Species : Ale
Fermentation Temp Range (°F) : 59972
Apparent Attenuation Range (%) : Medium
Flocculation : Low
Alcohol Tolerance : Up to 9% ABV
Pitching/Fermentation : 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 malodorous 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.
Notes : 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 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.
Best Styles : American Wheat, Baltic Porter, Blonde Ale, Brown Porter, Cream Ale, English Brown Ale, English IPA, Extra Special Bitter, Irish Red Ale, Mild, Oatmeal Stout, Old ALe, Ordinary Bitter, Robust Porter, Scottish Ale, Special, Sweet Stout
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 013, Wyeast 1028
Dry Yeast Substitution : Nottingham, BRY-98