- 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.