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Dry active bottom fermenting yeast strain especially selected for fermentation of a wide spectrum of Lager beer styles.

Bottom fermentation yeast selected by the Weihenstephan Technical University of Munich for the production of various types of bottom fermentation beers (eg. Pilsner, Hell, Bock, Schwarz, etc.). Its attenuating capacity is high and it is suitable for the production of Lager beers with a neutral and balanced aromatic profile. FERMOLAGER W is a strongly flocculating yeast able to settle quickly at the end of fermentation.

Brewing parameters Beer styles: all type of Lagers (i.e. Low alcohol to strong Lagers) Fermentation kinetics: fast. 3 days at 22°C, 13 days at 12°C for 12°P
Fermentation temperature range: 10-22°C
Apparent attenuation: 87%
Flocculation and sedimentation ability: high H2S production: low
Higher alcohol balance / ester: 4,8

0.8 - 1.2 g/L

Direct: Pitch the yeast directly in the fermentor at the primary fermentation temperature of your preference as per your beer recipe.

Rehydration: Dissolve the yeast in sterile water or must at 18-25 ° C in a ratio of 1:10 and let it rest for 20 minutes. Subsequently mix well to obtain the complete suspension of the yeast. Pitch the yeast directly in the fermentor