Dry brewing yeast Windsor - 11g
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 LalBrew Windsor yeast exhibits:
- Vigorous fermentation that can be completed in 3 days
- Medium attenuation and Low flocculation
- Fruity and Estery flavor and aroma, typical of traditional English style ales
- The optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C to 22°C.
- Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
- 50 g/hl to 100 g/hl
Rehydration of Windsor in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer.
Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast.
Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C. Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C. Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
Inoculate without delay into cooled wort in the fermenter. Windsor yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.
Storage – store in cool and dry conditions.