I just used this yeast for the first time in a Porter.
Mashed at 150. Hit all pertinent numbers. 1.062 OG, 3 gallons into fermenter, one 11g packet added to wort while racking. Pitched in the mid 70’s and cooled to 67-68 for fermentation.
The yeast took off like it had somewhere to get to. Activity in 2-3 hours, krausen in about 7, still chugging away mightily at about 18. By 30 hours, airlock activity is essentially over. Obviously it’s still quietly doing its thing, but I’m curious if this is Windsor’s MO. I’m aware that it leaves behind some sugars (maltotriose, if I remember). I intended to let it ferment for about 2 weeks, but starting to wonder if 1 will be enough time for it to clean up.
Anyone with experience with this yeast?
Thanks in advance.