W 34/70

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W34/70 (Saccharomyces pastorianus ssp. carlsbergensis)

It is not without reason that the W34/70 is one of the best-known beer yeasts. This yeast is excellently suited for the production of various bottom-fermented beer specialities up to a gravity of 16.5°P. It is characterized by

- a fine ester note

- low contents of higher alcohols and sulphur compounds

- very good fracture formation capacity

- very good diacetyl reduction

- normal to high AV° (approx. 78-81%)

Recommended fermentation temperature: 11-12°C (10-14°C)