Windsor produces esters and the resulting beers display fruity flavors and aromas. This particular strain is not able to use the sugar maltotriose (a molecule com- posed of 3 glucose units) which is present in the wort in an average of 10-15% in all-malt worts. The consequence of this will be residual sweetness in the beer.
- Source: Danstar
- Flocculation Low
| Average | Range | |
|---|---|---|
| Attenuation | 72.5% | |
| Temp range | 65.5° | |
| Tolerance | 7% ABV |