A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest at the end of primary fermentation.

Styles: Classic Rauchbier, Doppelbock, Eisbock, Maibock/Helles Bock, Munich Dunkel, Oktoberfest/Marzen, Traditional Bock, Vienna Lager

• Flocculation: medium - Attenuation: 70-74%
• Temperature Range: 48-56 F
• Alcohol Tolerance: approximately 9% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.