{"title":"CellarScience®","description":"\u003cdiv class=\"mb-category-framework\"\u003e\n \u003clink href=\"https:\/\/fonts.googleapis.com\/css2?family=Lato:wght@400;700;900\u0026amp;display=swap\" rel=\"stylesheet\"\u003e\n \u003cstyle\u003e\n .mb-category-framework {\n --mb-red: #9d2235;\n --mb-gold: #f0c04a;\n --mb-dark: #2c2c2c;\n font-family: 'Lato', sans-serif;\n color: var(--mb-dark);\n max-width: 1200px;\n margin: 0 auto;\n padding: 20px;\n box-sizing: border-box;\n }\n\n .mb-category-framework * {\n box-sizing: border-box;\n }\n\n .mb-hero-section {\n display: flex;\n align-items: center;\n gap: 40px;\n margin-bottom: 40px;\n }\n\n .mb-text-container {\n flex: 1.1;\n display: flex;\n flex-direction: column;\n }\n\n .mb-media-container {\n flex: 0.9;\n width: 100%;\n display: flex;\n justify-content: center;\n }\n\n .mb-media-wrapper {\n position: relative;\n width: 100%;\n max-width: 450px;\n aspect-ratio: 1 \/ 1;\n border-radius: 8px;\n overflow: hidden;\n box-shadow: 0 4px 15px rgba(0, 0, 0, 0.1);\n }\n\n .mb-hero-image {\n width: 100%;\n height: 100%;\n object-fit: cover;\n display: block;\n }\n\n .mb-eyebrow {\n font-size: 14px;\n font-weight: 900;\n text-transform: uppercase;\n color: var(--mb-red);\n letter-spacing: 1px;\n margin-bottom: 8px;\n }\n\n .mb-headline {\n font-size: 42px;\n font-weight: 900;\n line-height: 48px;\n color: var(--mb-dark);\n margin-top: 0;\n margin-bottom: 16px;\n }\n\n .mb-lead {\n font-size: 20px;\n line-height: 28px;\n color: #444444;\n margin-top: 0;\n margin-bottom: 24px;\n }\n\n .mb-bullets-container {\n list-style: none;\n padding: 0;\n margin: 0;\n display: flex;\n flex-direction: column;\n gap: 14px;\n }\n\n .mb-bullet-item {\n display: flex;\n align-items: flex-start;\n font-size: 17px;\n line-height: 24px;\n color: var(--mb-dark);\n }\n\n .mb-checkmark-icon {\n flex-shrink: 0;\n width: 22px;\n height: 22px;\n color: var(--mb-red);\n margin-right: 12px;\n margin-top: 1px;\n }\n\n .mb-bullet-item strong {\n font-weight: 700;\n color: var(--mb-dark);\n }\n\n .mb-process-bar {\n display: flex;\n background-color: #fcfcfc;\n border-top: 4px solid var(--mb-gold);\n border-radius: 0 0 8px 8px;\n padding: 30px;\n gap: 30px;\n box-shadow: 0 2px 10px rgba(0,0,0,0.05);\n }\n\n .mb-process-step {\n flex: 1;\n display: flex;\n flex-direction: column;\n }\n\n .mb-step-eyebrow {\n font-size: 14px;\n font-weight: 700;\n color: var(--mb-gold);\n text-transform: uppercase;\n margin-bottom: 6px;\n }\n\n .mb-step-title {\n font-size: 16px;\n font-weight: 900;\n color: var(--mb-red);\n margin-bottom: 8px;\n margin-top: 0;\n }\n\n .mb-step-text {\n font-size: 14px;\n line-height: 20px;\n color: #555555;\n margin: 0;\n }\n\n @media (max-width: 850px) {\n .mb-hero-section {\n flex-direction: column-reverse;\n gap: 25px;\n }\n\n .mb-headline {\n font-size: 34px;\n line-height: 40px;\n }\n\n .mb-lead {\n font-size: 18px;\n line-height: 26px;\n }\n\n .mb-media-wrapper {\n max-width: 400px;\n }\n\n .mb-process-bar {\n flex-direction: column;\n padding: 20px;\n gap: 25px;\n }\n }\n \u003c\/style\u003e\n\n \u003cdiv class=\"mb-hero-section\"\u003e\n \n \u003cdiv class=\"mb-text-container\"\u003e\n \u003cdiv class=\"mb-eyebrow\"\u003ePremium Dry Yeast\u003c\/div\u003e\n \u003ch1 class=\"mb-headline\"\u003eCellarScience®: Brew Better Beer Without the Starter\u003c\/h1\u003e\n \u003cp class=\"mb-lead\"\u003eSkip the complicated liquid pitches and upgrade your fermentation. CellarScience® delivers superior performance and massive cell counts without breaking the bank.\u003c\/p\u003e\n \n \u003cul class=\"mb-bullets-container\"\u003e\n \u003cli class=\"mb-bullet-item\"\u003e\n \u003csvg class=\"mb-checkmark-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\n \u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\n \u003c\/svg\u003e\n \u003cspan\u003e\u003cstrong\u003eMassive Cell Counts:\u003c\/strong\u003e Get more viable cells for a stronger, healthier fermentation from day one.\u003c\/span\u003e\n \u003c\/li\u003e\n \u003cli class=\"mb-bullet-item\"\u003e\n \u003csvg class=\"mb-checkmark-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\n \u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\n \u003c\/svg\u003e\n \u003cspan\u003e\u003cstrong\u003ePitch Directly \u0026amp; Save Time:\u003c\/strong\u003e No starters needed. Simply tear open and pitch directly into most worts.\u003c\/span\u003e\n \u003c\/li\u003e\n \u003cli class=\"mb-bullet-item\"\u003e\n \u003csvg class=\"mb-checkmark-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\n \u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\n \u003c\/svg\u003e\n \u003cspan\u003e\u003cstrong\u003eIncredible Value:\u003c\/strong\u003e Experience premium quality and unmatched convenience at a price that makes sense.\u003c\/span\u003e\n \u003c\/li\u003e\n \u003cli class=\"mb-bullet-item\"\u003e\n \u003csvg class=\"mb-checkmark-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\n \u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\n \u003c\/svg\u003e\n \u003cspan\u003e\u003cstrong\u003ePro-Level Results:\u003c\/strong\u003e Need a boost for high-gravity brews? Easily rehydrate with FermStart for peak performance.\u003c\/span\u003e\n \u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"mb-media-container\"\u003e\n \u003cdiv class=\"mb-media-wrapper\"\u003e\n \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/Graphics3-2.png?v=1788384021\" alt=\"CellarScience Dry Yeast Chart\" class=\"mb-hero-image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \n \u003c\/div\u003e\n\n \u003cdiv class=\"mb-process-bar\"\u003e\n \u003cdiv class=\"mb-process-step\"\u003e\n \u003cdiv class=\"mb-step-eyebrow\"\u003eThe Setup\u003c\/div\u003e\n \u003ch3 class=\"mb-step-title\"\u003eSelect Your Strain\u003c\/h3\u003e\n \u003cp class=\"mb-step-text\"\u003eChoose the perfect CellarScience® dry yeast tailored for your specific beer style and flavor profile.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"mb-process-step\"\u003e\n \u003cdiv class=\"mb-step-eyebrow\"\u003eThe Pitch\u003c\/div\u003e\n \u003ch3 class=\"mb-step-title\"\u003ePitch Directly\u003c\/h3\u003e\n \u003cp class=\"mb-step-text\"\u003eSave hours of prep time. Tear open the sachet and pitch the yeast directly into your chilled wort.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"mb-process-step\"\u003e\n \u003cdiv class=\"mb-step-eyebrow\"\u003eThe Reward\u003c\/div\u003e\n \u003ch3 class=\"mb-step-title\"\u003eFerment \u0026amp; Enjoy\u003c\/h3\u003e\n \u003cp class=\"mb-step-text\"\u003eExperience a vigorous, healthy fermentation resulting in superior taste and quality in your finished beer.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"cellarsciencereg-fermstart-yeast-rehydration-nutrient","title":"CellarScience® FermStart | Yeast Rehydration Nutrient","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhanced Yeast Performance: FermStart provides a concentrated blend of micronutrients, including amino acids, sterols, and vitamins, which helps yeast transition quickly from dormant to active, ensuring a healthy and robust fermentation process.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFaster Fermentation Start: By supplying readily assimilable nutrients, FermStart allows yeast to skip energy-consuming steps, promoting faster yeast cell multiplication and out-competing wild yeast, ensuring your selected yeast dominates the fermentation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong Cell Membrane Support: Sterols in FermStart help yeast cells maintain membrane elasticity, enhancing their ability to survive and perform well under tough fermentation conditions, ensuring consistent fermentation results.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAntioxidant Protection: The inclusion of glutathione, a powerful antioxidant, helps protect yeast cells from oxidative damage during rehydration, improving yeast health and promoting a more stable and efficient fermentation process.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tIf you’re rehydrating beer yeast, it’s quick and easy to ensure a perfect ferment by adding FermStart by CellarScience®.  FermStart is a concentrated micronutrient blend that helps yeast during the critical phase in which they transition from dried and dormant back into healthy and active.  FermStart is added to your rehydration water so that your yeast absorbs the nutrients as they absorb the water.  When gravities exceed 15° Plato or 1.060 starting gravity, it is recommended to rehydrate your yeast.  To ensure a perfect ferment that reaches its full flavor potential, rehydrate your yeast with FermStart.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eHow Much?\u003c\/strong\u003e\u003cbr\u003e\r\n\tFermStart is a super concentrated formula, which is very convenient when you are rehydrating large amounts of yeast.  Use 1 gram of Fermstart for every 4 grams of yeast.  We offer some suggested ranges for the amount of water to use below. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\tExamples:\u003cbr\u003e\r\n\t12g yeast - Add 3g FermStart to roughly 50ml of water\u003cbr\u003e\r\n\t500g yeast - Add 125g FermStart to roughly 1500 ml of water\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eThe Science of How it Works\u003c\/strong\u003e\u003cbr\u003e\r\n\tFermStart is rich in readily assimilable amino acids, sterols, vitamins, and natural glutathione.  Readily assimilable means that the size of the molecules present in FermStart are extremely small and easily absorbed by the yeast cell. This is obtained by centrifuge and allows FermStart to be extremely concentrated and not contain filler.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tThe availability of readily assimilable amino acids allows the yeast cell to skip the step in which amino acids would be synthesized within the cell. This saved energy is instead directed into multiplication. Faster yeast cell multiplication means a faster start allowing your yeast to out-compete wild yeast. Wild yeast have unknown flavors and fermentation behavior so it is important to give the yeast you selected the best chance to dominate the fermentation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tSterols help the cell membrane regain and maintain elasticity helping to ensure a perfect start and continued performance throughout the fermentation. The strong cell membrane helps ensure that the yeast can survive and complete alcoholic fermentation under tough conditions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tGlutathione is a very special natural antioxidant and detoxifier made up of three amino acids cysteine, glutamate, and glycine.  It is extremely important for maintaining intracellular health by preventing damage to cellular components during the very oxidative process of rehydration.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 g","offer_id":51916243206433,"sku":"AD110A","price":1.59,"currency_code":"USD","in_stock":true},{"title":"20 g","offer_id":51916243239201,"sku":"AD110B","price":7.39,"currency_code":"USD","in_stock":true},{"title":"125 g","offer_id":51916243271969,"sku":"AD110D","price":18.89,"currency_code":"USD","in_stock":true},{"title":"250 g","offer_id":51916243304737,"sku":"AD110C","price":35.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/61032.png?v=1760440329"},{"product_id":"cellarscience-fermfed-yeast-nutrient","title":"CellarScience® FermFed | Yeast Nutrient","description":"\u003cul\u003e \u003cli\u003e Comprehensive Yeast Nutrition: FermFed provides a complex blend of essential nutrients like diammonium phosphate (DAP), thiamin, amino acids, sterols, and vitamins (B2, B5, B6, B12), supporting yeast health and optimizing fermentation.\u003c\/li\u003e \u003cli\u003e Prevents Off-Flavors: FermFed’s nitrogen content helps prevent the production of undesirable compounds like hydrogen sulfide (rotten eggs), ensuring cleaner and more desirable flavors during fermentation.\u003c\/li\u003e \u003cli\u003e Enhanced Fermentation Performance: Ingredients such as sterols and mannoproteins promote yeast cell strength and improve the retention of aromatic compounds, helping yeast finish fermentation smoothly while enhancing flavor retention.\u003c\/li\u003e \u003cli\u003e Versatile Application: Ideal for wine and non-malt fermentations with known nitrogen deficiencies, FermFed is also available in a DAP-free version suitable for malt-based fermentations with unknown nitrogen levels.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, \u0026amp; B12. FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need. Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®.\u003c\/p\u003e \u003cp\u003e FermFed is a great choice for wine and other non-malt based fermenations where there is a known nitrogen deficiency. For beer or other fermentations where nitrogen levels are unknown we recommend FermFed DAP Free. The organic nitrogen supplied in FermFed DAP Free is sufficient for all malt fermentations and poses less potential issues if not consumed by the yeast. Read more about FermFed DAP Free.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eHow Much Do I Add and When?\u003c\/strong\u003e\u003cbr\u003e For most beer fermentations add 1 gram per gallon. Mix the nutrient in a small slurry of water and add to the wort just prior to pitching yeast.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eHow it Works\u003c\/strong\u003e\u003cbr\u003e The different components of FermFed work in different ways to feed and protect your yeast. \u003c\/p\u003e \u003cdiv\u003e \u003cul\u003e \u003cli\u003e When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations. \u003c\/li\u003e \u003cli\u003e As yeast divide and multiply they get weaker and might not be able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function. \u003c\/li\u003e \u003cli\u003e Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation. \u003c\/li\u003e \u003cli\u003e Pantothenic acid is added to help reduce the production of hydrogen sulfide. \u003c\/li\u003e \u003cli\u003e Thiamine is important for yeast metabolism. \u003c\/li\u003e \u003cli\u003e Vitamins B2, B5, B6, \u0026amp; B12 are important for general yeast health.\u003c\/li\u003e \u003c\/ul\u003e \u003c\/div\u003e \u003cp\u003e For a full yeast nutritional plan, use FermStart when rehydrating yeast.\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51916247007521,"sku":"AD111A","price":1.49,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51916247040289,"sku":"AD111B","price":5.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51916247073057,"sku":"AD111D","price":19.99,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51916247105825,"sku":"AD111C","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/61016.png?v=1760440335"},{"product_id":"cellarscience-fermfed-dap-free-yeast-nutrient","title":"CellarScience® FermFed DAP Free | Yeast Nutrient","description":"\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cul\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\t100% Natural Yeast Nutrient: FermFed DAP Free is a fully organic nutrient blend, derived from yeast autolysis, rich in amino acids, vitamins, and essential minerals like zinc and magnesium, ensuring optimal yeast health for successful fermentations.\u003c\/li\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\tOrganically Derived Nitrogen: Unlike traditional nutrient formulations containing inorganic diammonium phosphate (DAP), FermFed DAP Free provides organic nitrogen, reducing the risk of off-flavors and promoting a cleaner fermentation.\u003c\/li\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\tIdeal for Hard Seltzer and Beer Fermentations: FermFed DAP Free is the preferred nutrient for hard seltzer fermentations and works well in beer, promoting healthy yeast activity even in high alcohol fermentations (up to 10% ABV).\u003c\/li\u003e\r\n\t\t\t\u003cli\u003e\r\n\t\t\t\tComprehensive Yeast Protection: The blend includes sterols for alcohol and temperature resistance, mannoproteins to retain aromas, and essential B-vitamins, zinc, and magnesium to support yeast performance and prevent stuck fermentations.\u003c\/li\u003e\r\n\t\t\u003c\/ul\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\tThe ideal nutrient blend for beer fermentations, FermFed DAP Free is a 100% natural formulation derived from the autolysis of very specific yeast strains naturally high in free amino acids, sterols, mannoproteins, zinc, magnesium, and niacin, along with vitamins B1, B2, B5, B6, and B12 for a complete yeast health regimen. As the name suggests, this unique formulation does not contain the traditional inorganic diammonium phosphate, but does provide organically derived nitrogen. Help your yeast start fermentation on the right foot with FermFed DAP Free by CellarScience®.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eFermFed DAP Free vs Regular FermFed\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tRegular FermFed contains DAP, diammonium phosphate, which is an inorganic nitrogen source. If you know your fermentation needs nitrogen, typically in non-malt fermentations such as wine, DAP is more readily processed by the yeast than the organic nitrogen found in FermFed DAP free. However, if the DAP is not processed by the yeast, and left behind in the beer, there is a higher risk of off flavors. At the suggested usage rates, FermFed DAP Free provides 30ppm of organic FAN, Free Available Nitrogen, while FermFed provides 38ppm of inorganic FAN.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eFor Use in Hard Seltzer\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tWe have found that FermFed DAP Free is the preferred nutrient mix for Seltzer fermentations, with the organic nitrogen component being more than enough nitrogen to support a healthy fermentation. For high alcohol fermentations closer to 10% ABV, multiple additions of FermFed DAP free are required.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eHow Much Do I Add and When?\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tThe general recommendation for most beer fermentations is to add 1.5 grams per gallon. Mix the nutrient in a small slurry of water and add to the fermentation prior to pitching yeast.\u003c\/p\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eHow it Works\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tThe different components of FermFed DAP Free work in different ways to feed and protect your yeast.\u003c\/p\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tThe complex and organic nitrogen in FermFed DAP Free helps eliminate excessive yeast growth in the initial phases helping to reduce fermentation heat spikes at the start of fermentation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIncluded sterols make the yeast membrane more resistant to alcohol and to high temperatures.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tThe collection of B-vitamins along with zinc and magnesium are essential for enzymatic activity, alcohol tolerance, and yeast health.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMannoproteins help avoid the aromatic stripping during the fermentation by binding esters and terpenes and not allowing them to be driven off by CO2.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tThe included yeast hull components act as receptors to bind up fatty acids that can accumulate and cause stuck fermentations.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tFor a full yeast nutritional plan, use FermStart when rehydrating yeast.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"12 g","offer_id":51916247138593,"sku":"AD112A","price":2.49,"currency_code":"USD","in_stock":true},{"title":"120 g","offer_id":51916247171361,"sku":"AD112B","price":9.99,"currency_code":"USD","in_stock":true},{"title":"750 g","offer_id":51916247204129,"sku":"AD112D","price":54.99,"currency_code":"USD","in_stock":true},{"title":"1.5 kg","offer_id":51916247236897,"sku":"AD112C","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/61039.png?v=1760440342"},{"product_id":"cellarscience-silafine-beer-fining-agent","title":"CellarScience® SilaFine | Beer Fining Agent","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFast-Acting Clarifier: SilaFine quickly creates crystal-clear beer by removing yeast and haze-forming particles, delivering high-quality results in as little as 24 hours.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPreserves Beer Foam: Unlike other fining agents, SilaFine targets only haze-forming particles and yeast, leaving foam-active proteins intact, ensuring a great beer head in every pour.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tVersatile Application: Effective both in finished beer and during the whirlpool stage, SilaFine offers flexibility for brewers, with different dosing options for quicker, compact sedimentation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tVegan-Friendly \u0026amp; Purity Compliant: Made from pure, natural silica sol, SilaFine is vegan-friendly and complies with the Reinheitsgebot German beer purity law.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tSilaFine is an easy-to-use, vegan friendly fining agent that quickly creates crystal clear beer by removing yeast and haze-forming particles. This highly effective clarifier will eliminate or greatly reduce the need for filtration without affecting flavor. SilaFine is a unique, negatively charged silica sol fining agent that binds with positively charged haze active proteins and polyphenols to create an electrostatic net that also drags down yeast cells. SilaFine does not target foam active head forming proteins, so the beer foam in glass is unaffected.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd 10ml or 1 tbsp per 5 gallons of finished beer. Gently rouse the beer to fully disperse the clarifier. SilaFine will work to drop out yeast at fermentation temperatures, but for full effectiveness on haze-inducing particles, we recommend adding it to beer that has been chilled below 39°F. If the beer has not cleared after 24 hours, a second dose can be added. SilaFine should be stored cool, but do not freeze.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUnitanks \u0026amp; Brites:\u003c\/strong\u003e\u003cbr\u003e\r\n\tIf you are using a brite tank, SilaFine is best added to the beer stream inline when pumping from fermenter to brite. If you are using a Unitank and no brite tank, add to the top of the Unitank while rousing with CO2 for 5-10 minutes from the bottom. Or you can use a pump loop to recirculate the beer in a Unitank, instead of rousing with CO2. If added at ideal temperatures below 39°F, and well dispersed into the tank, clarification can take as little 8-12 hours. Otherwise clarification may take up to 48 hours. We advise against using more than the recommended amount, as overdosing can actually increase haze temporarily and cause a longer settling period. \u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eDosage Rate in Whirlpool:\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tSilaFine can also be used in the whirlpool at a rate of 0.5-1ml per gallon to achieve a quicker and more compact sedimentation in the kettle.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tSilaFine is based on a special selection of commercial grade amorphous silicon dioxide, also known as silica sol, at a concentration of 30%. Silica sol is known by a few names in brewing including colloidal silica, acidified silicates, silicon dioxide, and silicic acid. Unlike some other silica sols, SilaFine is not treated with aluminum oxide. SilaFine is a pure mineral and complies with Reinheitsgebot German beer purity law. Do not freeze. Store in a cool, dry place away from direct sunlight and heat.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\tThe recommended shelf life is 12 months from the date the package is opened.\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tAllergen Free\u003c\/div\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tGMO Free\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{ \n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n\u003cstyle class=\"darkreader darkreader--sync\" media=\"screen\" type=\"text\/css\"\u003e\n\u003c\/style\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"1 oz","offer_id":51916627280161,"sku":"AD103A","price":3.49,"currency_code":"USD","in_stock":true},{"title":"32 oz","offer_id":51916627312929,"sku":"AD103B","price":33.99,"currency_code":"USD","in_stock":true},{"title":"1 gal","offer_id":51916627345697,"sku":"AD103C","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/36924.png?v=1760651013"},{"product_id":"cellarscience-clearzyme-beer-clarifier","title":"CellarScience® Clearzyme | Beer Clarifier","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEfficient Haze Reduction: Clearzyme targets haze-causing proteins in beer, ensuring a clear brew without affecting flavor, aroma, or head retention.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tSimplifies Brewing Process: Eliminates the need for cold crashing, saving time and energy by breaking down proteins at fermentation temperatures between 50-68°F.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tGluten Reduction: Reduces gluten levels in beers made with barley and wheat to below 20ppm, making it suitable for gluten-sensitive consumers.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEasy to Use: Just 1\/4 tsp per 5 gallons added at the start of fermentation is all that's needed to achieve optimal results.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tEasily make clear beer by adding Clearzyme to your fermenter at the same time you pitch your yeast. This enzymatic solution targets and breaks down haze-inducing proteins so they cannot later bind with tannins to create beer haze. Clearzyme by CellarScience specifically targets haze-active proteins, so it has no negative effect on flavor, aroma, or head retention. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd 1\/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cb\u003eAdditional Notes\u003c\/b\u003e:\u003cbr\u003e\r\n\tClearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. It also breaks down the gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\tThe recommended shelf life is 12 months from the date the package is opened.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cp\u003e\r\n\t\t \u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{ \n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"1 ml","offer_id":51916627378465,"sku":"AD104A","price":3.99,"currency_code":"USD","in_stock":true},{"title":"1 oz","offer_id":51916627411233,"sku":"AD104B","price":22.99,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":51916627444001,"sku":"AD104E","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/36912.png?v=1760691417"},{"product_id":"cellarscience-foam-axe-antifoaming-agent","title":"CellarScience® Foam Axe | Anti-Foaming Agent","description":"\u003cdiv\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDue to high demand, the 32 oz, and 1 gallon are currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color: rgb(255, 255, 0);\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tPrevents Boil-Overs: One drop per gallon eliminates messy boil-overs, making your brewing process cleaner and safer, saving time on cleanup.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tIncreases Fermenter Capacity: Reduces Krausen foam during fermentation, allowing more beer volume and minimizing the risk of messy blowouts.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tImproves Head Retention: Enhances head formation in finished beer by preserving foam-forming proteins that would otherwise be lost during fermentation.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tFood-Grade and Easy to Use: Made from food-grade silicone, Foam Axe safely breaks up foam with just a few drops, settling out before bottling or kegging.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cp\u003e\r\n\t\tStop boil overs in the kettle and limit foaming in your fermenter with CellarScience Foam Axe. This uniquely formulated anti-foaming agent reduces surface tension so bubbles are Axed before they can form. Foam Axe actually increases head formation in the finished beer by retaining foam forming proteins that would have normally blown off during fermentation. Use it in your boil kettle to prevent boil-overs for a cleaner, safer process. Then add Foam Axe to your fermenter to reduce Krausen, save beer, and increase the volume capacity of your fermenter.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eIn the Kettle:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tNobody likes a boil over as they are messy and take considerable time to clean up. Save time, beer, your burner or stove, (and possibly your relationship) by adding 1 drop per gallon of Foam Axe into your kettle and eliminate boil overs from your brew day!    \u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eIn the Fermenter:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFoam Axe works like magic in the fermenter. Just 2 drops per gallon at the start of fermentation will keep your airlock and blowoff clean. We recommend adding before pitching yeast and rousing well while you aerate your wort. Many commercial breweries use Foam Axe to increase fermenter capacity and homebrewers can do the same.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFoam Axe is made from food-grade silicone and works by breaking up foam particles and dispersing surface tension. Foam Axe settles out of beer prior to bottling or kegging. Store cool and in an environment below 90°F. Do not freeze.\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\tThe recommended shelf life is 6 months from the date the package is opened.\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{ \n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"1 oz","offer_id":51916627509537,"sku":"AD105A","price":3.99,"currency_code":"USD","in_stock":false},{"title":"32 oz","offer_id":51916627542305,"sku":"AD105B","price":44.99,"currency_code":"USD","in_stock":true},{"title":"1 gal","offer_id":51916627575073,"sku":"AD105C","price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/36916.png?v=1760674398"},{"product_id":"cellarscience-glucabuster-mashing-enzyme","title":"CellarScience® Glucabuster | Mashing Enzyme","description":"\u003cdiv\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tImproves Mash Flow and Efficiency: Glucabuster breaks down glucans, arabinoxylan, and cellulose to prevent stuck mashes and slow runoff, ensuring smoother lautering and improved yield.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tEnhances Downstream Filtering: By breaking down polysaccharides, Glucabuster helps simplify filtering in later brewing stages, ensuring cleaner and faster processes.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tEffective Across a Wide Range of Temperatures and pH Levels: Works efficiently within a temperature range of 120-185°F and an ideal pH range of 4.7-7.0, making it versatile for various brewing conditions.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tHighly Concentrated and Easy to Use: With just 1\/4 tsp needed per 5-gallon batch, Glucabuster offers a highly concentrated solution for improving mash flow and overall brewing efficiency.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\tGlucabuster by CellarScience improves lautering and yield while making potential downstream filtering easier. Highly concentrated ß-glucanase breaks down glucans that can lead to stuck mashes and slow runoff. Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep today’s challenging mashes flowing right.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd 1\/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tEndosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F.\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\tThe recommended shelf life is 12 months from the date the package is opened.\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{ \n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"1 oz","offer_id":51916627640609,"sku":"AD106A","price":4.99,"currency_code":"USD","in_stock":true},{"title":"32 oz","offer_id":51916627673377,"sku":"AD106B","price":72.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/66942.png?v=1771438512"},{"product_id":"cellarscience-brutzyme-glucoamylase-enzyme","title":"CellarScience® Brutzyme | Glucoamylase Enzyme","description":"\u003cdiv\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tEnzymatic Blend for Dry Beers: Brutzyme by CellarScience combines amyloglucosidase, alpha amylase, and pullulanase to break down starches and dextrins, enabling the production of low-gravity, dry-finish beers like Brut IPAs.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tEffective Fermentation Aid: Designed to hydrolyze starches into fermentable sugars, Brutzyme ensures yeast can fully ferment the sugars, resulting in exceptionally dry beers.\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tEasy to Use: Add 1\/4 tsp per 5 gallons at the start of fermentation, directly into the fermenter along with the yeast. It works optimally between 50-68°F and a pH range of 4-5.5.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cp\u003e\r\n\t\tBrutzyme by CellarScience is an enzymatic blend used to produce dry beers. Amyloglucosidase, alpha amylase, and pullulanase enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tAdd 1\/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tBrutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F.\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\tThe recommended shelf life is 12 months from the date the package is opened.\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\tGMO Free\u003c\/div\u003e\r\n\t\u003cp\u003e\r\n\t\t \u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/0ZBIAfxXV0Q?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{ \n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"1 oz","offer_id":51916627706145,"sku":"AD107A","price":7.09,"currency_code":"USD","in_stock":true},{"title":"32 oz","offer_id":51916627738913,"sku":"AD107B","price":142.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/36923.png?v=1760681000"},{"product_id":"cellarscience-nectar-dry-yeast-specialty-ale-premium-beer","title":"CellarScience® NECTAR Dry Yeast | Specialty Ale | Premium Beer Yeast","description":"\u003cul\u003e \u003cli\u003e NECTAR is a unique yeast strain recommended for fruit-forward Pale Ales and IPAs\u003c\/li\u003e \u003cli\u003e Emphasizes fresh malt flavor while contributing fruit, citrus, and floral flavors\u003c\/li\u003e \u003cli\u003e Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e \u003cli\u003e Ferment between 63-72°F\u003c\/li\u003e \u003cli\u003e CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e A fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Like all CellarScience yeast, NECTAR 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. NECTAR has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e NECTAR 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. NECTAR 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. Ferment between 63-72°F (18-22°C).\u003c\/p\u003e \u003cdiv\u003e \u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 63-72°F\u003cbr\u003e \u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e \u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003cbr\u003e \u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e N\/A\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e Gluten-free\u003c\/div\u003e \u003cdiv\u003e \u003cp\u003e \u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e 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 brink\".\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e \u003c\/div\u003e \u003cdiv class=\"iframe-container\"\u003e \u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e \u003cstyle type=\"text\/css\"\u003e .iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e \u003cp\u003e \u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"12 g","offer_id":51916652413217,"sku":"DY100B","price":4.49,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51916652445985,"sku":"DY100","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/50297.png?v=1760448006"},{"product_id":"cellarsciencereg-english-dry-yeast-ale-premium-beer","title":"CellarScience® ENGLISH Dry Yeast | English Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tENGLISH is a rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for all types of ales from malt-forward Ambers and Porters to high-gravity IPAs and hoppy Pales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 61-70°F\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tA rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish. This yeast settles quickly and forms a compact sediment. Like all CellarScience yeast, ENGLISH is eligible for direct pitch straight into your wort. CellarScience provides 15g of yeast per sachet, which is up to 36% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. ENGLISH has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFor professional brewers, use at a rate of 60-100 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tENGLISH 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. ENGLISH 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. Ferment between 61-70°F (16-21°C).\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 61-70°F\u003cbr\u003e\r\n\t\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Very High\u003cbr\u003e\r\n\t\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-83%\u003cbr\u003e\r\n\t\t\t\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP007, WY1098, S-04\u003cbr\u003e\r\n\t\t\tGluten-free\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFor 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 brink\".\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFor high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e\r\n\t\u003cdiv class=\"iframe-container\"\u003e\r\n\t\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\t\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\t\u003c\/style\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":53266281988385,"sku":"DY102C","price":4.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51916653068577,"sku":"DY102","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69215.png?v=1787087711"},{"product_id":"cellarscience-german-dry-yeast-weihenstephan-lager-premium-beer","title":"CellarScience® GERMAN Dry Yeast | Weihenstephan Lager | Premium Beer Yeast","description":"\u003cdiv\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tGERMAN is the classic lager strain from Weihenstephan Germany that has been used for generations\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tProduces clean, balanced lagers from pilsners to doppelbocks\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tFerment between 50-59°F\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cp\u003e\r\n\t\tThe classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. Like all CellarScience yeast, GERMAN is eligible for direct pitch straight into your wort. CellarScience provides 15g of yeast per sachet, which is up to 36% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\tFor professional brewers, use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\tGERMAN 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. GERMAN 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. Ferment between 50-59°F (10-15°C).\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 50-59°F\u003cbr\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 9-10% ABV (WY2124 9%)\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e78-85%\u003cbr\u003e\r\n\t\t\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP830, WY2124, W-34\/70\u003cbr\u003e\r\n\t\tGluten-free\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t \u003c\/p\u003e\r\n\t\u003c\/div\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFor 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 brink\".\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tFor high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52670245667105,"sku":"DY104C","price":4.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51916653134113,"sku":"DY104","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/67988.png?v=1778616910"},{"product_id":"cellarscience-berlin-dry-yeast-german-lager-premium-beer","title":"CellarScience® BERLIN Dry Yeast | German Lager | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBERLIN is a popular German yeast strain for producing lagers with soft malt character and balanced esters\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAn ideal choice for Bocks, Oktoberfests, and American amber lagers\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 50-59°F\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tA popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters. Like all CellarScience yeast, BERLIN 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. BERLIN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tTwo sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\tBERLIN 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. BERLIN 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. Ferment between 50-59°F (10-15°C).\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 50-59°F\u003cbr\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\r\n\t\t\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWLP820, WY2206,\u003cstrong\u003e \u003c\/strong\u003eS-23\u003cbr\u003e\r\n\t\tGluten-free\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFor 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 brink\".\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t\u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\t\tFor high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e\r\n\t\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cp\u003e\r\n\t\t\t \u003c\/p\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"12 g","offer_id":51916653166881,"sku":"DY105B","price":4.79,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51916653199649,"sku":"DY105","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/50309.png?v=1760448017"},{"product_id":"cellarsciencereg-monk-dry-yeast-belgian-abbey-ale-premium-beer","title":"CellarScience® MONK Dry Yeast | Belgian Abbey Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMONK is a classic Belgian ale strain renowned for producing clean, yet complex, beers\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerfect for Belgian-style Blondes and Pales or Abbey-style Dubbels, Trippels, and Quads\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 62-77°F\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tA classic Belgian ale strain renowned for producing clean, yet complex, beers. Perfect for Belgian-style Blondes and Pales or Abbey-style Dubbels, Trippels, and Quads. A clean strain that will still impart some delicate dried fruit notes and restrained phenolics. Like all CellarScience yeast, MONK is eligible for direct pitch straight into your wort. CellarScience provides 15g of yeast per sachet, which is up to 36% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFor professional brewers, use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\tMONK 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. MONK 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. Ferment between 62-77°F (16-25°C).\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 62-77°F\u003cbr\u003e\r\n\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\r\n\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV (WY1762 12%)\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\r\n\t\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWY1762, WLP540\u003cbr\u003e\r\n\tGluten-free\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor 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 brink\".\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":53247293522209,"sku":"DY106C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51916904300833,"sku":"DY106","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69150.png?v=1786569309"},{"product_id":"cellarsciencereg-bouquet-dry-wine-yeast-premium","title":"CellarScience® BOUQUET Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Produces ß-glucosidase to cleave terpenes\u003c\/li\u003e \u003cli\u003e Floral, Rose, Citrus flavors\u003c\/li\u003e \u003cli\u003e Will not produce volatile phenols\u003c\/li\u003e \u003cli\u003e Best choice for Muscat\/Moscato \u0026amp; Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e Those floral, rose, citrus, and stone fruit aromatics are bound all up in terpense in your grape skins and you know, they would really like to get out. It's your job to free them, package them in a bottle, and eventually let them waft out of a wine glass and into the nasal cavity of someone who appreciates excellence. We can help you do this. If you are making a higly aromatic white such as Muscat, Gewürztraminer, Viognier, Sauvignon Blanc or Riesling this is the ideal yeast. BOUQUET is known for its production of the enzyme ß-glucosidase which liberates aromatic compounds by cleaving terpenes from the sugars that bind them and releasing their goodness. This yeast will turn these certain grape varietals from ordinary white wines to highly aromatic, very special white wines that smell and taste amazing. The type of wine where 'stuff' wafts out of the glass! Also interesting is that most yeasts have the potential to produce phenolic off flavors, which in high quantities produce a paint like aroma (yuck!), if the conditions are less than ideal. However, BOUQUET is POF (phenolic off flavors) negative and will synthesize phenolic off flavors, eliminating that risk. This is a great yeast to co-ferment with Luscious for added complexity. Additional Fermfed nutrient is recommended at the start of fermentation due to the short lag phase of this strain. Due to such a rapid period of growth, the yeast cells require higher levels of nutrients to ensure a healthy fermentation. If you have had your wine tested and know your Yeast Available Nitrogen (YAN) follow our CellarScience nutrient feeding schedule accordingly. If you don't know your YAN we recommend hydrating with Fermstart, feeding with FermFed at the onset of fermentation and feeding again with regular Fermfed after 1\/3 sugar depletion. Normally the feeding at the onset of fermentation would be with Fermfed DAP free but in this case BOUQUET can use the extra DAP kick that Fermfed provides.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 14% \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e Very High \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 340 ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of Volatile Acidity:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eCap\/Foaming:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF: \u003c\/strong\u003eLow \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Positive (though is able to coferment with Luscious)\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast Type:\u003c\/strong\u003e Cerevisiae\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 50–80°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031244065,"sku":"DYW100B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031276833,"sku":"DYW100","price":49.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63081.png?v=1760458350"},{"product_id":"cellarscience-fresh-dry-wine-yeast-premium","title":"CellarScience® FRESH Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Producer of fresh fruit aromas\/flavors\u003c\/li\u003e \u003cli\u003e Best choice for fruit forward wines\u003c\/li\u003e \u003cli\u003e Best choice for ciders\u003c\/li\u003e \u003cli\u003e Best choice for Roses\u003c\/li\u003e \u003cli\u003e Ability for ferment cooler\u003c\/li\u003e \u003cli\u003e Strong fermenter\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 16% \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 225 ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Very Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eCap\/Foaming:\u003c\/strong\u003e Very low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Consumption:\u003c\/strong\u003e High \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast Type:\u003c\/strong\u003e Bayanus\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 50–80°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031309601,"sku":"DYW101B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031342369,"sku":"DYW101","price":53.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/50275.png?v=1760458353"},{"product_id":"cellarsciencereg-luscious-dry-wine-yeast-premium","title":"CellarScience® LUSCIOUS Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAutolyzing, quick release of polysaccarides such as mannoproteins\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tTop choice for sur lie aging\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAbility to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWhen fermented warmer exoctic tropical flavors shine\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFrequently used to make luscious Chardonnays and similar white wines\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tLuscious Chardonnays with creamy mouthfeel and deep complexity... if that is your end point, LUSCIOUS is your starting point. LUSCIOUS can be fermented at different temps depending on your style preference. Ferment it cooler, it can handle it, and put the emphasis on the creaminess and the toasted champagne-like complexity of sur lie ageing. Or crank it up a bit warmer and add in some more tropical notes, your choice. However the magic of LUSCIOUS really happens after fermentation when this yeast goes naturally goes nuclear, implodes and breaks open its cell walls, during a process called autolysis. Polysaccharides such as mannoproteins are released into the wine... and man, it's all about those mannoproteins creating that rich, creamy mouthfeel that so many Chardonnay drinkers seek out. The silky richness is emphasized even futher by sur lie aging, aging on clean lees for a period of time, in either tank or barrel. Being a low producer of SO2 it is naturally great candiate for later malo-lactic fermentations. Now that we have painted a picture try putting this marketing wizardry on your next label \"The 10-40w viscosity of this wine is due to it being loaded with mannoproteins from the guts of exploded yeast cells\". Maybe leave us out of the wine marketing department but we do know a winning yeast when we taste it. #1 for this style of Chardonnay but also a top choice for Viognier and other whites.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 55–68°F\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 14%+\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 245 ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eCap\/Foaming:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eLees Aging:\u003c\/strong\u003e Best Choice\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\u003e\r\n\tProper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\tDownload the PDF\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031375137,"sku":"DYW102B","price":1.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031407905,"sku":"DYW102","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63086.png?v=1760458357"},{"product_id":"cellarscience-purple-dry-wine-yeast-premium","title":"CellarScience® PURPLE Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBig mouthfeel from high glycerol \/polysaccharide \/mannoproteins\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFlavors of Cherries, Raspberries, Figs, Jam, Red currant\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh alcohol tolerence\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLow nutrient needs\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cdiv\u003e\r\n\tOur go-to choice for those reds originating from the Cote du Rhone in France such as Syrah, Grenache, and Mouvedre. Also a top choice for Zinfandel, Sangiovese, Malbec, Merlot, and Pinot. Induces flavors of ripe cherries, raspberries, red curant, figs and jam. Due to its production of glycerol and release of mannoproteins it produces full bodied, rich red wines. PURPLE has a very low production of SO2 which is favorable for an easy malolactic fermentation (MLF) post fermentation. PURPLE is also an easy to ferment yeast with a low nutrient needs which is the opposite of our Big Red strain. It also has a \"killer\" quality and naturally inhibits unwanted bacterial or wild yeast growth during fermentation.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Slower\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 15%\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 200 ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYeast Type:\u003c\/strong\u003e Cerevisiae\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tProper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDownload the PDF\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031604513,"sku":"DYW104B","price":1.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031637281,"sku":"DYW104","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63093.png?v=1760458365"},{"product_id":"cellarsciencereg-big-red-dry-wine-yeast-premium","title":"CellarScience® BIG RED Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Recomended for aged red wines\u003c\/li\u003e \u003cli\u003e High color extraction\u003c\/li\u003e \u003cli\u003e Significant polysaccaride and glycerol production for huge mouthfeel\u003c\/li\u003e \u003cli\u003e High alcohol tolerence\u003c\/li\u003e \u003cli\u003e High nutrient need\u003c\/li\u003e \u003cli\u003e Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot\u003c\/li\u003e \u003cli\u003e Also excelletnt for Sangiovese, Nebbiolo and some Pinot\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1\/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance: \u003c\/strong\u003e16%+ \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e high \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 270ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast type:\u003c\/strong\u003e Cervisiae \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Neutral \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Average\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031932193,"sku":"DYW105B","price":1.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51917031964961,"sku":"DYW105","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/45364.png?v=1761675041"},{"product_id":"cellarscience-citrus-dry-wine-yeast-premium","title":"CellarScience® CITRUS Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors\u003c\/li\u003e \u003cli\u003e Ferment at 58-61 for maximum enzymatic activity\u003c\/li\u003e \u003cli\u003e #1 Choice for Sauvinon Blanc. Also good for Viognier\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e \u003cdiv\u003e Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60F. So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavors, CITRUS may be your yeast. This yeast is good and perserving acidity so if you are working with whites from a warmer region that can be particularly helpful. \u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e More on Thiols:\u003c\/div\u003e \u003cdiv\u003e Thiols are organic sulphur compounds that are resonsible for the most prized flavors in many white wines. 4mmp (black current), 3MH (Passion fruit, Grapefruit and Citrus) and 3MHA (Tropical Passionfruit, Rose) \u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 14%+\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of H2S:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 53–73°F (Ideal for enzymatic activity: 56–60°F)\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031997729,"sku":"DYW106B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917032030497,"sku":"DYW106","price":49.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/50280.png?v=1760458376"},{"product_id":"cellarscience-red-dry-wine-yeast-premium","title":"CellarScience® RED Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEmphasizes red berry fruit flavors\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh color extraction\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMakes wines that do not require extended aging\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMed-High nutrient need\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tTop choice for Zinfandel, Sangiovese, Pinot, Merlot\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tOur most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control. It does not produce much SO2 so it is a great choice for easier ML fermentations\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 16%\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e Med\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 250ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYeast Type:\u003c\/strong\u003e Cerevisiae\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Neutral\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Average\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\tProper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\tDownload the PDF\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917037240609,"sku":"DYW107B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917037273377,"sku":"DYW107","price":49.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63076.png?v=1760458445"},{"product_id":"cellarsciencereg-bubbly-dry-wine-yeast-premium","title":"CellarScience® BUBBLY Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tReally strong and fast fermentations\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tBest strain to ferment out in touch conditions\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOne of the most popular, classic Champagne strains\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLow nutrient requrements\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cdiv\u003e\r\n\tThe classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 15%\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 220 ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYeast type:\u003c\/strong\u003e Bayanus\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Neutral\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 45–90°F\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tProper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F\/40–41°C. When water reaches 104°F\/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1\/3 sugar depletion.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDownload the PDF\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917038223649,"sku":"DYW108B","price":1.49,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917038256417,"sku":"DYW108","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69265.png?v=1787184909"},{"product_id":"cellarscience-baja-dry-yeast-mexican-lager-premium-beer","title":"CellarScience® BAJA Dry Yeast | Mexican Lager | Premium Beer Yeast","description":"\u003cdiv\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tBAJA is a versatile lager strain with neutral character and finishes dry\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tPerfect for Mexican-style light lagers, dark lagers, and cold IPAs\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tFerment between 50-56°F\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cp\u003e\r\n\t\tIf 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. CellarScience provides 15g of yeast per sachet, which is up to 36% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. \u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\tEvery batch is PCR tested to ensure contamination free yeast.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\tFor professional brewers, use at a rate 80-120 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tBAJA 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 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. Ferment between 50-56°F (10-13°C).\u003c\/p\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 50-56°F\u003cbr\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-High\u003cbr\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\r\n\t\t\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP940\u003cbr\u003e\r\n\t\tGluten-free\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFor 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 brink\".\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFor high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":53374041325857,"sku":"DY108C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917150552353,"sku":"DY108","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69357.png?v=1787613310"},{"product_id":"cellarscience-hazy-dry-yeast-england-ale-premium-beer","title":"CellarScience® HAZY Dry Yeast | New England Ale | Premium Beer Yeast","description":"\u003cdiv\u003e \u003cul\u003e \u003cli\u003e HAZY is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales, enhancing the fruit-forward character of your hops\u003c\/li\u003e \u003cli\u003e Leaves beer with a hazy appearance while contributing its own ester profile with notes of peach, citrus, mango and passionfruit\u003c\/li\u003e \u003cli\u003e Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e \u003cli\u003e Ferment between 62-75°F\u003c\/li\u003e \u003cli\u003e CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e 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.\u003c\/p\u003e \u003cp\u003e Every batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e 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 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. Ferment between 62-75°F (17-24°C).\u003c\/p\u003e \u003cdiv\u003e \u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 62-75°F\u003cbr\u003e \u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-Low\u003cbr\u003e \u003cstrong\u003eAlochol Tolerance:\u003c\/strong\u003e 11-12% ABV\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e \u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP06, WY1318\u003cbr\u003e Gluten-free\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cp\u003e \u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e 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 brink\".\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003c\/div\u003e \u003cdiv class=\"iframe-container\"\u003e \u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e \u003cstyle type=\"text\/css\"\u003e .iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e","brand":"CellarScience","offers":[{"title":"12 g","offer_id":51917150585121,"sku":"DY109B","price":4.49,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51917150617889,"sku":"DY109","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/67622.png?v=1776190510"},{"product_id":"cellarscience-voss-dry-yeast-kveik-ale-premium-beer","title":"CellarScience® VOSS Dry Yeast | Kveik Ale | Premium Beer Yeast","description":"\u003cdiv\u003e \u003cul\u003e \u003cli\u003e VOSS is a kveik yeast strain that ferments quickly at higher temperatures with superb flocculation\u003c\/li\u003e \u003cli\u003e A traditional farmhouse yeast from Voss, Norway that produces a clean flavor profile with hints of orange peel \u0026amp; citrus\u003c\/li\u003e \u003cli\u003e Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e \u003cli\u003e Ferment between 68-104°F\u003c\/li\u003e \u003cli\u003e CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Traditional farmhouse yeast from Voss, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a clean flavor profile with hints of orange peel \u0026amp; citrus.\u003c\/p\u003e \u003cp\u003e Every batch is PCR tested to ensure quality.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e VOSS 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. VOSS 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. Ferment between 68-104°F (20-40°C).\u003c\/p\u003e \u003cdiv\u003e \u003cdiv\u003e \u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 68-104°F\u003cbr\u003e \u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-High\u003cbr\u003e \u003cstrong\u003eAlochol Tolerance:\u003c\/strong\u003e 16% ABV (LalBrew® Voss 12%)\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e \u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP520, OYL061\u003cbr\u003e Gluten-free\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cp\u003e \u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e 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 brink\".\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e \u003c\/div\u003e \u003cp\u003e \u003c\/p\u003e \u003cdiv class=\"iframe-container\"\u003e \u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e \u003cstyle type=\"text\/css\"\u003e .iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e","brand":"CellarScience","offers":[{"title":"15 g","offer_id":53392802578721,"sku":"DY110C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917150683425,"sku":"DY110","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69406.png?v=1787768110"},{"product_id":"cellarsciencereg-prime-dry-yeast-cask-bottling-premium-beer","title":"CellarScience® PRIME Dry Yeast | Cask \u0026 Bottling Yeast | Premium Beer Yeast","description":"\u003cdiv\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tPRIME was developed specifically for bottle conditioning or cask conditioning finished beer\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tThis strain was selected for its high alcohol tolerance, neutral flavor, and ability to ferment quickly\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tHighly flocculent and forms a compact sediment at the bottom for the bottle, keg, or barrel\u003c\/li\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cp\u003e\r\n\t\tPRIME from CellarScience was specifically developed for bottle conditioning or cask conditioning finished beer. This specialized strain has a high alcohol tolerance, neutral flavor, ferments quickly, and has excellent flocculation to form a compact sediment at the bottom of the bottle, keg, or barrel. Does not metabolize maltotriose so will not dry your beer out further as it will only ferment the sugar you add. PRIME offers reliable, consistent results with every batch.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\tEvery batch is PCR tested to ensure quality. \u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tOne sachet is enough to treat a 5-6 gallon batch. When calculating for larger batches, use at a rate of 2-3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. \u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\tFor professional brewers, use at a rate of 60-100 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tMix the desired amount of Dextrose in 5x its weight of water, boil, cool to approximately room temperature, and mix the sugar solution into your beer.  Carbonate 2 weeks at 60–78°F\/16–26°C.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tTo hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F (29-35°C), per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of beer to adjust to within 10°F (6°C) of beer temp. Mix yeast slurry into beer. Allow carbonation to develop for two weeks between 60-78°F (16-26°C) before testing for adequate carbonation.\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 53-77°F\u003cbr\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Very High\u003cbr\u003e\r\n\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e95-100%\u003cbr\u003e\r\n\t\tGluten-free\u003c\/p\u003e\r\n\t\u003cp\u003e\r\n\t\t \u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor 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 brink\".\u003c\/p\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{ \n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"12 g","offer_id":51917295681825,"sku":"DY113B","price":4.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51917295714593,"sku":"DY113","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/57216.png?v=1760465763"},{"product_id":"cellarscience-liquibody-liquid-gum-arabic-adds-perceived-sweetness-mouthfeel-helps-lock-color","title":"CellarScience® LiquiBody | Liquid Gum Arabic | Adds Perceived Sweetness and Mouthfeel | Helps Lock In Color","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdds mouthfeel and body to wines, seltzers, ciders, etc.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAdds perceived sweetness without the concerns of adding residual sugar\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHelps lock in color by keeping anthocyanins in suspension in red wines\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tReduces the formation of tartrate crystals in white wine\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMakes bubbles in sparkling wine rise slower enhancing the appearance\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tLiquiBody by CellarScience is a specialized, pre-liquefied Gum Arabic preparation that adds body and perceived sweetness while stabilizing color and smoothing tannic astringency. LiquiBody is made from high molecular weight polysaccharides which adds the perception of sweetness without having to stabilize residual sugar in your wine. The ability to add body and a little perceived sweetness has many applications.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLiquiBody helps keep anthocyanin color compounds in solution, preventing them from precipitating out in the bottle. It is also particularly useful to help keep tartrates in solution when cold stabilization of white wine is not possible. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003ePopular Uses\u003c\/strong\u003e\u003cbr\u003e\r\n\tLiquiBody works really well in hard seltzers to add body and a slight sweetness. LiquiBody is added to sparkling wines to improve mouthfeel while increasing the appearance and fineness of the bubbles. Add perceived sweetness to any wine in your lineup to appeal to a larger portion of the population. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFiltering\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd after rough filtration is finished and before or after sterile filtration. LiquiBody is suitable for use with a sterile membrane filter if your wine is very clean and you have prefiltered. If your wine is not prefiltered, and you already suspect you may have issues with sterile filtration, do not use LiquiBody.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tLiquiBody is stabilized with potassium bisulfite which will add less than 1 ppm of SO2 into your final wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse: \u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd 0.75 to 5 mL per gallon. Perform bench trials to determine optimal usage or start with a dosage of 2 mL per gallon and adjust as needed on future batches. Works best at a temperature range between 50-68ºF and a pH of 4 to 5.5.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOnce opened, partial bottles of LiquiBody should be refrigerated and used within 30 days. If a container is left open for longer than the suggested use, you can add 1000 ppm of SO2 to extend its life span.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 oz","offer_id":51917347553569,"sku":"AD134A","price":1.99,"currency_code":"USD","in_stock":true},{"title":"32 oz","offer_id":51917347586337,"sku":"AD134B","price":19.99,"currency_code":"USD","in_stock":true},{"title":"1 gal","offer_id":51917347619105,"sku":"AD134C","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63102.png?v=1760469429"},{"product_id":"cellarscience-tropic-thunder-tropical-flavor-enhancer","title":"CellarScience® Tropic Thunder | Tropical Flavor Enhancer","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, this item is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color: rgb(255, 255, 0);\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003c\/ul\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tUnique amino acid blend activates Ehrlich pathway causing beer and wine yeast to produce tropical flavors\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tContributes complexity to beer styles like Hazys where tropical flavors are desired. Pairs perfectly with CellarScience HAZY Yeast\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tContributes tropical complexity to Sauvignon Blanc and Viognier wines when used in conjunction with CellarScience CITRUS Wine Yeast\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tEnhance tropical flavors in your beer or wine with CellarScience Tropic Thunder. By changing the amino acid mix you feed your yeast you can influence the final flavors yeast produce. To understand why, we have to first explain the Ehrlich pathway which was discovered over 100 years ago by German Biochemist Felix Ehrlich. Yeast absorbs and breaks down a specific set of amino acids very slowly over the course of fermentation. The yeast cells incorporate the amino group into their cell structure, leaving an alpha-keto acid. This acid is turned into fusel alcohol by the yeast and then returned back out into the wort. This production of fusel alcohols via the breakdown of specific amino acids is called the Ehrlich Pathway.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFor Beer\u003c\/strong\u003e\u003cbr\u003e\r\n\tFusel alcohol may scare you as a brewer... we get it, you are trained to avoid these! But certain fusel alcohols actually have a really positive effect on the final beer flavor. The idea behind CellarScience Tropic Thunder is we have selected specific amino acids that when fed to your yeast will result in the production of a small amount of fusel alcohols that contribute to the tropical flavors of mango, pineapple, and coconut. Tropic Thunder nutrient is often used to help create complexity in hazy IPA, but feel free to use it in any style where tropical flavors would be welcome—you are only limited by your imagination! When used in beer, Tropic Thunder can replace your typical yeast nutrient as it is itself an organic, DAP-free nutrient. If you typically use a complex nutrient that includes DAP, you can continue to add it separately as normal.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFor Wine\u003c\/strong\u003e\u003cbr\u003e\r\n\tTropic Thunder is perfect for Sauvignon Blanc, Viognier and other select styles where tropical fruit flavors are part of your vision. In addition to selecting a thiol releasing yeast strain such as CellarScience CITRUS, Tropic Thunder can help bring complimentary tropical fusel flavors via the Ehrlich pathway. As a part of the overall mix, along with thiols and terpenes, the complexity of Sauvignon Blanc or Viognier is enhanced. Tropic Thunder can also be used in select Chardonnays or any white wines where tropical mango and pineapple flavors are desired. When added at the rate of 0.6 to 2 grams per gallon, Tropic Thunder contributes 3 to 12 ppm of YAN. When using CellarScience FermFed or FermFed DAP Free nutrient blends to power your fermentation, we recommend adding Tropic Thunder on top of these additions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cb\u003eUse:\u003c\/b\u003e\u003cbr\u003e\r\n\tFor beer or white wine add 0.6 to 2 gram per gallon (0.15 to 0.5 grams per liter) directly into the fermenter at the start of fermentation. Perform bench trials to determine optimal usage or start with a dosage of 1.2 g per gal (0.3 g per liter) and adjust as needed on future batches.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 oz","offer_id":51917347684641,"sku":"AD135A","price":7.99,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":51917347717409,"sku":"AD135B","price":219.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/55614.png?v=1760469433"},{"product_id":"cellarscience-cellartan-fermentation-tannin-blend-stabilizes-color-softens-profile","title":"CellarScience® CellarTan F | Fermentation Tannin Blend | Stabilizes Color | Softens Tannin Profile","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd to Red Wine Fermentation on the skin\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tBinds with anthocyanins and stabilizes color\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tImproves mouthfeel and body\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMix of both ellagic and proanthocyanidin tannins\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tCellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tCellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tProanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 oz","offer_id":51917347782945,"sku":"AD136A","price":3.99,"currency_code":"USD","in_stock":false},{"title":"1 lb","offer_id":51917347815713,"sku":"AD136B","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":51917347848481,"sku":"AD136C","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/52472.png?v=1760677302"},{"product_id":"cellarsciencereg-oxblox-3d-dissolved-oxygen-reducer","title":"CellarScience® Oxblox 3D | Dissolved Oxygen Reducer","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEasily added to mash water to reduce oxidation in finished beer\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tScavenges oxygen in mash water\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tReduces Lipoxygenase (Lox) activity in malt which reduces trans-2-nonenal stale\/cardboard flavors in beer\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tReduces hot side aeration\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tResults in beer with fresher flavor and longer shelf life\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tOxblox 3D is a specially formulated blend of gallotannins, ascorbic acid, and metabisulphite that is added to your strike water right before mash-in. It dissolves easily and is extremely useful to reduce oxidation during the mashing process. Through multiple actions, it reduces dissolved oxygen levels and helps inhibit the lipoxygenase enzyme found in malt that is infamous for causing downstream wet paper \/ cardboard flavors attributed by the (E)-2-nonenal compound. Oxblox 3D has minimal impact on pH but may lower pH levels by 0.2-0.4 in both the mash and the finished beer.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tYou may not always notice stale flavor compounds in beer when present, especially at low levels. But when removed, the beer can smell and taste fresher. Beer treated with Oxblox also has an enhanced shelf life, staying fresher for longer.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tOverall, Oxblox 3D is a low cost, easy-to-use addition to help you brew better tasting beer that lasts longer in keg, can, or bottle.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tMix 0.2 to 0.4 g per gal (0.05 to 0.1 g per liter) into your strike water directly before dough-in. We recommend starting with a dosage of 0.3 g per gallon of strike water (0.08 g per liter of strike water) and adjust as desired in future batches.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 oz","offer_id":51917347881249,"sku":"AD137A","price":3.99,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":51917347914017,"sku":"AD137B","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/55621.png?v=1760469442"},{"product_id":"cellarsciencereg-enzo-red-enzyme-blend-wine","title":"CellarScience® Enzo Red | Enzyme Blend for Red Wine","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd to red wine fermentations on the skin \u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tReleases aroma compounds, anthocyanins for color, and polysaccharides for mouthfeel\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tReduces necessary contact time \/ physical interaction normally needed for extraction\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPectinase blend that breaks down cellulose and hemicellulose\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tEnzo Red contains a selection of enzymes designed to promote deep, lasting color, structure, and aroma in fine red wines. Enzo Red is a blend of pectinases that will degrade both cellulase and hemicellulase, releasing anthocyanins and desirable skin tannins. It also releases aromatic compounds along with polysaccharides to help contribute to the aroma and body of your red wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tBy breaking down pectins, Enzo Red helps with faster clarification and easier downstream filtering.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tEnzo Red can help to reduce the amount of punch downs or pump overs required. While there is no harm to keeping your existing schedule, it reduces the need for extended skin contact time, helps with extraction when an ideal punch-down schedule can't be maintained, and lessens the amount of time spent in pump over. For pump over in particular, this can be an advantage by lessening the shearing action on seeds that can occur when pumping must.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tEnzo Red is obtained from aspergillus niger and does not contain the enzymes cinnamyl esterase (production of barnyard flavors) or anthocyanase which is known to produce oxidized color hues in wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cb\u003eUse:\u003c\/b\u003e\u003cbr\u003e\r\n\tDilute 0.04 to 0.15 g per gal (0.01 to 0.04 g per liter) into water and add directly into the crushed grapes or must. Perform bench trials to determine optimal usage or start with a dosage of 0.1 g per gal (0.025 g per liter) and adjust as desired on future batches.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 oz","offer_id":51917347946785,"sku":"AD138A","price":17.99,"currency_code":"USD","in_stock":true},{"title":"1 lb","offer_id":51917347979553,"sku":"AD138B","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/55609.png?v=1760469446"},{"product_id":"cellarscience-origin-dry-yeast-hard-seltzer-distillers","title":"CellarScience® ORIGIN Dry Yeast | Hard Seltzer Yeast | Distillers Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cspan data-preserver-spaces=\"true\" style=\"color: rgb(14, 16, 26); background: transparent; margin-top:0pt; margin-bottom:0pt;;\"\u003eThe ideal yeast for producing a very neutral, clean base for hard seltzers, canned cocktails, further distillation, etc. \u003c\/span\u003e\n\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cspan data-preserver-spaces=\"true\" style=\"color: rgb(14, 16, 26); background: transparent; margin-top:0pt; margin-bottom:0pt;;\"\u003eWorks with malt or sugar fermentations\u003c\/span\u003e\n\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cspan data-preserver-spaces=\"true\" style=\"color: rgb(14, 16, 26); background: transparent; margin-top:0pt; margin-bottom:0pt;;\"\u003eIncludes nutrients and pH buffers to keep fermentation humming to finish \u003c\/span\u003e\n\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cspan data-preserver-spaces=\"true\" style=\"color: rgb(14, 16, 26); background: transparent; margin-top:0pt; margin-bottom:0pt;;\"\u003eAble to handle high levels of ethanol and osmotic pressure\u003c\/span\u003e\n\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cspan data-preserver-spaces=\"true\" style=\"color: rgb(14, 16, 26); background: transparent; margin-top:0pt; margin-bottom:0pt;;\"\u003eFerments clean up to 80°F\u003c\/span\u003e\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cspan data-preserver-spaces=\"true\" style=\"color: rgb(14, 16, 26); background: transparent; margin-top:0pt; margin-bottom:0pt;;\"\u003e​\u003c\/span\u003e\u003cspan style=\"background-color: transparent;\"\u003eOur motto is to Empower Your Creative Vision. Origin is a unique style of yeast used to create a neutral alcoholic base that acts as the Origin upon which you layer other flavors. Perfect for Hard Seltzers, Canned Cocktails, and whatever else you can dream up. Also great for neutral washes designed for distillation and tough to ferment honey-based mead fermentations.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cspan style=\"background-color: transparent; color: rgb(14, 16, 26);\"\u003eWorks on both sugar, honey, and malt-based fermentations. The secret sauce is a very neutral, high alcohol tolerant yeast combined with nutrients and pH buffers. The non-urea-based nutrients help the yeast in simple sugar mediums naturally low in nutrients. pH buffers ensure a high enough pH to allow the yeast to run to completion in even the toughest of situations. The yeast strain used in Origin is a very low producer of H2S and fruity esters resulting in a clean final product. Origin stays clean at higher fermentation temperatures up to 80°F.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cspan style=\"background-color: transparent; color: rgb(14, 16, 26);\"\u003eOrigin could technically be called a Turbo Yeast being packed with nutrients. However, we don't like that association as many turbo Yeasts are not selected and assembled for quality and flavor but rather price and speed. Turbo Yeasts also do not include pH buffers.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cspan style=\"background-color: transparent; color: rgb(14, 16, 26);\"\u003eOrigin will work with all commonly used sugars, including sucrose, dextrose, and liquid invert sugar. When fermenting wort from malted barley, use our \u003c\/span\u003eBrutzyme Glucoamylase Enzyme\u003cspan style=\"background-color: transparent; color: rgb(14, 16, 26);\"\u003e to break down α-1,4 and α-1,6 glycosidic linkages of starch, dextrins, and oligosaccharides for a drier, more fully attenuated final product. Pilot batches should always be performed to find the optimum final product for your further vision.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong style=\"background: transparent; color: rgb(14, 16, 26); margin-top: 0pt; margin-bottom: 0pt;\"\u003e\u003cspan data-preserver-spaces=\"true\" style=\"background: transparent; margin-top: 0pt; margin-bottom: 0pt;\"\u003eDirections:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\r\n\t\u003cspan style=\"background-color: transparent; color: rgb(14, 16, 26);\"\u003eAdd 10 to 20 g per gal (2.5 to 5 g per liter) directly into your fermentation with no hydration required. Ferment between 65 to 80°F (18-27°C). We recommend starting with a dosage of 15 g per gal (4 g per lit\u003c\/span\u003e\u003cspan style=\"background-color: transparent; color: rgb(14, 16, 26);\"\u003eer) and adjusting as desired in future batches.\u003c\/span\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"75 g","offer_id":51917575553313,"sku":"AD133A","price":7.99,"currency_code":"USD","in_stock":true},{"title":"1600 g","offer_id":51917575586081,"sku":"AD133B","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/56278.png?v=1760480057"},{"product_id":"cellarsciencereg-red-boost-aroma-lock-color","title":"CellarScience® Red Wonder | Boost Aroma | Lock In Color","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances fruit and chocolate-like aromas in red wines\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHelps stabilize color\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOur selected blend of SIY's, Ellagic Tannins, and a touch of Gum Arabic\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAdded at the end of fermentation or the beginning of aging\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tRed Wonder was developed to add fruit and chocolate flavor to red wine. It brings the body and richness of sur lie aging with the amazing impact of ellagic finishing tannins. The ellagic tannins in this blend were selected for their ability to impart chocolate flavors into the wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tRed Wonder is a blend of specially inactivated yeast (SIY), elected ellagic tannins, and a little bit of LiquiBody Gum Arabic. In addition to body and flavor this product helps reduce the need for SO2 and also helps to lock in color.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tYou certainly could select an SIY, like our CellarScience Easy Sur Lie and then trial them with different ellagic tannins along with LiquiBody. But we've worked in small wineries and we know you are busy, so we've done that trialing for you and selected the blend that most often turned out really exceptional red wines.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirections\u003c\/strong\u003e:\u003cbr\u003e\r\n\tUse at the rate of 0.4 to 1.5 g per gallon of wine. Rehydrate in warm water or wine for 30 minutes and then stir directly into the tank or barrel. Once fully mixed it doesn't need any further stirring. We recommend starting with dosage of 1 g per gal (0.25 g per liter) and adjusting on further batches as needed.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"12 g","offer_id":51917581058337,"sku":"AD142A","price":2.99,"currency_code":"USD","in_stock":true},{"title":"150 g","offer_id":51917581091105,"sku":"AD142B","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59972.png?v=1760480244"},{"product_id":"cellarsciencereg-easy-sur-lie-boost-body-richness","title":"CellarScience® Easy Sur Lie | Boost Body \u0026 Richness","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAll the benefits of Sur Lie aging without the risks\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLuxurious, soft mouthfeel\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerfect for your big body whites\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHelps reduce browning\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProduced from yeast cells and considered an SIY (especially inactivated yeast)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tCellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tDuring Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time\/cost of doing an actual Sur Lie aging and stirring protocol.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tEasy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tCan be added at the end of fermentation and throughout the aging process.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tMix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"10 g","offer_id":51917581123873,"sku":"AD143A","price":2.99,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51917581156641,"sku":"AD143B","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59967.png?v=1760480248"},{"product_id":"cellarsciencereg-gsh-naturale-preserves-terpenes-thiols","title":"CellarScience® GSH Naturale | Preserves Terpenes \u0026 Thiols","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tProtects against oxidation\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPreserves Terpenes, Esters, and Thiols (3MH, 3MHA) during aging\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tReduces need for SO2\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tImproves color stability\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tCellarScience GSH Naturale was designed for winemakers who want to take advantage of the benefits of Glutathione. Glutathione reduces browning in all wines but is especially useful in whites. In whites with higher levels of terpenes and thiols (e.g. Sauvignon Blanc and Viognier) GSH helps preserve fruity\/floral aromas. It is also particularly helpful to produce natural wines or wines with less SO2.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eHow it Works:\u003c\/strong\u003e\u003cbr\u003e\r\n\tQuinones are a class of compounds that can degrade wine by causing oxidizing reactions that lead to browning and the loss of desirable varietal flavors. Terpenes and Thiols are particularly prone to interact with Quinones. Instead GSH reacts with Quiniones creating a stable compound that does not lead to browning and a loss of flavor and aroma. GSH is a natural compound found in yeast cells and acts as a natural anti-oxidant that can be used in conjunction with SO2 or by itself in the case where the winemaker chooses to use low or zero quantities of SO2.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tGSH Naturale contains a high percentage of tripeptide glutathione along with other polysaccharides that have a positive impact on body, flavor, aroma. Usually used in conjunction with SO2 as an additional natural inhibitor of browning, GSH Naturale will have positive impact on color, wine, thiol, esters and terpene content throughout the aging process.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd 0.4 to 1.5 grams per gallon (0.1 to 0.4 g per liter) directly into the wine. We recommend starting with a dosage of 1 g per gallon (0.25 g per liter) and adjusting as desired in future batches.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917581189409,"sku":"AD141A","price":1.99,"currency_code":"USD","in_stock":true},{"title":"50 g","offer_id":51917581222177,"sku":"AD141B","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59970.png?v=1760480252"},{"product_id":"cellarsciencereg-killazyme-inhibits-lactic-acid-bacteria","title":"CellarScience® Killazyme | Inhibits Lactic Acid Bacteria","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPrevent volatile acidity in fermentation before it happens\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd at first signs of a problematic ferment to help limit the production of volatile acidity\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAvoid a malolactic fermentation (MLF) in White Wines\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tUse as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tCellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDon’t Use Killazyme If You Are Coinoculating Yeast and ML\u003c\/strong\u003e\u003cbr\u003e\r\n\tWhen performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse Killazyme to Prevent Volatile Acidity in Fermentation\u003c\/strong\u003e\u003cbr\u003e\r\n\tKillazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tKillazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tAt the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse Killazyme at First Signs of Problem Finish\u003c\/strong\u003e\u003cbr\u003e\r\n\tKillazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.  \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse Killazyme to Avoid MLF in White Wines\u003c\/strong\u003e\u003cbr\u003e\r\n\tWhen fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.   \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eBarrel Storage Protection of Reds\u003c\/strong\u003e\u003cbr\u003e\r\n\tAfter MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cb\u003eUse:\u003c\/b\u003e\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eTo Delay Malolactic Fermentation:\u003c\/strong\u003e \u003cem\u003eRed Wine\u003c\/em\u003e - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eTo Block Malolactic Fermentation:\u003c\/strong\u003e \u003cem\u003eWhite Wine\u003c\/em\u003e - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eStabilizing Wine After MLF is Complete:\u003c\/strong\u003e Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eWhen Blending Partial and Complete MLF Wines:\u003c\/strong\u003e Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cul\u003e\r\n\t\t\u003cli\u003e\r\n\t\t\t\u003cstrong\u003eFor Sluggish or Stuck Yeast Fermentation:\u003c\/strong\u003e \u003cem\u003eRed Wine\u003c\/em\u003e - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003c\/li\u003e\r\n\t\u003c\/ul\u003e\r\n\t\u003cp\u003e\r\n\t\tYou can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"10 g","offer_id":51917608616225,"sku":"AD149A","price":7.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917608648993,"sku":"AD149B","price":299.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59966.png?v=1760483765"},{"product_id":"cellarscience-aldc-diacetyl-reducing-enzyme","title":"CellarScience® ALDC | Diacetyl Reducing Enzyme","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePrevents Off-Flavors: \u003c\/strong\u003eALDC from CellarScience helps prevent the production of Diacetyl, a butter-like off-flavor, ensuring a cleaner-tasting beer.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eReduces Conditioning Time:\u003c\/strong\u003e By limiting Diacetyl production during dry hopping or fermentation, ALDC reduces the time needed before your beer is ready for bottling or kegging.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eVersatile Use:\u003c\/strong\u003e ALDC can be added during yeast pitching or dry hopping, benefiting any beer style, especially those with heavy dry hopping, by controlling hop creep.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tStop hop creep before it happens with ALDC from CellarScience. As modern beer styles call for increasing amounts of dry hops, a new risk for off-flavor in the finished beer arises. Hop creep is the result of yeast beginning a new fermentation when dry hops with trace amounts of fermentable sugars are introduced to the finished beer. This results in further production of Diacetyl and, if yeast are not given enough time to clean up after themselves, can lead to higher levels of Diacetyl in the finished beer. Diacetyl is often referred to as a butter or butterscotch like flavor and is not desirable in most styles, especially at high levels. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e\r\n\tAvailable in 1 oz dropper bottle or 8 oz and 32 oz Bettix bottles.  Add to fermenter during yeast pitching or dry hopping at a rate of 1 dropperful per 5 gallons or 3 mL per bbl. 1 oz contains approximately 35 doses for 5-gallon batches (enough to treat approximately 10 bbl).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eAdditional Notes:\u003c\/strong\u003e\u003cbr\u003e\r\n\tAlthough commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tStore in the refrigerator between 32°F and 50°F. The recommended shelf life is 12 months after opening.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\t \u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{ \n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"1 oz.","offer_id":52082477695265,"sku":"AD108A","price":29.99,"currency_code":"USD","in_stock":true},{"title":"8 oz.","offer_id":52082477728033,"sku":"AD108B","price":89.99,"currency_code":"USD","in_stock":true},{"title":"32 oz.","offer_id":52082477760801,"sku":"AD108C","price":174.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/46714.png?v=1787256910"},{"product_id":"cellarscience-dynamo-800-seltzer-nutrient","title":"CellarScience® Dynamo 800 | Seltzer Nutrient","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSeltzer-Specific Formula: \u003c\/strong\u003eProvides the precise Free Amino Nitrogen (FAN) and nutrients lacking in sugar bases for a clean fermentation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRapid \u0026amp; Clean Fermentation: \u003c\/strong\u003eAchieve a finished seltzer in as few as 5 days with a neutral flavor profile.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePrevents Off-Flavors: \u003c\/strong\u003eDesigned to help yeast avoid producing common off-flavors (fusel alcohols, acetaldehyde, sulfur).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEasy to Use: \u003c\/strong\u003eDissolves quickly and completely without the need for stirring or heating.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"233\" data-start=\"202\"\u003e\r\n\tNutrient blends designed for fermenting wine or beer simply don’t cut it when it comes to crafting seltzers. Both grape juice and wort naturally contain baseline levels of nutrients and free amino nitrogen (FAN) that are absent in seltzer bases. Simply increasing the dosage of nutrients intended for beer or wine fermentation isn’t effective. While this approach may meet the nutrient requirements, yeast need a certain level of FAN to ferment seltzers efficiently and cleanly. Unfortunately, most nutrient products on the market fall short of this mark.\u003c\/p\u003e\r\n\u003cp data-end=\"1245\" data-start=\"792\"\u003e\r\n\tSome solutions promote nitrogen bound within dead yeast cells, like our own FermFed DAP Free, as being suitable for seltzers. However, after extensive trials, we’ve found that this approach doesn’t deliver the neutral flavor profile needed for the best seltzers. While fermentations may complete, they often do so with unwanted yeast-derived off-flavors. Yeasts that struggle to finish tend to produce fusel alcohols, acetaldehyde, and sulfur compounds.\u003c\/p\u003e\r\n\u003cp data-end=\"2063\" data-start=\"1247\"\u003e\r\n\tOur Dynamo 800 Nutrient is specifically formulated to provide yeast with everything they need to achieve a clean fermentation in as few as 5 days. When designing this nutrient, a decision was made to make flavor the top priority. Additionally, it dissolves easily without the need for stirring or heating, making it simple and efficient to use. Dynamo includes both organic and inorganic nitrogen to achieve a fast, clean fermentation in the challenging environment of seltzer production. Like the 800-meter race, it’s not just about pure speed—it’s about endurance and precision. While some products prioritize fermentation speed alone, we believe Dynamo 800 Nutrient strikes the perfect balance. It has been designed to go the distance and deliver the best flavor, especially when paired with CellarScience VELO.\u003c\/p\u003e\r\n\u003cul data-end=\"2868\" data-start=\"2065\"\u003e\r\n\t\u003cli data-end=\"2128\" data-start=\"2065\"\u003e\r\n\t\t\u003cp data-end=\"2128\" data-start=\"2067\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2083\" data-start=\"2067\"\u003eRapid Start:\u003c\/strong\u003e Can finish fermenting in as few as 5 days.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"2241\" data-start=\"2129\"\u003e\r\n\t\t\u003cp data-end=\"2241\" data-start=\"2131\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2184\" data-start=\"2131\"\u003eSpecifically Formulated for Seltzer Fermentation:\u003c\/strong\u003e Designed to meet the unique nutrient needs of seltzer.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"2334\" data-start=\"2242\"\u003e\r\n\t\t\u003cp data-end=\"2334\" data-start=\"2244\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2279\" data-start=\"2244\"\u003eDoes Not Need Heat to Dissolve:\u003c\/strong\u003e Specifically designed without the need for stirring.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"2505\" data-start=\"2335\"\u003e\r\n\t\t\u003cp data-end=\"2505\" data-start=\"2337\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2382\" data-start=\"2337\"\u003eOptimal Free Amino Nitrogen (FAN) levels:\u003c\/strong\u003e Provides essential nutrients absent in sugar-based fermentations, including both inorganic and organic nitrogen sources.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"2615\" data-start=\"2506\"\u003e\r\n\t\t\u003cp data-end=\"2615\" data-start=\"2508\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2533\" data-start=\"2508\"\u003ePrevents Off-Flavors:\u003c\/strong\u003e Helps yeast avoid producing fusel alcohols, acetaldehyde, and sulfur compounds.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"2709\" data-start=\"2616\"\u003e\r\n\t\t\u003cp data-end=\"2709\" data-start=\"2618\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2647\" data-start=\"2618\"\u003eFast, Clean Fermentation:\u003c\/strong\u003e Supports efficient fermentation without compromising taste.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"2790\" data-start=\"2710\"\u003e\r\n\t\t\u003cp data-end=\"2790\" data-start=\"2712\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2734\" data-start=\"2712\"\u003eBalanced Approach:\u003c\/strong\u003e Prioritizes both fermentation speed and final flavor.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"2868\" data-start=\"2791\"\u003e\r\n\t\t\u003cp data-end=\"2868\" data-start=\"2793\"\u003e\r\n\t\t\t\u003cstrong data-end=\"2812\" data-start=\"2793\"\u003eProven Results:\u003c\/strong\u003e Extensively tested to outperform other yeast nutrients.\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"2868\" data-start=\"2793\"\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp data-end=\"2868\" data-start=\"2793\"\u003e\r\n\tSold in pre-measured pitch sizes for 2-Gallon, 5-Gallon, 1 BBL, 5 BBL batches as well as a 5-LB bulk pack.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"2 Gal","offer_id":52130622144801,"sku":"AD160A","price":3.99,"currency_code":"USD","in_stock":true},{"title":"5 Gal","offer_id":52130622177569,"sku":"AD160B","price":6.49,"currency_code":"USD","in_stock":true},{"title":"1 BBL","offer_id":52130622210337,"sku":"AD160E","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 BBL","offer_id":52130622243105,"sku":"AD160C","price":49.99,"currency_code":"USD","in_stock":true},{"title":"5 LB","offer_id":52130622275873,"sku":"AD160D","price":109.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65791.png?v=1765825822"},{"product_id":"cellarscience-fermzn-advanced-zinc-nutrient-yeast-health-fermentation-stability-1-kg","title":"CellarScience® FermZn Plus | Advanced Zinc Nutrient for Yeast Health \u0026 Fermentation Stability | 1 KG","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eUltra-High Zinc Concentration:\u003c\/strong\u003e Provides 5.5–6.5% bioavailable elemental zinc—one of the highest yeast-bound concentrations available for maximum metabolic activation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEnhanced Fermentation Kinetics:\u003c\/strong\u003e Accelerates sugar metabolism and ethanol conversion for faster attenuation and a significantly reduced lag phase.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSuperior Yeast Health:\u003c\/strong\u003e Stabilizes cell membranes and reinforces stress tolerance, ensuring high viability in high-gravity brews and repitched batches.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eOptimized Flavor Profile:\u003c\/strong\u003e Promotes clean fermentation by reducing harsh fusels and balancing ester production for a more refined finished product.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAbsolute optimum value for delivering zinc to your yeast. \u003c\/strong\u003e\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tCellarScience FermZn Plus is an advanced yeast-derived nutrient designed to correct zinc deficiencies and restore complete fermentation performance. Zinc is one of the most critical trace elements in brewing and fermentation science it serves as a catalytic cofactor for key enzymes, including alcohol dehydrogenase, which is essential for ethanol production and redox balance. Yeast cells depend on zinc to stabilize cellular membranes, regulate stress-response proteins, and maintain the structural integrity of enzyme complexes involved in sugar metabolism. When zinc is limited, fermentation slows, higher alcohols and esters become unbalanced, and yeast viability declines especially in high-gravity or repitched conditions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFermZn Plus delivers an exceptionally concentrated level of zinc 5.5–6.5 % w\/w elemental content—representing one of the highest bioavailable zinc concentrations achievable in a yeast-bound form. This massive zinc load ensures full metabolic activation of zinc-dependent enzymes, stabilizes cellular membranes, and enhances redox control, even in the most demanding high-gravity or nutrient-limited fermentations.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tBy supplying zinc in a yeast-bound, bioavailable form, FermZn Plus bypasses the poor solubility of inorganic zinc salts, allowing yeast to uptake and utilize it efficiently throughout the entire fermentation cycle. The result is faster attenuation, reduced lag phase, cleaner flavor development, and healthier yeast for subsequent repitches.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eBioavailable Zinc Complex: \u003c\/strong\u003eDelivers 5.5–6.5 % w\/w elemental zinc bound within a yeast matrix for direct metabolic utilization among the highest yeast-bound zinc concentrations in fermentation science.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSupports Alcohol Dehydrogenase Activity:\u003c\/strong\u003e Enhances the enzymatic conversion of acetaldehyde to ethanol for complete fermentation and reduced off-flavors.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAccelerates Sugar Metabolism:\u003c\/strong\u003e Improves glycolytic pathway efficiency, leading to faster attenuation and reduced residual sugars.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eProtects Yeast Cell Structure:\u003c\/strong\u003e Reinforces membrane stability, improving osmotic and ethanol tolerance under stress.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eImproves Repitching Viability: \u003c\/strong\u003eMaintains intracellular zinc reserves for consistent fermentation performance across multiple generations.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eOptimizes Flavor Balance: \u003c\/strong\u003eReduces harsh fusel formation while promoting desirable ester synthesis for a refined fermentation profile.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eYAN Neutral:\u003c\/strong\u003e Provides essential micronutrients without altering total nitrogen contribution or impacting nutrient balance.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRecommended Usage\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDose: \u003c\/strong\u003e0.5–1 g\/hL (0.019–0.038 g\/gal), adjusted based on wort gravity and yeast stress level\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePreparation: \u003c\/strong\u003eDissolve in sterile water prior to use\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAddition:\u003c\/strong\u003e Add during the final 10–15 minutes of the boil, or directly to sterile wort at pitch\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh-Gravity Beers\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCider \u0026amp; Mead\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWine \u0026amp; Fruit Wines\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDistillation Washes\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tSerial Repitching\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eZinc Content:\u003c\/strong\u003e 5.5–6.5 % w\/w (yeast-bound)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eComposition:\u003c\/strong\u003e Yeast-derived trace mineral complex\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNitrogen Contribution: \u003c\/strong\u003eNegligible (YAN neutral)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSolubility:\u003c\/strong\u003e Readily dispersible in hot or sterile water\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry environment\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tFERM-ZN PLUS delivers one of the most concentrated yeast-bound zinc sources in brewing science. Drives alcohol dehydrogenase activity, accelerates fermentation, and fortifies yeast health for rapid, clean, stable performance.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":52201387098401,"sku":"AD156D","price":119.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65987.png?v=1776712484"},{"product_id":"cellarscience-cali-dry-yeast-american-ale-premium-beer","title":"CellarScience® CALI Dry Yeast | American Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tCALI is the classic American ale strain famous for its clean, neutral flavor and its ability to be used in nearly any style\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tA quintessential house strain that will allow malt and hops to shine\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-72°F\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tThe classic American ale strain that has a long history of producing amazing beers. Famous for its clean, neutral flavor and its ability to be used in nearly any style. 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 15g of yeast per sachet, which is up to 36% 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.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet is enough to treat a 5-6 gallon batch. When calculating for larger batches, use at a rate of 2-3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFor professional brewers, use at a rate of 60-100 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\tCALI 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 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. Ferment between 59-72°F (15-22°C).\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 59-72°F\u003cbr\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV (WY1056 11%)\u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-84%\u003cbr\u003e\r\n\t\t\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP001, WY1056, US-05\u003cbr\u003e\r\n\t\tGluten-free\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor 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 brink\".\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332962283809,"sku":"DY103C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332962316577,"sku":"DY103","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/68016.png?v=1787087709"},{"product_id":"cellarscience-west-coast-dry-yeast-american-ale-premium-beer","title":"CellarScience® WEST COAST Dry Yeast | American Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tWEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tClean, versatile, and reliable, it’s ideal for brewers seeking subtle depth without compromising balance at an unbeatable value\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/div\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tFerment between 59-72°F\u003c\/div\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tWEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots. It delivers the same clean, dependable performance as CALI, with just a trace of fruit character that lends a quiet depth to the final beer. When fermented under pressure up to 12 PSI, WEST COAST can be pushed warmer to help reduce turnaround time while producing an even cleaner profile with its subtle fruit character pushed further into the background. This nuance stays well in the background, complementing rather than competing with hops or malt. Ideal as a house strain, WEST COAST can refresh a Flagship recipe or anchor a new one, offering robust, reliable fermentations every time. Designed for simplicity, it can be pitched directly into wort no oxygenation or rehydration required.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium to High\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation:\u003c\/strong\u003e Range: 59-72ºF (15-22°C)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePressure-Ready:\u003c\/strong\u003e Performs great under pressure up to 12 PSI\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003eApproximately 75–84%\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10% ABV\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch:\u003c\/strong\u003e No rehydration needed\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eReliable \u0026amp; Consistent: \u003c\/strong\u003eEvery batch undergoes PCR testing for quality\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Cell Count: \u003c\/strong\u003e15g per sachet—over 36% more than standard 11g dry yeast packs\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLike all CellarScience yeast, WEST COAST offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value. If you love the clean versatility of CALI but want a touch more character, West Coast  is your next go-to strain.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332962382113,"sku":"DY121C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332962414881,"sku":"DY121","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69219.png?v=1787177713"},{"product_id":"cellarscience-velo-dry-yeast-specialty-ale-premium-beer","title":"CellarScience® VELO Dry Yeast | Specialty Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tOur top choice for Seltzers — highly efficient at metabolizing simple sugars with minimal off-flavors (low fusel\/sulfur)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAmazing house strain – for neutral-profile ales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tVELO delivers – rapid fermentation while maintaining a clean, neutral profile\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDoesn’t require temperature control - Loves to ferment Hot\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 60-94°F\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eAmazing as a House Strain\u003c\/strong\u003e\u003cbr\u003e\r\n\tVELO is a high-performance ale yeast selected for speed, flavor neutrality, and wide temperature tolerance. In internal sensory comparisons, VELO’s ester suppression and clean finish exceeded CellarScience CALI, while offering faster kinetics and a wide operating range that, within reason, can substantially reduce the need for temperature control. We’ve found it to be a dependable house strain across styles, especially for hop-forward ales. delivering clean results quickly while staying remarkably forgiving across real-world fermentation conditions\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eWhy It Works in Seltzers\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor hard seltzer production, VELO excels thanks to highly efficient metabolism of simple sugars (“mono- and disaccharides”) with low fusel and sulfur byproducts when supported by a complete nutrient regimen. When developing our Seltzer nutrient Dynamo 800 we tried many yeasts and Velo was consistently the best.  From there we tweaked the formulation specifically for Velo with over 60 fermentations.  Across broader sensory feedback beyond internal  bench work, VELO consistently presented as noticeably cleaner than several common industry benchmarks, delivering a true neutral, blank-canvas base that stays out of the way of your seltzer flavor additions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eLagers Fermented at Warmer Temperatures \u003cem\u003e(Sometimes called pseudo-lagers)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\r\n\tVELO excels in this role by delivering a clean, lager-like profile at ale fermentation temperatures. Its wide operating range (60–94°F \/ 16–34°C), fast kinetics, and low ester\/phenol expression let you run lager-style recipes in the mid-60s to low-70s °F without temperature control. When you ferment under pressure (up to 12 PSI), you can push these lager-like beers toward the upper end of VELO’s range right up to 94°F while still maintaining a neutral, crisp finish. High attenuation and medium–high flocculation help the beer finish dry and drop clear quickly, making VELO an amazing house strain for clean, lager-like beers on an ale timeline.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eTechnical Attributes\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNeutral \u0026amp; Clean: \u003c\/strong\u003eEster\/phenol expression held very low; as clean or cleaner than CellarScience CALI in sensory comparisons.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFast Fermentation: \u003c\/strong\u003eWraps primary quickly, reducing tank residency and tightening production schedules.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eWide Temp Range:\u003c\/strong\u003e Performs cleanly from 60–94 °F (16–34 °C) with minimal off-flavors—useful where tight temperature control isn’t feasible.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePressure-Ready:\u003c\/strong\u003e Stable up to 12 PSI, ideal for closed or spunded ferments.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHop-Smart: \u003c\/strong\u003ePreserves hop brightness in modern IPAs while remaining tidy in low-IBU and malt-forward beers.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Attenuation: \u003c\/strong\u003e~75–83 % for a dry, polished finish; alcohol tolerance up to 10 % ABV with full nutrient support.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eMedium–High Flocculation: \u003c\/strong\u003eDrops bright post-fermentation while staying in suspension long enough to finish cleanly.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eThermotolerant Physiology: \u003c\/strong\u003eRobust stress response (e.g., trehalose storage) supports clean performance at elevated temperatures.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e 60–94°F (16–34°C)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eApparent Attenuation: \u003c\/strong\u003e~75–83 %\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance: \u003c\/strong\u003eup to 10 % ABV (with complete nutrient regimen)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium–High\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePressure Tolerance: \u003c\/strong\u003eup to 12 PSI\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFormat: \u003c\/strong\u003e15 g high-cell-count sachet (≈ 36 % more than standard 11 g)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch:\u003c\/strong\u003e No rehydration required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eQuality Control: \u003c\/strong\u003eEvery batch PCR-verified for purity and consistency\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tClean ales and pseudo-lagers • West Coast\/Cali-style IPAs • Pale \u0026amp; session ales • Kölsch-like ferments • Hard seltzers and other sugar-based ferments\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHomebrew:\u003c\/strong\u003e One 15 g sachet treats 5–6 gal (19–23 L).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eScale-up: \u003c\/strong\u003eUse 2–3 g\/gal (0.5–0.8 g\/L). When scaling, round up to the next full sachet for consistency.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tVELO is the practical house strain for clean results on a tight timeline—neutral like CALI, ferments fast, handles a wide temperature range, and produces a polished finish in beer and seltzer when paired with appropriate nutrients.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332962447649,"sku":"DY122C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332962480417,"sku":"DY122","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69226.png?v=1787177715"},{"product_id":"cellarscience-jungle-dry-yeast-specialty-ale-premium-beer","title":"CellarScience® JUNGLE Dry Yeast | Specialty Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tJUNGLE produces intense notes of guava, passion fruit, and mango, specializing in hop biotransformation to boost fruity hop character\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerforms reliably across a wide temperature range and tolerates up to 15% ABV and 12 PSI of pressure\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 65-90°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tJUNGLE is a high performance ale yeast strain that specializes in massive fruity esters.  It produces a distinct guava, passion fruit and mango aroma. This strain excels at biotransformation, enhancing hop character when paired with big dry-hop additions—select a fruity hop variety to maximize its potential. JUNGLE thrives in a wide fermentation temperature range, ensuring minimal risk of off-flavors even at high temperatures or with temperature fluctuations. It’s also extremely robust, capable of tolerating alcohol levels up to 15% ABV and fermenting under pressure up to 12 PSI. With accelerated maturation, JUNGLE delivers a drinkable beer in just days, making it an ideal choice for both pros and homebrewers alike.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eBiotransformation Powerhouse:\u003c\/strong\u003e Maximizes hop aroma and flavor\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFast Fermentation \u0026amp; Maturation:\u003c\/strong\u003e Drinkable beer in just days\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eWide Temperature Tolerance:\u003c\/strong\u003e Ferments cleanly across a broad temperature range 65-90°F (18-32°C)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAttenuation:\u003c\/strong\u003e 73-80%\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Up to 15% ABV\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePressure-Tolerant:\u003c\/strong\u003e Ferments under pressure up to 12 PSI\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch:\u003c\/strong\u003e No rehydration needed\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eReliable \u0026amp; Consistent:\u003c\/strong\u003e Every batch undergoes PCR testing for quality assurance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Cell Count:\u003c\/strong\u003e 15g per sachet, over 36% more than standard 11g dry yeast packs\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eVersatile for Homebrewers \u0026amp; Pros:\u003c\/strong\u003e Professional-grade performance at an unbeatable value\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLike all CellarScience yeasts, JUNGLE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332962513185,"sku":"DY123C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332962545953,"sku":"DY123","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69229.png?v=1787177716"},{"product_id":"cellarscience-ne-hazy-dry-yeast-england-ale-premium-beer","title":"CellarScience® NE HAZY Dry Yeast | New England Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tNE HAZY is a low-flocculating, biotransformative yeast designed for NE-style hazy beers\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances mouthfeel, turbidity, and hop aroma, creating a juicy, pillowy body and stable haze perfect for Hazy IPAs and juicy doubles\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tFerment between 62-75°F\u003c\/div\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eNE HAZY – The Yeast for Hazy, Juicy Beers\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tNE HAZY is our specialized ale yeast for New England style (NE) hazy beers. If you’re looking to craft a juicy, flavor-packed brew with a lasting, stable haze, this strain has you covered.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tThis low-flocculating, biotransformative strain enhances mouthfeel and turbidity through its interaction with glycoproteins and hop compounds, making it ideal for NEIPAs, Hazy IPAs, Pale Ales, and Juicy Doubles. During fermentation, it releases mannoproteins, a class of glycoproteins from its cell walls that create a soft, pillowy body while reinforcing haze stability. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\tNE HAZY actively participates in biotransformation, modifying hop-derived polyphenols and interacting with protein-rich compounds from wheat and oats. This process forms stable protein-polyphenol complexes that lock haze into suspension and intensify the beer’s juicy, full-bodied character. The result is an exceptionally stable haze, smooth-drinking beer with elevated mouthfeel, hop saturation, and tropical fruit expression.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tIt ferments cleanly across a wide temperature range (62–75°F \/ 17–24°C) and is pressure-tolerant up to 12 PSI, making it highly versatile for a variety of brewhouse setups.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAmplifies Hop Aroma \u0026amp; Flavor:\u003c\/strong\u003e Boosts tropical and citrus notes for NE-style juiciness\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEnhances Juicy Character:\u003c\/strong\u003e Transforms hop precursors into free thiols like grapefruit, passionfruit, guava, pineapple, peach, apricot, tangerine, and lime\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eBoosts Haze Stability:\u003c\/strong\u003e Builds durable haze through glycoprotein and polyphenol interactions\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlexible Fermentation:\u003c\/strong\u003e Performs across 62–75°F (17–24°C); pressure-tolerant to 12 PSI\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust \u0026amp; Reliable:\u003c\/strong\u003e Medium-low flocculation, consistent haze retention\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAttenuation:\u003c\/strong\u003e ~75–80%\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch:\u003c\/strong\u003e No rehydration needed\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eQuality Control:\u003c\/strong\u003e Every batch PCR-verified for purity and consistency\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Cell Count:\u003c\/strong\u003e 15 g per sachet — over 36% more than standard 11 g dry yeast packs\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet treats 5–6 gal (19–23 L). For larger batches, use 2–3 g\/gal (0.5–0.8 g\/L). Round up to the next full sachet rather than measuring precisely.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLike all CellarScience yeasts, NE HAZY delivers professional-grade performance for both homebrewers and craft brewers producing the saturated, juicy haze that defines the modern New England IPA.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332962578721,"sku":"DY124C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332962611489,"sku":"DY124","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69235.png?v=1787177717"},{"product_id":"cellarscience-big-ben-dry-yeast-english-ale-premium-beer","title":"CellarScience® BIG BEN Dry Yeast | English Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBIG BEN allows your malt and hop flavors to shine with its neutral profile\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIdeal for a wide variety of styles including Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/div\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tFerment between 59-72°F\u003c\/div\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cdiv\u003e\r\n\t\t\tPressure-Ready Performs great under pressure up to 12 PSI\u003c\/div\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tBIG BEN, just like its iconic namesake, is big in all the right ways. Known for its exceptional flocculation, this yeast settles quickly, leaving your beer bright and clear. BIG BEN is proudly malt-forward, allowing your grain bill and chosen ingredients to truly shine through. Its neutral profile enhances malt sweetness and hop character without imposing its own flavors, resulting in clean, crisp beers with remarkable clarity. Its high flocculation contributes significantly to its clarity, rapidly settling and making it ideal for styles where visual appeal matters, such as Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tBIG BEN also boasts impressive alcohol tolerance, comfortably fermenting beers up to 12% ABV, making it suitable for both session ales and higher-gravity brews. Efficient and reliable, BIG BEN consistently achieves attenuation rates up to 82%. It comfortably ferments across a wide temperature range of 55°F to 78°F, making it versatile for various ale styles. For brewers using pressure-capable fermenters, BIG BEN performs great up to 12 PSI, allowing you to push fermentation temperature slightly while maintaining an even cleaner, more neutral beer profile.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tExceptional flocculation for bright, clear beer\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMalt-forward character that lets your grain bill shine\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tNeutral profile enhances malt sweetness and hop character\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eIdeal for:\u003c\/strong\u003e Pale Ales, IPAs, Porters, Stouts, Blonde Ales, Amber Ales\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003eApproximately 75- 82%\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e 59-72°F (15-22°C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch:\u003c\/strong\u003e No rehydration needed\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eReliable \u0026amp; Consistent:\u003c\/strong\u003e Every batch undergoes PCR testing for quality\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Cell Count:\u003c\/strong\u003e 15g per sachet—over 36% more than standard 11g dry yeast packs\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLike all CellarScience yeast, BIG BEN offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value. \u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332962742561,"sku":"DY125C","price":4.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":52332962775329,"sku":"DY125","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69237.png?v=1787177718"},{"product_id":"cellarscience-maison-dry-yeast-belgian-ale-premium-beer","title":"CellarScience® MAISON Dry Yeast | Belgian Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMAISON is a Belgian yeast strain designed for a wide range of Belgian-style beers including Belgian Blondes, Witbiers, Dubbels, Tripels, and Quads\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProduces classic fruit esters alongside subtle clove and spice phenolics, achieving the perfect balance of fruit and spice for authentic Belgian character\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 64-75°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tMAISON is your go-to Belgian yeast strain, crafted for a wide range of Belgian-style beers including Belgian Blondes, Witbiers, Dubbels, Tripels, and Quads. MAISON ferments effectively across a broad temperature range, producing an expressive yet refined balance of esters and phenols typical of classic Belgian fermentations.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tAt higher temperatures (around 75°F \/ 24°C), expect robust flavor development, featuring moderately sweet malt supported by bright fruit esters such as ethyl hexanoate (pear, apple) and isoamyl acetate (banana). These are complemented by gentle clove-like phenols (4-vinyl guaiacol) and subtle notes of white pepper and coriander seed, creating a complex yet clean Belgian profile.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tAt lower temperatures (around 64°F \/ 18°C), MAISON presents these same characteristics with greater restraint—producing a more nuanced and elegant fermentation signature. The fruit esters become softer and more floral, while phenolic spice is dialed back, allowing malt sweetness and smoothness to shine through.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e Moderately sweet malt with notes of pear, soft apple, banana, clove, white pepper, and a touch of toasted-bread malt character.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePrimary Compounds: \u003c\/strong\u003eBalanced production of ethyl hexanoate and isoamyl acetate, with light phenolic expression from 4-vinyl guaiacol for a classic Belgian balance of fruit and spice.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Low to Medium\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e 64–75°F (18–24°C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eApparent Attenuation:\u003c\/strong\u003e ~75–80%\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch: \u003c\/strong\u003eNo rehydration necessary\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eReliable \u0026amp; Consistent:\u003c\/strong\u003e Every batch undergoes PCR testing for verified strain purity and performance consistency\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Cell Count:\u003c\/strong\u003e 15 g per sachet — over 36% more yeast than standard 11 g packs\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eVersatile for All Brewers: \u003c\/strong\u003eIdeal for both homebrewers and professional craft brewers seeking authentic Belgian flavor with modern reliability\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet treats a 5–6 gal (19–23 L) batch. For larger batches, use 2–3 g\/gal (0.5–0.8 g\/L). We recommend rounding up by one full sachet for consistency.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLike all CellarScience yeast strains, MAISON offers professional-grade performance and precision delivering consistent results, expressive flavor, and exceptional value.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332962873633,"sku":"DY126C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332962906401,"sku":"DY126","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69241.png?v=1787177720"},{"product_id":"cellarscience-rkkar-dry-yeast-norwegian-ale-premium-beer","title":"CellarScience® RØKKAR Dry Yeast | Norwegian Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tRØKKAR was selected for its clean performance, fast maturation, and balanced fruit character\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHandles up to 15% ABV and is suitable for IPAs, Stouts, Porters, and even Belgian-style ales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 65-95°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tRØKKAR is a Norwegian kveik ale yeast selected for its clean performance, fast maturation, and balanced fruit character. It delivers rapid, thorough fermentations with a soft tropical ester profile that complements modern hop-forward styles. RØKKAR’s high flocculation produces exceptional clarity, and its natural efficiency often brings beers to a polished, drinkable state 1–2x faster than standard ale strains, especially in high-gravity beers. Capable of reaching up to 15% ABV, RØKKAR adapts easily to a wide range of styles from Hazy IPAs and Pale Ales to robust Stouts, Porters, and Belgian-inspired strong ales.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High – forms a dense yeast cake for improved clarity\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFast Conditioning:\u003c\/strong\u003e Typically 1–2x faster to a drinkable state than conventional ale strains, especially in high-gravity beers\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e 65–95°F (18–35°C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e up to 15% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eApparent Attenuation: \u003c\/strong\u003e~75–83%\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch: \u003c\/strong\u003eNo rehydration required\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eQuality Control:\u003c\/strong\u003e Every batch PCR-verified for purity and consistency\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Cell Count: \u003c\/strong\u003e15 g per sachet (≈ 36% more than standard 11 g dry yeast packs)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet treats 5–6 gal (19–23 L). For larger batches, use 2–3 g\/gal (0.5–0.8 g\/L). When in doubt, round up to the next full sachet.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLike all CellarScience yeasts, RØKKAR provides professional-grade results for both home and craft brewers—offering clean fermentation, quick maturation, and exceptional value.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332963037473,"sku":"DY128C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332963070241,"sku":"DY128","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69248.png?v=1787184912"},{"product_id":"cellarscience-hefe-dry-yeast-wheat-ale-premium-beer","title":"CellarScience® HEFE Dry Yeast | Wheat Ale | Premium Beer Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHEFE produces classic banana and clove notes for traditional Hefeweizen\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tContributes to a smooth body, persistent haze, and high drinkability\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPressure-Ready Performs great under pressure up to 12 PSI\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tHEFE is a top-fermenting dry yeast, crafted specifically for wheat beers. It produces the hallmark banana and clove aromas expected in traditional Hefeweizen styles, with a clean, smooth finish and excellent drinkability. HEFE produces bright, refreshing wheat beers with pronounced banana notes (isoamyl acetate) at the higher end of its temperature range. Subtle clove character (4-vinyl guaiacol) at the lower end. Expect a smooth body and a persistent, signature haze. For brewers using pressure-capable fermenters, HEFE performs great up to 12 PSI, allowing warmer, faster fermentations while dialing back its classic banana and clove expression for a noticeably cleaner profile.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Temperature: \u003c\/strong\u003e59-77°F (15-25°C), optimal range 64-72°F (18-22°C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAttenuation:\u003c\/strong\u003e 80–91%\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Low\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDirect Pitch: \u003c\/strong\u003eNo rehydration needed\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eReliable \u0026amp; Consistent: \u003c\/strong\u003eEvery batch undergoes PCR testing for quality control\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Cell Count: \u003c\/strong\u003e15g per sachet (over 36% more than standard 11g dry yeast packs)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tOne sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tLike all CellarScience yeasts, HEFE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"CellarScience","offers":[{"title":"15 g","offer_id":52332963168545,"sku":"DY140C","price":4.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":52332963201313,"sku":"DY140","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69251.png?v=1787184913"},{"product_id":"cellarscience-silafine-hot-side-clarifier-kettle-whirlpool","title":"CellarScience® SilaFine Hot | Hot Side Clarifier for Kettle \u0026 Whirlpool","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFast-Acting Hot-Side Clarifier:\u003c\/strong\u003e SilaFine Hot rapidly improves wort clarity in the kettle and whirlpool by helping form a tighter, more compact trub pile for cleaner cast-out.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eImproves Knockout Speed: \u003c\/strong\u003eBy accelerating sedimentation, SilaFine Hot supports shorter whirlpool rests and more efficient brewhouse operation.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSupports Better Fermentation:\u003c\/strong\u003e Clearer wort entering the fermenter can lead to faster, healthier fermentations and reduced haze precursors in finished beer.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eVegan-Friendly \u0026amp; Purity Compliant:\u003c\/strong\u003e Made from pure, natural silica sol, SilaFine Hot is vegan-friendly and complies with the Reinheitsgebot German beer purity law.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tSilaFine Hot is an easy-to-use fining agent designed specifically for the hot side. Added during the boil or directly into the whirlpool, it helps bind and settle haze-forming particles and coarse trub so wort runs bright and clean into the fermenter. SilaFine Hot does not affect foam-positive proteins or beer flavor.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUse\u003c\/strong\u003e\u003cbr\u003e\r\n\tAdd SilaFine Hot during the last 5 minutes of the boil or inline to the whirlpool stream for full dispersion. Allow the whirlpool rest to compact trub before knockout.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eStandard Dose:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t0.5–1 mL per gallon\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t15–30 mL per hL\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t19–38 mL per bbl\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tUse the higher end of the range for adjunct-heavy or high-protein worts, such as those containing wheat, oats, or large percentages of rice or corn. Avoid overdosing, as excessive finings may temporarily increase haze and lengthen settling time.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eWhirlpool Best Practices\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdd separately from late hop additions for best clarity.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnsure adequate mixing or flow when dosing.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tExpect a tighter, more stable trub cone and improved wort clarity at knockout.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWorks effectively in both small brewhouses and large commercial systems.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eAdditional Notes\u003c\/strong\u003e\u003cbr\u003e\r\n\tSilaFine Hot uses a commercial-grade silica sol at 30% concentration and is compliant with global beer purity standards.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tDo not freeze. Store in a cool, dry place away from direct sunlight and heat. Recommended shelf life: 12 months from opening.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tAllergen Free. GMO Free.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"CellarScience","offers":[{"title":"1 oz","offer_id":52466148999457,"sku":"AD155A","price":3.49,"currency_code":"USD","in_stock":true},{"title":"32 oz","offer_id":52466149032225,"sku":"AD155B","price":33.99,"currency_code":"USD","in_stock":true},{"title":"1 gal","offer_id":52466149064993,"sku":"AD155C","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/67362.png?v=1774033817"},{"product_id":"cellarscience-acid-dry-yeast-sour-ale-premium-beer-500-1","title":"CellarScience® ACID Dry Yeast | Sour Ale | Premium Beer Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tACID yeast will complete both Lactic and Alcoholic fermentation on its own, producing an acidic beer with light notes of fruity floral esters\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tShave \u003cem\u003edays \u003c\/em\u003eoff your sour beer making process by skipping the kettle souring step altogether!\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tNo need for added equipment to purge your kettle with CO2 or add heating to maintain high temps for lactic fermentation\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tTo reduce acidity, pitch an ale yeast strain to stop souring and wrap up alcoholic fermentation\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 66-77°F\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tConsistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tIf you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tEvery batch is PCR tested to ensure quality.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tUse at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\tACID 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. ACID 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. Ferment between 66-77°F (19-25°C).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 66-77°F\u003cbr\u003e\r\n\t\u003cstrong\u003eFlocculation: \u003c\/strong\u003eHigh\u003cbr\u003e\r\n\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 9% ABV\u003cbr\u003e\r\n\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\r\n\t\u003cem\u003eLachancea thermotolerans\u003c\/em\u003e\u003cbr\u003e\r\n\tGluten-free\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor 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 brink\".\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cp\u003e\r\n\t\t\u003cstrong\u003eCellarScience Nutrients:\u003c\/strong\u003e\u003cbr\u003e\r\n\t\tFor high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n\u003cdiv class=\"iframe-container\"\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{ position: relative; width: 100%; max-height: 65vh; padding-bottom: 56.25%; height: 0; } .iframe-container iframe{ position: absolute; top:0; left: 0; width: 100%; height: 100%; } @media screen and (min-width: 992px) { .iframe-container{ transform: scale(0.8); } }\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":52554184851745,"sku":"DY119","price":124.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69222.png?v=1787177711"},{"product_id":"cellarscience-klsch-dry-yeast-ale-premium-beer-500","title":"CellarScience® KÖLSCH Dry Yeast | Kölsch Ale | Premium Beer Yeast | 500 g","description":"\u003cp\u003e\r\n\tA classic yeast strain for Kölsch \u0026amp; Altbier beer styles. A neutral ester profile allows the beer to better express noble hops \u0026amp; malt character. Finishes dry with low levels of diacetyl.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tEvery batch is PCR tested to ensure quality. \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\r\n\tUse at a rate of 50-95 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003e\r\n\tKÖLSCH 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. KÖLSCH 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. Ferment between 60-73°F (16-23°C).\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 60-73°F\u003cbr\u003e\r\n\t\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\r\n\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\r\n\t\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP029, WY2565\u003cbr\u003e\r\n\tGluten-free\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003ciframe allowfullscreen=\"\" frameborder=\"0\" src=\"https:\/\/www.youtube.com\/embed\/4oYf4jPAY4Y?modestbranding=1\u0026amp;rel=0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\n.iframe-container{\n position: relative;\n width: 100%;\n max-height: 65vh;\n padding-bottom: 56.25%;\n height: 0;\n}\n.iframe-container iframe{\n position: absolute;\n top:0;\n left: 0;\n width: 100%;\n height: 100%;\n}\n@media screen and (min-width: 992px) {\n .iframe-container{\n transform: scale(0.8);\n }\n}\u003c\/style\u003e\r\n","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":52555522244897,"sku":"DY112","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64126.png?v=1775776206"}],"url":"https:\/\/morebeer.mom\/collections\/cellarscience.oembed","provider":"MoreBeer!","version":"1.0","type":"link"}