Suggested in 2007 by the folks at Homebrew Emporium in West
Boylston. Supposed to be full-bodied and fruity, if you're making
ale. We'll see how it works out with cider.
Moderate flocculation, moderate attenuation which will leave a
relatively high gravity (density), and a ferm temp of 64-70 F.
Origin:
Windsor British Ale yeast originated in the United Kingdom and is used
by a number of commercial breweries to produce different types of
ale. The propagation and drying processes have been specifically
designed to deliver a high quality beer yeast that can be used simply
and reliably to help produce ales of the finest quality. No colours,
preservatives or other unnatural substances have been used in its
preparation. The yeast is produced in ISO 9002 certified plants.
Brewing Properties
- Quick start and vigorous fermentation, which can be completed in 3
days above 170C.
- Moderate attenuation, which will leave a relatively high gravity.
- Fermentation rate, fermentation time and degree of attenuation is
dependent on inoculation density,
yeast handling, fermentation temperature and the nutritional quality
of the wort.
- Non-flocculent strain, but some settling can be promoted by cooling
and use of fining agents and
isinglass.
- The aroma is estery to both palate and nose, and is usually
described as a full-bodied, fruity British ale.
Does not display malodours when properly handled. Windsor yeast has
found great acceptance in
producing strong-tasting bitter beer, stout, weizen and hefe weizen.
- Best used at traditional ale temperatures after rehydration in the
recommended manner.
Usage
- When 100 g active dried yeast is used to inoculate 100 litres of
wort, a yeast density of 7.15 million
cells per millilitre is achieved. Brewer may experiment with the
pitching rate to achieve a desired beer
style or to suit processing conditions.
- Sprinkle the yeast on the surface of 10 times its weight of clean,
sterilized (boiled) water at 30.350C.
Do not use wort, or distilled or reverse osmosis water, as loss in
viability will result. DO NOT STIR.
Leave undisturbed for 15 minutes, then stir to suspend the yeast
completely, and leave it for 5 more
minutes at 30.350C. Then adjust temperature to that of the wort and
inoculate without delay.
- Attemperate in steps at 5-minute intervals of 100C to the
temperature of the wort by mixing aliquots of
wort. Do not allow attemperation to be carried out by natural heat
loss. This will take too long and
could result in loss of viability or vitality.
- Temperature shock, at greater than 100C, will cause formation of
petite mutants leading to long-term or
incomplete fermentation and possible formation of undesirable
flavours.
- Windsor British Ale yeast has been conditioned to survive
rehydration. The yeast contains an adequate
reservoir of carbohydrates and unsaturated fatty acids to achieve
active growth. It is unnecessary to
aerate wort.
$1.25/pack at Homebrew Emporium in 2007.
Windsor
technical datasheet PDF
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