MUNICH delivers crisp, clean flavor with minimal ester production
Recommended for Pilsner, Helles, Dunkel, Märzen, Bock
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Pressure-Tolerant: Ferments under pressure up to 12 PSI (0.8 bar) with clean results
Ferment between 50-64°F
A performance-selected isolate from a classic Weihenstephan lager strain, MUNICH is particularly well suited to malt-focused lager styles where fermentation character should remain restrained. Its softer, rounder profile allows malt character to remain prominent, with bread, cracker, toast, and other malt-derived flavors carrying through without the yeast competing for attention. Its attenuation profile helps preserve a slightly fuller, smoother presentation while maintaining a balanced lager finish.
MUNICH excels at traditional cold fermentation, and it remains remarkably clean and stable when fermented warmer under pressure, allowing brewers to push temperature upward while maintaining restrained lager character. That wider fermentation range and pressure tolerance make it equally useful for traditional lager fermentation and more efficiency-driven production schedules.
Crisp, clean flavor with minimal ester production
Fermentation Range: 50–64°F (10–18°C) — clean even at the upper end
Low to moderate sulfur production
Recommended Styles: Pilsner, Helles, Dunkel, Märzen, Bock
Pressure-Tolerant: Ferments under pressure up to 12 PSI (0.8 bar)
Direct Pitch: No rehydration needed
Reliable & Consistent: Every batch undergoes PCR testing for quality assurance
High Cell Count: 15g per sachet, 36% more than standard 11g dry yeast packs
Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
For professional brewers, use at a rate of 90-170 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
MUNICH yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. MUNICH yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-64°F (10-18°C).
Optimum Fermentation Temp: 50-64°F
Flocculation: Medium to High
Alcohol Tolerance: 10.5% ABV
Attenuation: 75-80%
CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
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