This English yeast produces an estery (fruity) profile with a slight fresh yeasty/bready flavor. Good for any full bodied, fruity English ale.

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).

Brewing Properties:

• Quick start to fermentation, which can be completed in 3 days above 64°F.
• 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.