CELLARSCIENCE - HAZY NEW ENGLAND ALE YEAST 12gm

CELLARSCIENCE - HAZY NEW ENGLAND ALE YEAST 12gm.

• For hop-forward beer styles that you want bursting with tropical, fruity flavors and aromas, you can't go wrong fermenting with HAZY from CellarScience.
• HAZY will enhance the fruit-forward 'juicy' character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit.
• It will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when its finished.
• This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales.
• Every batch is PCR tested to ensure contamination free yeast. 

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.
• [50-80g per 100L]

Direct Pitch or Rehydrate:

• HAZY 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.
• HAZY 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 17-24°C.

• Optimum Fermentation Temp: 17-24°C
• Flocculation: Medium-Low
• Alochol Tolerance: 11-12% ABV
• Attenuation: 75-80%
• International Code: DY109
• Similar Strains: WLP066, WY1318
• 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".