German Bock Lager Yeast White Labs
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Great luck with this yeast. Arrived fresh (thanks AIH). Reputed to be the Ayinger strain. Made two lower gravity (~1.050) american style bock lagers, both were excellent. Most recently an american style lager, not yet tasted. No starter, since gravity not high, but did add yeast nutrient late boil. Did not refrigerate, have only primitive means of temp control. Kept beer in the 55 - 62 degree range and was patient. Vigorous, thorough fermentation. Round, malty beers that still let the hops show through (used Magnum for a clean bitter and Hersbrucker to flavor - hint of lemon came through). Love Ayinger beers and love the beers I am able to make with this yeast. Highly recommend!
I feel this yeast performed very sluggish, and thatís with a large starter and oxygenated wort. However, the resulting beer is clear and clean with a nice malty profile. Took about 4 weeks to fully attenuate at 52 degrees (1 week primary, 3 weeks secondary).