High OG Porter

Discussion in 'General Brewing Discussions' started by Frankenbrewer, Apr 25, 2021.

  1. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Well I changed my mind and instead of brewing an ESB, I brewed a Porter. Here's my dilemma. The OG in a 2.5 gallon batch is 1.074. Should I pitch the entire packet of Lallemand Windsor or will half suffice? It seems to me I should use the whole thing. Advice please.
     
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  2. Craigerrr

    Craigerrr Well-Known Member

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    Wait for others to chime in, but I would think that it would A) make sense to pitch the whole package, and B) it could possibly hurt pitching the whole pack.
    I have never used this yeast, so maybe best to see what others say
     
  3. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I just got this off the Lallemand site.

    RESULTS

    Yeast needed: 8.75 grams

    500g packets required: 1 packets

    11g packets required: 1 packets
     
  4. Steve Ruch

    Steve Ruch Active Member

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    Pitch the whole thing.
     
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  5. Megary

    Megary Well-Known Member

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    +1

    And just remember that Windsor is a quick worker, a quick quitter, and will not attenuate like most yeasts. Anything from 60-70% attenuation is possible, though I would be very surprised if you get 70. You might finish around 1.026 or so, give or take.

    That said, Windsor is a great yeast for an English Porter.
     
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  6. Hawkbox

    Hawkbox Well-Known Member

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    Yeah just toss it all in.
     
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  7. Donoroto

    Donoroto Well-Known Member

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    +1.
     
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  8. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I tossed it all in and as of this morning it was jumpimg out of the fermenter (not really) but really cooking!
     
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  9. Megary

    Megary Well-Known Member

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    Keep us posted, please. If Windsor acts for you like it does for me, it will run out of gas in relatively short order, then drop out nicely. It’s like the horse that takes off at the Derby only to finish in 12th. :)
     
  10. Frankenbrewer

    Frankenbrewer Well-Known Member

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    @Megary was correct. The Windsor started out fast and died just as quick. The gravity was 1.074 at the start on Sunday, it was down to 1.050, Monday afternoon and 1.028 yesterday morning. It's been sitting there since. It has completely dropped out. I may keg this tonight or tomorrow after work.
     
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  11. Megary

    Megary Well-Known Member

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    Like clockwork.

    I'll bet it turns out delicious. I think Windsor is a great yeast.
     

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