CELLARSCIENCE - CALI AMERICAN ALE YEAST 12gm

CELLARSCIENCE - CALI AMERICAN ALE YEAST 12gm.

• The reason this is the most popular strain in homebrewing and craft brewing is that it allows malt and hops to shine.
• You can never go wrong with CALI. 
• Like all CellarScience yeast, CALI is eligible for direct pitch straight into your wort.
• 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. CALI has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. 

Dosage:

• One sachet is enough to treat a single 19-23L batch.
• When calculating for larger batches, use at a rate of 0.5-0.8g per Liter.
• We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
• [51.28-85.47g per 100L]

Direct Pitch or Rehydrate:

• CALI 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.
• CALI 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 10°F (6°C) of wort temperature before pitching. Ferment between 15-22°C.

• Optimum Fermentation Temp: 15-22°C
• Flocculation: Medium
• Alcohol Tolerance: 10-11% ABV (WY1056 11%)
• Attenuation: 75-84%
• International Code: DY103
• Similar Strains: WLP001, WY1056, US-05
• 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".