M76 produces authentic Bavarian lager character — the malt-forward, rounded, full profile of Munich's classic beer styles. Like all true lager yeasts, it requires cold fermentation (8–14°C) and cold conditioning (lagering) to produce its best result.

Best suited to: Munich Helles, Märzen (Oktoberfest), German Dunkel, Munich-style Pilsner, Doppelbock, Schwarzbier.

Fermentation parameters:

• Temperature: 8–14°C primary; cold condition at 0–4°C for 4–8 weeks
• Attenuation: Medium-High
• Flocculation: High
• Alcohol tolerance: up to 9% ABV
• Pitching rate: 2 sachets per 23L

Flavour contribution: Rich, soft maltiness with very low ester production and clean bitterness. More malt-forward than M84, which suits the fuller Munich style. Produces some sulfur during fermentation — normal, dissipates during conditioning.

Choose M76 over M84 when you are brewing Munich styles (Helles, Märzen, Dunkel). M84 suits Czech and Bohemian styles better. Both require genuine cold fermentation — if you don't have cold capability, use M54 instead.

Diacetyl rest: Raise temperature to 18°C for 48 hours at the end of primary fermentation before moving to cold conditioning.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.