Cellar Science German Premium Beer Yeast
Product Description
The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks.
Every batch is PCR tested to ensure contamination free yeast.
Dosage:
Two sachets are enough to treat a 5–6 gallon batch. When calculating
for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We
recommend rounding up by one full sachet rather than measuring out the
yeast exactly.
Direct Pitch or Rehydrate:
GERMAN yeast can be direct pitched with great results by sprinkling it
onto the surface of the wort in your fermenter. However, proper
hydration helps ensure a healthy fermentation and is especially
recommended for beer with a starting gravity above 15°P (1.061 SG). To
hydrate yeast, first sanitize the yeast pack and a pair of scissors.
Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10
grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the
water, allow the slurry to stand undisturbed for 20 minutes, and then
swirl. Use small amounts of wort to adjust the temperature of the slurry
to within 10°F (6°C) of the wort temp before pitching. Ferment between
54-62°F (12-17°C).
Optimum Fermentation Temp: 54-62°F
Flocculation: High
Alcohol Tolerance: 9% ABV (WY2124 9%)
Cell Count: 10 billion cells per gram
Similar Strains: WLP830, WY2124, W-34/70
Gluten-free