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Quick start and vigorous fermentation, which can be completed in 4 days if kept above 63° F. Medium to high attenuation. Munich is a non-ﬂocculent strain. In classic open fermentation vessels, the yeast can be skimmed of the top. Some settling can be promoted by cooling and use of ﬁning agents and isinglass. Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen. Best when used at traditional ale temperatures (62 - 72° F) and after re-hydration in the recommended manner (see the documents tab for re-hydration procedure).