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Bottom fermenting lager yeast from the VLB, a German lab. Recommended for use in lagers where a fruity and estery flavor profile is desired. This strain has a flavor profile that lingers on the palate.

Beer Styles: Bock, California Common, Dopplebock, Dortmunder, Mai Bock, Marzen/Octoberfest, Schwarzbier, Vienna.

 A high cell count in important especially in the production of lagers. Pitching 2 yeast packets per 5 gallon batch ensures a healthy cell count.

Fermentation temp : 48-71 F / [54-59] F ideally

Attenuation : 77% - 82%

Flocculation : High

Stats:

Viable Cells at Packaging > 6,000,000,000 / Gram

Total Bacteria < 5 / ml

Lactobacillus < 1 / ml

Pediococcus < 1 / ml

Shelf Life - 24 month from production date. Refer to best before date printed at the end of the yeast package.