CellarScience®

Enhances fruit and chocolate-like aromas in red wines Helps stabilize color Our selected blend of SIY's, Ellagic Tannins, and a touch of Gum Arabic Added at the end of fermentation or the beginning of aging Red Wonder was developed to add fruit and chocolate flavor to red wine. It brings the body and richness of sur lie aging with the amazing impact of ellagic finishing tannins. The ellagic tannins in this blend were selected for their ability to impart chocolate flavors into the wine. Red Wonder is a blend of specially inactivated yeast (SIY), elected ellagic tannins, and a little bit of LiquiBody Gum Arabic. In addition to body and flavor this product helps reduce the need for SO2 and also helps to lock in color. You certainly could select an SIY, like our CellarScience Easy Sur Lie and then trial them with different ellagic tannins along with LiquiBody. But we've worked in small wineries and we know you are busy, so we've done that trialing for you and selected the blend that most often turned out really exceptional red wines. Directions: Use at the rate of 0.4 to 1.5 g per gallon of wine. Rehydrate in warm water or wine for 30 minutes and then stir directly into the tank or barrel. Once fully mixed it doesn't need any further stirring. We recommend starting with dosage of 1 g per gal (0.25 g per liter) and adjusting on further batches as needed.

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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.

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Developed specifically for bottle conditioning. PRIME has a high alcohol tolerance, neutral flavor, ferments quickly, and has excellent flocculation to form a compact sediment at the bottom of the bottle, keg, or barrel. Does not ferment maltotriose so will not dry your beer out further and will only ferment the sugar you add. Every batch is PCR tested to ensure quality.  Dosage: Use at a rate of .38 grams per gallon or 1 gram per liter. Directions: Mix the desired amount of Dextrose in 5x its weight of water, boil, cool to approximately room temperature, and mix the sugar solution into your beer. Direct Pitch or Rehydrate: To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F (29-35°C), per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of beer to adjust to within 10°F (6°C) of beer temp. Mix yeast slurry into beer. Allow carbonation to develop for two weeks between 60-78°F (16-26°C) before testing for adequate carbonation. Optimum Fermentation Temp: 53-77°F Flocculation: Very High Attenuation: 95-100% Gluten-free  

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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.  

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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.

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HEFE produces classic banana and clove notes for traditional Hefeweizen Contributes to a smooth body, persistent haze, and high drinkability Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-77°F HEFE is a top-fermenting dry yeast, crafted specifically for wheat beers. It produces the hallmark banana and clove aromas expected in traditional Hefeweizen styles, with a clean, smooth finish and excellent drinkability. HEFE produces bright, refreshing wheat beers with pronounced banana notes (isoamyl acetate) at the higher end of its temperature range. Subtle clove character (4-vinyl guaiacol) at the lower end. Expect a smooth body and a persistent, signature haze. Fermentation Temperature: 59-77°F (15-25°C), optimal range 64-72°F (18-22°C) Attenuation: 80–91% Alcohol Tolerance: Up to 10% ABV Flocculation: Low Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality control 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 yeasts, HEFE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.  

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RØKKAR provides a delicate tropical fruit profile, enhanced by fruit-forward hops Handles up to 15% ABV and is suitable for IPAs, Stouts, Porters, and even Belgian-style ales Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 65-95°F RØKKAR is a next-generation, rapid-fermenting ale yeast strain from the west of Norway. RØKKAR was chosen for its ability to rapidly ferment wort, as well as its subtle tropical fruit ester profile. These characteristics can be further enhanced by selecting fruit-forward hops. It flocculates extremely well, forming a dense, solid yeast cake, and has the ability to cut conditioning times by up to 75%. RØKKAR can tolerate up to 15% ABV and is suitable for a wide range of beer styles, including New England IPAs, Hazy IPAs, India Pale ales, Stouts, Porters, and even Belgian-style ales. Flocculation: Forms a solid yeast cake for improved clarity Rapid Conditioning: Reduces conditioning time by up to 75% Fermentation Temperature: 65-95°F (18-35°C) Alcohol Tolerance: 15% ABV Attenuation: Approximately 75-83% Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality control 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 yeasts, RØKKAR offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.

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MAISON creates robust flavors at high temps (fruit, clove, spice) or a subtler, nuanced profile at lower temps Ideal for brewing a wide range of beers, including Blondes, Witbiers, Dubbels, Tripels, and Quads Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 64-75°F MAISON is your next go-to Belgian yeast strain, designed perfectly for a wide range of Belgian-style beers, including Belgian Blondes, Witbiers, Dubbels, Tripels, and Quads. MAISON ferments effectively across a broad temperature range At higher temperatures (around 75°F / 24°C): Expect robust flavors, featuring moderately sweet malt accompanied by pronounced notes of fruit, clove, and spice. At lower temperatures (around 64°F / 18°C): The yeast showcases the same characteristics but delivers them in a subtler, more nuanced profile. Flavor Profile: Moderately sweet malt, notes of fruit, clove, and spice. Flocculation: Low to medium. Fermentation Range: 64-75°F (18-24°C) Alcohol Tolerance: 12% ABV Attenuation: Approximately 80-90% Direct Pitch: No rehydration necessary, ensuring ease of use. Reliable & Consistent: Every batch undergoes rigorous PCR testing for guaranteed quality and performance. High Cell Count: 15g per sachet, providing over 36% more yeast than standard 11g dry yeast packs. Versatile for All Brewers: Ideal for both homebrewers and professionals, delivering professional-grade results at exceptional value. 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, MAISON offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.   

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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 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. 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.   

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NE HAZY releases mannoproteins and forms stable protein-polyphenol complexes for a lasting, pillowy haze Maximizes hop saturation and contributes a soft, full-bodied texture Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 62-75°F NE HAZY is our latest yeast strain for hazy beers. If you're looking to craft a juicy, flavor-packed brew with a stable haze, this strain has you covered. NE HAZY is uniquely adapted for high-protein, hazy beer styles, enhancing mouthfeel and turbidity through its interaction with glycoproteins and hop compounds. During fermentation, the yeast releases mannoproteins, a type of glycoprotein from its cell walls that contribute to a soft, pillowy body while reinforcing haze stability. NE HAZY participates in biotransformation, modifying hop-derived polyphenols and interacting with protein-rich compounds from wheat and oats. This creates stable protein-polyphenol complexes, which lock haze into suspension and enhance the beer’s juicy, full-bodied character. The result is an exceptionally stable Haze, smooth-drinking beer with exceptional mouthfeel and hop saturation. It ferments across a wide temperature range (62-75°F) and is pressure-tolerant up to 12 PSI, making it highly versatile for different brewing setups. Amplifies Hop Aroma & Flavor: Boosting tropical and citrus notes. Enhances Juicy Character: Transforms hop precursors into free thiols like Grapefruit, Passionfruit, Guava, Pineapple, Peach, Apricot, Tangerine and Lime for a fruit-forward profile. Boosts Haze Stability: Helps create and maintain a stable Haze Flexible Fermentation: Performs well in a wide temperature range 62-75°F/17-24°C and handles up to 12 PSI. Robust & Reliable: Medium-low flocculation Attenuation: Approximately of 75-80% Alcohol Tolerance: 12% ABV 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, NE HAZY offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.   

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JUNGLE produces intense notes of guava, passion fruit, and mango, specializing in hop biotransformation to boost fruity hop character Performs reliably across a wide temperature range and tolerates up to 15% ABV and 12 PSI of pressure Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 65-90°F JUNGLE is a high performance ale yeast strain that specializes in massive fruity esters.  It produces a distinct guava, passion fruit and mango aroma. This strain excels at biotransformation, enhancing hop character when paired with big dry-hop additions—select a fruity hop variety to maximize its potential. JUNGLE thrives in a wide fermentation temperature range, ensuring minimal risk of off-flavors even at high temperatures or with temperature fluctuations. It’s also extremely robust, capable of tolerating alcohol levels up to 15% ABV and fermenting under pressure up to 12 PSI. With accelerated maturation, JUNGLE delivers a drinkable beer in just days, making it an ideal choice for both pros and homebrewers alike. Biotransformation Powerhouse: Maximizes hop aroma and flavor Fast Fermentation & Maturation: Drinkable beer in just days Wide Temperature Tolerance: Ferments cleanly across a broad temperature range 65-90°F (18-32°C) Attenuation: 73-80% Alcohol Tolerance: Up to 15% ABV Pressure-Tolerant: Ferments under pressure up to 12 PSI Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for quality assurance High Cell Count: 15g per sachet, over 36% more than standard 11g dry yeast packs Versatile for Homebrewers & Pros: Professional-grade performance at an unbeatable value 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 yeasts, JUNGLE offers professional-grade performance for both homebrewers and craft brewers, delivering exceptional quality at an unbeatable value.

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VELO delivers rapid fermentation while maintaining a clean, neutral profile Excels across a broad temperature range, perfect for diverse styles Hard Seltzer ready — highly efficient at metabolizing simple sugars with minimal off-flavors (low fusel/sulfur) Use as a dependable house strain for hop-forward ales, crisp pseudo-lagers, and seltzers Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 60-94°F VELO — Clean, Fast, and Incredibly Versatile VELO is a high-performance ale yeast selected for speed, flavor neutrality, and wide temperature tolerance. In internal sensory comparisons, VELO's ester suppression and clean finish were on par with CellarScience CALI, while offering faster kinetics and a broader thermal window. It’s a dependable house strain across styles capable in hop-forward ales and crisp pseudo-lagers and excels in hard seltzers thanks to efficient simple-sugar metabolism with low fusel and sulfur byproduct when supported by a complete nutrient regimen. Why It Works in Seltzers Sugar washes contain little to no FAN, vitamins, minerals, or lipids. VELO maintains a neutral profile in these low-nitrogen environments when paired with proper yeast nutrients (FAN sources, vitamins, and zinc), yielding a clean, polish-ready base that needs minimal post-treatment. Its reliable attenuation and restrained byproducts help flavor additions shine without harsh edges. Technical Attributes Neutral & Clean: Ester/phenol expression held low; on par with CellarScience Cali in internal sensory for cleanliness and balance. Fast Fermentation: Wraps primary quickly, reducing tank residency and tightening production schedules. Wide Temp Range: Performs cleanly from 60–94 °F (16–34 °C) with minimal off-flavors—useful where tight temperature control isn’t feasible. Pressure-Ready: Stable up to 12 PSI, ideal for closed or spunded ferments. Hop-Smart: Preserves hop brightness in modern IPAs while remaining tidy in low-IBU and malt-forward beers. High Attenuation: ~75–83 % for a dry, polished finish; alcohol tolerance up to 10 % ABV with full nutrient support. Medium–High Flocculation: Drops bright post-fermentation while staying in suspension long enough to finish cleanly. Thermotolerant Physiology: Robust stress response (e.g., trehalose storage) supports clean performance at elevated temperatures. Specifications: Fermentation Temperature: 60–94°F (16–34°C) Apparent Attenuation: ~75–83 % Alcohol Tolerance: up to 10 % ABV (with complete nutrient regimen) Flocculation: Medium–High Pressure Tolerance: up to 12 PSI Format: 15 g high-cell-count sachet (≈ 36 % more than standard 11 g) Direct Pitch: No rehydration required Quality Control: Every batch PCR-verified for purity and consistency Applications Clean ales and pseudo-lagers • West Coast/Cali-style IPAs • Pale & session ales • Kölsch-like ferments • Hard seltzers and other sugar-based ferments Dosage Homebrew: One 15 g sachet treats 5–6 gal (19–23 L). Scale-up: Use 2–3 g/gal (0.5–0.8 g/L). When scaling, round up to the next full sachet for consistency. VELO is the practical house strain for clean results on a tight timeline—neutral like CALI, ferments fast, handles a wide temperature range, and produces a polished finish in beer and seltzer when paired with appropriate nutrients.

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WEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots Clean, versatile, and reliable, it’s ideal for brewers seeking subtle depth without compromising balance at an unbeatable value Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 59-72°F WEST COAST is a refined evolution of the classic American ale strain engineered for modern brewing while honoring its proven roots. It delivers the same clean, dependable performance as CALI, with just a trace of fruit character that lends a quiet depth to the final beer. This nuance stays well in the background, complementing rather than competing with hops or malt. Ideal as a house strain, WEST COAST can refresh a Flagship recipe or anchor a new one, offering robust, reliable fermentations every time. Designed for simplicity, it can be pitched directly into wort no oxygenation or rehydration required. Flocculation: Medium to High Fermentation: Range: 59-72°F (15-22°C) Attenuation: Approximately 75–84% Alcohol Tolerance: 10% ABV 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, WEST COAST offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value. If you love the clean versatility of CALI but want a touch more character, West Coast  is your next go-to strain.  

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