From the HBD Archive
From: "Rick Ringel - HNS/DCN project" <>
Subject: Trub, Windsor English Ale Yeast
Date: 1992-07-20 14:08:32 GMT

Hello brewers,

I have a data point and a question.

> ALBERT W. TAYLOR writes:

> I just made a batch of beer, and this is the first time I have worried (yes,
> I worried!) about letting the trub settle out.
> [stuff deleted]
> Does anyone know a better way than I propose?

I simply pitch as soon as my wort is cool enough, then rack the wort off
the trub a few hours later. When the house is cooler, the yeast are
slower to get started, so I can leave it overnight. I should add that
I only brew ales, so I don't worry about the yeasties hiding
in the trub. As long as I rack before the respiration stage is over,
I don't worry about the risk of oxidation.

Does anyone have any comments on Windsor English Ale Yeast from Canada?
Due to poor planning on my part, I couldn't get liquid yeast for my last
batch, and was unable to get Whitbread Ale. :^( Windsor fermented
out 7 pounds of malt extract in about 36 hours (at 78 degrees). It only
took about 4 hours to finish up the respiration stage. Are the yeasties
hyper because of the temp, or is it a characteristic of this strain?
What sort of off-flavors are caused by high-temp fermentations?

Thanks in advance.

-Rick Ringel

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