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I was looking into using the M76 (Bavarian Lager) or M84 (Bohemian Lager) for an upcoming lager, do folks have any experience with either of these dry yeasts? I normally use W34/70 for dry yeast but Everwood is out at the moment.

Mangrove Jack reports at a minimum of 5 bill cells/gram, so minimum of 50 bill cells/pack for viability. Based on cell count alone for my lager, a 1.045 OG Helles, I would need up to 6 packs without a starter. MJ suggests 2 packs, re-hydrated is enough for lagers https://cdn.shopify.com/s/files/1/0195/ ... 1183846214

I've read and experienced (w/ M44) long lag times, so for a lager I could imagine it would be even longer starting at lower temps.

Any help/opinions would be greatly appreciated!

I've used a lot of mangrove jacks yeasts and I've been really happy with them. I haven't ventured into the lagers though. M20 - bavarian wheat is my go to for a nice hefeweizen when fermented cold at 16c. I would give 2 packs of lager yeast a try and see how it works without too much worries, maybe someone else can chime in that's used the lager ones with specific advice though

My best lager 5 years ago had a lag time of almost 3 days. Pitched at 48 F though.

I used their California lager yeast for my Boxing Rock comp beer. I wasn't a huge fan of the beer, but I don't think the yeast was the issue. I've had good results from their new world strong yeast in an American porter.

Awesome thanks for all the responses folks! I ended up going with the Saflager S-189, as I've usually done my lagers with the Fermentis dry yeasts.