Lallemand Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.
Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
-Classified as Saccharomyces cerevisiae.
-A top fermenting yeast.
-The typical analysis of the active dried strain: Percent solids 93%–95% Living yeast cells 7 x 109 per gram of dry yeast Wild yeast < 1 per 106 yeast cells (Lysine method)* Bacteria < 1 per 106 yeast cells*
-Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis.
-Quick start to fermentation, which can be completed in 3 days above 17°C.
-Moderate attenuation, which will leave a relatively high gravity.
-Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
-Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass.
-The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefeweizen.
Best used at traditional ale temperatures after rehydration in the recommended manner.
Lallemand Windsor Ale Yeast (500g)