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Beer Yeasts - Lallemand Windsor British Ale Yeast

Lallemand Windsor British Ale Yeast

  • $4.99

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.

Microbiological Properties: 

  • 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

Brewing Properties: 

  • 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.

Is your brewing recipe suggesting liquids yeasts? Click here to see the comparison chart for a dry yeast alternative.

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