Cellar Science Baja Yeast 12g
STRAIN SPECIFIC OVERVIEW:
Attenuation: 75-85%
Flavour & Aroma: Clean, Crisp, Crushable, Drinkable, and Neutral
Ideal Fermentation Temperature: 10-13°C
Dosage: 1g/L
Clean, Crisp Lager Yeast for highly drinkable Lagers.
This dried yeast has been propagated from the parent strain of White Labs WLP940 Mexican Lager Yeast. This strain originates in Mexico City and was popularised by the famous Modelo group. This strain produces a well attenuated, extremely crisp beer with minimal esters and akeeps hops and malt flavour subdued. this strain produces clean lager beers with a crisp finish. This is a perfect strain for American lagers, Mexican lagers, Vienna Lagers or just any crisp lager in general.
To get the cleanest, most crisp finish we highly recommend keeping this strain between 10 and 12°C and pitching adequate yeast.
All Cellar Science Yeast can be pitched directly into the wort without the need for a starter. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality.
Specifications:
Fermentation Temperature: 10 -13°C
Flocculation & Sedimentation: Medium to High
H2S Production: Low
Apparent Attenuation: 75 - 85%
Alcohol Tolerance: 10 - 11% ABV
POF: Negative
STA-1: Negative
Dosage:
We would recommend a pitch rate of 1g/L for ales with a gravity of 1.060 or less and 1.5-2g/L for lagers with a gravity exceeding 1.060 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. .