• Classified as Saccharomyces cerevisiae. • A top fermenting yeast. • The typical analysis of the active dried strain: Percent solids 93%–95% Living yeast cells 7 x 109 per gram of dry yeast Wild yeast < 1 per 106 yeast cells (Lysine method)* Bacteria < 1 per 106 yeast cells* • Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis.
• Quick start to fermentation, which can be completed in 3 days above 17°C. • Moderate attenuation, which will leave a relatively high gravity. • Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. • Non-flocculent strain, but some settling can 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 malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen. • Best used at traditional ale temperatures after rehydration in the recommended manner.