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Cellar Science German Lager Yeast 12g

Cellar Science German Lager Yeast 12g

SKU

$4.99 - $4.99
$4.99
$4.99 - $4.99
$4.99

STRAIN SPECIFIC OVERVIEW:

Attenuation: 78-85%
Flavour & Aroma: Dry, Crisp, Clean, Floral, and Mildly Fruity
Ideal Fermentation Temperature: 10-15°C
Dosage:

Clean, High-Attenuation German Lager Strain from Weihenstephan Lineage

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry; particularly for the production of clean, crisp lagers with a balanced character. This yeast is propagated from the same parent strain as Fermentis W-34/70.

All Cellar Science Yeast, like Fermentis and LalBrew can be pitched directly into the wort without the need for a starter. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. 

Specifications:

Optimum Fermentation Temp: 10-15°C
Flocculation: High
Attenuation: 78-85%
International Code: DY104
Similar Strains: WLP830, WY2124, W-34/70

Alcohol tolerance (ABV): 9-11%

Dosage:

We would recommend a pitch rate of 1g/L for lagers with a gravity of 1.060 or less and 1.5-2g/L for lagers with a gravity exceeding 1.060 SG.It's difficult to over pitch yeast so we recommend rounding up by one full sachet rather than measuring out the yeast exactly.

Direct Pitch or Rehydrate:

Cellar Science yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. Cellar Science yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-59°F (10-15°C).