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CellarScience German Yeast from CellarScience

CellarScience German

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From: CellarScience
Type: Yeast  •  Packet: Dry
Species: Saccharomyces pastorianus

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The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks.

#clean  #balanced  

Brewing Properties of CellarScience German

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Unknown
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Unknown
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
High
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
54-62° F
(12-17° C)

Comparable Beer Yeasts

If you cannot find CellarScience German anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using CellarScience German

These are the most popular beer styles that make use of the CellarScience German yeast:

Bocks, German Ales & Pilsners


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