Old Bavarian Lager Yeast
| Brand: | White Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Comparison | Compare with other yeast |
Description
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfests,bocks, and dark lagers.
Brewing Properties of Old Bavarian Lager Yeast
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. |
Medium-High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
66-73% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium |
| 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. |
50-55° F (10-13° C) |
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