Originating in England, Windsor ale yeast produces a brew that is both estery to the nose and palate with charactersicts of a slight fresh yeast flavour. Beers fermented with Windsor tend to be described as full-bodied, fruity English ales.

It is a quick starter and quick fermenter, able to complete fermentation in just days when above 17C (63F). Moderate attenuation leaves relatively high gravity.

Yeast Statistics:
Attenuation: 65 - 75%
Flocculation: Low
Optimum Fermentation Temperature: 59 - 72°F
Alcohol Tolerance: High
Storage Temperature: 39°F
GMO and Gluten Free