I really like Notty, so I picked up some Windsor and I’m thinking about using it in a milk stout. Anybody done this? How did it turn out?
I just used Windsor for the first time in the WH Honey Porter.
I have not tasted it yet but… it seems to have crapped out / stopped at 1.020.
Never got below 64 F and I was rousing it (rocking the primary) every few days after a week or so.
After some brief prowling on the inner-tubes, this seems to be a common issue with Windsor. :?
I’ll be kegging this and it may very well taste just fine but, I don’t think I’m using this yeast again. 
Good luck.
That’s the only stout I’d use it in.
[quote=“Duder”]I just used Windsor for the first time in the WH Honey Porter.
I have not tasted it yet but… it seems to have crapped out / stopped at 1.020.
Never got below 64 F and I was rousing it (rocking the primary) every few days after a week or so.
After some brief prowling on the inner-tubes, this seems to be a common issue with Windsor. :?
I’ll be kegging this and it may very well taste just fine but, I don’t think I’m using this yeast again.
Good luck.[/quote]
How about raising the temp? Primary fermentation is done so i don’t think you will get off flavors…
It’s been a month, 4 weeks in the primary.
It’s done! At least doing anything useful! :shock:
That’s the only stout I’d use it in.[/quote]
I’d think about using it in a mild or esb.
