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![LalBrew Windsor British Style Ale Dry Yeast [BEST BEFORE 2024.01]](https://d2j6dbq0eux0bg.cloudfront.net/images/28194561/1966374896.jpg "LalBrew Windsor British Style Ale Dry Yeast [BEST BEFORE 2024.01]")
LalBrew Windsor British Style Ale Dry Yeast [BEST BEFORE 2024.01]
[BEST BEFORE 2024.01]
LalBrew Windsor™ is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Beers created with LalBrew Windsor™ are usually described as full-bodied, fruity English ales. LalBrew Windsor™ is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.
Brewing Properties:
- 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 of the wort.
