Cellar Science Hazy Yeast 12g
STRAIN SPECIFIC OVERVIEW:
Attenuation: 75-80%
Flavour & Aroma: Tropical, Fruity, Juicy, Sweet, Velvet, Pineapple, and Red Grapefruit
Ideal Fermentation Temperature: 17-24°C
Dosage: 0.5-0.8g/L
Juicy New England Yeast for Tropical, Hop-Forward Beers.
Propagated from the same parent strain as WLP066 London Fog, this strain is for brewers chasing that juicy, fruit-saturated hop character. This English ale strain delivers bold tropical esters, stable haze, and a soft, full mouthfeel making it perfect for all manner of juicy beers, modern IPA's or your next NEIPA.
When paired with late-addition or dry-hopped recipes, this strain amplifies hop aromatics while producing expressive esters of peach, mango, citrus, and passionfruit. Its moderate high attenuation favours beers with a slightly higher original gravity but when paired with a higher mash temperature can still produce moderate ABV hop saturated beers too.
Hazy becomes even more expressive at the upper end of its fermentation range (around 22–24°C), where the tropical esters really become pronounced. Ferment warmer and minimise dissolved oxygen to get the most out of this strain.
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 Temp: 17 - 24°C
Flocculation & Sedimentation: Medium to Low
H2S Production: Low
Apparent Attenuation: 75 - 80%
Alcohol Tolerance: 11 - 12% ABV
POF: Negative
STA-1: Negative
DOSAGE: 0.5-0.8g/L
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. .