{"product_id":"saflager-w-34-70-german-lager-yeast","title":"Saflager W-34\/70  German Lager Yeast","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eSaflager W-34\/70  German Lager Yeast \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFamous 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.\u003c\/p\u003e\n\u003cp\u003eTechnical data sheet available\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0161\/3646\/files\/SafLager_W-3470_TDS_-_Technical_Data_Sheet.pdf?v=1790015929\"\u003e here\u003c\/a\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBottom fermenting\u003c\/li\u003e\n\u003cli\u003e11.5g sachet\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance:  9 - 11%\u003c\/li\u003e\n\u003cli\u003eApparent Attenuation:  80 - 84%\u003c\/li\u003e\n\u003cli\u003eSedimentation: fast\u003c\/li\u003e\n\u003cli\u003eTemperature: 12 - 18°C (can tolerate up to 22°C for accelerated timelines)\u003c\/li\u003e\n\u003cli\u003eTotal Esters: Low\u003c\/li\u003e\n\u003cli\u003eBeer styles:   Pilsners, Helles, Märzen, Vienna Lagers, and neutral cream ales.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-022dd678-7fff-163f-5c10-95a8a24d6d1a\"\u003e\u003cspan\u003ePro-Tips for Brewing with Saflager W-34\/70\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe \"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.\u003c\/li\u003e\n\u003cli\u003e\"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.\u003c\/li\u003e\n\u003cli\u003eThe 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.\u003c\/li\u003e\n\u003cli\u003eFast 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.\u003c\/li\u003e\n\u003cli\u003eSulfur 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!\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"bevplus","offers":[{"title":"Default Title","offer_id":57487840247974,"sku":null,"price":110.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0161\/3646\/files\/Half-Face_SafAle-W-34_70_11_5g.webp?v=1790015973","url":"https:\/\/www.beerlab.co.za\/products\/saflager-w-34-70-german-lager-yeast","provider":"BeerLab Home Brew Supplies","version":"1.0","type":"link"}