← Yeast
Saflager W34-70
Fermentis · lager · Dry
The world's most widely used lager yeast — the classic Weihenstephan 34/70 strain. Clean, crisp, high-attenuating and high-flocculating, it's the benchmark for German lager character.
2 brews
About
The most widely used dry lager yeast in the world, based on the classic Weihenstephan 34/70 strain from the Technical University of Munich (the same strain sold as liquid Wyeast 2124 / WLP830). It produces crisp, clean lager character with low ester production at proper temperatures. Some sulphur is expected during fermentation and off-gasses with conditioning.
Specs
- Attenuation
- 80–84%
- Flocculation
- High
- Temperature
- 9–15°C
- Optimal
- 10–12°C
- Alcohol tolerance
- 12% ABV
- Ferment time
- 14–21 days primary, plus weeks of lagering
- Pitch rate
- 2 packs (22 g) for 20 L at <1.055 OG; lagers need a higher pitch than ales
- Form
- Dry
Recipe pairing
- Grains
- Pilsner malt, Munich malt, Weyermann range
- Hops
- Hallertau, Czech Saaz, Perle and other noble hops
- Adjuncts
- Traditional German styles; keep it malt- and hop-balanced
- Suited to
- Helles, Pilsner, Märzen, Munich Dunkel, Schwarzbier, Doppelbock
Brewing tips
- Pitch a generous, healthy amount and cool the rehydrated yeast slowly before adding to cold wort.
- Diacetyl rest: raise to 16–18°C for the last 2–3 days before cold-crashing.
- Lager at 0–2°C for 2–6 weeks after primary for best clarity and flavour.
- H₂S production is normal — vent CO₂ and allow conditioning time.
Handling & storage
- Rehydration
- Rehydrate at 21–25°C for 30 min, then step down to fermentation temperature — don't shock cold.
- Storage
- 2–8°C; very stable dry yeast.
- Shelf life
- 2+ years refrigerated.
In your brews
Used in 2 batches 2025-09-22 → 2025-09-28
Attenuation (achieved) 87–91% spec 80–84%
Avg ferment temp 9°C range 9–15°C
ABV range 5.4–6% 2 measured