I'd say this one is close to WYEast 028 London Ale. It is not very flocclant and it's about average at attenuation (76-78% for me in fairly fermentable all-grain beers). It is not super temperamental in terms of temperature (performed well in the mid-60s to low 70s F like Verdant), but it also is very hard to clear after fermentation is complete. I believe the beers and ciders I brewed with it all came out well, but I prefer Verdant IPA yeast because it clears better IME. Note: I have never tried Nectar in a hoppy style, just bitter, brown ale, stout and cider.

Used this strain with Kirkland apple juice from Costco for a clean and quick cider. I did not add any nutrients, and the yeast fermented the juice to a semi-dry residual sweetness level with no off-aromas or flavors.

Fermented in a few days at 70*F and was an excellent choice for a cream ale and pale ale, plan to try in an IPA next, not disappointed.

I direct pitched the Cellar Science Nectar dry yeast into 5.5 gallons. My OG was a bit low (1.045) but the beer finished at 1.008 FG. Fermentation was good (I use a 5 cubic foot chest freezer with an inkbird temp controller and ferment at 68 degrees f.) and I added 14g of cascade at 10 minutes and then 14g of Citra and 7g of Cascade at zero minutes and let these steep for 15 minutes and then added another 14g Citra and 7g Cascade and steeped these for another 15 minutes. I bittered the beer with German Merkur that I bought from Morebeer - very smooth bitterness, about 6 HBUs. The only beer I've had before with the Citra has been Kona's Big Wave Golden ale. Between the yeast and the Cascade/Citra, my beer has maybe 4 or 5 times more citrus flavor and is more bitter than the Kona. This yeast is a good choice for Pale Ales and IPAs that have citrus flavor producing hops. I will use again. The beer bottled conditioned fully in 14 days and two days later I'm on to about bottle number 6. I got 52 beers out of my 5.5 gallons with the usual apx half gallon of trub. I'm happy with Cellar Science and this yeast. Next time I'll increase the Citra additions to 21g and see how that goes, if it is too much or not. The yeast ferments as solidly as Fermentis S-04 or US-05. No off flavors.

I'm constantly impressed with CellarScience dry yeasts. I used their Cali mostly through 2021 in all kinds of recipes, I'm hooked on it. This Nectar yeast will be my go to for IPAs from now on. It has a nice deep, fruity flavor that really helps hops to shine.

I've used this yeast 3 times in 3.5 bbl batches and the average attenuation between the 3 is 88%.

was very clean and seemed to go right to work as well

Great for ipas! Very high attenuation and flocs well. Great flavor profile also!

Great for ipas! Very high attenuation and flocs well. Great flavor profile also!