Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.
Alc. Tolerance 12% ABV
Temp. Range 48-56�F (9-13�C)
Lager yeast will usually be slow to start fermenting. When pitching a lager, it is suggested that you pitch at least twice as much yeast as you would an ale. For this reason, we always recommend a starter for lagers