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This true English yeast strain produces full-bodied beers with a fruity-estery aroma that is perfect for traditional ales with moderate alcohol leves like milds, bitters, porters and stouts.
In standard conditions at 20°C 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 Windsor yeast when producing traditional styles is 15°C to 22°C.
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.
Click here for the full technical data sheet.
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