LalBrew Windsor
Dry Ale yeast from Lallemand.
Lab
Lallemand· Ale · Dry · WLDWINDSOR
Lallemand· Ale · Dry · WLDWINDSORSpecs
Attenuation
65–72%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
15–25°C
59–77°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for LalBrew Windsor
Usually used in
Pale AleMildsBittersIrish RedsEnglish Brown AlesPorters & Sweet Stouts
Common questions
- What is the LalBrew Windsor equivalent?
- M15 Empire Ale Yeast, OYL-007 British Ale II, and 1099 Whitbread Ale — the same strain from other labs, the Windsor (Whitbread B) strain.
- What is LalBrew Windsor's attenuation?
- 65–72% apparent attenuation.
- What temperature should I ferment LalBrew Windsor at?
- 15–25°C is the recommended range.
- What beer styles is LalBrew Windsor good for?
- Pale Ale, Milds, Bitters, Irish Reds, English Brown Ales, and Porters & Sweet Stouts.
- What can I substitute for LalBrew Windsor?
- WLP023 Burton Ale Yeast, 1275 Thames Valley Ale, OYL-010 British Ale IV, and WLP017 Whitbread II Ale Yeast.
Brew with LalBrew Windsor
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