Brewers wanting to create authentic English-style ales choose Danstar Windsor yeast to bring out the right characteristics from their beer. Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17� to 21�C (64� to 70�F). Windsor is available in 11 gram vacuum-sealed sachets and 500 gram vacuum-sealed packages. Bulk volumes are available by special order.

Microbiological Properties:

� Classified as Saccharomyces cerevisiae. � A top fermenting yeast. � 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* � Finished product is released to the market only after passing a rigorous series of tests. *According to ASBC and EBC methods of analysis.

Brewing Properties:

� Quick start to fermentation, which can be completed in 3 days above 17�C. � Moderate attenuation, which will leave a relatively high gravity. � Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort. � Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass. � The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodours when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen. � Best used at traditional ale temperatures after rehydration in the recommended manner.

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