CELLARSCIENCE - BAJA MEXICAN LAGER YEAST 12gm

CELLARSCIENCE - BAJA MEXICAN LAGER YEAST 12gm.

• If you're looking for a cold fermenting yeast with a neutral character, BAJA from CellarScience is the perfect candidate.
• Originally developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers and finishes dry.
• Allowing for the balanced expression of malt and hops, BAJA will become your go-to yeast for fermenting Mexican-style light lagers, dark lagers, and cold IPAs.
• Every batch is PCR tested to ensure contamination free yeast. 

Dosage:

• Two sachets are enough to treat a Single 19–23L batch.
• When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.
• We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
• [70-100g per 100L].

Direct Pitch or Rehydrate:

• BAJA 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. BAJA 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 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) 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 6°C of wort temperature before pitching.

• Ferment between 10-13°C.
• Optimum Fermentation Temp: 10-13°C
• Flocculation: Medium-High
• Alcohol Tolerance: 10-11% ABV
• Attenuation: 75-85%
• International Code: DY108
• Similar Strains: WLP940
• Gluten-free

CellarScience Yeast:

• For years liquid yeast has been sold as the higher quality option but times are changing.
• Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast.
• CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts.
• Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well.
• CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings.
• Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the bank".