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HAZY is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales, enhancing the fruit-forward character of your hops
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Leaves beer with a hazy appearance while contributing its own ester profile with notes of peach, citrus, mango and passionfruit
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Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
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Ferment between 62-75°F
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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: WLP066, 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.
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