Recommended fermentation temperature range for Windsor is 64° to 70°F (17° to 21°C). Windsor comes in a large 11 gram vacuum-sealed packet which weighs half an ounce with the packet. This is Danstar’s new version of Windsor packed in thick foil vacuum sealed packs. The old style gold colored packets have been discontinued.
Danstar Windsor features:
- Quick start to fermentation, which can be completed in 3 days above 17°C.
- A top fermenting yeast.
- Moderate attenuation, which will leave a relatively high gravity.
- Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents.
- The aroma is estery to palate and nose. Usually described as a full-bodied, fruity British ale.
- Does not display malodours when properly handled.
- Windsor yeast is great for producing strong-tasting Ale, Bitter, Stout, Weizen and Hefeweizen.
- Best used at traditional ale temperatures after rehydration in the recommended manner.
- Classified as Saccharomyces cerevisiae.
- The typical analysis of the active dried strain: Percent solids 93%–95% Living yeast cells 7 x 109 per gram of dry yeast Wild yeast < 1 per 106 yeast cells (Lysine method) Bacteria < 1 per 106 yeast cells.
Danstar produces a high quality yeast. The finished product is released to the market only after passing a rigorous series of tests.