{"product_id":"cellarscience-english-ale-yeast-x-15-g","title":"CellarScience - ENGLISH Ale Yeast x 15g","description":"\u003cp\u003eLike all CellarScience yeast, ENGLISH is eligible for direct pitch straight into your wort. CellarScience provides 15g of yeast per sachet, which is up to 36% more than other brands 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\u003cbr\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":"KL53464","price":4.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL53464-CellarScience-ENGLISHAleYeastx15g-01.webp?v=1788495948","url":"https:\/\/kegland.com.au\/products\/cellarscience-english-ale-yeast-x-15-g","provider":"KegLand","version":"1.0","type":"link"}