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Danstar Windsor Ale Dry Yeast


SKU# Y004

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Produces full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation that will leave a relatively high gravity.


Availability: In stock


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  • Y004
Product Details

Danstar Windsor ale yeast originates in England. This yeast produces a beer that is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation that will leave a relatively high gravity (density). An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use. Optimum temp: 64°-70° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatDry
Yeast StyleN/A
Min Fermenting Temp64
Max Fermenting Temp70
Min Attenuation %65
Max Attenuation %63
4.2 / 5.0
21 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Make beer taste great i like dry yeast easy to work with
January 5, 2018
4 months ago
Good Yeast
I can't complain about this yeast when it is provided in a kit. Seems compatible with the grains and malt.
August 4, 2017
1 year ago
Fermentation Is Going From the Start
Danstar dry yeasts are excellent ready to go. I started mine in 4 ounces of water and by the time my wort was cool it was already roaring.
April 13, 2017
1 year ago
Failed to Fire
I added this to my fermenter after re-hydrating per the instructions on the package. After three day of nothing happening, added safe 05 per Northern's help. The brew took off within 12 hrs. Northern replaced my 05 the following week.
February 2, 2017
1 year ago
Windsor Yeast
A favorite yeast of mine. I like buying this from Northern Brewer because it is fresh compared to buying it at my LHBS. I brewed the same beer a few weeks apart and got the yeast for one from my LHBS with an expiration of 11/2016 (only 3 months away) and same yeast from the Northern Brewer with and expiration of 12/2017. What a difference in the fermentation! The Windsor from Northern Brewer took off fast and furious.
September 16, 2016
This is a good yeast.
This is a good yeast. The only thing is both Porters I made using it I did not reach the f.g. I wanted.
November 1, 2015
Incomplete fermentation
Very close attention to rehydration, used go-ferm-protect, pitch rate, temps, and the fermentation ended prematurely and low attenuation. The result with 5gal. batch of Caribou Slobber with a 67 degree fermentation was a very clean but thin beer with low ABV.
October 22, 2015
Nice flavors, low flocculation
Used Windsor for the Irish Ale and really like the flavors and depth. After reading the reviews I was careful to increase the temperature at the end of fermentation to around 70, to make sure I got full attenuation. Even with my 77% attenuation, it seems to have a nice malty backbone, with depth, and no off flavors. Unfortunately, I had to rush it a little with only a 6 days in the primary and 11 days in the secondary. When I racked to the secondary, the yeast cake was the most liquid I have encountered. Initial glasses from the keg were very cloudy, but after about two more weeks, it seems to be clearing. I would use again, but give it plenty it time to clear in both the primary and secondary. And up the temperature at the end of fermentation.
May 28, 2015
Good Stuff
I usually dont like dry yeast so much... but I brewed a Oatmeal stout and had this yeast on hand from back when I was doing kits. Tossed in two packs of this yeast, and got a first place with a 41 score. They noted the nice ester profile and mouthfeel, I put a lot of that ribbon on this yeast. Good stuff.
December 24, 2014
Awesome yeast
I love this really active yeast. Needs a little longer conditioning then other yeasts I used but it worth waiting for it!!! Does a good job!
January 20, 2014
Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 3 questions Browse 3 questions and 7 answers
Should I rehydrate before pitching into the wort?
Sonny P on Dec 1, 2016
BEST ANSWER: I have not rehydrated any dry yeast so far, and they have done great.Enter
Do I need to store dry yeast in the refrigerator or freezer?
A shopper on Jul 22, 2017
BEST ANSWER: Do NOT freeze yeast. You will damage cell walls and lead to death of most yeast cells in the package. You may, and should, refrigerate to extend life of the yeast
at what temperature does this yeast become dormant?
A shopper on Feb 28, 2017
BEST ANSWER: I usually keep yeast packets in the freezer until ready for use, then when I'm ready to brew, I'll re-activate the yeast in 100 degree water, which is enough to activate them but not kill them. The yeast will foam and a small amount of sugar in the water should show some activity. Temperatures over 120 degrees will kill yeast. Once the yeast has done it's work at the brewing temperature, 50-80 degrees depending on the type of beer, then it will go dormant and fall out of the beer as sediment. Some people will re-use the sediment and create a yeast culture for future brewing, but I haven't tried this yet.

I hope this helps!

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