windsor yeast

[robsan77]

Can anyone tell me give me a review of this yeast. Working on tweaking a recipe and I'd love a little esteryness in there similat to that from old speckled hen. Not sure if this yeast is going to be too estery or if I should use something like nottingham but try a higher temp fermentation?

 

[Vossy1]

Have a look here and click Danstar :thumb:

 

[BarnsleyBrewer]

I don't rate it.

 

[robsan77]

it does look like it might be a little too much for what iam after. i'll try a dj worth but do the main batch with notts. i'll also try a dj of notts at about 24c and see if that yield the amount of esters i want.

 

[highwayman]

I found that Windsor fermented very quickly and even came up through the blow hole It also took ages to clear and I could'nt say that it tasted any better than SO4 or Nottingham - For these reasons I have never used it since !

 

[pjbiker]

I used it once, 2 fermenters of same wort, 55L brew. Nottingham started slower but finished at 9-10, Windsor started quick, fermented like mad for 2 days then finished at 12-13. Kegged it as it was, I preferred the taste but havn't drunk it conditioned cos I gave that keg to my brother. I'll see what he thinks.

 

[Aleman]

Windsor is one of my preferred dry yeasts, I've fermented Imperial stouts with it and it has always fermented quickly attenuated well, and cleared (sometimes with finings) with crash cooling. The taste profile that it brings to the beer is great . . . During fermentation SO4 promises some lovely esters, and totally fails to deliver them . . . Windsor does the job

 

[BarnsleyBrewer]

I like the Windsor taste, it does add something to the finished beer but everything considered it's a pain when it goes over the top and the slowness in clearing!

BB

 

[robsan77]

I'll have to get a test on then :) guess i'm going to have to do 2 brews next time