Cellar Science West Coast Yeast 15g
STRAIN SPECIFIC OVERVIEW:
Attenuation: 75-84%
Flavour & Aroma: Clean, Crisp, Dry, and Subtle Fruit
Ideal Fermentation Temperature: 15-22°C
Dosage: 0.5-0.8g/L
A clean American ale yeast that accentuates malt while delivering subtle fruit esters.
West Coast is a Saccharomyces cerevisiae ale strain developed as a modern evolution of the classic American ale yeast. Expect a clean, reliable performance and subtle fruit complexity while maintaining the balanced profile expected from traditional West Coast styles. This strain has a higher attenuation and a good flocculation and sedimentation making it a great choice for producing bright IPA's with a crisp clean character and a clear finish.
West Coast ferments with a neutral character that allows both malt and hops to shine. A faint ester profile adds some depth without overshadowing hop character. Typical applications include American pale ales, West Coast IPAs, amber ales, and a wide range of clean, hop-forward or malt-balanced styles.
Specifications:
Attenuation: 75-84%
Flocculation: Medium to High
Sedimentation: Medium to High
Fermentation temperature: 15-22 °C
Alcohol tolerance: Up to 10% ABV
H₂S production: Low
POF: Negative
STA-1: Negative
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. .