With White Labs German Bock Yeast you don't have to choose between malt flavor and hop character, you can have both! This yeast comes from the alps of southern Bavaria. It is well suited for Bocks, Doppelbocks and Oktoberfest-style beers due to its malt profile. It is also a versatile lager yeast, it is so well-balanced that is hugely popular for use in Classic American-style Pilsners. Also good for Munich Helles-style lager beer.
We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the Germans and Czechs make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.
Fermentation temperature: 48-55F
Wyeast Equivalent: None
For best results we always recommend ordering an ice pack with your liquid yeast.