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Danstar Windsor Ale Yeast, estery to both palate and nose with a slight fresh yeasty flavor. Usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended 17? to 21?C (64? to 70?F) fermentation temperature range.
Danstar Nottingham Ale Yeast, selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14?C (57?F), allow this strain to brew lager-style beer. Recommended 14? to 21?C (57? to 70?F) fermentation temperature range.
Muntons Premium Gold Ale Yeast has excellent crusting characteristics forming a firm 'jelly like' deposit at the bottom of the fermenter and bottle or barrel. Flavour profile is excellent and the yeast has the ability to drop out of suspension very rapidly.
Coopers Ale Yeast is a fast-attenuating yeast which produces a balanced flavor profile and has strong flocculation characteristics. Under normal fermentation conditions its use will result in a clean, rounded flavor profile comparable to commercially produced beers.