Great to keep on hand, either as a backup, or as a go-to yeast for your lagers. Produces a nice lager taste: clean and crisp.
Finally there is dry yeast we can recommend for lagers. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (48F-59F) yet it can still produce "lager characteristics" at higher temperatures. We recommend that you keep it between 48F-59F to produce the best beer possible.
This is marked as directly pitchable yeast and there are no rehydration instructions.
If you prefer to rehydrate your yeast anyway, here's our quick method: Suspend yeast in 4 oz of warm water (90-100F). Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch.