500g Brick - CellarScience - NE HAZY Ale Yeast

☁️ NE HAZY: The Haze Specialist for Stable Turbidity and Juicy Mouthfeel

NE HAZY is our latest strain uniquely adapted for hazy beer styles, specializing in enhancing mouthfeel and turbidity. The yeast releases mannoproteins and forms stable protein-polyphenol complexes, creating a lasting, pillowy haze while maximizing hop saturation and contributing a soft, full-bodied texture to your brew.

🍹 Styles & Flavor Profile: Hop Saturation and Exceptional Mouthfeel

NE 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.

Haze Stability and Texture

• Pillowy Haze: Releases mannoproteins and creates stable complexes to build and maintain an exceptionally stable, lasting haze.
• Mouthfeel: Contributes a soft, full-bodied texture and enhances the beer’s overall juicy character.
• Hop Biotransformation: Amplifies tropical and citrus notes, transforming hop precursors into free thiols like Grapefruit, Guava, and Tangerine.

Ideal for Brewing

NE HAZY is essential for modern, high-protein, hop-forward beers:

• New England IPAs (NEIPAs)
• Hazy Pales
• Juicy IPAs

🔬 Performance & Technical Specifications

NE HAZY combines stability features with reliable performance metrics, making it highly versatile for different brewing setups and ensuring minimal risk of off-flavors.

Fermentation & Pitching Details

• Fermentation Range: Performs well across a wide temperature range of 17-24°C (62-75°F).
• Pressure Tolerance: Handles pressure up to 12 PSI, making it versatile for pressurized fermentations.
• Alcohol Tolerance: Robust tolerance up to 12% ABV.
• Attenuation: Consistently achieves approximately 75-80% attenuation.
• Flocculation: Medium-low, key to maintaining haze.
• Direct Pitching: Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation or rehydration required before pitching.

Packaging & Dosage

NE HAZY bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.

Calculation for Larger Batches

• Use at a rate of 0.5-1g per Liter (approx. 50-100 g/hL).
• A 500g brick treast 5-10hL / 4.3-8.5 bbl
• Increase toward 1.5–2.0 g/L for high gravity or maximum haze production

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