Windsor yeast from Danstar/Lallemand produces ales with a classic British profile. It is a low attenuating and low to medium flocculating strain unlike other English strains. However, it produces lovely esters during fermentation, and can leave beer with a bit of residual sweetness and body. Perfect for a wide range of British style ales, it has been noted particularly for its use in the production of porters. However, it can be used to make bitter, pale ales, milds and stouts as well! A low attenuating strain that leave a wonderful flavor and full body, this is a good dry alternative for ales where a bit more body and residual sweetness is desired.
- A dry strain of ale yeast used in the production of classic British-style ales.
- A low attenuating and low to medium flocculating yeast strain that produces delicious esters.
- Used in the production of traditional British ales, such as bitters, pale ales, milds, porters and stouts!
|Temperature Range:||64 - 70F|
|Flocculation:||Low to Medium|
|Cell Count:||Up to 20 billion cells/gram|
|Typical Styles:||English Ales, including bitters, pale ales, porters, milds and stouts|