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.
¥ 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.
|Attenuation||Medium 5 - 10 %|
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