A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55F range for various beer styles. Benefits from diacetyl rest at 58F (14C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 65-72F, (18-22C) which eliminates sulfur production.

Styles: Baltic Porter, Biere de Garde, Bohemian Pilsner, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner (Pils), Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Marzen, Schwarzbier (Black Beer), Traditional Bock, Vienna Lager

• Flocculation: Medium - Attenuation: 73-77%
• Temperature Range: 48-58 F
• Alcohol Tolerance: 9% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.