German Weihenstephan Dry Beer Yeast Cellar Science
The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. Like all our yeast, GERMAN is eligible for direct pitch straight into your wort. Cellar Science provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.
German Weihenstephan Dosage:
Two 12g sachets are enough to treat a 5–6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.
German Weihenstephan Direct Pitch or Rehydrate:
GERMAN yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 54-62°F (12-17°C).
German Weihenstephan Optimum Fermentation Temp: 54-62°F
German Weihenstephan Flocculation: High
German Weihenstephan Cell Count: 10 billion cells per gram
Gluten-free
German Weihenstephan Cellar Science Nutrients:
For high gravity ferments consider rehydrating yeast with our Ferm Start yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with our Ferm Fed DAP Free complex yeast nutrient mix.
