Author Topic: Danstar Windsor Yeast  (Read 8654 times)

Offline badleroybrown

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Danstar Windsor Yeast
« on: December 21, 2008, 08:35:07 PM »
I am wondering about the comment on the Windsor Yeast where it says "some banana aroma".  Can anyone confirm that?  Is it only at higher or lower temps?

What types of ales have you used it in?  Is it similar to Safale S-04? 

Seems like maybe the Nottingham Yeast is similar to S-05.  Is that true?

Offline UselessBrewing

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Re: Danstar Windsor Yeast
« Reply #1 on: December 22, 2008, 09:31:17 AM »
I have used Windsor on a few batches, but dont remember detecting any Banana. I will have to look through my recipes.
I use MR Malty, and feel it is the best place I have found on yeast strain comparisons. I'm sure there are others.

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Offline MaltLicker

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Re: Danstar Windsor Yeast
« Reply #2 on: December 23, 2008, 07:12:41 AM »
I've used Nottingham several times and it is very neutral and clean and has a wider temp range that S-05, particularly on the low side.  It's good down to 57F I think.  It also really attenuates well. 

I consider S-04 and Windsor to be similar, both "English estery" and variable with ferm temps.  Higher temps => more esters. 

Offline SleepySamSlim

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Re: Danstar Windsor Yeast
« Reply #3 on: January 06, 2009, 12:25:38 AM »
I've used Windsor in the first batch we brewed (an extract based Alaskan Amber Ale) - turned out fine - many friends have sampled it and no fruity / banana comments. Planning on using it again on a Fat Tire Ale clone. If anything I'd say keep your temp. around 70 deg or lower during primary fermentation
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