From the alps of southern Bavaria (que the music), this yeast produces a beer that is beautifully balanced between malt and hop character. The excellent malt profile makes it well-suited for Bocks, Doppelbocks and Oktoberfest-style beers. A very versatile lager yeast, it is so well-balanced that is has gained tremendous popularity for use in Classic American-style Pilsners. Also good for Munich Helles-style lager beer.
We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.
For best results we always recommend ordering an ice pack with your liquid yeast.