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 flavour.  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 flavour and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, porters and Sweet Stouts.

Please see PITCHING RATE CALCULATOR HERE

Pitching rate of 0.5-1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended

Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Windsor™ Yeast:

• Percent solids  93% – 97%
• Living Yeast Cells  ≥ 5 x 10⁹ per gram of dry yeast
• Wild Yeast  < 1 per 10⁶ yeast cells
• Diastaticus Negative
• Bacteria  < 1 per 10⁶ yeast cells

Windsor TDS

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Windsor™ yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Medium attenuation and Low flocculation
Fruity and Estery flavor and aroma, typical of traditional English style ales
The optimal temperature range for LalBrew Windsor™ yeast when producing traditional styles is 15 – 25°C (59 – 77°F)

Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.