11g sachet of Lallemand Windsor British Ale Yeast.
Danstar Windsor ale yeast originates in England. This yeast produces a beer that 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 that will leave a relatively high gravity (density). An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use. Optimum temp: 64°-70° F.
- Classified as Saccharomyces cerevisiae
- Top-fermenting yeast
- Typical analysis of active dry strain: Solids 93%-95%
- Living yeast cells ≥5 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 market only after passing a rigorous series of tests
- 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.