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Customer ratings and reviews
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This yeast is characterized by a malty finish, balanced aroma and great flocculation. It is a strong fermenter which produces slight sulfur and low diacetyl during fermentation. This strain benefits from a diacetyl rest and conditioning.
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Good for styles | Porter | |
Good for styles | Vienna Lager | |
Good for styles | Bock | |
Good for styles | Octoberfest Bier | |
Good for styles | Lager | |
Type | Lagers | |
Brand | White Labs | |
Attenuation | Medium | |
Attenuation | Low | |
Alc. Tolerance (ABV) | 10% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
This yeast is characterized by a malty finish, balanced aroma and great flocculation. It is a strong fermenter which produces slight sulfur and low diacetyl during fermentation. This strain benefits from a diacetyl rest and conditioning.
PRODUCT FEATURES:
Use to: Lager, Vienna Lager, Bock, Dopplebock, American Lager, Marzen
Fermentation temperature: 10-13°C
Flocculation: medium/high
Apparent attenuation: 68-76%
Alcochol tolerance: 10% ABV
Dosage: 1 PurePitch up to 12°BLG, starter recommended with higher gravity
INGREDIENTS:
Yeast Saccharomyces cerevisiae,
Malted barley, amino acids, trace minerals
MANUFACTURER:
White Labs, Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (4°C).
Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.
NET WEIGHT:
40ml
Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.
This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.
Our most popular lager yeast, this strain is one of the most widely used lager strains in the world. It can be used in almost any lager style and tends to produce clean and crisp beers with some accentuation of hop characteristics.
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