Dry Beer Yeast

Specifically selected for bottle or cask conditioning, ensuring proper carbonation and nuanced flavor development over time Delivers the sought-after phenolic flavors (barnyard, horse, leather) of Brettanomyces with greater control and consistency than traditional wild cultures Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling. Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather) nicely balanced by refreshing, fruity notes. Instructions for Use: SafBrew™ BR-8 should not be rehydrated directly in the beer. Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 77°F to 84°F. Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream. Usage: Add 0.67 to 1.34 oz of sugar per gal of beer (5 to 10 grams of sugar per liter of beer) to obtain an additional saturation of 0.33 to 0.67 oz/gal of CO2 (2.5 to 5.0 g/L of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast. Carbonation will be achieved in 1 to 3 months of maturation. *At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks. *Carbonation at lower end temperatures (e.g. 59°F / 15°C) can take over 3 months. Alcohol Tolerance: 8.5% ABV Optimum Fermentation Temp: 59-77°F *See the technical data sheet below for more information on rehydration, usage and storage.

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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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Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures Delivers a clean, neutral ale profile with subtle orange and citrus nuances Recommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales Ferment between 77-104°F Angel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance. Clean, neutral flavor with delicate orange/citrus notes Very high flocculation for clear beer without filtration Strong attenuation (~76–82%) for a dry finish Rapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C) Wide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C) Alcohol tolerance up to 12% ABV POF-negative and non-diastatic Fermentation Range: 77–104°F (25–40°C) Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts Rehydration Instructions: Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality. Applications: Norwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales  

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Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers Delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably Recommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales Ferment between 59-77°F Angel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably. Fruity, ester-forward Belgian Saison profile with dry finish Medium-to-high flocculation for bright, refined beer Very high attenuation (~83–94%) for crisp, dry styles Ferments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) Diastatic (STA1+) for full, dry fermentation Alcohol tolerance up to 14% ABV Fermentation Range: 59–77 °F (15–25 °C) Recommended for precision brewing: 64–72 °F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increased pitching of 1.5–3.0 g/L (150–300 g/hL) advised for high-gravity or challenging fermentations Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality. Applications: Saison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales

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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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High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe Ferments clean at elevated temperatures, with medium flocculation and robust attenuation Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales Ferment between 80-95°F FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration. Tropical fruit ester profile: melon, cantaloupe Medium flocculation for slight haze with clarity Attenuates ~78–82% for a dry, smooth finish Fermentation range: 80–95 °F (27–35 °C) Alcohol tolerance: high (10–15% ABV) POF-negative and non-diastatic Fermentation Range: 80–95°F (27–35°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health. Applications: Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales

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Specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales Produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures Recommended for Kölsch, Blonde Ale, Cream Ale, California Common, and Hybrid Fermentations Ferment between 59-77°F Angel Yeast KO is a specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales. It produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures. Medium-to-high flocculation promotes clarity, and its strong β-glucosidase activity enhances hop biotransformation—ideal for dry-hopped blonde ales or modern Kölsch interpretations. KO ferments clean at cool ale temps but can flex into warmer regimes with minimal off-flavors. Neutral, lager-like ale profile with restrained esters Medium-to-high flocculation for bright, polished beers Attenuation range of 78–83% for a crisp, dry finish Ferments from 59–77 °F (15–25 °C); cooler for classic Kölsch, warmer for esters High β-glucosidase activity for enhanced hop biotransformation Alcohol tolerance up to 9% ABV Fermentation Range:  59–77 °F (15–25 °C) Recommended for classic Kölsch: 59–64 °F (15–18 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or heavily dry-hopped beers Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within 30 minutes for optimal viability. Applications: Kölsch • Blonde Ale • Cream Ale • California Common • Hybrid Fermentations

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Neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers Medium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference Recommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale Ferment between 59-77°F Angel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves. Exceptionally clean, neutral ale profile Medium flocculation for clear, bright beer Moderate attenuation (~75–85%) for balanced finish Ferments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Optimal range: 64–72°F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0 g/L (200 g/hL) for high-gravity or adjunct-rich worts Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health. Applications: Blonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale  

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Premium wheat beer yeast tailored for German and Belgian styles Delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance Recommended for Hefeweizen, Weissbier, Belgian Wheat Ale, Dunkelweizen, Witbier, Wheat-Style Blonde or Amber Ale Ferment between 59-77°F Angel Yeast W008 is a premium wheat beer yeast tailored for German and Belgian styles. It delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance. With medium flocculation and high attenuation, W008 ferments reliably across a broad temperature range, offering sophisticate wheat beers with subtle clarity. POF-positive and diastatic, it provides robust fermentation and consistent flavor development. Fruity ester profile with classic clove phenols Medium flocculation for balanced clarity High attenuation (~80–90%) for smooth mouthfeel Ferments across wide range: 59–77 °F (15–25 °C) POF-positive and diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0–3.0 g/L (200–300 g/hL) for high-gravity or specialty beers Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Adjust to pitching temperature and pitch within 30 minutes for optimal yeast health. Applications: Hefeweizen • Weissbier • Belgian Wheat Ale • Dunkelweizen • Witbier • Wheat-Style Blonde or Amber Ale  

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Designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance Naturally derived, non-GMO wheat beer yeast that creates flavorful Hefeweizen-style beers that remain approachable in clarity and body Recommended for Hefeweizen, Weissbier, Dunkelweizen, Witbier, American Wheat, Belgian White, and Blonde Ale Ferment between 59-77°F Angel Yeast WA18 is a naturally derived, non-GMO wheat beer yeast designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance. With medium-to-high flocculation and fast fermentation, WA18 creates flavorful Hefeweizen-style beers that remain approachable in clarity and body perfect for both traditional and modern wheat styles. Typical wheat beer ester profile: banana with slight clove spice Medium-to-high flocculation for smoother appearance High attenuation (80–91%) for balanced mouthfeel Quick fermentation: finished in ~96 hours at 18 °C (64 °F) Temperature range: 59–77 °F (15–25 °C), ideal at 64–72 °F (18–22 °C) Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended for best flavor expression: 64–72°F (18–22°C) Usage Rate: 0.5 g/L (50 g/hL); increase to 1.0–3.0 g/L (100–300 g/hL) for high-gravity or more robust fermentations Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to pitching temperature and pitch within 30 minutes to preserve yeast viability. Applications: Hefeweizen • Weissbier • Dunkelweizen • Witbier • American Wheat • Belgian White • Blonde Ale  

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Clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles Crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage Recommended for American Pale Ale, IPA, Blonde Ale, Amber, Brown, Porter, and Stout Ferment between 59-77°F Angel Yeast A01 is a clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles. It delivers a crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage. With strong attenuation and medium-to-high flocculation, A01 produces bright, well-finished beers that require little intervention to clarify. A01 performs well across a broad temperature range and is suitable for a variety of ales including American Pale Ale, IPA, Amber, Blonde, Brown, and even Stout. It is POF-negative, non-diastatic, and offers fast, consistent fermentation—making it a highly reliable choice for both commercial and home brewers. Clean American ale profile with minimal ester production Medium-to-high flocculation for improved clarity Strong attenuation (~75–83%) with a dry, crisp finish Excellent for a wide range of American ale styles POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended range for cleanest profile: 59–68°F (15–20°C) Usage Rate:  0.5–1.0 g/L depending on wort gravity and fermentation temperature Typical pitch rate: 50–100 g/hL for standard-strength ales Rehydration Instructions: For best results, rehydrate yeast in clean water at 86°F (30°C) for 15 minutes before pitching. While direct pitching is possible, rehydration is strongly recommended for high-gravity fermentations or when yeast health is critical. Applications: American Pale Ale • IPA • Blonde Ale • Amber • Brown • Porter • Stout  

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