LalBrew Windsor – 11g Sachet

LalBrew Windsor™ Dry Yeast

LalBrew Windsor™ is one of the original “Heritage Strains” in the Lallemand library, selected for its ability to produce authentic English-style ales. Its technical standout feature is its inability to ferment maltotriose—a complex sugar that makes up about 10–15% of all-malt worts. This results in a beer with a higher terminal gravity, providing a rich, silky mouthfeel and a balanced malt sweetness. Windsor is characterised by a “balanced fruity” aroma and vigorous fermentation kinetics. Because it is a low-flocculating strain, it contributes to the traditional appearance of cask-conditioned ales but may require finings or cold crashing if a brilliant clarity is desired.

Key Benefits

• Full-Bodied Results: Maltotriose-negative status ensures a high residual body and mouthfeel.
• Authentic British Profile: Produces the classic fruity esters found in traditional UK Bitters and Milds.
• Vigorous Fermentation: Capable of completing primary fermentation in as little as 3 days.
• Low-ABV Specialist: Perfect for creating session beers that feel “big” despite lower alcohol content.
• Versatility: Performs consistently across a wide variety of malt-forward styles.

Applications

• Brewing: The definitive yeast for Milds, Bitters, Irish Reds, English Brown Ales, Porters, and Sweet Stouts. It is also an excellent choice for modern “Juicy” pales when a soft, sweet finish is needed.
• Cider Making: Highly recommended for ciders where the producer wants to retain natural residual sweetness without back-sweetening or using chemical stabilisers.
• Distilling: Occasionally used for heavy, ester-forward grain washes for traditional English-style whiskies.

Typical Usage

• Pitch Rate: 50 – 100g per hL of wort (to achieve 2.5 – 5 million viable cells/mL).
• Temperature Control: Maintain between 15°C and 22°C. Lower temperatures keep the profile clean; higher temperatures accentuate the fruitiness.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae.
• Attenuation: Medium (65% – 72%).
• Flocculation: Low.
• Alcohol Tolerance: 12% ABV.
• Optimal Temp Range: 15°C – 22°C.
• STA1 (Diastaticus): Negative.
• POF Status: POF Negative.

Storage and Handling

• Storage: Store in vacuum-sealed packaging in dry conditions below 4°C.
• Shelf Life: 3 years from the date of manufacture.
• Handling: Highly sensitive to air once opened. Reseal and use within 3 days. If resealed under vacuum immediately, it can be stored until the expiry date.

Summary

LalBrew Windsor™ is the quintessential English “Body Builder.” It provides a reliable way to ensure session ales never taste thin or watery, while delivering the sophisticated fruity aromatics required for world-class British brewing.