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Lagers

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Wyeast 2007 is the classic American lager strain. Mild and neutral, the Pilsen strain produces beers with a nice malty character and a smooth palate.
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Particularly suited for producing California Common-style beers, the California Lager strain retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. The 2112 is not recommended for cold temperature fermentation.
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The Bohemian Lager yeast is a Carlsberg type strain, producing a distinct malty profile with some ester character and a crisp finish. Quite versatile, the 2124 ferments lagers or Pilsners in the 45-55°F (8-12°C) range.
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For the production of rich, full-bodied, malty beers, many German breweries select the Bavarian strain. The 2206 yeast is a particularly good choice for bocks and doppelbocks.
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Originating from the home of great Pilsners in the Czech Republic, the classic Czech Pilsner strain finishes dry and malty, making the yeast a perfect choice for Bohemian-style Pilsners.
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Capable of producing fine lagers, the unique Munich Lager strain creates smooth, well-rounded and full-bodied beers. Once fermentation has reached completion, a thorough diacetyl rest is recommended to absorb the fermentation by product.
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A blend of lager strains, the Octoberfest is designed to produce a rich, malty, complex and full-bodied Octoberfest style beer. Attenuating well while leaving plenty of malt character and mouthfeel, the 2633 produces low amounts of sulfur during fermentation.
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The most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F range. It may also be used for Common beer production with fermentations at 65-68°F. A thorough diacetyl rest is recommended after fermentation is complete.

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