So much easier than a bung!
Rubber Carboy Blow Off Hood with two attachments for vinyl blow off hoses (3/8" or 1/2"). Fits our 3, 5, 6, or 6.5 gallon glass carboys with smooth necks. Can also be used on 5 and 6 gallon plastic carboys.
TIP: Carboy hoods are exceptionally useful for blowoff tubes. Just add 3' of 1/2" racking tubing into a bucket of water as your airlock.
Got built-up sediment inside your narrow-mouthed glass carboy? Luckily there’s a brush designed to reach the bottom and sides of your fermenter. The bent head of the brush makes short work of cleaning the krausen (foam on top of beer) after fermentation. This brush is made with stainless steel so you won't have any rusting issues like with other carboy brushes.
Note: This brush is not recommended for plastic carboys as the metal bristle attachment can scratch the plastic.
Dimensions: 26" from end of handle to 90 degree bend. Bristles are approximately 1-1/4"" in length.
Fits PET Carboys. A breathable Silicone stopper that acts as both a stopper and an airlock. Unique design allows CO2 pressure to escape but keeps Oxygen and airborne contamination out. Quickly became our stopper of choice for wine. Used by numerous commercial wineries. Also has great application for beer ferments: Will create a vacuum if fermenting wort cools (as opposed to pulling water in from your traditional airlock.) Air tight seal is great for extended fermented lager when CO2 production is still present but very slight.
Use this specially made carboy bag to protect yourself and your beer! Carboys can be slippery, especially when wet. Our strong canvas bag allows you to more safely carry a carboy. If it is accidentally dropped the canvas will help contain the broken glass and reduce personal injury. Your beer also benefits as it is protected from light. UV Light interacts with compounds in hops to create skunky off flavor (editor note... I may not be a smart man but I do know skunky flavors in beer aren't good).
These are made in the USA from heavy black canvas with strong nylon webbing that is stitched (very strong) to support the carboy when lifting. In the summer, you can help reduce high fermentation temps by placing frozen ice packs in between the canvas and the carboy.
Use this specially made carboy bag to protect yourself and your beer! Carboys can be slippery, especially when wet. Our strong canvas bag allows you to more safely carry a carboy. If it is accidentally dropped the canvas will help contain the broken glass and reduce personal injury. Your beer also benefits as it is protected from light. UV Light interacts with compounds in hops to create skunky off flavor (editor note... I may not be a smart man but I do know skunky flavors in beer aren't good).
These are made in the USA from heavy black canvas with strong nylon webbing that is stitched (very strong) to support the carboy when lifting. In the summer, you can help reduce high fermentation temps by placing frozen ice packs in between the canvas and the carboy.
This L-shaped brush is the perfect tool for scrubbing every inch on the inside of carboys, and thanks to the plastic coating, they're also safe to use with plastic fermenters and PET carboys. Normal carboy brushes like our CE40are great for cleaning glass carboys, but can be a risky choice for using on plastic. The metal rod where the bristles attach can scratch plastic, creating hide outs for bacteria. You won't have those worries with this carboy brush! Bristles made from Food Grade nylon Long enough to reach deep inside large carboys L-shaped bend allows you to easily scrub off leftover krausen residue Height from end of handle to 90° bend - 21.5" Brush section with bristles is 8.5" long Bristles are 2.75" in diameter Temperature rated to 140°F (60°C)
Make moving your carboy safer and easier with these Orange Smooth-Neck Carboy Handles!
For one handed lifting of empty Smooth Necked (not threads) glass carboys. Fits 3, 5, 6, 6.5 gallon smooth neck carboys.
Place underneath a carboy to tilt it and siphon every last drop sediment free. Keeps your hands free while you operate the siphon.
Be careful when using this product as the carboy can easily be tipped over. Using two can make a more stable setup.
Rhizomes are now in stock and orders are being fulfilled. If you haven't ordered your rhizomes yet, this is your last chance till next season!
4.5-7% AA - Grows well in all climates. Aroma and bittering for pale ales.
Pleasant, floral and quite citrusy. Very distinctive and the most popular microbrew and homebrew hop for American ales. Cascade is the great aroma hop for all American-style ales, known for its grapefruit, citrusy flavors and aromas.
Rhizomes should be planted immediately for best results. If your area is still experiencing frost then you can plant them in a planter indoors until it is safe to transplant outside. The first years crop will generally be smaller than subsequent years. Since these are live plants, we cannot guarantee they will grow, so we recommend buying two of each type to help ensure their success.
Shipping Restrictions:
Due to agricultural restrictions, we can only ship rhizomes to addresses that are in the United States, excepting Hawaii, Oregon, Washington, and the counties of Bonner and Kootenai in Idaho. Unfortunately, we cannot ship these to international locations including APO/FPO addresses.
Dual purpose hops popularly used in American styles including Pale Ales and West Coast IPAs
Aroma Profile: Floral, Grapefruit, Grassy, Herbal, Pine
Alpha Acids: 11.0 – 18.0%
Cryo Hop® Hop Pellets
Higher AA and nearly twice the resin content of traditional T-90 hop pellets
Increase yield by reducing vegetal matter in your brewhouse and fermenter
Cryo Hops® provide brewers with the ability to get gigantic hop character while reducing astringent and unpleasant vegetal flavors. With a substantially higher oil and resin content, LupuLN2 powder offers up all the flavor and aroma of a heavily hopped beer, but with a significanly reduced grassy character. Additionally, the lower dosage rate of the concentrated powder reduces the volume of trub and therefore, kettle loss. Using Cryo Hops® you will net more beer that is clearer!
Typical usage of Cryo Hops® would be roughly 50% of pellets. LupuLN2 powder can be used in any application where traditional hop products are utilized, including: Bittering, Kettle, Whirlpool and even direct to the fermentor. It is suggested that you use Cryo Hops® as late additions, in the whirlpool or dry hop, as the volatile aromatic compounds will be driven off if added early in the boil.
Cryo Hops® are an innovative hop product that is made by separating the lupulin from the hop flower using cryogenic processing. The result is a product with twice the potency of T90 pellets, with reduced astringency and vegetative material.
Note: These hops come pelletized. The powder is compressed into pellet form to make handling easier.
Typical Hop Statistics:
Alpha Acids: 11.0 – 18.0%
Beta Acids: 11.0 – 17.0%
Total Oil: 1.5 – 4.0%
Cryo Hops® is a registered trademark owned by Yakima Chief Hops, LLC.
Cascade hops are the classic American hop that really started the hop craze. Defined by its citrus, and often more specifically grapefruit flavor, it is now sought out around the world. Cascade hops are a true dual purpose hop that can be used for bittering, late aroma additions, or dry hopping in the fermenter. Used in so many craft brewed pale ales, but none more famous than Sierra Nevada's Pale Ale. You cannot go wrong using Cascade hops in all kinds of American style ales.
Hop Statistics:
Alpha Acids: 4.5 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.64 – 1.55
Cohumulone: (% of alpha acids): 33 – 40%
Total Oils in mls per 100 grams dried: 0.8 – 1.5
Similar Hop Varieties: Ahtanum®, Centennial, Amarillo®
Ahtanum® is a registered trademark owned by Yakima Chief Hops, LLC.
Amarillo® is a trademark owned by Virgil Gamache Farms, Inc.
Dual purpose hops popularly used in American styles including Pale Ales and West Coast IPAs
Aroma Profile: Citrus, Tropical, Floral, Grapefruit, Grassy, Herbal, Pine
Alpha Acids: 4.5 – 7.0%
Whole cone hops are often preferred for dry hopping as they maintain contact while floating in the beer and are easier to remove
Adding whole cone hops directly to the mash tun is a great way to add flavor and help clarify wort
Cascade is the classic American hop that really started the hop craze. Defined by its citrus, and often more specifically, grapefruit flavor it is now sought out around the World. It is a true dual-purpose hop that can be used for bittering, at the end of the boil, or the fermenter. Used in so many craft brewed pale ales, but none more famous than Sierra Nevada's Pale Ale. You cannot go wrong using Cascade in all kinds of American style ales.
Whole cone hops are typically the preferred format for dry hopping as they maintain contact with the beer by floating, they are easier to remove than pellets and they add a unique character to the beer. Adding whole hop cones directly to the mash tun is also a great way to add an extra layer of hop flavor and to clarify your wort as it filters through the flowers.
Hop Statistics:
Alpha Acids: 4.5 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: .64 – 1.55
Cohumulone: (% of alpha acids): 33 – 40%
Total Oils in mls per 100 grams dried: 0.8 – 1.5
Storage (% alpha acids remaining after 6 months storage at 68° F): 48 - 52%
Similar Hop Varieties: Ahtanum®, Centennial, Amarillo® hops
Ahtanum® is a registered trademark owned by Yakima Chief Hops, LLC.
Amarillo® is a trademark owned by Virgil Gamache Farms, Inc.
Caseinate de Potassium, formally Caseine Soluble, is a concentrated, powdered form of Potassium Caseinate produced from milk. Helps eliminate oxidized phenolic (brown colored) and bitter compounds in white wines, rose wines, fruit wines, and meads. Caseinate de Potassium can be used preemptively in the must or as a curative step on finished wine.
Recommended Dosage:
In Juice: 1.9-3.8 g/gal (500-1000 ppm)
In Wine: 0.8-3.8 g/gal (200-1000 ppm)
Preparation For Use
Add the pre-measured amount of Caseinate de Potassium to 10 times its weight of cold water (do not use juice or wine).
Allow the solution to swell for 4 hours
Stir to dissolve any lumps
When completely dissolved, add the mixture slowly to the juice or wine while stirring continuously (for juice, add Caseinate de Potassium before settling).
Once added, strongly stir the entire wine volume to get the Caseinate de Potassium to integrate with the wine.
Once Caseinate de Potassium has been dissolved, use the preparation within 2 hours.
Minimum contact is 2 days, maximum 15 days.
The amount needed for your specific wine is best determined by a bench trial.
A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Rhizomes are now in stock and orders are being fulfilled. If you haven't ordered your rhizomes yet, this is your last chance till next season!
7.7-9.1% AA. Grows well in all climates.
Originally released in 2013, Cashmere was developed by Washington State University as a cross between Cascade and Northern Brewer. With a higher alpha acid content than Cascade, this dual-purpose hop has a smooth bitterness, but really shines as a late addition hop when used at knock out, whirlpool, or dry hopping. Expect an herbal, slightly spicy aroma with notes of lemon, lime, melon and stone fruit.
Rhizomes should be planted immediately for best results. If your area is still experiencing frost then you can plant them in a planter indoors until it is safe to transplant outside. The first years crop will generally be smaller than subsequent years. Since these are live plants, we cannot guarantee they will grow, so we recommend buying two of each type to help ensure their success.
Shipping Restrictions:
Due to agricultural restrictions, we can only ship rhizomes to addresses that are in the United States, excepting Hawaii, Oregon, Washington, and the counties of Bonner and Kootenai in Idaho. Unfortunately, we cannot ship these to international locations including APO/FPO addresses.
Originally released in 2013, Cashmere was developed by Washington State University as a cross between Cascade and Northern Brewer. With a higher alpha acid content than Cascade, this dual-purpose hop has a smooth bitterness, but really shines as a late addition hop when used at knock out, whirlpool, or dry hopping. Expect an herbal, slightly spicy aroma with notes of lemon, lime, melon and stone fruit.
Hop Statistics
Alpha Acids: 7.7 – 9.1%
Beta Acids: 3.3 – 7.1%
Alpha-Beta Ratio: 1.1 - 2.8
Cohumulone: (% of alpha acids): 22 – 24%
Total Oils in mls per 100 grams dried: 1.2 – 1.4
Storage (% alpha acids remaining after 6 months storage at 68° F): 75%
Similar Hop Varieties: Cascade, Northern Brewer, Amarillo®
Amarillo® is a trademark owned by Virgil Gamache Farms, Inc.
Often used as an aroma addition during whirlpool or dry hopping for Hazys, IPAs, Pale Ales, or Hoppy Lagers
Aroma Profile: Berry, Grapefruit, Grassy, Herbal, Stone Fruit
Alpha Acids: 10.0 – 18.0%
Cryo Hop® Hop Pellets
Higher AA and nearly twice the resin content of traditional T-90 hop pellets
Increase yield by reducing vegetal matter in your brewhouse and fermenter
Cryo Hops® provide brewers with the ability to get gigantic hop character while reducing astringent and unpleasant vegetal flavors. With a substantially higher oil and resin content, LupuLN2 powder offers up all the flavor and aroma of a heavily hopped beer, but with a significanly reduced grassy character. Additionally, the lower dosage rate of the concentrated powder reduces the volume of trub and therefore, kettle loss. Using Cryo Hops® you will net more beer that is clearer!
Typical usage of Cryo Hops® would be roughly 50% of pellets. LupuLN2 powder can be used in any application where traditional hop products are utilized, including: Bittering, Kettle, Whirlpool and even direct to the fermentor. It is suggested that you use Cryo Hops® as late additions, in the whirlpool or dry hop, as the volatile aromatic compounds will be driven off if added early in the boil.
Cryo Hops® are an innovative hop product that is made by separating the lupulin from the hop flower using cryogenic processing. The result is a product with twice the potency of T90 pellets, with reduced astringency and vegetative material.
Note: These hops come pelletized. The powder is compressed into pellet form to make handling easier.
Typical Hop Statistics:
Alpha Acids: 10.0 – 18.0%
Beta Acids: 10.0 – 15.0%
Total Oil: 0.6 – 2.0%
Cryo Hops® is a registered trademark owned by Yakima Chief Hops, LLC.
Turn Your Modular Utility Cabinet into a Mobile Powerhouse
Add our heavy-duty casters to your Modular Utility Cabinets and unlock a whole new level of flexibility. In minutes, you can transform your sturdy cabinets into smooth-rolling units that adapt to your needs.
Perfect For:
Brewing Setup – Build a convenient, roll-away station for homebrewing, coffee service, or beverage preparation.
Movable Work Station – Roll your tools and workspace exactly where you need them for DIY projects, repairs, or maintenance.
Outdoor Prep Station – Create a mobile food prep area for grilling, cooking, or entertaining outdoors.
Flexible Storage – Easily move cabinets in and out of garages, sheds, patios, or storage areas as seasons change.
This set includes four high-quality, lockable casters engineered for smooth rolling on smooth surfaces while providing rock-solid stability when locked in place. Each caster features a durable wheel with a weight rating suitable for heavy loads (full kegs, brew kettles, tools, or multi-cabinet setups).
Specifications:
Lockable swivel design — 360° swivel for effortless maneuvering, with foot-operated brakes to lock wheels securely—prevents unwanted movement during use.
High load capacity — Built to handle the weight of fully loaded Modular Utility Cabinets (kegs, grain, tools, or accessories) without sagging or straining.
Bolt-on simplicity — Replaces the standard adjustable leveling feet using pre-drilled base points—no drilling or modifications required.
Durable construction — Built to withstand heavy use; smooth-rolling wheels reduce effort when repositioning.
Perfect pairing — Works best with the Side Handle accessory for controlled pulling/guiding—together they make moving your cabinet quick and effortless (no more lifting or dragging).
Ideal for users who frequently reconfigure their outdoor setup, clean underneath, or move them seasonally/storage. Simply swap out the feet for casters, add handles if desired, and your Modular Utility Cabinet becomes truly mobile.
ACID yeast will complete both Lactic and Alcoholic fermentation on its own, producing an acidic beer with light notes of fruity floral esters
Shave days off your sour beer making process by skipping the kettle souring step altogether!
No need for added equipment to purge your kettle with CO2 or add heating to maintain high temps for lactic fermentation
To reduce acidity, pitch an ale yeast strain to stop souring and wrap up alcoholic fermentation
Ferment between 66-77°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.
If you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation.
Every batch is PCR tested to ensure quality.
Dosage:
Use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
ACID 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. Ferment between 66-77°F (19-25°C).
Optimum Fermentation Temp: 66-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
Attenuation: 75-80%
Lachancea thermotolerans
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".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
Prevents Off-Flavors: ALDC from CellarScience helps prevent the production of Diacetyl, a butter-like off-flavor, ensuring a cleaner-tasting beer.
Reduces Conditioning Time: By limiting Diacetyl production during dry hopping or fermentation, ALDC reduces the time needed before your beer is ready for bottling or kegging.
Versatile Use: ALDC can be added during yeast pitching or dry hopping, benefiting any beer style, especially those with heavy dry hopping, by controlling hop creep.
Stop hop creep before it happens with ALDC from CellarScience. As modern beer styles call for increasing amounts of dry hops, a new risk for off-flavor in the finished beer arises. Hop creep is the result of yeast beginning a new fermentation when dry hops with trace amounts of fermentable sugars are introduced to the finished beer. This results in further production of Diacetyl and, if yeast are not given enough time to clean up after themselves, can lead to higher levels of Diacetyl in the finished beer. Diacetyl is often referred to as a butter or butterscotch like flavor and is not desirable in most styles, especially at high levels. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg.
Use:
Available in 1 oz dropper bottle or 8 oz bettix bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons. 1 oz contains approximately 35 doses.
Additional Notes:
Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer.
The recommended shelf life is 12 months from the date the package is opened.
BAJA is a versatile lager strain with neutral character and finishes dry Perfect for Mexican-style light lagers, dark lagers, and cold IPAs Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 50-56°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value If 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. Every batch is PCR tested to ensure contamination free yeast. Dosage: Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: BAJA 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 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 50-56°F (10-13°C). Optimum Fermentation Temp: 50-56°F Flocculation: Medium-High Alcohol Tolerance: 10-11% ABV Attenuation: 75-85% Similar Strains: WLP940 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". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
BERLIN is a popular German yeast strain for producing lagers with soft malt character and balanced esters
An ideal choice for Bocks, Oktoberfests, and American amber lagers
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 50-59°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
A popular yeast strain with a Berlin lineage that is famous for producing amazing lagers with soft malt character and balanced esters. Like 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.
Dosage:
Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
Direct Pitch or Rehydrate:
BERLIN 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. BERLIN 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).
Optimum Fermentation Temp: 50-59°F
Flocculation: High
Alcohol Tolerance: 10-11% ABV
Attenuation: 75-85%
Similar Strains: WLP820, WY2206, S-23
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".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
Due to high demand, the 500 g item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
BIG BEN allows your malt and hop flavors to shine with its neutral profile
Ideal for a wide variety of styles including Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 59-72°F
Pressure-Ready Performs great under pressure up to 12 PSI
BIG BEN, just like its iconic namesake, is big in all the right ways. Known for its exceptional flocculation, this yeast settles quickly, leaving your beer bright and clear. BIG BEN is proudly malt-forward, allowing your grain bill and chosen ingredients to truly shine through. Its neutral profile enhances malt sweetness and hop character without imposing its own flavors, resulting in clean, crisp beers with remarkable clarity. Its high flocculation contributes significantly to its clarity, rapidly settling and making it ideal for styles where visual appeal matters, such as Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales.
BIG BEN also boasts impressive alcohol tolerance, comfortably fermenting beers up to 12% ABV, making it suitable for both session ales and higher-gravity brews. Efficient and reliable, BIG BEN consistently achieves attenuation rates up to 82%. It comfortably ferments across a wide temperature range of 55°F to 78°F, making it versatile for various ale styles. For brewers using pressure-capable fermenters, BIG BEN performs great up to 12 PSI, allowing you to push fermentation temperature slightly while maintaining an even cleaner, more neutral beer profile.
Exceptional flocculation for bright, clear beer
Malt-forward character that lets your grain bill shine
Neutral profile enhances malt sweetness and hop character
Ideal for: Pale Ales, IPAs, Porters, Stouts, Blonde Ales, Amber Ales
Alcohol Tolerance: 12% ABV
Attenuation: Approximately 75- 82%
Fermentation Range: 59-72°F (15-22°C)
Direct Pitch: No rehydration needed
Reliable & Consistent: Every batch undergoes PCR testing for quality
High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs
Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly
Like all CellarScience yeast, BIG BEN offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.
Recomended for aged red wines High color extraction Significant polysaccaride and glycerol production for huge mouthfeel High alcohol tolerence High nutrient need Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot Also excelletnt for Sangiovese, Nebbiolo and some Pinot The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir. Start Time: Fast Alcohol tolerance: 16%+ Nitrogen demand: high Yan Requirement @ 23 Brix: 270ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Average Yeast type: Cervisiae Killer Factor: Neutral Malic Acid Consumption: Average Optimal Fermentation Temp: 65–85°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF
Produces ß-glucosidase to cleave terpenes Floral, Rose, Citrus flavors Will not produce volatile phenols Best choice for Muscat/Moscato & Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier Those floral, rose, citrus, and stone fruit aromatics are bound all up in terpense in your grape skins and you know, they would really like to get out. It's your job to free them, package them in a bottle, and eventually let them waft out of a wine glass and into the nasal cavity of someone who appreciates excellence. We can help you do this. If you are making a higly aromatic white such as Muscat, Gewürztraminer, Viognier, Sauvignon Blanc or Riesling this is the ideal yeast. BOUQUET is known for its production of the enzyme ß-glucosidase which liberates aromatic compounds by cleaving terpenes from the sugars that bind them and releasing their goodness. This yeast will turn these certain grape varietals from ordinary white wines to highly aromatic, very special white wines that smell and taste amazing. The type of wine where 'stuff' wafts out of the glass! Also interesting is that most yeasts have the potential to produce phenolic off flavors, which in high quantities produce a paint like aroma (yuck!), if the conditions are less than ideal. However, BOUQUET is POF (phenolic off flavors) negative and will synthesize phenolic off flavors, eliminating that risk. This is a great yeast to co-ferment with Luscious for added complexity. Additional Fermfed nutrient is recommended at the start of fermentation due to the short lag phase of this strain. Due to such a rapid period of growth, the yeast cells require higher levels of nutrients to ensure a healthy fermentation. If you have had your wine tested and know your Yeast Available Nitrogen (YAN) follow our CellarScience nutrient feeding schedule accordingly. If you don't know your YAN we recommend hydrating with Fermstart, feeding with FermFed at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. Normally the feeding at the onset of fermentation would be with Fermfed DAP free but in this case BOUQUET can use the extra DAP kick that Fermfed provides. Start Time: Fast Alcohol tolerance: 14% Nitrogen demand: Very High Yan Requirement @ 23 Brix: 340 ppm Production of Volatile Acidity: Low Production of SO2: Average Cap/Foaming: Average Ease to Ferment with MLF: Low Malic Acid Consumption: Average Killer Factor: Positive (though is able to coferment with Luscious) Yeast Type: Cerevisiae Optimal Fermentation Temp: 50–80°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF
Due to high demand, 32 oz is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Enzymatic Blend for Dry Beers: Brutzyme by CellarScience combines amyloglucosidase, alpha amylase, and pullulanase to break down starches and dextrins, enabling the production of low-gravity, dry-finish beers like Brut IPAs.
Effective Fermentation Aid: Designed to hydrolyze starches into fermentable sugars, Brutzyme ensures yeast can fully ferment the sugars, resulting in exceptionally dry beers.
Easy to Use: Add 1/4 tsp per 5 gallons at the start of fermentation, directly into the fermenter along with the yeast. It works optimally between 50-68°F and a pH range of 4-5.5.
Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Amyloglucosidase, alpha amylase, and pullulanase enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired.
Use:
Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5.
Additional Notes:
Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F.
The recommended shelf life is 12 months from the date the package is opened.
GMO Free
Really strong and fast fermentations
Best strain to ferment out in touch conditions
One of the most popular, classic Champagne strains
Low nutrient requrements
The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.
Start Time: Fast
Alcohol tolerance: 15%
Nitrogen Demand: low
Yan Requirement @ 23 Brix: 220 ppm
Production of volatile acidity: Low
Production of SO2: Low
Ease to Ferment with MLF: Good
Yeast type: Bayanus
Killer Factor: Neutral
Optimal Fermentation Temp: 45–90°F
Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.
Download the PDF
CALI is the classic American ale strain famous for its clean, neutral flavor and its ability to be used in nearly any style
A quintessential house strain that will allow malt and hops to shine
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 59-72°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
The classic American ale strain that has a long history of producing amazing beers. Famous for its clean, neutral flavor and its ability to be used in nearly any style. The 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.
Dosage:
One sachet is enough to treat a 5-6 gallon batch. When calculating for larger batches, use at a rate of 2-3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
Direct Pitch or Rehydrate:
CALI 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 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 59-72°F (15-22°C).
Optimum Fermentation Temp: 59-72°F
Flocculation: Medium
Alcohol Tolerance: 10-11% ABV (WY1056 11%)
Attenuation: 75-84%
Similar Strains: WLP001, WY1056, US-05
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".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
Add to Red Wine Fermentation on the skin
Binds with anthocyanins and stabilizes color
Improves mouthfeel and body
Mix of both ellagic and proanthocyanidin tannins
CellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention.
CellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2.
Proanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine.
Use:
Dissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.
Chitosan efficiently removes tannins, phenols, and yeast cells from wine and cider. Perfect for clarifying degassed wine or uncarbonated cider, ensuring crystal-clear results. Achieve optimal clarity by pairing Chitosan with Kieselsol for a complete fining process. Chitosan is a positively charged fining agent and useful in removing tannin, phenols, anthocyanins, yeast cells, and bacteria. Add Chitosan to degassed wine or uncarbonated cider to clarify. For best results, always use Chitosan in conjunction with Kieselsol. Directions: Gently stir Chitosan into fully degassed wine or alco-base at the rate of 1 oz per 5-6 gallons Make sure that it is fully degassed. If not, Chitosan may not be effective.
Stir for 20 - 30 seconds to make sure Chitosan is fully desolved and leave liquid to fully clear Clearing can take 1 - 2 days so please allow 12-48 hours to clear fully For best results use in conjunction with Kieselsol or liquid gelatine. Bench trials are recommended. Chitosan (1%) Contains: Water, chitosan (Shellfish derivative), acetic acid Note: Chitosan is not ttb approved
How do you tell if your malolactic fermentation is done? With our Paper Chromatograpy test kit! Use it to tell if your malolactic fermentation has completed and you can move to the next step. This information is essential knowledge for doing SO2 additions, cold stabilization, acid additions, etc on wines that have been innoculated with an ML strain or allowed to undergo natural malolactic fermentation. You always want to know if ML has completed before bottling because if a wine is bottled with an incomplete Malolactic Fermentation it runs a high risk of completing it in the bottle which will ruin the wine. Comes with 25 sheets, as many as 4 samples can be tested per sheet (must be tested simultaneously, sheets cannot be re-used).
Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors Ferment at 58-61 for maximum enzymatic activity #1 Choice for Sauvinon Blanc. Also good for Viognier Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60F. So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavors, CITRUS may be your yeast. This yeast is good and perserving acidity so if you are working with whites from a warmer region that can be particularly helpful. More on Thiols: Thiols are organic sulphur compounds that are resonsible for the most prized flavors in many white wines. 4mmp (black current), 3MH (Passion fruit, Grapefruit and Citrus) and 3MHA (Tropical Passionfruit, Rose) Start Time: Average Alcohol tolerance: 14%+ Nitrogen Demand: low Production of volatile acidity: Average Production of H2S: Average Production of SO2: Low Ease to Ferment with MLF: Good Optimal Fermentation Temp: 53–73°F (Ideal for enzymatic activity: 56–60°F) Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF
Efficient Haze Reduction: Clearzyme targets haze-causing proteins in beer, ensuring a clear brew without affecting flavor, aroma, or head retention.
Simplifies Brewing Process: Eliminates the need for cold crashing, saving time and energy by breaking down proteins at fermentation temperatures between 50-68°F.
Gluten Reduction: Reduces gluten levels in beers made with barley and wheat to below 20ppm, making it suitable for gluten-sensitive consumers.
Easy to Use: Just 1/4 tsp per 5 gallons added at the start of fermentation is all that's needed to achieve optimal results.
Easily make clear beer by adding Clearzyme to your fermenter at the same time you pitch your yeast. This enzymatic solution targets and breaks down haze-inducing proteins so they cannot later bind with tannins to create beer haze. Clearzyme by CellarScience specifically targets haze-active proteins, so it has no negative effect on flavor, aroma, or head retention. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy.
Use:
Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6.
Additional Notes:
Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. It also breaks down the gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use.
The recommended shelf life is 12 months from the date the package is opened.
Seltzer-Specific Formula: Provides the precise Free Amino Nitrogen (FAN) and nutrients lacking in sugar bases for a clean fermentation.
Rapid & Clean Fermentation: Achieve a finished seltzer in as few as 5 days with a neutral flavor profile.
Prevents Off-Flavors: Designed to help yeast avoid producing common off-flavors (fusel alcohols, acetaldehyde, sulfur).
Easy to Use: Dissolves quickly and completely without the need for stirring or heating.
Nutrient blends designed for fermenting wine or beer simply don’t cut it when it comes to crafting seltzers. Both grape juice and wort naturally contain baseline levels of nutrients and free amino nitrogen (FAN) that are absent in seltzer bases. Simply increasing the dosage of nutrients intended for beer or wine fermentation isn’t effective. While this approach may meet the nutrient requirements, yeast need a certain level of FAN to ferment seltzers efficiently and cleanly. Unfortunately, most nutrient products on the market fall short of this mark.
Some solutions promote nitrogen bound within dead yeast cells, like our own FermFed DAP Free, as being suitable for seltzers. However, after extensive trials, we’ve found that this approach doesn’t deliver the neutral flavor profile needed for the best seltzers. While fermentations may complete, they often do so with unwanted yeast-derived off-flavors. Yeasts that struggle to finish tend to produce fusel alcohols, acetaldehyde, and sulfur compounds.
Our Dynamo 800 Nutrient is specifically formulated to provide yeast with everything they need to achieve a clean fermentation in as few as 5 days. When designing this nutrient, a decision was made to make flavor the top priority. Additionally, it dissolves easily without the need for stirring or heating, making it simple and efficient to use. Dynamo includes both organic and inorganic nitrogen to achieve a fast, clean fermentation in the challenging environment of seltzer production. Like 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 flavor, especially when paired with CellarScience VELO.
Rapid Start: Can finish fermenting in as few as 5 days.
Specifically Formulated for Seltzer Fermentation: Designed to meet the unique nutrient needs of seltzer.
Does Not Need Heat to Dissolve: Specifically designed without the need for stirring.
Optimal Free Amino Nitrogen (FAN) levels: Provides essential nutrients absent in sugar-based fermentations, including both inorganic and organic nitrogen sources.
Prevents Off-Flavors: Helps yeast avoid producing fusel alcohols, acetaldehyde, and sulfur compounds.
Fast, Clean Fermentation: Supports efficient fermentation without compromising taste.
Balanced Approach: Prioritizes both fermentation speed and final flavor.
Proven Results: Extensively tested to outperform other yeast nutrients.
Sold in pre-measured pitch sizes for 2-Gallon, 5-Gallon, 1 BBL, 5 BBL batches as well as a 5-LB bulk pack.
All the benefits of Sur Lie aging without the risks
Luxurious, soft mouthfeel
Perfect for your big body whites
Helps reduce browning
Produced from yeast cells and considered an SIY (especially inactivated yeast)
CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine.
During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol.
Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions.
Can be added at the end of fermentation and throughout the aging process.
Use:
Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.
ENGLISH is a rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish Recommended for all types of ales from malt-forward Ambers and Porters to high-gravity IPAs and hoppy Pales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 61-70°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value A 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. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: ENGLISH 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 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 61-70°F (16-21°C). Optimum Fermentation Temp: 61-70°F Flocculation: Very High Alcohol Tolerance: 12% ABV Attenuation: 75-83% Similar Strains: WLP007, WY1098, S-04 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". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
Add to red wine fermentations on the skin
Releases aroma compounds, anthocyanins for color, and polysaccharides for mouthfeel
Reduces necessary contact time / physical interaction normally needed for extraction
Pectinase blend that breaks down cellulose and hemicellulose
Enzo Red contains a selection of enzymes designed to promote deep, lasting color, structure, and aroma in fine red wines. Enzo Red is a blend of pectinases that will degrade both cellulase and hemicellulase, releasing anthocyanins and desirable skin tannins. It also releases aromatic compounds along with polysaccharides to help contribute to the aroma and body of your red wine.
By breaking down pectins, Enzo Red helps with faster clarification and easier downstream filtering.
Enzo Red can help to reduce the amount of punch downs or pump overs required. While there is no harm to keeping your existing schedule, it reduces the need for extended skin contact time, helps with extraction when an ideal punch-down schedule can't be maintained, and lessens the amount of time spent in pump over. For pump over in particular, this can be an advantage by lessening the shearing action on seeds that can occur when pumping must.
Enzo Red is obtained from aspergillus niger and does not contain the enzymes cinnamyl esterase (production of barnyard flavors) or anthocyanase which is known to produce oxidized color hues in wine.
Use:
Dilute 0.04 to 0.15 g per gal (0.01 to 0.04 g per liter) into water and add directly into the crushed grapes or must. Perform bench trials to determine optimal usage or start with a dosage of 0.1 g per gal (0.025 g per liter) and adjust as desired on future batches.
100% Natural Yeast Nutrient: FermFed DAP Free is a fully organic nutrient blend, derived from yeast autolysis, rich in amino acids, vitamins, and essential minerals like zinc and magnesium, ensuring optimal yeast health for successful fermentations.
Organically Derived Nitrogen: Unlike traditional nutrient formulations containing inorganic diammonium phosphate (DAP), FermFed DAP Free provides organic nitrogen, reducing the risk of off-flavors and promoting a cleaner fermentation.
Ideal for Hard Seltzer and Beer Fermentations: FermFed DAP Free is the preferred nutrient for hard seltzer fermentations and works well in beer, promoting healthy yeast activity even in high alcohol fermentations (up to 10% ABV).
Comprehensive Yeast Protection: The blend includes sterols for alcohol and temperature resistance, mannoproteins to retain aromas, and essential B-vitamins, zinc, and magnesium to support yeast performance and prevent stuck fermentations.
The ideal nutrient blend for beer fermentations, FermFed DAP Free is a 100% natural formulation derived from the autolysis of very specific yeast strains naturally high in free amino acids, sterols, mannoproteins, zinc, magnesium, and niacin, along with vitamins B1, B2, B5, B6, and B12 for a complete yeast health regimen. As the name suggests, this unique formulation does not contain the traditional inorganic diammonium phosphate, but does provide organically derived nitrogen. Help your yeast start fermentation on the right foot with FermFed DAP Free by CellarScience®.
FermFed DAP Free vs Regular FermFed
Regular FermFed contains DAP, diammonium phosphate, which is an inorganic nitrogen source. If you know your fermentation needs nitrogen, typically in non-malt fermentations such as wine, DAP is more readily processed by the yeast than the organic nitrogen found in FermFed DAP free. However, if the DAP is not processed by the yeast, and left behind in the beer, there is a higher risk of off flavors. At the suggested usage rates, FermFed DAP Free provides 30ppm of organic FAN, Free Available Nitrogen, while FermFed provides 38ppm of inorganic FAN.
For Use in Hard Seltzer
We have found that FermFed DAP Free is the preferred nutrient mix for Seltzer fermentations, with the organic nitrogen component being more than enough nitrogen to support a healthy fermentation. For high alcohol fermentations closer to 10% ABV, multiple additions of FermFed DAP free are required.
How Much Do I Add and When?
The general recommendation for most beer fermentations is to add 1.5 grams per gallon. Mix the nutrient in a small slurry of water and add to the fermentation prior to pitching yeast.
How it Works
The different components of FermFed DAP Free work in different ways to feed and protect your yeast.
The complex and organic nitrogen in FermFed DAP Free helps eliminate excessive yeast growth in the initial phases helping to reduce fermentation heat spikes at the start of fermentation.
Included sterols make the yeast membrane more resistant to alcohol and to high temperatures.
The collection of B-vitamins along with zinc and magnesium are essential for enzymatic activity, alcohol tolerance, and yeast health.
Mannoproteins help avoid the aromatic stripping during the fermentation by binding esters and terpenes and not allowing them to be driven off by CO2.
The included yeast hull components act as receptors to bind up fatty acids that can accumulate and cause stuck fermentations.
For a full yeast nutritional plan, use FermStart when rehydrating yeast.
Comprehensive Yeast Nutrition: FermFed provides a complex blend of essential nutrients like diammonium phosphate (DAP), thiamin, amino acids, sterols, and vitamins (B2, B5, B6, B12), supporting yeast health and optimizing fermentation. Prevents Off-Flavors: FermFed’s nitrogen content helps prevent the production of undesirable compounds like hydrogen sulfide (rotten eggs), ensuring cleaner and more desirable flavors during fermentation. Enhanced Fermentation Performance: Ingredients such as sterols and mannoproteins promote yeast cell strength and improve the retention of aromatic compounds, helping yeast finish fermentation smoothly while enhancing flavor retention. Versatile Application: Ideal for wine and non-malt fermentations with known nitrogen deficiencies, FermFed is also available in a DAP-free version suitable for malt-based fermentations with unknown nitrogen levels. FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, & B12. FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need. Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®. FermFed is a great choice for wine and other non-malt based fermenations where there is a known nitrogen deficiency. For beer or other fermentations where nitrogen levels are unknown we recommend FermFed DAP Free. The organic nitrogen supplied in FermFed DAP Free is sufficient for all malt fermentations and poses less potential issues if not consumed by the yeast. Read more about FermFed DAP Free. How Much Do I Add and When? For most beer fermentations add 1 gram per gallon. Mix the nutrient in a small slurry of water and add to the wort just prior to pitching yeast. How it Works The different components of FermFed work in different ways to feed and protect your yeast. When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations. As yeast divide and multiply they get weaker and might not be able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function. Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation. Pantothenic acid is added to help reduce the production of hydrogen sulfide. Thiamine is important for yeast metabolism. Vitamins B2, B5, B6, & B12 are important for general yeast health. For a full yeast nutritional plan, use FermStart when rehydrating yeast.
Enhanced Yeast Performance: FermStart provides a concentrated blend of micronutrients, including amino acids, sterols, and vitamins, which helps yeast transition quickly from dormant to active, ensuring a healthy and robust fermentation process.
Faster Fermentation Start: By supplying readily assimilable nutrients, FermStart allows yeast to skip energy-consuming steps, promoting faster yeast cell multiplication and out-competing wild yeast, ensuring your selected yeast dominates the fermentation.
Strong Cell Membrane Support: Sterols in FermStart help yeast cells maintain membrane elasticity, enhancing their ability to survive and perform well under tough fermentation conditions, ensuring consistent fermentation results.
Antioxidant Protection: The inclusion of glutathione, a powerful antioxidant, helps protect yeast cells from oxidative damage during rehydration, improving yeast health and promoting a more stable and efficient fermentation process.
If you’re rehydrating beer yeast, it’s quick and easy to ensure a perfect ferment by adding FermStart by CellarScience®. FermStart is a concentrated micronutrient blend that helps yeast during the critical phase in which they transition from dried and dormant back into healthy and active. FermStart is added to your rehydration water so that your yeast absorbs the nutrients as they absorb the water. When gravities exceed 15° Plato or 1.060 starting gravity, it is recommended to rehydrate your yeast. To ensure a perfect ferment that reaches its full flavor potential, rehydrate your yeast with FermStart.
How Much?
FermStart is a super concentrated formula, which is very convenient when you are rehydrating large amounts of yeast. Use 1 gram of Fermstart for every 4 grams of yeast. We offer some suggested ranges for the amount of water to use below.
Examples:
12g yeast - Add 3g FermStart to roughly 50ml of water
500g yeast - Add 125g FermStart to roughly 1500 ml of water
The Science of How it Works
FermStart is rich in readily assimilable amino acids, sterols, vitamins, and natural glutathione. Readily assimilable means that the size of the molecules present in FermStart are extremely small and easily absorbed by the yeast cell. This is obtained by centrifuge and allows FermStart to be extremely concentrated and not contain filler.
The availability of readily assimilable amino acids allows the yeast cell to skip the step in which amino acids would be synthesized within the cell. This saved energy is instead directed into multiplication. Faster yeast cell multiplication means a faster start allowing your yeast to out-compete wild yeast. Wild yeast have unknown flavors and fermentation behavior so it is important to give the yeast you selected the best chance to dominate the fermentation.
Sterols help the cell membrane regain and maintain elasticity helping to ensure a perfect start and continued performance throughout the fermentation. The strong cell membrane helps ensure that the yeast can survive and complete alcoholic fermentation under tough conditions.
Glutathione is a very special natural antioxidant and detoxifier made up of three amino acids cysteine, glutamate, and glycine. It is extremely important for maintaining intracellular health by preventing damage to cellular components during the very oxidative process of rehydration.
Ultra-High Zinc Concentration: Provides 5.5–6.5% bioavailable elemental zinc—one of the highest yeast-bound concentrations available for maximum metabolic activation.
Enhanced Fermentation Kinetics: Accelerates sugar metabolism and ethanol conversion for faster attenuation and a significantly reduced lag phase.
Superior Yeast Health: Stabilizes cell membranes and reinforces stress tolerance, ensuring high viability in high-gravity brews and repitched batches.
Optimized Flavor Profile: Promotes clean fermentation by reducing harsh fusels and balancing ester production for a more refined finished product.
Absolute optimum value for delivering zinc to your yeast.
CellarScience FermZn Plus is an advanced yeast-derived nutrient designed to correct zinc deficiencies and restore complete fermentation performance. Zinc is one of the most critical trace elements in brewing and fermentation science it serves as a catalytic cofactor for key enzymes, including alcohol dehydrogenase, which is essential for ethanol production and redox balance. Yeast cells depend on zinc to stabilize cellular membranes, regulate stress-response proteins, and maintain the structural integrity of enzyme complexes involved in sugar metabolism. When zinc is limited, fermentation slows, higher alcohols and esters become unbalanced, and yeast viability declines especially in high-gravity or repitched conditions.
FermZn Plus delivers an exceptionally concentrated level of zinc 5.5–6.5 % w/w elemental content—representing one of the highest bioavailable zinc concentrations achievable in a yeast-bound form. This massive zinc load ensures full metabolic activation of zinc-dependent enzymes, stabilizes cellular membranes, and enhances redox control, even in the most demanding high-gravity or nutrient-limited fermentations.
By supplying zinc in a yeast-bound, bioavailable form, FermZn Plus bypasses the poor solubility of inorganic zinc salts, allowing yeast to uptake and utilize it efficiently throughout the entire fermentation cycle. The result is faster attenuation, reduced lag phase, cleaner flavor development, and healthier yeast for subsequent repitches.
Bioavailable Zinc Complex: Delivers 5.5–6.5 % w/w elemental zinc bound within a yeast matrix for direct metabolic utilization among the highest yeast-bound zinc concentrations in fermentation science.
Supports Alcohol Dehydrogenase Activity: Enhances the enzymatic conversion of acetaldehyde to ethanol for complete fermentation and reduced off-flavors.
Accelerates Sugar Metabolism: Improves glycolytic pathway efficiency, leading to faster attenuation and reduced residual sugars.
Protects Yeast Cell Structure: Reinforces membrane stability, improving osmotic and ethanol tolerance under stress.
Improves Repitching Viability: Maintains intracellular zinc reserves for consistent fermentation performance across multiple generations.
Optimizes Flavor Balance: Reduces harsh fusel formation while promoting desirable ester synthesis for a refined fermentation profile.
YAN Neutral: Provides essential micronutrients without altering total nitrogen contribution or impacting nutrient balance.
Recommended Usage
Dose: 0.5–1 g/hL (0.019–0.038 g/gal), adjusted based on wort gravity and yeast stress level
Preparation: Dissolve in sterile water prior to use
Addition: Add during the final 10–15 minutes of the boil, or directly to sterile wort at pitch
High-Gravity Beers
Cider & Mead
Wine & Fruit Wines
Distillation Washes
Serial Repitching
Technical Data
Zinc Content: 5.5–6.5 % w/w (yeast-bound)
Composition: Yeast-derived trace mineral complex
Nitrogen Contribution: Negligible (YAN neutral)
Solubility: Readily dispersible in hot or sterile water
Storage: Store in a cool, dry environment
FERM-ZN PLUS delivers one of the most concentrated yeast-bound zinc sources in brewing science. Drives alcohol dehydrogenase activity, accelerates fermentation, and fortifies yeast health for rapid, clean, stable performance.
Due to high demand, the 32 oz, and 1 gallon are currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Prevents Boil-Overs: One drop per gallon eliminates messy boil-overs, making your brewing process cleaner and safer, saving time on cleanup.
Increases Fermenter Capacity: Reduces Krausen foam during fermentation, allowing more beer volume and minimizing the risk of messy blowouts.
Improves Head Retention: Enhances head formation in finished beer by preserving foam-forming proteins that would otherwise be lost during fermentation.
Food-Grade and Easy to Use: Made from food-grade silicone, Foam Axe safely breaks up foam with just a few drops, settling out before bottling or kegging.
Stop boil overs in the kettle and limit foaming in your fermenter with CellarScience Foam Axe. This uniquely formulated anti-foaming agent reduces surface tension so bubbles are Axed before they can form. Foam Axe actually increases head formation in the finished beer by retaining foam forming proteins that would have normally blown off during fermentation. Use it in your boil kettle to prevent boil-overs for a cleaner, safer process. Then add Foam Axe to your fermenter to reduce Krausen, save beer, and increase the volume capacity of your fermenter.
In the Kettle:
Nobody likes a boil over as they are messy and take considerable time to clean up. Save time, beer, your burner or stove, (and possibly your relationship) by adding 1 drop per gallon of Foam Axe into your kettle and eliminate boil overs from your brew day!
In the Fermenter:
Foam Axe works like magic in the fermenter. Just 2 drops per gallon at the start of fermentation will keep your airlock and blowoff clean. We recommend adding before pitching yeast and rousing well while you aerate your wort. Many commercial breweries use Foam Axe to increase fermenter capacity and homebrewers can do the same.
Additional Notes:
Foam Axe is made from food-grade silicone and works by breaking up foam particles and dispersing surface tension. Foam Axe settles out of beer prior to bottling or kegging. Store cool and in an environment below 90°F. Do not freeze.
The recommended shelf life is 6 months from the date the package is opened.
Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit. Start Time: Fast Alcohol tolerance: 16% Nitrogen demand: low YAN Requirement @ 23 Brix: 225 ppm Production of volatile acidity: Very Low Production of SO2: Low Cap/Foaming: Very low Ease to Ferment with MLF: Average Malic Consumption: High Yeast Type: Bayanus Optimal Fermentation Temp: 50–80°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF
GERMAN is the classic lager strain from Weihenstephan Germany that has been used for generations
Produces clean, balanced lagers from pilsners to doppelbocks
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 50-59°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
The 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.
Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
Direct Pitch or Rehydrate:
GERMAN 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).
Optimum Fermentation Temp: 50-59°F
Flocculation: High
Alcohol Tolerance: 9-10% ABV (WY2124 9%)
Attenuation: 78-85%
Similar Strains: WLP830, WY2124, W-34/70
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".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
Due to high demand, the 32 oz is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Improves Mash Flow and Efficiency: Glucabuster breaks down glucans, arabinoxylan, and cellulose to prevent stuck mashes and slow runoff, ensuring smoother lautering and improved yield.
Enhances Downstream Filtering: By breaking down polysaccharides, Glucabuster helps simplify filtering in later brewing stages, ensuring cleaner and faster processes.
Effective Across a Wide Range of Temperatures and pH Levels: Works efficiently within a temperature range of 120-185°F and an ideal pH range of 4.7-7.0, making it versatile for various brewing conditions.
Highly Concentrated and Easy to Use: With just 1/4 tsp needed per 5-gallon batch, Glucabuster offers a highly concentrated solution for improving mash flow and overall brewing efficiency.
Glucabuster by CellarScience improves lautering and yield while making potential downstream filtering easier. Highly concentrated ß-glucanase breaks down glucans that can lead to stuck mashes and slow runoff. Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep today’s challenging mashes flowing right.
Use:
Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0.
Additional Notes:
Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase. Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F.
The recommended shelf life is 12 months from the date the package is opened.
Protects against oxidation
Preserves Terpenes, Esters, and Thiols (3MH, 3MHA) during aging
Reduces need for SO2
Improves color stability
CellarScience GSH Naturale was designed for winemakers who want to take advantage of the benefits of Glutathione. Glutathione reduces browning in all wines but is especially useful in whites. In whites with higher levels of terpenes and thiols (e.g. Sauvignon Blanc and Viognier) GSH helps preserve fruity/floral aromas. It is also particularly helpful to produce natural wines or wines with less SO2.
How it Works:
Quinones are a class of compounds that can degrade wine by causing oxidizing reactions that lead to browning and the loss of desirable varietal flavors. Terpenes and Thiols are particularly prone to interact with Quinones. Instead GSH reacts with Quiniones creating a stable compound that does not lead to browning and a loss of flavor and aroma. GSH is a natural compound found in yeast cells and acts as a natural anti-oxidant that can be used in conjunction with SO2 or by itself in the case where the winemaker chooses to use low or zero quantities of SO2.
GSH Naturale contains a high percentage of tripeptide glutathione along with other polysaccharides that have a positive impact on body, flavor, aroma. Usually used in conjunction with SO2 as an additional natural inhibitor of browning, GSH Naturale will have positive impact on color, wine, thiol, esters and terpene content throughout the aging process.
Use:
Add 0.4 to 1.5 grams per gallon (0.1 to 0.4 g per liter) directly into the wine. We recommend starting with a dosage of 1 g per gallon (0.25 g per liter) and adjusting as desired in future batches.
HAZY is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales, enhancing the fruit-forward character of your hops Leaves beer with a hazy appearance while contributing its own ester profile with notes of peach, citrus, mango and passionfruit Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 62-75°F CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value For 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. Every batch is PCR tested to ensure contamination free yeast. Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: HAZY 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 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 62-75°F (17-24°C). Optimum Fermentation Temp: 62-75°F Flocculation: Medium-Low Alochol Tolerance: 11-12% ABV Attenuation: 75-80% Similar Strains: WLP06, WY1318 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". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
