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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.


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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
20 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
An Excellent yeast for most if not all English brews
I have used this yeast several times over the years it has never failed. I have made starters and added it directly into the fermentor. I prefer the starter method but it is not necessary unless you make a monster brew. It will ferment lower gravity beers in as little as 24 hours(of a 3% English Mild) or 1 week for my 16%monster brew(Imperial milk stout). It works great from 60* to 74*. Warmer fermentation will give more of the fruity estery, cooler temps will leave a less estery flavor. This will leave a higher finishing gravity common to most English beers. This yeast needs atleast a week to clear and if you can I suggest cold crashing your fermentor before botteling. I like this yeast for my English beers and my Colonial America style beers.
December 6, 2012
Good yeast, nice flavor, short lag time
I will give an informed review and not base it solely on the price, which Northern Brewer does not have control over. If you read the homebrew magazines, you know that Danstar changed their packaging for the dry yeast and consequently increased their price.I have used this yeast several times and feel that it is a solid British Ale yeast. I typically observe short lag times (3-5 hours) and vigorous airlock activity after about twelve hours. It does the job, gets it done quickly, and produces a decent beer.The flavors associated with this yeast are more fruity than the Nottingham yeast. The flocculation is a little weak (I think Palmer calls it Medium) so you have to be a little cautious when pouring out of the bottle.I would definitely use this yeast again.
November 10, 2011
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
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
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
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
Works for me
My basic brew is an authentic tasting English ale, made with amber malt extract, hopped with Galena and Goldings, and dry hopped with Fuggles. I use untreated New England well water and I cool the wort and put it right into the carboy in my 55-60 degree cellar. four weeks in the fermenter, two in the bottle, and I get no complaints! After some experimenting, I've settled on dry Winsor yeast. I like the flavor it produces, and I've had no problems in over 20 batches.
May 16, 2012
Took off like a champ
Rehydrated before pitching and had great luck at fermentation with a Caribou slobber.
November 21, 2013
great yeast
This is the first time I have used this yeast. It started fermenting within hours and was finished within 30 hours. I was a little skeptical but it has great taste and did the job.
October 7, 2013
Used with the NB Irish Draught Ale. Prepared according to yeast package and had good vigorous fermentation in less than 12 hours. Slowed to under one bubble per minute in 36. FG was on point when moved to secondary.
December 22, 2013
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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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