NOTTINGHAM
ALE YEAST
The Nottingham yeast strain was selected for its
highly flocculant (precipitating) and relatively full attenuation
(transforming sugar into alcohol) properties. It produces low concentrations
of fruity and estery aromas and has been described as neutral
for an ale yeast.
 |
WINDSOR
ALE YEAST
Danstar Windsor ale yeast originates in England.
This yeast produces a beer which is estery to both palate and nose
with a slight fresh yeasty flavor. These are usually described
as full-bodied, fruity English ales. Depending on the substrate,
the Windsor demonstrates moderate attenuation which will leave
a relatively high gravity.
|
