Protos
Die Schwarzbier Polizei
Gentlemen, after using extensively Fermentis and Mangrove Jack's dry yeast (I prefer the latter, to be honest, with US-05 being the only Fermentis yeast superior to MJack's) I want to try Lallemand now (which I haven't tried yet, besides Voss Kveik). So I'm choosing now which yeasts from their range I need to order.
Long story short: what's the principal difference between London ESB and Windsor yeast?
After all massive reading in yeast genetics threads, am I correct to assume Windsor is the same as S-33 (low-attenuating low fruit/neutral) while London ESB is something that Mangrove repacks and sells as M15 Empire Ale (low-attenuating highly fruity)? Or is it an oversimplification, and those English yeasts by Lallemand are something (although genetically close) totally different than Fermentis and MJack's offerings? Would it be wise to try them if I already have brewed several dozens beers each with S-33 and M15?
Long story short: what's the principal difference between London ESB and Windsor yeast?
After all massive reading in yeast genetics threads, am I correct to assume Windsor is the same as S-33 (low-attenuating low fruit/neutral) while London ESB is something that Mangrove repacks and sells as M15 Empire Ale (low-attenuating highly fruity)? Or is it an oversimplification, and those English yeasts by Lallemand are something (although genetically close) totally different than Fermentis and MJack's offerings? Would it be wise to try them if I already have brewed several dozens beers each with S-33 and M15?
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