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 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.
�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 Windsor yeast when producing traditional styles is 15�C(59�F) to 22�C(72�F)

Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL

????Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose comprises an average of 10-15% of total sugar in all-malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to desired result.
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