Description
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.
Species: Saccharomyces cerevisiae
Attenuation: 65-72%
Flocculation: Low
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 59°F – 77°F
Use: Beer
Styles:
Fruity English ales, pale ales, porters – Milds, Bitters, Irish Reds, English Brown Ales Porters, Sweet Stouts
This yeast can be pitched directly; However, if rehydration is preferred via Lallemand instructions: Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts. Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts.
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