Moderate attenuation, which will leave a relatively high gravity.
Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
Non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass.
The aroma is estery to both palate and nose, and is usually described as a full-bodied, fruity British ale. Does not display malodorous when properly handled. Windsor yeast has found great acceptance in producing strong-tasting bitter beer, stout, weizen and hefe weizen.
Best used at traditional ale temperatures after rehydration in the recommended manner.
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It works great
Order did not include the yeast, had to email to get it shipped separately. Kit did not include a written sheet of instructions. Had to download a pdf from the website. It was kind of an added step.