Saflager W-34/70 German Lager Yeast

Saflager W-34/70  German Lager Yeast

Famous bottom-fermenting brewer’s yeast strain from Weihenstephan in Germany, producing clean, neutral, and exceptionally drinkable lagers. Forms a reliable foam head and drops out quickly once fermentation concludes. Ideal for traditional Continental lagers, crisp pilsners, and versatile enough for warm-fermented clean ales.

Technical data sheet available here

• Bottom fermenting
• 11.5g sachet
• Alcohol Tolerance:  9 - 11%
• Apparent Attenuation:  80 - 84%
• Sedimentation: fast
• Temperature: 12 - 18°C (can tolerate up to 22°C for accelerated timelines)
• Total Esters: Low
• Beer styles:   Pilsners, Helles, Märzen, Vienna Lagers, and neutral cream ales.

Pro-Tips for Brewing with Saflager W-34/70

• The "Warm Lager" Secret: W-34/70 is famously robust. While traditional lagers are brewed cold, this strain can be fermented completely clean at room temperatures up to 18–20°C (64–68°F) under normal atmospheric pressure without producing harsh fusel alcohols or heavy esters. It is the ultimate choice for hassle-free "warm lagering.
• "Pitch Double the Packs: Because lager yeast operates in colder environments, it works more slowly. Always pitch two 11.5g sachets for a standard 20-litre batch if you are fermenting at traditional cold lager temperatures (12°C/53°F) to avoid long lag times and off-flavours.
• The Diacetyl Rest is Critical: Even though it is a clean strain, it produces significant diacetyl (a buttery off-flavour) during active fermentation. When your beer is about 3 to 4 gravity points away from terminal gravity, raise the temperature to 16–18°C (61–64°F) for 48 hours to let the yeast clean it up.
• Fast Sedimentation, Crisp Clarity: This strain has excellent flocculation (fast sedimentation). Once primary fermentation and your diacetyl rest are complete, drop the temperature as close to 0–2°C (32–35°F) as possible. It will drop bright, brilliant, and crystal clear very quickly, eliminating the strict need for fining agents.
• Sulfur is Normal: Do not panic if your fermentation room smells like rotten eggs during the first few days. W-34/70 throws off substantial sulfur when cold. This is entirely normal and will completely scrub out through the airlock as fermentation wraps up and the beer conditions.If you want to fine-tune your timeline, let me know if you plan to do a traditional cold fermentation or a speedy warm lager batch, and we can map out your exact temperature steps!