{"title":"CellarScience Yeast","description":"\u003cp\u003eOur wide range of high-performance dry yeasts delivers exceptional fermentation quality, boosting your margins without compromising on customer satisfaction.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCheckout the \u003c\/span\u003e\u003ca title=\"CellarScience Cheat Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CELLARSCIENCE_CHEAT_SHEET_COMPLETE.pdf?v=1744092174\"\u003eCellarScience Cheat Sheet\u003c\/a\u003e\u003cspan\u003e to find equivalent strains.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"cellarscience-cali-american-ale-yeast-x-12-g","title":"CellarScience - CALI American Ale Yeast x 12g","description":"\u003cp\u003eThe reason this is the most popular strain in homebrewing and craft brewing is that it allows malt and hops to shine. You can never go wrong with CALI.  Like all CellarScience yeast, CALI is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. CALI has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[51.28-85.47g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eCALI yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. CALI yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 15-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 15-22°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV (WY1056 11%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-84%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY103\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP001, WY1056, US-05\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/c37d8e7e-5afb-4e43-62dd-08dd66a61e26\"\u003e\u003cstrong\u003eCellarScience - CALI American Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275063552,"sku":"KL40129","price":4.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40129-CellarScience-CALIAmericanAleYeastx12g-01.jpg?v=1721095002"},{"product_id":"cellarscience-german-weihenstephan-lager-yeast-x-12-g","title":"CellarScience - GERMAN Weihenstephan Lager Yeast x 12g","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe 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 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. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[70-\u003cspan\u003e100\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eGERMAN 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\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-12°C (50-59°F)\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 9-10% ABV (WY2124 9%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e78-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY104\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP830, WY2124, W-34\/70\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4f885e8e-2b32-4131-71ff-08dd8b2ff1da\"\u003e\u003cstrong\u003eCellarScience - GERMAN Weihenstephan Lager Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c!----\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275161856,"sku":"KL40136","price":4.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40136-CellarScience-GERMANWeihenstephanLagerYeastx12g-01.jpg?v=1721180218"},{"product_id":"cellarscience-english-ale-yeast-x-12-g","title":"CellarScience - ENGLISH Ale Yeast x 12g","description":"\u003cp\u003eLike all CellarScience yeast, ENGLISH 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. ENGLISH has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eENGLISH 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 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 16-21°C\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-21°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Very High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-83%\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY102\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP007, WY1098, S-04\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/45d0dd8a-a236-44af-a34c-08dd8be95952\"\u003e\u003cstrong\u003eCellarScience - ENGLISH Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275227392,"sku":"KL40143","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40143-CellarScience-ENGLISHAleYeastx12g-01.jpg?v=1721173462"},{"product_id":"cellarscience-hazy-new-england-ale-yeast-x-12-g","title":"CellarScience - HAZY New England Ale Yeast x 12g","description":"\u003cp\u003eFor 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\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eHAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 17-24°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 17-24°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-Low\u003cbr\u003e\u003cstrong\u003eAlochol Tolerance:\u003c\/strong\u003e 11-12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY109\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP066, WY1318\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/f4662fce-956e-40e9-9407-08dd36db978a\"\u003e\u003cstrong\u003eCellarScience - HAZY New England Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275260160,"sku":"KL40150","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40150-CellarScience-HAZYNewEnglandAleYeastx12g-01.jpg?v=1721193485"},{"product_id":"cellarscience-baja-mexican-lager-yeast-x-12-g","title":"CellarScience - BAJA Mexican Lager Yeast x 12g","description":"\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[70-\u003cspan\u003e100\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY108\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP940\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/3b8fbf4d-9a45-49dd-c84d-08dd7d92580b\"\u003e\u003cstrong\u003eCellarScience - BAJA Mexican Lager Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275325696,"sku":"KL40167","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40167_-_CellarScience_-_BAJA_Mexican_Lager_Yeast_x_12g_-_01.jpg?v=1721091257"},{"product_id":"cellarscience-nectar-specialty-ale-yeast-x-12-g","title":"CellarScience - NECTAR Specialty Ale Yeast x 12g","description":"\u003cp\u003eLike 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\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eNECTAR 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 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 6°C of wort temperature before pitching. Ferment between 18-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 18-22°C\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\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY100\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003eGluten-free\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/650e26e9-6d27-4133-7205-08dd8b2ff1da\"\u003e\u003cstrong\u003eCellarScience - NECTAR Specialty Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor 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\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275358464,"sku":"KL40174","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40174-CellarScience-NECTARSpecialtyAleYeastx12g-01.jpg?v=1721281134"},{"product_id":"cellarscience-monk-belgian-abbey-ale-yeast-x-12-g","title":"CellarScience - MONK Belgian Abbey Ale Yeast x 12g","description":"\u003cp\u003eA 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 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eMONK 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 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 6°C of wort temperature before pitching. Ferment between 16-25°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-25°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV (WY1762 12%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY106\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWY1762, WLP540\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/c8f37695-d0ba-4270-757c-08dd8b2b4f94\"\u003e\u003cstrong\u003eCellarScience - MONK Belgian Abbey Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275456768,"sku":"KL40181","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40181_-_CellarScience_-_MONK_Belgian_Abbey_Ale_Yeast_x_12g_-_01.jpg?v=1721278805"},{"product_id":"cellarscience-saison-ale-yeast-x-12-g","title":"CellarScience - SAISON Ale Yeast x 15g","description":"\u003cp\u003eLike all CellarScience yeast, SAISON 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eSAISON 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. SAISON yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 17-24°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 17-24°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Low\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation:\u003c\/strong\u003e up to 95%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY107\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e Wyeast 3711, Belle Saison, WLP590\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/432339ad-4dea-43a8-150e-08dd7b70aa82\"\u003e\u003cstrong\u003eCellarScience - SAISON Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275489536,"sku":"KL40198","price":4.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40198-CellarScience-SAISONAleYeastx12g.jpg?v=1722574927"},{"product_id":"cellarscience-berlin-german-lager-yeast-x-12-g","title":"CellarScience - BERLIN German Lager Yeast x 12g","description":"\u003cp\u003eLike 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\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter (2.5-4 grams per gallon) of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[68.38-\u003cspan\u003e102.56\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBERLIN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C \u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY105\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWLP820, WY2206,\u003cstrong\u003e \u003c\/strong\u003eS-23\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/27485981-a992-4d1c-756e-08dd8b2b4f94\"\u003e\u003cstrong\u003eCellarScience - BERLIN German Lager Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275522304,"sku":"KL40204","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40204-CellarScience-BERLINGermanLagerYeastx12g-01.jpg?v=1721093027"},{"product_id":"cellarscience-voss-kveik-ale-yeast-x-12-g","title":"CellarScience - VOSS Kveik Ale Yeast x 12g","description":"\u003cp\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. Flocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[51.28-85.47g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eVOSS 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 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 20-40°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 20-40°C\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\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY110\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP520, OYL061\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/6a80e133-378b-4a4c-09a9-08dd8b035d47\"\u003e\u003cstrong\u003eCellarScience - VOSS Kveik Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275587840,"sku":"KL40211","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40211-CellarScience-VOSSKveikAleYeastx12g-01.jpg?v=1721095820"},{"product_id":"cellarscience-hefe-wheat-ale-yeast-x-12-g","title":"CellarScience - HEFE Wheat Ale Yeast x 15 g","description":"\u003ch2\u003e🌾 HEFE: The Classic Hefeweizen Yeast for Banana and Clove Notes\u003c\/h2\u003e\n\u003cp\u003eHEFE is a top-fermenting dry yeast crafted specifically for \u003cb\u003ewheat beers\u003c\/b\u003e. It produces the hallmark \u003cb\u003ebanana (isoamyl acetate) and clove (4-vinyl guaiacol) aromas\u003c\/b\u003e expected in traditional Hefeweizen styles, delivering a clean, \u003cb\u003esmooth body\u003c\/b\u003e, \u003cb\u003epersistent haze\u003c\/b\u003e, and excellent drinkability. With a high cell count and low flocculation, HEFE is your choice for authentic German wheat beer.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍌 Styles \u0026amp; Flavour Profile: Smooth Body and Signature Haze\u003c\/h2\u003e\n\u003cp\u003eHEFE’s fermentation characteristics are tailored to showcase the quintessential flavours of German Hefeweizen. It produces bright, refreshing wheat beers with excellent drinkability and a distinct flavour balance that shifts with temperature.\u003c\/p\u003e\n\u003ch3\u003eTraditional Flavour Balance and Texture\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBanana Notes:\u003c\/b\u003e Pronounced \u003cb\u003eisoamyl acetate\u003c\/b\u003e is generated at the \u003cb\u003ehigher end\u003c\/b\u003e of the optimal fermentation range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClove Notes:\u003c\/b\u003e Subtle \u003cb\u003e4-vinyl guaiacol\u003c\/b\u003e character is produced at the \u003cb\u003elower end\u003c\/b\u003e of the optimal temperature range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTexture:\u003c\/b\u003e Expect a \u003cb\u003esmooth body\u003c\/b\u003e and a \u003cb\u003epersistent, signature haze\u003c\/b\u003e characteristic of the style.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eHEFE is perfect for creating classic wheat beer styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eTraditional Hefeweizen\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eWheat Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eHEFE is designed for efficient, reliable fermentation across a useful temperature range, ensuring consistency and quality control in every batch.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e \u003cb\u003e18-22°C (64-72°F)\u003c\/b\u003e is the \u003cb\u003eoptimal range\u003c\/b\u003e; the full functional range is \u003cspan data-math=\"15-25^\\circ\\text{C}\" class=\"math-inline\"\u003e15-25°C\u003c\/span\u003e (64-72°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation rate of \u003cb\u003e80–91%\u003c\/b\u003e.\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e10% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e \u003cb\u003eLow\u003c\/b\u003e, contributing directly to the persistent haze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHEFE bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Liter (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse upper range for stronger clove expression or higher gravity wheat beers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699275849984,"sku":"KL40266","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40266-CellarScience-HEFEWheatAleYeastx15g-01.jpg?v=1774832272"},{"product_id":"500g-brick-cellarscience-cali-american-ale-yeast","title":"500g Brick - CellarScience - CALI American Ale Yeast","description":"\u003cp\u003eThe reason this is the most popular strain in homebrewing and craft brewing is that it allows malt and hops to shine. You can never go wrong with CALI.  Like all CellarScience yeast, CALI is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. CALI has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[51.28-85.47g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eCALI yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. CALI yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 15-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 15-22°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV (WY1056 11%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-84%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY103\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP001, WY1056, US-05\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/c37d8e7e-5afb-4e43-62dd-08dd66a61e26\"\u003e\u003cstrong\u003eCellarScience - CALI American Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699283616000,"sku":"KL40273","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40273-500gBrick-CellarScience-CALIAmericanAleYeast-01.jpg?v=1721095147"},{"product_id":"500g-brick-cellarscience-hazy-new-england-ale","title":"500g Brick - CellarScience - HAZY New England Ale","description":"\u003cp\u003eFor 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\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 0.5-0.8g per Liter \/ 50-80g per 100L\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eHAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 17-24°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 17-24°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-Low\u003cbr\u003e\u003cstrong\u003eAlochol Tolerance:\u003c\/strong\u003e 11-12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY109\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP066, WY1318\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/f4662fce-956e-40e9-9407-08dd36db978a\"\u003e\u003cstrong\u003eCellarScience - HAZY New England Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699283714304,"sku":"KL40280","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40280-500gBrick-CellarScience-HAZYNewEnglandAle-01.jpg?v=1721193540"},{"product_id":"500g-brick-cellarscience-german-weihenstephan-lager","title":"500g Brick - CellarScience - GERMAN Weihenstephan Lager Yeast","description":"\u003cdiv\u003e\n\u003cp\u003eThe 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 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. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 0.66-1.06g per Liter \/ 70-100g per 100L of wort.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eGERMAN 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\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 50-59°F\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 9-10% ABV (WY2124 9%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e78-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY104\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP830, WY2124, W-34\/70\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4f885e8e-2b32-4131-71ff-08dd8b2ff1da\"\u003e\u003cstrong\u003eCellarScience - GERMAN Weihenstephan Lager Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699283747072,"sku":"KL40297","price":94.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40297-500gBrick-CellarScience-GERMANWeihenstephanLager-01.jpg?v=1721180240"},{"product_id":"500g-brick-cellarscience-voss-kveik-ale","title":"500g Brick - CellarScience - VOSS Kveik Ale","description":"\u003cp\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. Flocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 0.5-0.8g per Liter. \/ 51.28-85.47g per 100L.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eVOSS 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 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 20-40°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 20-40°C\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\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY110\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP520, OYL061\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/6a80e133-378b-4a4c-09a9-08dd8b035d47\"\u003e\u003cstrong\u003eCellarScience - VOSS Kveik Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699283812608,"sku":"KL40303","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40303-500gBrick-CellarScience-VOSSKveikAle-01.jpg?v=1721095887"},{"product_id":"500g-brick-cellarscience-english-ale","title":"500g Brick - CellarScience - ENGLISH Ale","description":"\u003cp\u003eA 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 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. ENGLISH has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 0.5-0.8g per Liter \/ 50-80g per 100L\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eENGLISH 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 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 16-21°C\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-21°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Very High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-83%\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY102\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP007, WY1098, S-04\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/45d0dd8a-a236-44af-a34c-08dd8be95952\"\u003e\u003cstrong\u003eCellarScience - ENGLISH Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699283845376,"sku":"KL40310","price":82.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40310-500gBrick-CellarScience-ENGLISHAle-01.jpg?v=1721177859"},{"product_id":"500g-brick-cellarscience-nectar-specialty-ale","title":"500g Brick - CellarScience - NECTAR Specialty Ale","description":"\u003cp\u003eA 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\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 50-80g per 100L.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eNECTAR 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 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 6°C of wort temperature before pitching. Ferment between 18-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 18-22°C\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\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY100\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003eGluten-free\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor 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\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/650e26e9-6d27-4133-7205-08dd8b2ff1da\"\u003e\u003cstrong\u003eCellarScience - NECTAR Specialty Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699283910912,"sku":"KL40327","price":84.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40327-500gBrick-CellarScience-NECTARSpecialtyAle-01.jpg?v=1721282718"},{"product_id":"500g-brick-cellarscience-kolsch-ale","title":"500g Brick - CellarScience - KOLSCH Ale","description":"\u003cp data-mce-fragment=\"1\"\u003eEvery batch is PCR tested to ensure quality. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDosage:\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan\u003eUse at a rate of 0.31-0.6g per Liter \/ 31g-60g per 100L of wort.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDirect Pitch OR Rehydrate:\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eKÖLSCH\u003cspan\u003e 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. \u003c\/span\u003eFerment between 60-73°F (16-23°C).\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 60-73°F\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eFlocculation:\u003c\/strong\u003e Medium\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eGluten-free\u003c\/div\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699284009216,"sku":"KL40341","price":94.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40341-500gBrick-CellarScience-KolschAle_e9fca76f-edab-4b91-a458-e53b00971f46.jpg?v=1728024204"},{"product_id":"500g-brick-cellarscience-acid-sour-ale","title":"500g Brick - CellarScience - ACID Sour Ale","description":"\u003cp\u003eACID yeast also works perfectly as a single pitch solution for both souring and alcholic fermentation. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.\u003c\/p\u003e\n\u003cp\u003eSour your beer directly in the fermenter with this naturally selected, GMO-free yeast strain. Once the desired pH level is reached, pitch your primary yeast strain to ensure the completion of alcoholic fermentation. Consistent, repeatable results without the need for kettle souring.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003ePitch at the same temperature you plan to ferment at with your primary yeast strain between 66–77°F (19–25°C). Allow ACID yeast to perform the initial fermentation, producing lactic acid and lowering the pH of the beer. Once the desired pH level has been reached between 3.2–3.8, pitch your primary yeast strain to ensure the completion of alcoholic fermentation. Once your primary strain has been pitched, it will \"deactivate\" ACID yeast by outcompeting this souring strain and halt further production of lactic acid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eUse at a rate of \u003c\/span\u003e0.5g-0.75g per liter \/  50g-75g per 100L of wort. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eACID\u003cspan\u003e 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. \u003c\/span\u003eFerment between 66–77°F (19–25°C).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 66-77°F\u003cstrong\u003e\u003cbr\u003eFlocculation:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHigh\u003cstrong\u003e\u003cbr\u003eAlcohol Tolerance:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e9% ABV\u003cstrong\u003e\u003cbr\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003eLachancea thermotolerans\u003c\/em\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eGluten-free\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699284041984,"sku":"KL40358","price":145.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40341_-_500g_Brick_-_CellarScience_-_Kolsch_Ale.jpg?v=1728254193"},{"product_id":"500g-brick-cellarscience-monk-belgian-abbey-ale","title":"500g Brick - CellarScience - MONK Belgian Abbey Ale","description":"\u003cp\u003eA 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 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 0.5-0.8g per Liter \/ 50-80g per 100L\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eMONK 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 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 6°C of wort temperature before pitching. Ferment between 16-25°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-25°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV (WY1762 12%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY106\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWY1762, WLP540\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/c8f37695-d0ba-4270-757c-08dd8b2b4f94\"\u003e\u003cstrong\u003eCellarScience - MONK Belgian Abbey Ale Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699284107520,"sku":"KL40365","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40365-500gBrick-CellarScience-MonkBelgianAbbeyYeast_dd66d7f6-3010-4ef6-8a7b-329079fea5b8.jpg?v=1722822334"},{"product_id":"500g-brick-cellarscience-berlin-german-lager","title":"500g Brick - CellarScience - BERLIN German Lager","description":"\u003cp\u003eLike 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\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 0.66-1.06g per Liter \/ 68.38-102.56g per 100L.\u003cbr\u003eOne 500g Packaging is capable of fermenting 341-512L\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBERLIN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C \u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY105\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWLP820, WY2206,\u003cstrong\u003e \u003c\/strong\u003eS-23\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\"\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4f885e8e-2b32-4131-71ff-08dd8b2ff1da\"\u003e\u003cstrong\u003eCellarScience - GERMAN Weihenstephan Lager Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699284173056,"sku":"KL40372","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40372-500gBrick-CellarScience-BERLINGermanLager-01.jpg?v=1721093272"},{"product_id":"500g-brick-cellarscience-baja-mexican-lager","title":"500g Brick - CellarScience - BAJA Mexican Lager","description":"\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eUse at a rate of 0.66-1.06g per Liter \/ 70-100g per 100L of wort.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY108\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP940\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/3b8fbf4d-9a45-49dd-c84d-08dd7d92580b\"\u003e\u003cstrong\u003eCellarScience - BAJA Mexican Lager Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699284238592,"sku":"KL40396","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40396-500gBrick-CellarScience-BAJAMexicanLager-01.jpg?v=1721092481"},{"product_id":"500g-brick-cellarscience-hefe-wheat-ale","title":"500g Brick - CellarScience - HEFE Wheat Ale","description":"\u003ch2\u003e🌾 HEFE: The Classic Hefeweizen Yeast for Banana and Clove Notes\u003c\/h2\u003e\n\u003cp\u003eHEFE is a top-fermenting dry yeast crafted specifically for \u003cb\u003ewheat beers\u003c\/b\u003e. It produces the hallmark \u003cb\u003ebanana (isoamyl acetate) and clove (4-vinyl guaiacol) aromas\u003c\/b\u003e expected in traditional Hefeweizen styles, delivering a clean, \u003cb\u003esmooth body\u003c\/b\u003e, \u003cb\u003epersistent haze\u003c\/b\u003e, and excellent drinkability. With a high cell count and low flocculation, HEFE is your choice for authentic German wheat beer.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍌 Styles \u0026amp; Flavour Profile: Smooth Body and Signature Haze\u003c\/h2\u003e\n\u003cp\u003eHEFE’s fermentation characteristics are tailored to showcase the quintessential flavours of German Hefeweizen. It produces bright, refreshing wheat beers with excellent drinkability and a distinct flavour balance that shifts with temperature.\u003c\/p\u003e\n\u003ch3\u003eTraditional Flavour Balance and Texture\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBanana Notes:\u003c\/b\u003e Pronounced \u003cb\u003eisoamyl acetate\u003c\/b\u003e is generated at the \u003cb\u003ehigher end\u003c\/b\u003e of the optimal fermentation range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClove Notes:\u003c\/b\u003e Subtle \u003cb\u003e4-vinyl guaiacol\u003c\/b\u003e character is produced at the \u003cb\u003elower end\u003c\/b\u003e of the optimal temperature range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eTexture:\u003c\/b\u003e Expect a \u003cb\u003esmooth body\u003c\/b\u003e and a \u003cb\u003epersistent, signature haze\u003c\/b\u003e characteristic of the style.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eHEFE is perfect for creating classic wheat beer styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eTraditional Hefeweizen\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eWheat Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eHEFE is designed for efficient, reliable fermentation across a useful temperature range, ensuring consistency and quality control in every batch.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e \u003cb\u003e18-22°C (64-72°F)\u003c\/b\u003e is the \u003cb\u003eoptimal range\u003c\/b\u003e; the full functional range is \u003cspan class=\"math-inline\" data-math=\"15-25^\\circ\\text{C}\"\u003e15-25°C\u003c\/span\u003e (64-72°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation rate of \u003cb\u003e80–91%\u003c\/b\u003e.\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e10% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e \u003cb\u003eLow\u003c\/b\u003e, contributing directly to the persistent haze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eHEFE bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Liter (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003eA 500g brick treats 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eUse upper range for stronger clove expression or higher gravity wheat beers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45699284304128,"sku":"KL40419","price":94.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40419-500gBrick-CellarScience-HEFEWheatAle-01.jpg?v=1763354411"},{"product_id":"box-of-50-cellarscience-cali-american-ale-yeast-x-12g","title":"Box of 20 - CellarScience - CALI American Ale Yeast x 12g","description":"\u003cp\u003eThe 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. \u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeast, CALI is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. CALI has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[51.28-85.47g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eCALI yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. CALI yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 15-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 15-22°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV (WY1056 11%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-84%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY103\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP001, WY1056, US-05\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451219712,"sku":"KL40129x20","price":91.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Cali.jpg?v=1724025392"},{"product_id":"box-of-50-cellarscience-german-weihenstephan-lager-yeast-x-12g","title":"Box of 20 - CellarScience - GERMAN Weihenstephan Lager Yeast x 12g","description":"\u003cdiv\u003e\n\u003cp\u003eThe classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks.\u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeast, GERMAN 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. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[70-\u003cspan\u003e100\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eGERMAN 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\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 50-59°F\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 9-10% ABV (WY2124 9%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e78-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY104\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP830, WY2124, W-34\/70\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451252480,"sku":"KL40136x20","price":91.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-German.jpg?v=1724026366"},{"product_id":"box-of-50-cellarscience-english-ale-yeast-x-12g","title":"Box of 20 - CellarScience - ENGLISH Ale Yeast x 12g","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeast, ENGLISH 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. ENGLISH has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eENGLISH 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 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 16-21°C\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-21°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Very High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-83%\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY102\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP007, WY1098, S-04\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451318016,"sku":"KL40143x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-ENGLISH.jpg?v=1724026728"},{"product_id":"box-of-50-cellarscience-hazy-new-england-ale-yeast-x-12g","title":"Box of 20 - CellarScience - HAZY New England Ale Yeast x 12g","description":"\u003cp\u003eFor 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\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eHAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 17-24°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 17-24°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-Low\u003cbr\u003e\u003cstrong\u003eAlochol Tolerance:\u003c\/strong\u003e 11-12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY109\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP066, WY1318\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451350784,"sku":"KL40150x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-HAZY.jpg?v=1724027676"},{"product_id":"box-of-50-cellarscience-baja-mexican-lager-yeast-x-12g","title":"Box of 20 - CellarScience - BAJA Mexican Lager Yeast x 12g","description":"\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[70-\u003cspan\u003e100\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium-High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY108\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP940\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451416320,"sku":"KL40167x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-BAJA.jpg?v=1724026849"},{"product_id":"box-of-50-cellarscience-nectar-specialty-ale-yeast-x-12g","title":"Box of 20 - CellarScience - NECTAR Specialty Ale Yeast x 12g","description":"\u003cp\u003eA 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\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eNECTAR 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 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 6°C of wort temperature before pitching. Ferment between 18-22°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 18-22°C\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\u003cbr\u003e\u003cstrong\u003eInternational Code: \u003c\/strong\u003eDY100\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003eGluten-free\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor 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\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451514624,"sku":"KL40174x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Nectar.jpg?v=1724028792"},{"product_id":"box-of-50-cellarscience-monk-belgian-abbey-ale-yeast-x-12g","title":"Box of 20 - CellarScience - MONK Belgian Abbey Ale Yeast x 12g","description":"\u003cp\u003eA 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 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eMONK 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 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 6°C of wort temperature before pitching. Ferment between 16-25°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 16-25°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV (WY1762 12%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY106\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWY1762, WLP540\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451580160,"sku":"KL40181x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Monk.jpg?v=1724028688"},{"product_id":"box-of-50-cellarscience-saison-ale-yeast-x-12g","title":"Box of 20 - CellarScience - SAISON Ale Yeast x 12g","description":"\u003cp\u003eLike all CellarScience yeast, SAISON 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. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[50-80g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eSIASON 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. SAISON yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 17-24°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 17-24°C\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Low\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation:\u003c\/strong\u003e up to 95%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY107\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e Wyeast 3711, Belle Saison, WLP590\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451645696,"sku":"KL40198x20","price":91.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-Saison.jpg?v=1724029136"},{"product_id":"box-of-50-cellarscience-berlin-german-lager-yeast-x-12g","title":"Box of 20 - CellarScience - BERLIN German Lager Yeast x 12g","description":"\u003cp\u003e\u003cspan\u003eA popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike 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\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter (2.5-4 grams per gallon) of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[68.38-\u003cspan\u003e102.56\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBERLIN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. Ferment between 10-13°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-13°C \u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 10-11% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY105\u003cbr\u003e\u003cstrong\u003eSimilar Strains: \u003c\/strong\u003eWLP820, WY2206,\u003cstrong\u003e \u003c\/strong\u003eS-23\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848451711232,"sku":"KL40204x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-BERLIN.jpg?v=1724027462"},{"product_id":"box-of-50-cellarscience-voss-kveik-ale-yeast-x-12-g","title":"Box of 20 - CellarScience - VOSS Kveik Ale Yeast x 12 g","description":"\u003cp\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. Flocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet is enough to treat a single 19-23L batch. When calculating for larger batches, use at a rate of 0.5-0.8g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[51.28-85.47g per 100L]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eVOSS 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 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 20-40°C.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 20-40°C\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\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY110\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP520, OYL061\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45848455577856,"sku":"KL40211x20","price":91.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarScienceBox-VOSS.jpg?v=1724030133"},{"product_id":"cellarscience-cheat-sheet-poster","title":"CellarScience Cheat Sheet Poster","description":"\u003cp\u003e\u003cstrong\u003eUnlock the Secrets of Your Yeast:\u003c\/strong\u003e This comprehensive poster clearly illustrates the lineage of specific CellarScience strains, revealing their parent cultures from well-known brands. Empower yourself to make informed decisions and easily identify cost-effective CellarScience alternatives that share the same foundational DNA as more expensive options. Brew with confidence knowing the heritage of your yeast and save money without compromising quality.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":46655386157312,"sku":"KL47203","price":15.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/CellarSciencePOS-Websiteimage.jpg?v=1750139607"},{"product_id":"500g-brick-cellarscience-maison-belgian-ale-yeast","title":"500g Brick - CellarScience - MAISON Belgian Ale Yeast","description":"\u003ch2\u003eMAISON: The Go-To Belgian Yeast for Complex Fruit, Clove, and Spice\u003c\/h2\u003e\n\u003cp\u003eMAISON is your next \u003cb\u003ego-to Belgian yeast strain\u003c\/b\u003e, designed perfectly for a wide range of Belgian-style beers, including Blondes, Tripels, and Quads. This versatile strain allows you to dial in your desired profile: robust and pronounced at high temperatures, or subtle and nuanced at lower temperatures, consistently delivering professional-grade results.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🥂 Styles \u0026amp; Flavour Profile: Dial in Your Belgian Character\u003c\/h2\u003e\n\u003cp\u003eMAISON provides a complex, moderately sweet malt background complemented by rich fermentation notes of fruit, clove, and spice, making it a true workhorse for Belgian brewing.\u003c\/p\u003e\n\u003ch3\u003eTemperature-Driven Flavour Control\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRobust Flavours (High Temp):\u003c\/b\u003e Fermenting near \u003cspan class=\"math-inline\" data-math=\"24^\\circ\\text{C}\"\u003e24­­­°c\u003c\/span\u003e (75°f) yields pronounced notes of \u003cb\u003efruit, clove, and spice\u003c\/b\u003e alongside a moderately sweet malt character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Nuance (Low Temp):\u003c\/b\u003e Fermenting near \u003cspan class=\"math-inline\" data-math=\"18^\\circ\\text{C}\"\u003e18°c \u003c\/span\u003e(\u003cspan class=\"math-inline\" data-math=\"64^\\circ\\text{F}\"\u003e64°f\u003c\/span\u003e) showcases the same characteristics but in a \u003cb\u003esubtler, more nuanced profile\u003c\/b\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eMAISON’s versatility covers the entire spectrum of Belgian styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eBelgian Blondes \u0026amp; Witbiers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDubbels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTripels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eQuads\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eMAISON combines a wide fermentation range with high attenuation and superior cell counts, ensuring reliable and consistent performance across both homebrew and craft brew settings.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e18-24°C (64-75°F)\u003c\/b\u003e, with characteristics shifting throughout this range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation rate of approximately \u003cb\u003e80-90%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Low to medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno rehydration\u003c\/b\u003e necessary, ensuring ease of use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eMAISON bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Liter (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eFor high-gravity Belgian ales, dosage may be increased to 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820634880,"sku":"KL48002","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48002-500gBrick-CellarScience-MAISONBelgianAleYeast-01.jpg?v=1763347831"},{"product_id":"500g-brick-cellarscience-big-ben-english-ale-yeast","title":"500g Brick - CellarScience - BIG BEN English Ale Yeast","description":"\u003ch2\u003eBIG BEN: The High Flocculation, Malt-Forward Ale Yeast\u003c\/h2\u003e\n\u003cp\u003eBIG BEN, just like its iconic namesake, is big in all the right ways. Known for its \u003cb\u003eexceptional flocculation\u003c\/b\u003e, this yeast settles quickly, leaving your beer \u003cb\u003ebright and clear\u003c\/b\u003e. With impressive \u003cb\u003ealcohol tolerance\u003c\/b\u003e (comfortably fermenting beers up to \u003cb\u003e12% ABV\u003c\/b\u003e) and high attenuation, BIG BEN provides professional-grade performance for craft brewers.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍺 Styles \u0026amp; Flavour Profile: Neutrality that Shines\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is proudly \u003cb\u003emalt-forward\u003c\/b\u003e, allowing your grain bill and chosen ingredients to truly shine through. Its \u003cb\u003eneutral profile\u003c\/b\u003e enhances malt sweetness and hop character without imposing its own flavours, resulting in clean, crisp beers with remarkable clarity.\u003c\/p\u003e\n\u003ch3\u003eIdeal for a Wide Variety of Ale Styles\u003c\/h3\u003e\n\u003cp\u003eBIG BEN’s versatility and clean fermentation make it perfect for a broad range of beers where visual appeal and a neutral base are essential:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003ePale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eESBs \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is designed for efficiency and reliability, offering top-tier performance data for consistent brewing results. Every batch undergoes PCR testing for quality assurance.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cp\u003eThis yeast is optimized for ease of use and consistent results across various brewing conditions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e 15-22°C (59-72°F). \u003ci\u003eIt comfortably ferments across a wide temperature range of 55°F to 78°F.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with no pre-oxygenation or rehydration required before pitching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves a high attenuation rate of \u003cb\u003e75-82%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e, suitable for both session and high-gravity beers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eBIG BEN bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820667648,"sku":"KL47999","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47999-500gBrick-CellarScience-BIGBENEnglishAleYeast-01.jpg?v=1763348376"},{"product_id":"500g-brick-cellarscience-ne-hazy-ale-yeast","title":"500g Brick - CellarScience - NE HAZY Ale Yeast","description":"\u003ch2\u003e☁️ NE HAZY: The Haze Specialist for Stable Turbidity and Juicy Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is our latest strain uniquely adapted for \u003cb\u003ehazy beer styles\u003c\/b\u003e, specializing in enhancing mouthfeel and \u003cb\u003eturbidity\u003c\/b\u003e. The yeast releases mannoproteins and forms stable protein-polyphenol complexes, creating a \u003cb\u003elasting, pillowy haze\u003c\/b\u003e while maximizing hop saturation and contributing a soft, full-bodied texture to your brew.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Hop Saturation and Exceptional Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is a biotransforming powerhouse that modifies hop-derived polyphenols and interacts with compounds from wheat and oats to lock haze in suspension and boost fruit-forward hop character.\u003c\/p\u003e\n\u003ch3\u003eHaze Stability and Texture\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003ePillowy Haze:\u003c\/b\u003e Releases mannoproteins and creates stable complexes to build and maintain an exceptionally \u003cb\u003estable, lasting haze\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMouthfeel:\u003c\/b\u003e Contributes a soft, \u003cb\u003efull-bodied texture\u003c\/b\u003e and enhances the beer’s overall juicy character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop Biotransformation:\u003c\/b\u003e Amplifies tropical and citrus notes, transforming hop precursors into free thiols like Grapefruit, Guava, and Tangerine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eNE HAZY is essential for modern, high-protein, hop-forward beers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England IPAs (NEIPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHazy Pales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eJuicy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eNE HAZY combines stability features with reliable performance metrics, making it highly versatile for different brewing setups and ensuring minimal risk of off-flavours.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Performs well across a wide temperature range of \u003cb\u003e17-24°C (62-75°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure Tolerance:\u003c\/b\u003e Handles pressure up to \u003cb\u003e12 PSI\u003c\/b\u003e, making it versatile for pressurized fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-80%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium-low, key to maintaining haze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eNE HAZY bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or maximum haze production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820700416,"sku":"KL47982","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47982-500gBrick-CellarScience-NEHAZYAleYeast-01.jpg?v=1763348672"},{"product_id":"500g-brick-cellarscience-jungle-ale-yeast","title":"500g Brick - CellarScience - JUNGLE Ale Yeast","description":"\u003ch2\u003e🥭 JUNGLE: The Biotransformation Powerhouse for Massive Fruity Esters\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is a \u003cb\u003ehigh-performance ale yeast\u003c\/b\u003e strain specializing in \u003cb\u003emassive fruity esters\u003c\/b\u003e and \u003cb\u003ebiotransformation\u003c\/b\u003e. It produces intense, signature notes of \u003cb\u003eguava, passion fruit, and mango\u003c\/b\u003e, maximizing the character of fruity hop varieties in big dry-hop additions. Delivering a drinkable beer in just days, JUNGLE is an ideal choice for both pros and homebrewers alike.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Maximize Hop Aroma and Flavour\u003c\/h2\u003e\n\u003cp\u003eJUNGLE’s unique ability to biotransform hop compounds ensures the final beer is an explosion of tropical fruit flavour, creating highly expressive and aromatic brews.\u003c\/p\u003e\n\u003ch3\u003eIntensify Tropical Fruit Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSignature Esters:\u003c\/b\u003e Produces a distinct and intense aroma of \u003cb\u003eguava, passion fruit, and mango\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBiotransformation:\u003c\/b\u003e Excels at enhancing fruity hop character when paired with generous dry-hop additions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFast Maturation:\u003c\/b\u003e Accelerated maturation means your beer is drinkable in just days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eJUNGLE is perfect for modern, hop-forward styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eHazy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFruited Sours\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNew England\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTropical Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is engineered to be exceptionally robust and versatile, ensuring minimal risk of off-flavours even when pushing temperature or pressure boundaries.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eWide Temperature Tolerance:\u003c\/b\u003e Thrives across an extreme fermentation range of \u003cb\u003e18-32°C (65-90°F)\u003c\/b\u003e, minimizing off-flavours even with temperature fluctuations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure-Tolerant:\u003c\/b\u003e Capable of fermenting under pressure up to \u003cb\u003e12 PSI\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Extremely robust, tolerating alcohol levels up to \u003cb\u003e15% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves \u003cb\u003e73-80%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eJUNGLE bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 1.5 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820733184,"sku":"KL47975","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47975-500gBrick-CellarScience-JUNGLEAleYeast-01.jpg?v=1763348960"},{"product_id":"500g-brick-cellarscience-west-coast-ale-yeast","title":"500g Brick - Cellarscience - WEST COAST Ale Yeast","description":"\u003ch2\u003eWEST COAST: The Refined Classic American Ale Strain\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is a refined evolution of the classic American ale strain, honouring its proven roots while engineered for modern brewing. It offers \u003cb\u003erobust, reliable fermentations\u003c\/b\u003e every time, delivering a clean, dependable performance with just a trace of fruit character that lends a quiet depth to the final beer. Ideal as a versatile \u003cb\u003ehouse strain\u003c\/b\u003e, WEST COAST complements both hops and malt without ever competing with them.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🌲 Styles \u0026amp; Flavour Profile: Subtle Depth and Versatile Balance\u003c\/h2\u003e\n\u003cp\u003eWEST COAST delivers the clean, reliable performance expected of an American ale strain, but adds a subtle nuance that prevents the beer from tasting bland or stripped.\u003c\/p\u003e\n\u003ch3\u003eCharacter and Nuance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Depth:\u003c\/b\u003e Exhibits just a \u003cb\u003etrace of fruit character\u003c\/b\u003e that adds quiet depth to the beer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBalance:\u003c\/b\u003e The yeast character stays well in the background, complementing hops or malt and allowing them to shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Versatile:\u003c\/b\u003e Offers clean, reliable fermentation, making it an ideal anchor for new recipes or a refresh for flagships.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eWEST COAST is perfect for any style that requires clean fermentation and excellent balance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eAmerican Pale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eStouts \u0026amp; Porters\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean, Versatile House Strain\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is designed for dependable consistency and ease of use, maintaining high performance across its optimal temperature range.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e15-22°C (59-72°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75–84%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to good clarification post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e10% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed for simplicity, it can be sprinkled \u003cb\u003edirectly into the wort\u003c\/b\u003e—no rehydration or oxygenation required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eWEST COAST bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eUse upper range for high-gravity worts\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820864256,"sku":"KL47968","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47968-500gBrick-Cellarscience-WESTCOASTAleYeast-01.jpg?v=1763352988"},{"product_id":"500g-brick-cellarscience-velo-ale-yeast","title":"500g Brick - CellarScience - VELO Ale Yeast","description":"\u003ch2\u003e⚡ VELO: The Lightning-Fast, Neutral Ale Yeast for Record Turnaround\u003c\/h2\u003e\n\u003cp\u003eVELO is a next-generation ale yeast meticulously isolated from a Norwegian mixed culture, curated for \u003cb\u003eclean fermentation, rapid performance, and exceptional flavour neutrality\u003c\/b\u003e. It is a lightning-fast fermenter, producing beers with a \u003cb\u003ebrilliantly dry, smooth finish\u003c\/b\u003e in record time, significantly accelerating production cycles and reducing tank residency.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Clean Canvas, Dry Finish\u003c\/h2\u003e\n\u003cp\u003eVELO’s flavour profile is exceptionally neutral, designed to emphasize malt and hop balance while leaving virtually no distracting ester or phenol expression, making it adaptable across a massive range of styles.\u003c\/p\u003e\n\u003ch3\u003eExtreme Adaptability and Neutrality\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Neutral Profile:\u003c\/b\u003e Produces minimal ester or phenol expression, delivering a \u003cb\u003eclean, flavour-neutral canvas\u003c\/b\u003e that emphasizes malt and hop balance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDry Finish:\u003c\/b\u003e Delivers a brilliantly \u003cb\u003edry, smooth finish\u003c\/b\u003e in record time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop-Friendly:\u003c\/b\u003e Accentuates hop brightness in modern IPAs while maintaining a refined profile in malt-forward styles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eVELO is highly versatile for any brew that demands speed and a clean profile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eHop-Forward IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCrisp Pseudo-Lagers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean Hard Seltzers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSession Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eVELO boasts extreme resilience and consistency, eliminating the need for tight temperature control and ensuring reliable performance in demanding brewery environments.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExtreme Temperature Flexibility:\u003c\/b\u003e Ferments cleanly across a wide range of \u003cb\u003e16–34°C (60–94°F)\u003c\/b\u003e with minimal off-flavours, eliminating the need for tight temperature control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure-Tolerant:\u003c\/b\u003e Capable of fermenting under pressures up to \u003cb\u003e12 PSI\u003c\/b\u003e, ideal for closed-system or spunding fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to \u003cb\u003erapid clarification\u003c\/b\u003e post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation range of \u003cb\u003e75–83%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eVELO bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per 5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eUse upper range for seltzers and low-nutrient wort.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820897024,"sku":"KL47951","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47951-500gBrick-CellarScience-VELOAleYeast-01.jpg?v=1763353982"},{"product_id":"500g-brick-cellarscience-rokkar-ale-yeast","title":"500g Brick - CellarScience - RØKKAR  Ale Yeast","description":"\u003ch2\u003eRØKKAR: The Rapid-Fermenting Kveik for Subtle Tropical Fruit Esters\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is a next-generation, \u003cb\u003erapid-fermenting ale yeast\u003c\/b\u003e strain selected for its ability to quickly ferment wort and provide a subtle \u003cb\u003etropical fruit ester profile\u003c\/b\u003e. It flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake, and is capable of \u003cb\u003ecutting conditioning times by up to 75%\u003c\/b\u003e, delivering crystal-clear results faster than ever before.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍍 Styles \u0026amp; Flavour Profile: Accelerated Clarity and Subtle Fruit Notes\u003c\/h2\u003e\n\u003cp\u003eRØKKAR’s unique characteristics—rapid fermentation, high flocculation, and clean profile—make it versatile enough for both modern hop-forward and traditional malt-driven styles.\u003c\/p\u003e\n\u003ch3\u003eRapid Turnaround and Clarity\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRapid Conditioning:\u003c\/b\u003e Significantly \u003cb\u003ereduces conditioning time by up to 75%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClarity:\u003c\/b\u003e Flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake for improved clarity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlavour:\u003c\/b\u003e Provides a delicate \u003cb\u003etropical fruit profile\u003c\/b\u003e which is further enhanced by fruit-forward hops.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eRØKKAR’s extreme robustness and versatility make it suitable for a vast range of styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England \u0026amp; Hazy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eIndia Pale Ales (IPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBelgian-Style Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is exceptionally reliable across a massive temperature range, making it one of the most robust and versatile strains available.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Thrives across an extremely wide range of \u003cb\u003e18-35°C (65-95°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Extremely robust, capable of tolerating up to \u003cb\u003e15% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-83%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003eRØKKAR bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003c\/li\u003e\n\u003cli\u003ePitch 1 x 500g brick per5-10hL \/ 4.3-8.5 bbl\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or heavy ester production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47286820929792,"sku":"KL47944","price":79.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL47944-500gBrick-CellarScience-ROKKARAleYeast-01jpg.jpg?v=1763354210"},{"product_id":"cellarscience-dynamo-800-seltzer-nutrient-30g","title":"CellarScience - DYNAMO 800 Seltzer Nutrient - 30g","description":"\u003cp data-start=\"202\" data-end=\"233\"\u003eNutrient blends designed for fermenting wine or beer simply don’t cut it when it comes to crafting seltzers. The CellarScience Dynamo 800 Nutrient is specifically formulated to provide yeast with everything they need to achieve a clean fermentation in as few as 5 days.\u003c\/p\u003e\n\u003cp data-start=\"202\" data-end=\"233\"\u003eIt has been designed with flavour the top priority. Dynamo includes both organic and inorganic nitrogen to achieve a fast, clean fermentation in the challenging environment of seltzer production. Additionally, it dissolves easily without the need for stirring or heating, making it simple and efficient to use.\u003c\/p\u003e\n\u003cp data-start=\"1247\" data-end=\"2063\"\u003eLike 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 flavour, especially when paired with KL48026 - \u003ca href=\"https:\/\/kegland.com.au\/products\/cellarscience-velo-ale-yeast-x-15g\" target=\"_blank\" title=\"CellarScience - VELO Ale Yeast x 15g\" rel=\"noopener\"\u003eCellarScience VELO Ale Yeast\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSeltzer-Specific Formula\u003c\/h2\u003e\n\u003cp\u003eDynamo 800 is specifically formulated to meet the unique nutrient needs of seltzers. It provides the precise Free Amino Nitrogen (FAN) and nutrients that are lacking in sugar bases for a clean fermentation.\u003c\/p\u003e\n\u003ch2\u003eRapid \u0026amp; Clean Fermentation\u003c\/h2\u003e\n\u003cp\u003eAchieve a finished seltzer in as few as 5 days with a neutral flavour profile. Supports efficient fermentation without compromising taste with it prioritising both fermentation speed and final flavour.\u003c\/p\u003e\n\u003ch2\u003ePrevents Off-Flavours\u003c\/h2\u003e\n\u003cp\u003eDesigned to help yeast avoid producing common off-flavours (fusel alcohols, acetylaldehyde, sulfur). \u003c\/p\u003e\n\u003ch2\u003eEasy to Use\u003c\/h2\u003e\n\u003cp\u003eDissolves quickly without the need for stirring or heating.\u003c\/p\u003e\n\u003ch2\u003eRecommended Dosage\u003c\/h2\u003e\n\u003cp\u003e30g suits a 19-21L (5-5.5 Gal) batch.\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48044333629696,"sku":"KL50616","price":7.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL50616-CellarScience-Dynamo800SeltzerNutreint-30g.jpg?v=1771282114"},{"product_id":"cellarscience-rokkar-ale-yeast-x-15g","title":"CellarScience - RØKKAR Ale Yeast x 15g","description":"\u003ch2\u003eRØKKAR: The Rapid-Fermenting Kveik for Subtle Tropical Fruit Esters\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is a next-generation, \u003cb\u003erapid-fermenting ale yeast\u003c\/b\u003e strain selected for its ability to quickly ferment wort and provide a subtle \u003cb\u003etropical fruit ester profile\u003c\/b\u003e. It flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake, and is capable of \u003cb\u003ecutting conditioning times by up to 75%\u003c\/b\u003e, delivering crystal-clear results faster than ever before.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍍 Styles \u0026amp; Flavour Profile: Accelerated Clarity and Subtle Fruit Notes\u003c\/h2\u003e\n\u003cp\u003eRØKKAR’s unique characteristics—rapid fermentation, high flocculation, and clean profile— make it versatile enough for both modern hop-forward and traditional malt-driven styles.\u003c\/p\u003e\n\u003ch3\u003eRapid Turnaround and Clarity\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRapid Conditioning:\u003c\/b\u003e Significantly \u003cb\u003ereduces conditioning time by up to 75%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClarity:\u003c\/b\u003e Flocculates \u003cb\u003eextremely well\u003c\/b\u003e, forming a dense, solid yeast cake for improved clarity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlavour:\u003c\/b\u003e Provides a delicate \u003cb\u003etropical fruit profile\u003c\/b\u003e which is further enhanced by fruit-forward hops.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eRØKKAR’s extreme robustness and versatility make it suitable for a vast range of styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England \u0026amp; Hazy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eIndia Pale Ales (IPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBelgian-Style Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is exceptionally reliable across a massive temperature range, making it one of the most robust and versatile strains available.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Thrives across an extremely wide range of \u003cb\u003e18-35°C (65-95°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Extremely robust, capable of tolerating up to \u003cb\u003e15% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-83%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRØKKAR bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or heavy ester production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375717120,"sku":"KL48019","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48019_-_CellarScience_-_Rokkar_Ale_Yeast_x_15g_-_01.jpg?v=1773192589"},{"product_id":"cellarscience-velo-ale-yeast-x-15g","title":"CellarScience - VELO Ale Yeast x 15g","description":"\u003ch2\u003e⚡ VELO: The Lightning-Fast, Neutral Ale Yeast for Record Turnaround\u003c\/h2\u003e\n\u003cp\u003eVELO is a next-generation ale yeast meticulously isolated from a Norwegian mixed culture, curated for \u003cb\u003eclean fermentation, rapid performance, and exceptional flavour neutrality\u003c\/b\u003e. It is a lightning-fast fermenter, producing beers with a \u003cb\u003ebrilliantly dry, smooth finish\u003c\/b\u003e in record time, significantly accelerating production cycles and reducing tank residency.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Clean Canvas, Dry Finish\u003c\/h2\u003e\n\u003cp\u003eVELO’s flavour profile is exceptionally neutral, designed to emphasize malt and hop balance while leaving virtually no distracting ester or phenol expression, making it adaptable across a massive range of styles.\u003c\/p\u003e\n\u003ch3\u003eExtreme Adaptability and Neutrality\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Neutral Profile:\u003c\/b\u003e Produces minimal ester or phenol expression, delivering a \u003cb\u003eclean, flavour-neutral canvas\u003c\/b\u003e that emphasizes malt and hop balance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDry Finish:\u003c\/b\u003e Delivers a brilliantly \u003cb\u003edry, smooth finish\u003c\/b\u003e in record time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop-Friendly:\u003c\/b\u003e Accentuates hop brightness in modern IPAs while maintaining a refined profile in malt-forward styles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eVELO is highly versatile for any brew that demands speed and a clean profile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eHop-Forward IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCrisp Pseudo-Lagers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean Hard Seltzers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSession Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eVELO boasts extreme resilience and consistency, eliminating the need for tight temperature control and ensuring reliable performance in demanding brewery environments.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExtreme Temperature Flexibility:\u003c\/b\u003e Ferments cleanly across a wide range of \u003cb\u003e16–34°C (60–94°F)\u003c\/b\u003e with minimal off-flavours, eliminating the need for tight temperature control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure-Tolerant:\u003c\/b\u003e Capable of fermenting under pressures up to \u003cb\u003e12 PSI\u003c\/b\u003e, ideal for closed-system or spunding fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to \u003cb\u003erapid clarification\u003c\/b\u003e post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation range of \u003cb\u003e75–83%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVELO bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse upper range for seltzers and low-nutrient wort.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375749888,"sku":"KL48026","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48026_-_CellarScience_-_Velo_Ale_Yeast_x_15g_-_01.jpg?v=1773194924"},{"product_id":"cellarscience-west-coast-ale-yeast-x-15g","title":"CellarScience - WEST COAST Ale Yeast x 15g","description":"\u003ch2\u003eThe Refined Classic American Ale Strain\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is a refined evolution of the classic American ale strain, honouring its proven roots while engineered for modern brewing. It offers \u003cb\u003erobust, reliable fermentations\u003c\/b\u003e every time, delivering a clean, dependable performance with just a trace of fruit character that lends a quiet depth to the final beer. Ideal as a versatile \u003cb\u003ehouse strain\u003c\/b\u003e, WEST COAST complements both hops and malt without ever competing with them.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🌲 Styles \u0026amp; Flavour Profile: Subtle Depth and Versatile Balance\u003c\/h2\u003e\n\u003cp\u003eWEST COAST delivers the clean, reliable performance expected of an American ale strain, but adds a subtle nuance that prevents the beer from tasting bland or stripped.\u003c\/p\u003e\n\u003ch3\u003eCharacter and Nuance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Depth:\u003c\/b\u003e Exhibits just a \u003cb\u003etrace of fruit character\u003c\/b\u003e that adds quiet depth to the beer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBalance:\u003c\/b\u003e The yeast character stays well in the background, complementing hops or malt and allowing them to shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClean \u0026amp; Versatile:\u003c\/b\u003e Offers clean, reliable fermentation, making it an ideal anchor for new recipes or a refresh for flagships.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eWEST COAST is perfect for any style that requires clean fermentation and excellent balance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eAmerican Pale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eStouts \u0026amp; Porters\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eClean, Versatile House Strain\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is designed for dependable consistency and ease of use, maintaining high performance across its optimal temperature range.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e15-22°C (59-72°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75–84%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium to High, leading to good clarification post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e10% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed for simplicity, it can be sprinkled \u003cb\u003edirectly into the wort\u003c\/b\u003e—no rehydration or oxygenation required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWEST COAST bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse upper range for high-gravity worts\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375782656,"sku":"KL48033","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48033-CellarScience-WestCoastAleYeastx15g-01.jpg?v=1773195241"},{"product_id":"cellarscience-jungle-ale-yeast-x-15g","title":"CellarScience - JUNGLE Ale Yeast x 15g","description":"\u003ch2\u003e🥭 JUNGLE: The Biotransformation Powerhouse for Massive Fruity Esters\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is a \u003cb\u003ehigh-performance ale yeast\u003c\/b\u003e strain specializing in \u003cb\u003emassive fruity esters\u003c\/b\u003e and \u003cb\u003ebiotransformation\u003c\/b\u003e. It produces intense, signature notes of \u003cb\u003eguava, passion fruit, and mango\u003c\/b\u003e, maximizing the character of fruity hop varieties in big dry-hop additions. Delivering a drinkable beer in just days, JUNGLE is an ideal choice for both pros and homebrewers alike.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Maximize Hop Aroma and Flavour\u003c\/h2\u003e\n\u003cp\u003eJUNGLE’s unique ability to biotransform hop compounds ensures the final beer is an explosion of tropical fruit flavour, creating highly expressive and aromatic brews.\u003c\/p\u003e\n\u003ch3\u003eIntensify Tropical Fruit Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSignature Esters:\u003c\/b\u003e Produces a distinct and intense aroma of \u003cb\u003eguava, passion fruit, and mango\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBiotransformation:\u003c\/b\u003e Excels at enhancing fruity hop character when paired with generous dry-hop additions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFast Maturation:\u003c\/b\u003e Accelerated maturation means your beer is drinkable in just days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eJUNGLE is perfect for modern, hop-forward styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eHazy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eFruited Sours\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eNew England\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTropical Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is engineered to be exceptionally robust and versatile, ensuring minimal risk of off-flavours even when pushing temperature or pressure boundaries.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eWide Temperature Tolerance:\u003c\/b\u003e Thrives across an extreme fermentation range of \u003cb\u003e18-32°C (65-90°F)\u003c\/b\u003e, minimizing off-flavours even with temperature fluctuations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure-Tolerant:\u003c\/b\u003e Capable of fermenting under pressure up to \u003cb\u003e12 PSI\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Extremely robust, tolerating alcohol levels up to \u003cb\u003e15% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves \u003cb\u003e73-80%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJUNGLE bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 1.5 g\/\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375815424,"sku":"KL48040","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48040-CellarScience-JungleAleYeastx15g-01.jpg?v=1773195417"},{"product_id":"cellarscience-ne-hazy-ale-yeast-x-15g","title":"CellarScience - NE HAZY Ale Yeast x 15g","description":"\u003ch2\u003e☁️ NE HAZY: The Haze Specialist for Stable Turbidity and Juicy Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is our latest strain uniquely adapted for \u003cb\u003ehazy beer styles\u003c\/b\u003e, specializing in enhancing mouthfeel and \u003cb\u003eturbidity\u003c\/b\u003e. The yeast releases mannoproteins and forms stable protein-polyphenol complexes, creating a \u003cb\u003elasting, pillowy haze\u003c\/b\u003e while maximizing hop saturation and contributing a soft, full-bodied texture to your brew.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 Styles \u0026amp; Flavour Profile: Hop Saturation and Exceptional Mouthfeel\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is a biotransforming powerhouse that modifies hop-derived polyphenols and interacts with compounds from wheat and oats to lock haze in suspension and boost fruit-forward hop character.\u003c\/p\u003e\n\u003ch3\u003eHaze Stability and Texture\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003ePillowy Haze:\u003c\/b\u003e Releases mannoproteins and creates stable complexes to build and maintain an exceptionally \u003cb\u003estable, lasting haze\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMouthfeel:\u003c\/b\u003e Contributes a soft, \u003cb\u003efull-bodied texture\u003c\/b\u003e and enhances the beer’s overall juicy character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHop Biotransformation:\u003c\/b\u003e Amplifies tropical and citrus notes, transforming hop precursors into free thiols like Grapefruit, Guava, and Tangerine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eNE HAZY is essential for modern, high-protein, hop-forward beers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eNew England IPAs (NEIPAs)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHazy Pales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eJuicy IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eNE HAZY combines stability features with reliable performance metrics, making it highly versatile for different brewing setups and ensuring minimal risk of off-flavours.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Performs well across a wide temperature range of \u003cb\u003e17-24°C (62-75°F)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure Tolerance:\u003c\/b\u003e Handles pressure up to \u003cb\u003e12 PSI\u003c\/b\u003e, making it versatile for pressurized fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves approximately \u003cb\u003e75-80%\u003c\/b\u003e attenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Medium-low, key to maintaining haze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno pre-oxygenation\u003c\/b\u003e or rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNE HAZY bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or maximum haze production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375848192,"sku":"KL48057","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48057-CellarScience-NEHazyAleYeastx15g-01.jpg?v=1773195656"},{"product_id":"cellarscience-big-ben-english-ale-yeast-x-15g","title":"CellarScience - BIG BEN English Ale Yeast x 15g","description":"\u003ch2\u003eBIG BEN: The High Flocculation, Malt-Forward Ale Yeast\u003c\/h2\u003e\n\u003cp\u003eBIG BEN, just like its iconic namesake, is big in all the right ways. Known for its \u003cb\u003eexceptional flocculation\u003c\/b\u003e, this yeast settles quickly, leaving your beer \u003cb\u003ebright and clear\u003c\/b\u003e. With impressive \u003cb\u003ealcohol tolerance\u003c\/b\u003e (comfortably fermenting beers up to \u003cb\u003e12% ABV\u003c\/b\u003e) and high attenuation, BIG BEN provides professional-grade performance for craft brewers.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍺 Styles \u0026amp; Flavour Profile: Neutrality that Shines\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is proudly \u003cb\u003emalt-forward\u003c\/b\u003e, allowing your grain bill and chosen ingredients to truly shine through. Its \u003cb\u003eneutral profile\u003c\/b\u003e enhances malt sweetness and hop character without imposing its own flavours, resulting in clean, crisp beers with remarkable clarity.\u003c\/p\u003e\n\u003ch3\u003eIdeal for a Wide Variety of Ale Styles\u003c\/h3\u003e\n\u003cp\u003eBIG BEN’s versatility and clean fermentation make it perfect for a broad range of beers where visual appeal and a neutral base are essential:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003ePale Ales \u0026amp; IPAs\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eESBs \u0026amp; Amber Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePorters \u0026amp; Stouts\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlonde Ales\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eBIG BEN is designed for efficiency and reliability, offering top-tier performance data for consistent brewing results. Every batch undergoes PCR testing for quality assurance.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cp\u003eThis yeast is optimized for ease of use and consistent results across various brewing conditions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e 15-22°C (59-72°F). \u003ci\u003eIt comfortably ferments across a wide temperature range of 55°F to 78°F.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with no pre-oxygenation or rehydration required before pitching.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e Consistently achieves a high attenuation rate of \u003cb\u003e75-82%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e, suitable for both session and high-gravity beers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBIG BEN bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375880960,"sku":"KL48064","price":4.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48064-CellarScience-BigBenEnglishAleYeastx15g-01.jpg?v=1773195853"},{"product_id":"cellarscience-maison-belgian-ale-yeast-x-15g","title":"CellarScience - MAISON Belgian Ale Yeast x 15g","description":"\u003ch2\u003eMAISON: The Go-To Belgian Yeast for Complex Fruit, Clove, and Spice\u003c\/h2\u003e\n\u003cp\u003eMAISON is your next \u003cb\u003ego-to Belgian yeast strain\u003c\/b\u003e, designed perfectly for a wide range of Belgian-style beers, including Blondes, Tripels, and Quads. This versatile strain allows you to dial in your desired profile: robust and pronounced at high temperatures, or subtle and nuanced at lower temperatures, consistently delivering professional-grade results.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🥂 Styles \u0026amp; Flavour Profile: Dial in Your Belgian Character\u003c\/h2\u003e\n\u003cp\u003eMAISON provides a complex, moderately sweet malt background complemented by rich fermentation notes of fruit, clove, and spice, making it a true workhorse for Belgian brewing.\u003c\/p\u003e\n\u003ch3\u003eTemperature-Driven Flavour Control\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRobust Flavours (High Temp):\u003c\/b\u003e Fermenting near \u003cspan data-math=\"24^\\circ\\text{C}\" class=\"math-inline\"\u003e24­­­°c\u003c\/span\u003e (75°f) yields pronounced notes of \u003cb\u003efruit, clove, and spice\u003c\/b\u003e alongside a moderately sweet malt character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSubtle Nuance (Low Temp):\u003c\/b\u003e Fermenting near \u003cspan data-math=\"18^\\circ\\text{C}\" class=\"math-inline\"\u003e18°c \u003c\/span\u003e(\u003cspan data-math=\"64^\\circ\\text{F}\" class=\"math-inline\"\u003e64°f\u003c\/span\u003e) showcases the same characteristics but in a \u003cb\u003esubtler, more nuanced profile\u003c\/b\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIdeal for Brewing\u003c\/h3\u003e\n\u003cp\u003eMAISON’s versatility covers the entire spectrum of Belgian styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eBelgian Blondes \u0026amp; Witbiers\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDubbels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTripels\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eQuads\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 Performance \u0026amp; Technical Specifications\u003c\/h2\u003e\n\u003cp\u003eMAISON combines a wide fermentation range with high attenuation and superior cell counts, ensuring reliable and consistent performance across both homebrew and craft brew settings.\u003c\/p\u003e\n\u003ch3\u003eFermentation \u0026amp; Pitching Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFermentation Range:\u003c\/b\u003e Optimal performance is between \u003cb\u003e18-24°C (64-75°F)\u003c\/b\u003e, with characteristics shifting throughout this range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAttenuation:\u003c\/b\u003e High attenuation rate of approximately \u003cb\u003e80-90%\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAlcohol Tolerance:\u003c\/b\u003e Robust tolerance up to \u003cb\u003e12% ABV\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlocculation:\u003c\/b\u003e Low to medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDirect Pitching:\u003c\/b\u003e Designed to be sprinkled \u003cb\u003edirectly onto the surface of your wort\u003c\/b\u003e with \u003cb\u003eno rehydration\u003c\/b\u003e necessary, ensuring ease of use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Dosage\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Liter. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMAISON bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eCalculation for Larger Batches\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Liter (approx. 50-100 g\/hL)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity Belgian ales, dosage may be increased to 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48154375913728,"sku":"KL48071","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL48071-CellarScience-MaisonBelgianAleYeastx15g-01.jpg?v=1773210205"},{"product_id":"cellarscience-german-weihenstephan-lager-yeast-x-15g","title":"CellarScience - GERMAN Weihenstephan Lager Yeast x 15g","description":"\u003cdiv\u003e\n\u003cp\u003eThe 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.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\u003cbr\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\u003cbr\u003e[70-\u003cspan\u003e100\u003c\/span\u003eg per 100L]\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eGERMAN 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\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 10-12°C (50-59°F)\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 9-10% ABV (WY2124 9%)\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e78-85%\u003cbr\u003e\u003cstrong\u003eInternational Code:\u003c\/strong\u003e DY104\u003cbr\u003e\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP830, WY2124, W-34\/70\u003cbr\u003eGluten-free\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4f885e8e-2b32-4131-71ff-08dd8b2ff1da\"\u003e\u003cstrong\u003eCellarScience - GERMAN Weihenstephan Lager Yeast RAPT Fermentation Profile\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCellarScience Yeast:\u003c\/strong\u003e\u003cbr\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't \"break the bank\".\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eFormer 12g SKU: KL40136\u003c\/em\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":48763086766336,"sku":"KL53457","price":4.55,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL40266-CellarScience-GERMANLagerYeastx15g-01.webp?v=1779759319"}],"url":"https:\/\/kegland.com.au\/collections\/cellarscience-yeast-1.oembed?page=3","provider":"KegLand","version":"1.0","type":"link"}