Lallemand Danstar WINDSOR
Beer type: English Ales, IPAs, Porters
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.
When 100g active dried yeast is used in 100 litres of wort, a yeast density of 5-10 million cells per milliliter is achieved. A brewer may experiment with the pitching rate to achieve a desired beer style or to suit processing conditions.
Springkle the yeast on the surface of 10 times its weight of clean sterilized (boiled) water at 30-35C. Do not use wort, or distilled or reverse osmosis water as loss in viability might result. Gently break any clumps to ensure that all yeast in contact with the rehydration medium. Do Not STIR. Leave undisturbed for 15 minutes then suspend the yeast completely and leave it for 5 more minutes at 30-35C. Then adjust temperature to that of the wort and inoculate without delay.
Attemperate at steps of 5 minute intervals of 10C 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 10C will cause formation of petite mutants leading to long term or incomplete fermentation and possible formation of undesirable flavours.
WINDSOR American West Coast 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.
Storage : Store in cool (< 8C), dry conditions. If opened sachets must be sealed and stored at 4C and used within 3 days of opening.