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Windsor ale yeast originated in the United Kingdom and is used by a number of commercial breweries to produce different types of ale. This is a quick to start strain, which can complete fermentation in as little as three days when brewed above 17c. This has a moderate attenuation with beers reaching a final gravity near 1012. It also has a moderate flocculation making this strain particularly suitable for kegging. The aroma is estery to both palate and nose, and is often described as a full bodied, fruity British ale. Windsor yeast has found great acceptance in producing strong-tasting bitters, stouts, weizen and hefe weizen. It is always advisable to rehydrate the yeast in some cooled, boiled water in the usual manner.
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