Customer ratings and reviews
Customer ratings and reviews
Versatile, crisp, malty profile, light esters and a wide fermentation range, German Lager I is thought to be the world’s most used lager strain and can produce a convincing lager at ale temperatures. Fermenting in the low temperature range (7-13°C), it maintains a more crisp profile. Temperatures higher in range (18-20°C) bring out slightly heightened esters.
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|Good for styles||Bock|
|Good for styles||IPA|
|Good for styles||Altbier|
|Good for styles||American Ale|
|Good for styles||Vienna Lager|
|Good for styles||Lager|
|Good for styles||Kölsch|
|Good for styles||Pale Ale|
|Good for styles||Octoberfest Bier|
|Good for styles||Czech Pils|
|Alc. Tolerance (ABV)||9%|
Versatile, crisp, malty profile, light esters and a wide fermentation range, German Lager I is thought to be the world’s most used lager strain and can produce a convincing lager at ale temperatures. Fermenting in the low temperature range (7-13°C), it maintains a more crisp profile. Temperatures higher in range (18-20°C) bring out slightly heightened esters. Rest for diacetyl.
Use to: bottom and top ferment beers.
Fermentation temperature: 7-20°C
Apparent attenuation: 73-77%
Alcochol tolerance: 9% ABV
Dosage: add to 5 gallons (19 L) of wort. >1.060
Water, Yeast, Barley Malt Extract, Hops
Omega Yeast Labs, LLC
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast should be refrigerated (2-3°C).
1. Allow at least 3 hours for package to warm to room temperature
2. Shake package for 30 seconds to resuspend culture
3. Wipe package with a food-safe sanitizer before opening
4. Tear open at notch and pitch into well-areated starter wort
A single strain of Saccharomyces cerevisiae, it was isolated from source material collected from Petter Ovrebust. It exhibits a vibrant bouquet of hull melon and cantaloupe esters across a broad temperature range. This strain is well suited to any hop forward or farmhouse-inspired beers.
A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer.
Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornol-style beers.
This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Oen around 1980. It exhibits a fermentation profile of apricot, stone fruit and white wine grape esters, with a balanced malt character coming through on the finish.