L13 Global Lager Yeast from Imperial Yeast
Wildly popular lager strain, produces a classic lager profile. The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean, bright and crispy lager beers with a very low ester profile. This strain is extremely powdery, so long lagering times or filtration is required for bright beer. This yeast strains is comparable to Wyeast #2124 Bohemian Lager and White Labs German Lager WLP830.
Specifications
  • Brand: Imperial Yeast
  • Strain Origin: Germany
  • Flocculation: low-medium
  • Temperature Range: 46 - 56 °F
  • Attenuation: 73 - 77%
  • Ester/Phenol Production: low
  • Alcohol Tolerance: 10%
  • How to Use

    Imperial Yeast provides a yeast cell count of about 200 billion, which is a proper pitching rate for nearly all five gallon batches. These packages contain twice the amount of yeast as Wyeast or White Labs, and that means better fermentations without the need for a starter.

    Click to compare beer yeast strains and learn of their possible brewery or location origins.

    Warranty

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    We are not happy unless you are. To ensure your satisfaction, we offer our guarantee backed by our promise of a full store-credit refund on any unsatisfactory product or delivery---no need to ship anything back. Simply email us at info@thebeveragepeople.com if the need to claim this guarantee should arise.

    Pickup Locations Available for This Item

    The Beverage People Warehouse, Santa Rosa.

    Fulfillment occurs Tues-Fri, 10AM-5:30PM, and Sat, 10AM-3PM. We aim to fulfill orders in 2 hours or less, whenever possible.

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    Returns

    How to Return Goods for Refund

    All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.

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