Munich Wheat Beer Yeast – 11 g Sachet Lallemand

Munich Wheat Beer Yeast – 11 g Sachet Lallemand

Rated 5.00 out of 5 based on 6 customer ratings
(6 customer reviews)


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-?occulent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Some settling can be promoted by cooling and use of ?ning 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).

SKU: DY43 Categories: , , Tags: ,

Additional information

Weight 0.03 lbs
Dimensions 4.5 x 2.75 x 0.25 in

6 reviews for Munich Wheat Beer Yeast – 11 g Sachet Lallemand

  1. Rated 5 out of 5

    Paul E

    great yeast for bottle conditioning my beer

  2. Rated 5 out of 5

    David K

    It Works Every Time
    CBC-1 is now a standard part of my brewing procedure, I use it every time I bottle. Say goodbye to flat beer.

  3. Rated 5 out of 5

    Shawn s

    Good after long term aging
    Worked great from a RIS after bourbon barrel aging

  4. Rated 5 out of 5

    Randall S

    The real deal
    The true solution to undercarbed bottle conditioned beers. Is truly neutral in contribution to beer flavour. now my beers always carb up consistently.

  5. Rated 5 out of 5

    Daniel G

    Exactly as advertisted
    Bought this to use as bottling yeast when bottling a 14 month old Oud Bruin. It did a fine job carbonating the beer, and I plan on using this in the future with any other beers I plan on letting ferment for a long period of time.

  6. Rated 5 out of 5

    Eric H

    Great for bottle conditioning when the original yeast is at its limit.
    I used this yeast to bottle condition a 12%ABV Double IPA. The previous batch hadn’t carbonated up well using just the original yeast. With the CBC-1 it worked perfectly,
    Just added it to the bottling bucket and gently mixed it in along with the priming sugar. Best part is except the carbonation there was no difference in the flavor of the two batches, even though my storage area was at 71 degrees. This is a very clen and neutral yeast

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