Originating from the famous VLB institute in Germany, true lager yeast capable of producing continental lagers with fruity, estery notes. Finally there is dry lager yeast we can recommend. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (48F-59F) yet it can still lager characteristics at higher temperatures. We recommend that you keep it between 48F-59F to produce the best beer possible. This is marked as directly pitchable yeast and there are no rehydration instructions. Some instructions for rehydrating yeasts: Suspend yeast in 4 oz of warm water. Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch. Click here - for yeast overview (.PDF)