]

I haven't used Windsor but I believe 60 - 65% attenuation is pretty typical, but it varies a lot. People use it to leave residual sweetness in the beer, so the lactose addition looks like a double whammy to me. And might explain the 55%. The FG might still drop yet though.

 

[MyQul]

you could have a triple whammy if you mashed high too. My over night mashed stout was mashed at 69C, I used US-05 but it seems to have stopped at 70% attenuation for a FG at 1.014. I don't mind as I like chewy beers plus it'll drop a couple of point when I batch prime it

 

[DoctorMick]

What was the brew volume? You can calculate the how much residual gravity the lactose will leave.

It's a 5g brew.

 

[DoctorMick]

you could have a triple whammy if you mashed high too. My over night mashed stout was mashed at 69C, I used US-05 but it seems to have stopped at 70% attenuation for a FG at 1.014. I don't mind as I like chewy beers plus it'll drop a couple of point when I batch prime it

Mashed at 67. I like a sweet beer but if I knew Windsor would finish so high I'd definitely have chosen a different yeast. That said, whilst the sample was sweet it didn't seem too sweet although I might feel differently after a full pint.

 

[DoctorMick]

Checked again last night and hasn't dropped anymore so will bottle Saturday if nothing changes. I've been trying to get a nice session beer for ages and it seems I may have done it by accident! If this drops no further it'll be around 4%.

 

[DoctorMick]

I didn't get time to bottle on Saturday which is lucky, it's dropped to 1.023 since...no idea what kicked the fermentation back off.

Whilst on the subject, what do you guys think Windsor would be like in a hoppy beer? Figured it might be a good choice for my next attempt at a session pale ale.

 

[MyQul]

I didn't get time to bottle on Saturday which is lucky, it's dropped to 1.023 since...no idea what kicked the fermentation back off.

Whilst on the subject, what do you guys think Windsor would be like in a hoppy beer? Figured it might be a good choice for my next attempt at a session pale ale.

No reason why you couldn't put it in there of course. Not used it myself but I understand Windsor to be quite estery and usually you would put a clean yeast like US-O5 in a hoppy pale ale

 

[DoctorMick]

Oh dear, it's now down to 1015 and has a funny taste so I think I've got a yeast infection!
Should I chuck the fv if that is the case?

 

[MyQul]

Oh dear, it's now down to 1015 and has a funny taste so I think I've got a yeast infection!
Should I chuck the fv if that is the case?

What sort of funny taste?

 

[DoctorMick]

What sort of funny taste?

I'd say it has a sour after taste. It's went well below what I'd have expected from the yeast so something has definitely gone wrong.

 

[MyQul]

I'd say it has a sour after taste. It's went well below what I'd have expected from the yeast so something has definitely gone wrong.

A sour taste combined with lower that expected attenuation leads me to suspect a wild yeast infection

 

[DoctorMick]

A sour taste combined with lower that expected attenuation leads me to suspect a wild yeast infection

I've never had one before but it marries up with everything I've read. Ah well, I've fiddled with this brew much more than usual so it's my own fault, lesson learned!

 

[DoctorMick]

Ended up pouring the brew down the sink last night which was disappointing but I'm sure I'll get over it.

Will I be safe to use the fv on my next brew? I've ordered a new one but it won't arrive for a while apparently.

 

[MyQul]

Ended up pouring the brew down the sink last night which was disappointing but I'm sure I'll get over it.

Will I be safe to use the fv on my next brew? I've ordered a new one but it won't arrive for a while apparently.

Has your replacement FV arrived yet?

 

[DoctorMick]

Has your replacement FV arrived yet?

Nope, brewing today so going to scrub it to death with PBW and then give it an extra spray of starsan,

 

[MyQul]

Nope, brewing today so going to scrub it to death with PBW and then give it an extra spray of starsan,

When I got an infection I took the nuclear option. Scrubbed it to death then filled it with a strong bleach solution (100ml/2L). Seemed to work as I haven't had a infection since. As I no chill chucking near boiling wort into it seems to have helped too, it think