Lallemand Windsor British Ale Yeast

DRY BEER YEAST CHARACTERISTICS:

• British Style Ale Yeast 
• Easy to store and use.
• Quick fermentation which can be completed within 3 days. 
• Moderate attenuation which leaves relatively high gravity.
• Maximum tolerance 12% ABV.  
• Produces an estery and slightly fresh yeasty nose and palate. Ideal for stouts, weizen, and hefe weizen. 
• Ideal temperature range 18°-21°C (64°-70° F)
• Suitable Replacement for Liquid Wyeast 1028 and White Labs WLP-013

 

INSTRUCTIONS: 

Sprinkle the yeast in at least 50ml of  wort at  25 to 29°C (77°F to 84°F ). Leave to rest 15 to 30 minutes.  Gently stir for 30 minutes, and pitch the entire mix into the fermentation vessel.

Alternatively,  pitch  the  yeast  directly  in  the  fermentation  vessel  providing  the  temperature  of  the  wort  is  above  20°C  (68°F) .  Progressively  sprinkle  the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes,  then mix the  wort by stirring.

 

INGREDIENTS:

• 11g sachet of Lallemand Windsor British Ale Yeast (Saccharomyces cerevisiae)

More detailed information on Lallemand Windsor British Ale Yeast here. 

Browse more beer yeasts here.

 

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