Do you already have a homebrew draft system? If so, use this "High Pressure" yeast to ferment lager beer in one week - at room temp! Ferment at room temperature (62-68F) under 1.0 bar (14.7 PSI) of pressure until final gravity is obtained, generally in one week. Lager the beer at 35F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since beer is held under pressure at 1 bar entire time.
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<b><i>Kegging system required to use this yeast!</i></b> Midwest recommends fermenting in a 5 gallon soda keg with a <a href="/products/ProdByID.aspx?ProdID=7960">Ball Lock Adjustable Pressure Relief Valve</a> (without an airlock) to keep the internal pressure at ~14.7 PSI. Adding <a href="/products/ProdByID.aspx?ProdID=5987">Fermcap-S</a> will help keep krausen down in the tighter space. Monitor and adjust the pressure in the keg to ~14.7 PSI (check the variable pressure relief valve gauge) 1-2 times <i>daily</i>. Keeping an eye on it will prevent excessive pressure build-up and overcarbonated beer. The <a href="/products/ProdByID.aspx?ProdID=8549">Ball Lock Adjustable Pressure Valve without Gauge</a> may also be used to bleed off excess pressure from fermentation. You will need to find the specific internal pressure with a CO2 tank regulator or <a href="/products/ProdByID.aspx?ProdID=5786">Bleeder Valve Assembly</a> (does not have variable pressure relief valve).
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<b>Attenuation</b>: 73-82%<br>
<b>Flocculation</b>: Medium<br>
<b>Optimum Fermentation Temperature</b>: 62-68F<br>
<b>Alcohol Tolerance</b>: Medium
