This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|German Style Pilsner||2||Bohemian Style Pilsner||2|
|Munchen Style Helles||2||European Style Pilsner||2|
|American Style Light Lager||4||American Style Lager||4|
|American Style Premium Lager||4||American Style Specialty Lager||4|
|Vienna Style Lager||4||Americn Style Amber Lager||4|
|German Style Marzen & Oktoberfest||2||European Style Dark & Munchner||2|
|American Style Dark Lager||4||German Style Schwarzbier||2|
|German Style Dopplebock||2||Bock||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
This yeast makes one incredibly smooth and clear lager. I used this yeast on a gold lager made with pils and vienna malts. It was hopped moderately with Kent Golding hops and was amazing. I would have put this lager up against any lager out there! It would make a wonderful house tap beer that everybody would enjoy. It ferments very well at 55f and is fast. I used one vile of the yeast with a one pint starter then a 48 hour rest after fermentation was complete
For my very first batch of beer, I used WLP840 to ferment a Pre-Prohibition Lager. It turned out great! I've had many compliments and requests for more of the Pre-Pro Lager. I attribute much of my success with that beer to the yeast. The flavor profile of the yeast certainly gave my beer a premium lager taste.
Dear Sir/Madam, I am studying masters in Univaersity of Auckland on "Beer Yeast inactivation methods".I need to know the technical information of the mentioned yeast ( The strain which matches to ATCC for example or Fort Richard Lab)to be able to order and work on my experiments as one of the most commonly used yeasts in New Zealand breweries. Please help me at this case Thanks!
Optimum Ferment Temp.50-55°F (10-13°C)