This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34/70 allows to brew beers
with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.
Fermentation temperature: 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)
Dosage instructions: 80 to 120 g/hl for pitching at 12C – 15°C (53-59°F). increase dosage for pitching below 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.