Lallemand Windsor British-Style Yeast x 11g

Description

LalBrew Windsor is a true English ale yeast with a distinctly British character — estery, fruity, and full-bodied in a way that is unmistakably pub-forward. Where Lallemand’s Nottingham strain delivers neutral cleanliness, Windsor delivers personality: a fresh, yeasty aroma on the nose, light stone-fruit esters on the palate, and a full, slightly sweet finish from its moderate attenuation. It ferments vigorously and can reach terminal gravity within three days, making it one of the faster ale strains available at homebrew scale. Note: this batch is available at clearance pricing — please check the product listing for current availability.

Brewing Notes

Windsor’s moderate attenuation (70–76%) is its defining characteristic — it leaves a fuller, slightly sweeter body than higher-attenuating English strains like Nottingham. This residual sweetness is a feature in traditional British styles like Mild, Ordinary Bitter, and Brown Ale, where a full malt presence is part of the style definition. The ester profile is light to moderate: fresh fruit, a hint of stone fruit, and a subtle yeastiness in the aroma that is quintessentially real-ale in character. Vigorous early fermentation typically sees active bubbling within 12–18 hours at 18–20°C, and primary fermentation is usually complete within 3–4 days. Medium flocculation gives good clarity after a brief cold conditioning period.

Beer Styles & Brewing Tips

• Ordinary Bitter & Best Bitter — Windsor’s natural territory. Keep gravity in the session range (OG 1.034–1.048), ferment at 18°C, and enjoy a malt-forward pint with gentle fruity esters that would not look out of place on a British pub hand pump.
• ESB (Extra Special Bitter) — scale up to OG 1.050–1.060; the fuller body from moderate attenuation complements the richer malt character of the style. Use East Kent Golding for a classic British hop finish.
• English Brown Ale — Windsor’s fruity ester profile pairs beautifully with the nutty, caramel malt character of a Brown Ale. Ferment at 17–19°C for the classic nutty-fruity balance.
• Stout & Porter — the fuller body from moderate attenuation works well in roasty dark beers; a hint of residual sweetness balances roasted malt bitterness in Dry Stout and robust Porter.

In Australian conditions, Windsor performs best in the cooler months in southern states — a 17–20°C ambient temperature in an autumn or spring garage is near-ideal. In summer, basic fermentation temperature control keeps it in range. Its fast fermentation cycle (terminal gravity in 3–4 days) is a genuine practical advantage when you need quick turnaround on a batch.

In the Glass

Full-bodied with a malt-forward palate, moderate fruity esters, and a slightly sweet, satisfying finish from incomplete attenuation. The yeasty aroma on the nose is classically British. Medium clarity after conditioning. Traditional English ale character at its most honest.

LalBrew Windsor is available at clearance pricing while current stock lasts. Ships Australia-wide. An excellent traditional English ale yeast at a reduced price.