Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.
Fermentation Temperature: 9-22°C (48.2-71.6°F) ideally 12-15°C (53.6-59°F)
Shelf Life: 24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.