LALBREW® WINDSOR BRITISH STYLE ALE YEAST
LalBrew® Windsor British Style Ale Yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavour. 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 flavour 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 yeast exhibits:
The fermentation that is completed in:
2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Medium to high attenuation and very high flocculation.
Neutral flavour profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew® Voss yeast when producing traditional
styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.