Windsor Ale Yeast

I've noticed that lots of people use Nottingham but rarely seem to use Windsor. Just wondering why? Thanks.

It's a fine yeast to use, nice flavor profile, good attenuation. I think the biggest gripe that people have with it is it takes forever to clear. Nottingham works just as well, granted it doesn't produce the esters that Windsor does, and clears very quickly.

It also has poor attenuation properties. You can almost make up for this by increasing sugar and/or, in the case of all-grain, mashing at 149°F. In the case of clearing, it has poor flocculation, so it's best to use a yeast fining like gelatin.

The flavors this yeast produces are decent, but the poor attenuation and low flocculation drive many brewers to avoid it in favor of Nottingham or S-04... or liquid yeast.

Ok, thanks for the replies. I've used S-04 in the past, I'll try Nottingham next.