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PRIME was developed specifically for bottle conditioning or cask conditioning finished beer
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This strain was selected for its high alcohol tolerance, neutral flavor, and ability to ferment quickly
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Highly flocculent and forms a compact sediment at the bottom for the bottle, keg, or barrel
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CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
PRIME from CellarScience was specifically developed for bottle conditioning or cask conditioning finished beer. This specialized strain 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 metabolize maltotriose so will not dry your beer out further as it will only ferment the sugar you add. PRIME offers reliable, consistent results with every batch.
Every batch is PCR tested to ensure quality.
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.
For professional brewers, use at a rate of 60-100 grams per barrel, depending on wort temperature and gravity.
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. Carbonate 2 weeks at 60–78°F/16–26°C.
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
