Anyone tried it? linky poo
Hessian Pils is a single strain of Saccharomyces pastorianus that hails from the Hess region of Germany. It exhibits everything you want in a great Pilsner yeast: it's a clean fermenter with relatively low ester formation, exhibits a short lag time, ferments wort quickly and attenuates well, even at the low end of the temperature range. These characteristics allow the malt and hop profile to really shine, and creates a crisp finished beer. We recommend a brief diacetyl rest at ~ 60-65 ºF (2-3 days) at the end of primary fermentation. An extended lagering phase at 33-35 ºF will encourage the yeast to settle and create a clean profile.
