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Lallemand Windsor ale yeast is an English strain that produces an estery flavor and aroma with a fresh yeasty quality. It is known for producing full-bodied and fruity English ales. Depending on the ingredients and technique, this yeast demonstrates moderate attenuation that will leave a relatively high gravity (rich body). Optimum temperature range: 59º – 72ºF (15º – 22ºC). It is a quick fermenter with completion times in as little as 3 days at temperatures above 63°F (17°C).
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Form: Dried Attenuation: Medium Flocculation: Low Alcohol Tolerance: 12% Ideal Temperature Range: 59º – 72ºF (15º – 22ºC) Net Weight: 0.39oz (11g) - Use 1g of active dry yeast to inoculate 1L of wort which is equivalent to 3.8 grams per 1 US gallon of wort. Brewer may experiment with pitching rate to achieve a desired beer style or to suit processing conditions.