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CellarScience® GERMAN Dry Yeast 15g | Weihenstephan Lager | Premium Beer Yeast
GERMAN Dry Beer Yeast
The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. Like all our 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:
One sachet 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]
One sachet 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: (10-15°C) 50-59°F
Flocculation: High
Alcohol Tolerance: 9-10% ABV
Attenuation: 78-85%
Gluten-free
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Product Information
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Shipping & Returns
CellarScience® GERMAN Dry Yeast 15g | Weihenstephan Lager | Premium Beer Yeast
CellarScience® GERMAN Dry Yeast 15g | Weihenstephan Lager | Premium Beer Yeast
GERMAN Dry Beer Yeast
The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. Like all our 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:
One sachet 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]
One sachet 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: (10-15°C) 50-59°F
Flocculation: High
Alcohol Tolerance: 9-10% ABV
Attenuation: 78-85%
Gluten-free
$2.84
CellarScience® GERMAN Dry Yeast 15g | Weihenstephan Lager | Premium Beer Yeast—
$2.84
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
GERMAN Dry Beer Yeast
The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. Like all our 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:
One sachet 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]
One sachet 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: (10-15°C) 50-59°F
Flocculation: High
Alcohol Tolerance: 9-10% ABV
Attenuation: 78-85%
Gluten-free
