GY002 Czech Pilsner GigaYeast
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$14.95
$8.95
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GY002 Czech Pilsner GigaYeast is a bottom fermenting yeast from a world famous pilsner. GY002 finishes dry and leaves a hint of malt flavour. Czech Pilsner GigaYeast produces a dry, clean beer. Perfect for pilsner and other lager styles. This yeast is flocculent and produces a very clear beer. Robust attenuation in beer up to 16-17˚ Plato. Moderate to poor attenuation in very high gravity beers (over 20˚ Plato).
* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato. † The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, Lager Yeast are typically fermented at 7˚ – 14˚C (45˚ – 58˚F). If desired, Lager Yeast can be given a “hot start” at 18 - 20˚C (65 - 68˚F) and then lowered to the primary temperature after active fermentation begins (10-20hrs). GigaYeast laboratory is still gathering data on many of their strains. Information provided here may change some in the future.
Attenuation Medium Gravity*
- 75% – 79%
Attenuation High Gravity*
- 52% – 55% (6.9% – 7.5% ABV)
Temperature Range†:
- 9˚C – 13˚C (48˚F – 55˚F)
Flocculation:
- Medium / High
* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato. † The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, Lager Yeast are typically fermented at 7˚ – 14˚C (45˚ – 58˚F). If desired, Lager Yeast can be given a “hot start” at 18 - 20˚C (65 - 68˚F) and then lowered to the primary temperature after active fermentation begins (10-20hrs). GigaYeast laboratory is still gathering data on many of their strains. Information provided here may change some in the future.