Used to ferment lager beer in one week. Ferment at room temperature; 62 to 68°F (17-20°C) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F (2°C), 15 PSI, for 3 to 5 days to condition. Sulfur production is strong the first two days, then disappears by day five.

From Mexico City, this strain produces clean lager beers with a crisp finish. It keeps drinkability on the forefront while allowing malt and hop flavors and aromas to be background notes. A great strain choice for light-style lagers like Vienna-style.

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it’s great for a variety of lager styles ranging from Helles to Rauchbier.

 PLEASE NOTE: This yeast has a BBD of 4/4/25 and has therefore been reduced in price. We believe this yeast will still have good viability but if you are not happy with it's performance, please contact us for a full refund.

This yeast is characterized by a malty finish, balanced aroma and great flocculation. It is a strong fermenter which produces slight sulfur and low diacetyl during fermentation. This strain benefits from a diacetyl rest and conditioning.

Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional helles, Oktoberfest, bock, and dunkel.

Species: Saccharomyces pastorianus

Profile: Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.

Species: Saccharomyces pastorianus

Profile: This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65 °F (18 °C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.

Species: Saccharomyces pastorianus

Profile: This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.

Species: Saccharomyces pastorianus

Profile: Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.