Lallemand Windsor Ale Brewing Yeast

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Lallemand Windsor Ale Brewing Yeast is a top choice for brewers like you who aim to craft authentic English-style ales. This yeast, a true English strain, is known for enhancing the right characteristics in your beer, providing an estery sensation to both palate and nose, accompanied by a slight fresh yeasty flavor. The result? Full-bodied, fruity English ales that are sure to impress.

Here's what you can expect from Lallemand Windsor Ale Brewing Yeast:

- Authentic English Strain: This yeast is a true English strain, perfect for creating traditional English ales.
- Ester Production: It brings out estery flavors and aromas in your beer, contributing to a rich, fruity profile.
- Yeasty Flavor: A slight fresh yeasty flavor adds complexity and depth to your brew.
- Full-bodied Beers: Beers fermented with Windsor are typically described as full-bodied, providing a satisfying mouthfeel.
- Versatility: You can use Windsor to produce a range of beers, from pale ale to porter, all with moderate alcohol levels.
- Moderate Attenuation: Depending on your recipe's composition, Windsor demonstrates moderate attenuation, leaving a relatively high gravity (density).

As a brewer, you'll appreciate the flavor and aroma characteristics that Lallemand Windsor Ale Brewing Yeast brings to your traditional ales. It's not just about beer making; this yeast can also be used in baking to create rich, flavorful breads and pastries. So, whether you're brewing a classic English ale or baking a hearty loaf of bread, Lallemand Windsor Ale Brewing Yeast is a versatile addition to your pantry.

• A quick start to fermentation, which can be completed in 3 days above 62°F.
• Moderate attenuation, which will leave a relatively high gravity.
• Non-flocculent strain, but some settling may 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 undesirable odors when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefeweizen.

BREWING PROPERTIES:

AROMA: FRUITY, ESTERY
FERMENTATION TEMPERATURE: 59-77°F
APPARENT ATTENUATION: 65-72%
FLOCCULATION: LOW
ALCOHOL TOLERANCE: 12%

LalBrew WindsorTM does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to desired result.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

MICROBIOLOGICAL PROPERTIES

Percent solids: 93% - 97%
Viability: ≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast: < 1 per 106 yeast cells
Wild Yeast Media: This strain is known to grow on some wild yeast media including LWYM and LCSM.
Diastaticus: Negative
Bacteria: < 1 per 106 yeast cells

USAGE

The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew WindsorTM yeast, a pitch rate of 50 - 100g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.

LalBrew WindsorTM may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.

STORAGE

LalBrew WindsorTM yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew WindsorTM will rapidly lose activity after exposure to air.

Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.

Performance is guaranteed when stored correctly and before the expiry date. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.

DRY PITCHING

Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort.

For LalBrew WindsorTM there are no significant differences in fermentation performance when dry pitching compared to rehydration.

REHYDRATION

Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination. Rehydration procedures can be found on our website.

Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.

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