CELLARSCIENCE - GERMAN WEIHENSTEPHAN LAGER YEAST 12gm

CELLARSCIENCE - GERMAN WEIHENSTEPHAN LAGER YEAST 12gm.

• The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks.
• Like all CellarScience yeast, GERMAN is eligible for direct pitch straight into your wort.
• 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.
• GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.

Dosage:

• Two sachets are enough to treat a Single 19–23L batch.
• When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.
• We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
• [70-100g per 100L]

Direct Pitch or Rehydrate:

• GERMAN 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.
• GERMAN 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).

• Optimum Fermentation Temp: 50-59°F (10-15°C).
• Flocculation: High
• Alcohol Tolerance: 9-10% ABV (WY2124 9%)
• Attenuation: 78-85%
• International Code: DY104
• Similar Strains: WLP830, WY2124, W-34/70
• Gluten-free

CellarScience Yeast:

• For years liquid yeast has been sold as the higher quality option but times are changing.
• Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast.
• CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts.
• Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well.
• CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings.
• Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value.
• Quality yeast that doesn't "break the bank".