A bottom-fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavors.

TECHNICAL CHARACTERISTICS

• STRAIN CLASSIFICATION:  Saccharomyces cerevisiae
• RECOMMENDED TEMPERATURE RANGE:  45 - 57°F (8 - 14°C)
• PERFORMANCE CHARACTERISTICS:  (5- high, 1- low)
• ATTENUATION: (75 - 80%)
• FLOCCULATION RATE:  3
• COMPACTION:  3
• VIABLE YEAST CELLS: >5 x 10⁹cells per gram
• DRY WEIGHT: 93 – 96%
• WILD YEAST:  <1 per 10⁶ cells
• TOTAL BACTERIA:  <1 per 10⁶ cells
• GMO STATUS:  GMO Free

OBSERVABLE TRAITS

• AROMA CHARACTERISTICS:
  A superlative lager strain that is robust with a light sulphur aroma, expresses hop character well and promotes malt complexity. 
• FLAVOR/MOUTHFEEL CHARACTERISTICS:
  Lightly acidic this yeast creates an extremely drinkable lager with less sulphur character than the usual strains.
• HIGHER ALCOHOL BEERS:
  This yeast does well at higher gravities having a good attenuation range; high alcohol beers do not tend to be too sweet.

USAGE DIRECTIONS

• Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 8-14 degrees C (45-57 degrees F).

STORAGE RECOMMENDATION

• Store in the fridge.