Fermentis SafLager W-34/70 German Dry Lager Yeast – 11.5 g
If this yeast is on sale at 40% off, it’s likely nearing its expiration date—but don’t worry! It’s still highly viable and a great way to save on your brew.
Yeast Specifications:
- Manufacturer: Fermentis
- Yeast Type:
- Attenuation: 80% - 84%
- Flocculation:
- Temperature: 53.6° - 64.4°
World-Renowned German Lager Yeast for Clean, Balanced Bottom-Fermented Beers
Key Characteristics:
- Flavor profile: Exceptionally clean with balanced malt and hop expression
- Attenuation: 80 – 84%
- Flocculation: Medium
- Alcohol tolerance: Up to 9 – 11% ABV
- Fermentation range: 48 – 59°F (9 – 15°C)
Flavor & Aroma Profile
SafLager W-34/70 is one of the most widely used lager yeast strains in the world, known for its ability to produce clean, well-balanced beers with elegant malt character and moderate hop aroma. This strain originates from the Weihenstephan Institute in Germany and is ideal for creating classic European-style lagers with excellent drinkability, bright clarity, and crisp finish.
Ideal Beer Styles
- German Pilsner
- Helles
- Vienna Lager
- Oktoberfest / Märzen
- Bock / Doppelbock
- American-style Lagers
Fermentation & Usage Tips
- Direct pitch: E2U™ certified—can be sprinkled directly into chilled wort without rehydration.
- Optional rehydration: Rehydrate in sterile water at 77–84°F (25–29°C) for 15–30 minutes.
- Dosage: 80 – 120 g/hL for primary fermentation; one 11.5 g sachet treats 5 gallons of wort.
- Cold lagering: For best results, lager the beer after fermentation at 35–40°F (1.5–4.5°C) for 3–6 weeks.
Handling & Storage
Store in a cool, dry place below 59°F (15°C). For optimal long-term storage, refrigeration is recommended. Shelf life is 36 months from production date. Reseal and refrigerate any unused portion after opening.
Our Yeast Handling Commitment
We store all yeast in monitored refrigerators to ensure freshness and peak viability. Optional ice packs are available at checkout to help minimize temperature fluctuations in transit. Melted packs are normal and designed to reduce thermal shock—not to keep yeast cold during the full shipment.