Windsor

LalBrew® Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits:

Vigorous fermentation that can be completed in 4 days

Medium to High attenuation and Low flocculation

Aroma and flavor is somewhat estery with banana notes
The optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to
22°C(72°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.