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Finally there is dry lager yeast we can recommend. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (48F-59F) yet it can still lager characteristics at higher temperatures. We recommend that you keep it between 48F-59F to produce the best beer possible.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.