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Your Brew Breakdown

Everything you need to craft your perfect brew

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. This strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe.

Temperature Range: 53.6-59° F

BEFORE YOU BREW

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Get the details on what’s included, how it works, and what to expect from this product.

5.0
Rated 5.0 out of 5 stars
Based on 12 reviews
100%would recommend this product
12 reviews
  • PN
    Perry N.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Lager yeast

    Works very well

  • KG
    Ken G.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Chill out with a real lager

    Use this one to make the real Kings Marzen. Keep your brew cool and get great results.

  • RS
    Rick S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Highly Effective

    I've been using this when brewing pilsners. All credit to the W-34/70 for providing such a crisp tasting result. My brewing environment temperature typically runs between 60-63 degrees Fahrenheit, a bit warmer than recommended. However, this yeast seems to understand that not all conditions will be perfect. It dives in an does the job without complaint or off-tastes, and I for one am very grateful.

  • A
    Anonymous
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 year ago
    Versatile Lager Yeast

    I brewed a S.A. Boston Lager Clone with this yeast at 65°f... Turned out Great! This 34/70 yeast will ferment clean lagers at close to room temps!

  • A
    Anonymous
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 year ago
    Great product.

    Great product. Lager yeasts are finicky and temperature sensitive. Read up on how to use them if you are unfamiliar. A sulfur smell during fermentation is normal but will dissipate over the fermentation.

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