Lallemand (LalBrew®) 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 LalBrew® 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. The sweet spot for this yeast in terms of the fermentation temperature is 20°C. That is when it produces nice fruity and estery flavor and aroma, typical of traditional English style ales. Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be a fuller body and residual sweetness in the beer. Be advised to adjust mash temperatures according to the desired result. BEERS TO BREW: English Pale Ales, English Bitters, English Milds and Browns, English IPA, Brown Porter, Robust Porter, Irish Reds, Sweet Stout, Oatmeal Stout, English Barleywine, English Old Ale, English or American Strong Ales (Barleywines). INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491. FERMENTATION: Ideally at 15-22°C (59-72°F). PITCHING: 11g per 20 L (50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL). ATTENUATION: Medium. FLOCCULATION: Low. SEDIMENTATION: Medium. REHYDRATION INSTRUCTIONS: Rehydration of Windsor is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). 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 yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps at 5-minute intervals of 10°C 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 10°C, will cause the formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors. Windsor 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 upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling. STORAGE: Windsor yeast should be stored dry below 10C° (50°F). Windsor will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. SHELF LIFE: Refer to best before end date printed on the sachet. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C. TYPICAL ANALYSIS: Percent solids 93% - 97%Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeastWild Yeast < 1 per 10^6 yeast cellsBacteria < 1 per 10^6 yeast cellsPathogenic micro-organisms: in accordance with regulation
