Nectar Yeast
"Good yeast overall, but it had a long lag time before fermentation started. Once going, it fermented well and produced a good tasting result."
CellarScience - NECTAR Specialty Ale Yeast x 12g
$4.55
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CellarScience - NECTAR Specialty Ale Yeast x 12g
KL40174
$4.55
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.
Dosage:
One 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.
[50-80g per 100L]
Direct Pitch or Rehydrate:
NECTAR yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. NECTAR yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 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.
Optimum Fermentation Temp: 18-22°C
Flocculation: Medium
Alcohol Tolerance: 12% ABV
Similar Strains: N/A
International Code: DY100
Flocculation: Medium
Alcohol Tolerance: 12% ABV
Similar Strains: N/A
International Code: DY100
Attenuation: 75-80%
Gluten-free
Gluten-free
CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
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Overall rating: 4.0 / 5 from 11 reviews.
AI Generated Review Summary
Summary topics
Review topics: ["yeast","fermenter"].
Review highlights
Reviews
Not my favourite
"Unfortunately this yeast really didn't work well for me in a my standard Hazy recipe. It came out with strong banana and bubble gum flavours which didn't work and I had to dump the batch. Would probably work OK in Belgium Tripels or Strong Blondes."
Hubba Bubba Brew
"Taste: BUBBLEGUM Fermentation: 48 hours lag time with correct pitching rates (Lallemand yeast 18 hours) Results: After 80 batches this is was my first dumper! Nobody would drink it, enough said. I tried this in my standard Hazy IPA wort, this "fun and unique" yeast was the only variable. I thought I had done something wrong, until I searched other brewing forums and many people have exactly the same experiences as I did. If ONLY I had read these reviews before wasting $30 of hops! Back to Lallemand and Ferments for me."
Great yeast, great flavour and clean fermentation
"Bought this on a whim as I hadn’t used Cellar Science before. This yeast was active in less than 24 hrs and gave a vigorous ferment. Gave my Pale ale a beautiful crispness, while still having a delicate tropical fruit character."
Great results in a British Golden Ale
"I used this in a British Golden Ale with great results. The malt backbone was sound and the hops allowed to shine. My preference is to rehydrate to give the yeast a head start."
Not a fan
"First time using this yeast with a pale ale recipe. I got a strong banana flavour from it not a fan at all. A shame, all the other cellar science yeasts I’ve used have been great"
Uk yeast
"Working well at lower temp"
Great yeast will be using
"Great yeast will be using it again"
Pomona alternative?
"Keen to see how this ferments"
nectar yeast
"excellent"