Floral, lightly fruity and clean as a whistle. W-34/70 is the famous Weihenstephan lager strain that breweries use world-wide, packed in 11.5 g sachets for home-size batches.
Attenuation 80–84 % · 12–18 °C · Fast sedimentation · Floral & fruity balance · 80–120 g/hl · 11.5 g sachet
What it does in your beer
Fermentis sells W-34/70 as the strong and robust lager yeast for neutral beers. It gives a good balance of floral and fruity aromas with clean flavours and very drinkable lagers.
Total esters and higher alcohols are low, apparent attenuation lands at 80–84 %, and sedimentation is fast, so the yeast drops out once fermentation is finished.
At a glance
| Manufacturer | Fermentis |
| Strain / type | Lager yeast (Saccharomyces pastorianus) |
| Strain origin | Weihenstephan, Germany |
| Form | Active dry yeast |
| Pack size | 11.5 g sachet |
| Apparent attenuation | 80–84 % |
| Sedimentation | Fast |
| Fermentation temperature | 12–18 °C (ideal range) |
| Alcohol tolerance | 9–11 % |
| Esters / higher alcohols | Low / low |
| Dosage | 80–120 g/hl at 12–18 °C; up to 200–300 g/hl at 9 °C |
| Rehydration | Optional — direct pitch or rehydrate |
How much for a 20 L batch
The Fermentis dose is 80–120 g/hl at 12–18 °C: for 20 L (0.2 hl) that's 16–24 g, i.e. 2–3 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11.5 g sachets).
Colder than 12 °C? Fermentis raises the pitch to as much as 200–300 g/hl at 9 °C. In 20 L that's 40–60 g, i.e. 4–6 sachets.
How to use
- Pitch dry: sprinkle it progressively over the whole wort surface, at or above fermentation temperature, so no clumps form.
- Rehydrate if you prefer: at least 10× its weight of sterile water or boiled, hopped wort at 15–25 °C, 15–30 minutes' rest, a gentle stir, then pitch the cream.
- Ferment at 12–18 °C.
- Planning a cold ferment around 9 °C? Use the higher dose above.
Pairs well with
Brewing a German-style lager? Try it with BESTMALZ BEST Vienna and Weyermann® Munich Type 1 malts and Northern Brewer hops.
Storage & shelf life
- Sealed: keep it dry, away from heat, ideally below 10 °C. Fermentis sets the limit at below 24 °C for up to 6 months and below 15 °C for longer.
- Shelf life: 36 months from production — check the date on the sachet.
- Opened sachets: seal, 4 °C, use within 7 days.
Food information
- Name: Active dry brewing yeast (lager)
- Ingredients: yeast (Saccharomyces pastorianus), emulsifier: sorbitan monostearate (E491)
- Allergens: none listed — yeast and E491 are not EU 1169/2011 allergens
- Net quantity: 11.5 g
- Storage: below 10 °C, dry, away from heat
Good to know
- Lagers take more yeast than ales: plan on 2–3 sachets for 20 L, not one.
- Searching for W34/70, W-34/70 or plain 34/70? Same Fermentis strain.
- Ingredients leave from our partner warehouse in the Czech Republic, so equipment in the same order may turn up in a different parcel.
FAQ
How many sachets of W-34/70 for 20 L?
2–3 at 12–18 °C. Fermenting around 9 °C, Fermentis advises up to 200–300 g/hl — 4–6 sachets.
What temperature should I ferment W-34/70 at?
Ideally 12–18 °C.
Is W-34/70 neutral?
Clean, with a balance of floral and fruity aromas. Esters and higher alcohols are low.
Rehydrate or pitch dry?
Either. Fermentis allows direct pitching on the wort surface, or rehydration in 15–25 °C water or wort for 15–30 minutes.