Few things are certain in life, and two of them are death and taxes. Thanks to Saflager W34/70 dry yeast from Fermentis, there is a third one. For me, this yeast never failed to show signs of fermentation within 24 hrs. I have directly pitched it and rehydrated it, and it always performed quickly and vigorously.

It is a Weihenstephan strain with an ideal fermentation temperature range from 53F to 59F, high flocculation and medium alcohol tolerance. I would recommend it primarily for malty European lagers. but there is one caveat:

Direct pitching makes using this yeast very easy, but it likes to be pitched warm 73F +/- 6F. If you want to cool the wort first and then bring it up to fermentation temperature, I would rehydrate the yeast. I did that when brewing my Traditional Bock, and the yeast started within 24hrs, but fermented not as vigorous as I have seen before.

It produces a very malty, clean flavor that you want in a European Lager. Use Mr Malty’s pitch calculator to determine how many 11.5 sachets need to be pitched.