Windsor Ale Yeast provides some of the defining qualities to English Beer Styles. With an estery aroma and palate with a slightly fresh yeasty flavor, it's typically used to ferment Pale Ales, Porters, Fruity English Ales and Full Bodied Ales with relatively high gravity.
Recommended Usage: Quick start to fermentation, which can be completed in 3 days above 17°C. Windsor is a non-flocculant strain with moderate attenuation, which will leave a relatively high gravity. Use isinglass and fining agents to help with settling.
- True English Strain
- Estery Aroma
- Fresh Yeast Flavor
- Moderate Alcohol Levels
- Non-flocculant with Moderate Attenuation
- Full Bodied Beers
- Fruity English Ales
- Pale Ales
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