Cellar Science Jungle Yeast 15g
STRAIN SPECIFIC OVERVIEW:
Attenuation: 73-80%
Flavour & Aroma: Guava, Passionfruit, Mango, and Tropical
Ideal Fermentation Temperature: 18-32°C
Dosage: 0.5-0.8g/L
Ale yeast that delivers intense fruity esters of guava, passionfruit and mango.
JUNGLE is a high-performance Saccharomyces cerevisiae ale strain selected for its ability to produce massive fruity esters and amplify hop-derived aroma through biotransformation. Designed for modern hop-forward beers, this yeast delivers bold tropical character while maintaining a clean, reliable fermentation profile.
This strain delivers expressive fruit intensity with prominent notes of guava, passionfruit, and mango. It performs exceptionally well in heavily dry-hopped beers, where its biotransformation activity enhances hop expression and helps unlock saturated tropical aromas. Typical beer styles include hazy IPAs, juicy pale ales, hop-forward ales, and high-gravity fruit-driven styles.
Brewers working with aggressive hopping regimes or fruity hop varieties will find this strain particularly effective at building layered aroma and flavour. Its wide temperature tolerance allows for flexible fermentation schedules, with consistent performance even at very elevated temperatures.
This strain produces a full, fruit-forward profile with a balanced attenuation range and rapid maturation, allowing beers to be ready for consumption in a short timeframe. Its high alcohol tolerance and pressure resilience make it suitable for a wide range of brewing setups and beer styles.
Specifications:
Attenuation: 73-80%
Flocculation: Medium
Fermentation temperature: 18-32 °C
Alcohol tolerance: Up to 15% ABV
Pressure tolerance: Up to 12 PSI
Dosage:
We would recommend a pitch rate of 0.5-0.8g/L for ales with a gravity of 1.080 or less and 0.8-1.5g/L for lagers with a gravity exceeding 1.080 SG.It's difficult to over pitch yeast so we recommend rounding up by one full sachet rather than measuring out the yeast exactly.
Direct Pitch or Rehydrate:
Cellar Science yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. Cellar Science yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. .