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This yeast is recommended for British style ales in which some residual sugar and a fuller body is desired.
Lallemand Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity.
Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer. 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). Windsor is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. Bulk volumes are available.
• 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 hefe weizen.
• Best used at traditional ale temperatures after rehydration in the recommended manner.
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