Lallemand dry yeast.

This dry yeast is a true English strain that produces a beer that 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 that will leave a relatively high gravity (density).

Type: Ale Yeast
Flocculation: High
Minimum Fermentation Temperature: 64°F (17°C)
Maximum Fermentation Temperature: 70°F (21°C)

11 g

Windsor Ale

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