LalBrew Premium Series - Windsor Ale Yeast x 11g
LalBrew Windsor Ale Yeast x 11g is a traditional English ale strain known for vigorous fermentation, fruity esters and a fuller-bodied finish.
Because Windsor does not ferment maltotriose, it leaves more residual sweetness and body in the finished beer. This makes it ideal for English pale ales, bitters, milds, brown ales, porters and other malt-forward styles.
- Fermentation range: 15–25°C
- Medium attenuation
- Low flocculation
- Fruity and estery English ale character
- Fermentation may complete in approximately three days under suitable conditions
- Sachet size: 11g
$6.95
Available on back-order
LalBrew Windsor Ale Yeast x 11g is a classic English ale strain selected for producing traditional beers with fruity esters, rounded malt character and a full-bodied finish. It performs vigorously under suitable brewing conditions and may complete active fermentation in approximately three days.
Windsor is particularly useful for recipes where the brewer wants more body and residual sweetness than a highly attenuative American ale yeast would provide. Its fermentation profile supports caramel, biscuit, toast, chocolate and traditional English hop flavours.
This yeast has medium attenuation and low flocculation. As a result, it may leave more body in the beer and remain suspended for longer after fermentation. Additional settling time, cold conditioning or finings may help improve clarity before packaging.
Traditional English Ale Character
Expect a fruity and estery fermentation profile typical of traditional English ales. Depending on the wort and fermentation temperature, the finished beer may show gentle notes of red fruit, pear, light stone fruit or other subtle esters.
These flavours complement malt-forward recipes without completely hiding the hops. Windsor works especially well with earthy, floral or herbal English hop varieties such as Fuggle and East Kent Goldings.
Because the strain leaves a fuller finish, it is an excellent choice for lower-alcohol session beers that still need satisfying body and flavour.
Suitable Beer Styles
Use Windsor for brewing:
- English Pale Ale
- Ordinary Bitter
- Best Bitter
- Extra Special Bitter
- English Brown Ale
- Dark Mild
- English IPA
- Porter
- Sweet Stout
- Oatmeal Stout
- Amber Ale
- Cask-conditioned beer
- Malt-forward fresh wort kits
The strain may also suit experimental ales where a soft mouthfeel and restrained attenuation are preferred.
Yeast Characteristics
- Yeast type: English ale yeast
- Format: Active dry brewing yeast
- Sachet size: 11 grams
- Recommended fermentation range: 15–25°C
- Attenuation: Medium
- Flocculation: Low
- Fermentation profile: Fruity and estery
- Fermentation speed: Vigorous and potentially fast
- Maltotriose utilisation: No
- Preferred beer profile: Full-bodied and malt-forward
Fermentation performance will vary according to pitching rate, wort composition, oxygen availability, yeast handling, temperature and nutrient levels.
Why Windsor Produces a Fuller Beer
LalBrew Windsor Ale Yeast x 11g does not ferment maltotriose. Maltotriose typically makes up approximately 10–15% of the fermentable sugars in an all-malt wort.
Because this sugar remains largely unfermented, the finished beer may retain:
- More residual sweetness
- A fuller body
- A softer mouthfeel
- A higher finishing gravity
- Greater malt flavour length
This characteristic should be considered when selecting or developing a recipe. Wort containing large amounts of crystal malt, dextrins or other unfermentable sugars may finish particularly sweet.
When brewing from grain, mash temperature may be adjusted according to the desired level of body and fermentability. A lower mash temperature generally produces a more fermentable wort, while a higher mash temperature supports additional body.
General Brewing Instructions
- Clean and sanitise the fermenter and all equipment that will contact the wort.
- Transfer the prepared wort into the sanitised fermenter.
- Bring the wort into the recommended pitching range.
- Pitch the yeast according to the instructions printed on the sachet.
- Seal the fermenter and maintain a stable temperature between 15–25°C.
- Allow fermentation to continue until gravity readings remain stable over consecutive days.
- Cold condition or use suitable finings if improved clarity is desired.
- Bottle, keg or transfer to a cask only after confirming fermentation is complete.
One sachet may suit many standard homebrew batches. However, high-gravity wort and larger batch volumes may require additional yeast.
Fermentation Temperature
Fermenting toward the lower end of the recommended range may produce a cleaner and more restrained profile. Warmer fermentation can increase fruity and estery character.
For a balanced traditional English ale, stable fermentation within the middle of the range is often suitable. Avoid large temperature swings, as they may affect attenuation and flavour development.
Although active fermentation can be fast, do not package the beer based only on time or airlock activity. Always confirm a stable final gravity first.
Low Flocculation and Beer Clarity
Windsor has low flocculation, which means the yeast may take longer to settle than highly flocculent English strains.
To improve clarity:
- Allow extra settling time after fermentation
- Move the fermenter as little as possible
- Cold condition the beer where suitable
- Use appropriate brewing finings
- Transfer carefully before packaging
Some natural haze may remain, especially in wheat beers, dark ales or bottle-conditioned styles.
Using Windsor with Fresh Wort Kits
Windsor is a useful match for fresh wort kits that benefit from traditional English yeast character and a fuller finish.
Suitable styles may include:
- British Pale Ale
- Amber Ale
- English Bitter
- Brown Ale
- Porter
- Oatmeal Stout
- Irish-style stout
- Malt-forward seasonal ales
Check the original gravity of the wort before selecting the pitching quantity. A stronger batch may require additional yeast.
Yeast Nutrient Recommendation
A suitable yeast nutrient may support a healthy fermentation, especially in high-gravity wort or recipes with limited available nutrients.
Always use the nutrient according to the dosage printed on its packaging. Excessive nutrient additions may affect the finished flavour.
Storage and Handling
Store unopened yeast according to the instructions printed on the sachet. Protect it from excessive heat, moisture and direct sunlight.
Check the best-before date before brewing. Do not use sachets that appear swollen, damaged, soft or poorly sealed.
During warm weather, selecting a faster shipping option may reduce the amount of time the yeast spends exposed to high temperatures. Place the yeast into suitable cool storage promptly after delivery.
LalBrew Windsor Ale Yeast x 11g is an excellent choice for brewers seeking authentic English ale character, moderate attenuation and a rounded malt-forward finish. It is particularly well suited to bitters, milds, brown ales, porters and traditional session beers.
