Y-LAG01

FERMENTATION

Yeast and nutrient ingredients and blends used in the production of alcoholic beverages.

CLASSIC GERMAN-STYLE LAGER YEAST

A classic Weihenstephan bottom-fermenting beer yeast. At cool temperatures it exhibits a short lag phase with strong, steady kinetics. producing a very clean, crisp and dry beer. Suitable for a making a diverse range of European and American lager styles, Baltic Porters, California Common, and Schwarzbier.

Net Weight: 500g

Dosage and Application
The optimum pitch rate for this strain is between 1.0 – 2.0 g/L, but higher rates may be required if using under difficult fermentation conditions and/or with very high gravity wort.

To rehydrate the yeast, rehydrate in 10 times its weight of clean boiled water at 25-30°C. Do exceed 30 minutes of rehydration as times above this can be detrimental to yeast viability. When pitching yeast into wort, the temperature difference between rehydration and wort should not be over 10°C.

This strain can ferment within the range 10-20°C but best results are achieved when a temperature between 10°C and 15°C is maintained.

OUR FERMENTATION PRODUCTS

With expertise in yeast nutrition, our solutions are designed to optimise yeast performance and efficiency across a wide range of alcoholic beverages. From high ABV washes for FMBs, RTDs, and hard sodas, to beers, wines and spirits – delivering reliable, consistent results across every application.