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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.

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Due to high demand, the 500 g is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in mid August. 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: 59-72ºF (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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Due to high demand, the 500 g 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. Our top choice for Seltzers — highly efficient at metabolizing simple sugars with minimal off-flavors (low fusel/sulfur) Amazing house strain – for neutral-profile ales VELO delivers – rapid fermentation while maintaining a clean, neutral profile Doesn’t require temperature control - Loves to ferment Hot Ferment between 60-94°F Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Amazing as a House Strain 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 exceeded CellarScience CALI, while offering faster kinetics and a wide operating range that, within reason, can substantially reduce the need for temperature control. We’ve found it to be a dependable house strain across styles, especially for hop-forward ales. delivering clean results quickly while staying remarkably forgiving across real-world fermentation conditions Why It Works in Seltzers For hard seltzer production, VELO excels thanks to highly efficient metabolism of simple sugars (“mono- and disaccharides”) with low fusel and sulfur byproducts when supported by a complete nutrient regimen. When developing our Seltzer nutrient Dynamo 800 we tried many yeasts and Velo was consistently the best.  From there we tweaked the formulation specifically for Velo with over 60 fermentations.  Across broader sensory feedback beyond internal  bench work, VELO consistently presented as noticeably cleaner than several common industry benchmarks, delivering a true neutral, blank-canvas base that stays out of the way of your seltzer flavor additions. Lagers Fermented at Warmer Temperatures (Sometimes called pseudo-lagers) VELO excels in this role by delivering a clean, lager-like profile at ale fermentation temperatures. Its wide operating range (60–94°F / 16–34°C), fast kinetics, and low ester/phenol expression let you run lager-style recipes in the mid-60s to low-70s °F without temperature control. When you ferment under pressure (up to 12 PSI), you can push these lager-like beers toward the upper end of VELO’s range right up to 94°F while still maintaining a neutral, crisp finish. High attenuation and medium–high flocculation help the beer finish dry and drop clear quickly, making VELO an amazing house strain for clean, lager-like beers on an ale timeline. Technical Attributes Neutral & Clean: Ester/phenol expression held very low; as clean or cleaner than CellarScience CALI in sensory comparisons. 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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US-05 produces clean and crispy ales with a well-balanced, neutral character Stays in suspension during fermentation for great attenuation Highly recommended for American ales and highly hopped beers Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 78-82% Sedimentation Time: Medium Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F Like Fermentis US-05 yeast? Then you will love CellarScience® CALI Yeast! *See the technical data sheet below for more information on rehydration, usage and storage.

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Due to high demand, this 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. This is a no compromise, professional level hardware kit that allows for safe pressure fermentation in an X-Series Uni Conical. If you plan to ferment, or to seal/cap an active fermentation, in your BrewBuilt X-Series Conical you must use this Brewbult Kit for Fermenting Under Pressure.  During fermentation Krausen can potentially clog the PRV that is built into the lid.  The hardware in this kit is the same as what you will find on a commercial Unitank. This is not an all-in-one unit. All-in-one units are cheaper but not as safe. Component Break Down: Commercial Grade Spunding Valve - The kit is built around a commercial Spunding Valve that allows you to set your desired fermentation pressure. if that ferementation pressure exceeds your set point, it will blow off any excess pressure from the X-Series Conical. The clear cup holds liquid acting as an airlock and allowing krausen to exit. The Spunding valve is also adjustable. Pro Grade PRV (Pressure Relief Valve) - On all brewery pro tanks, a tri-clamp PRV is always installed in addition to a Spunding Valve. This is because a Spunding Valve still has the potential to clog. The pro PRV has a very wide interior body as to reduce the risk of clogging. The PRV is non-adjustable and comes preset to relieve pressure at 15 PSI. Sealed Pressure Gauge - This is a liquid filled, sealed gauge. The bottom of the gauge is a thin plate of stainless that moves up or down in relation to pressure in the tank. That causes the oil in the gauge to compress which is what the gauge reads. When properly sealed, there is no way krausen can get into this gauge and cause a false reading. However, it is important to ensure the guage is sealed, otherwise, there is a risk that krasuen clogs the gauge giving you an inaccurate reading.  Foam Axe - Foam Axe is a silica-based krausen cutter used by commercial breweries to reduce krausen blow off while increasing foam retention in your beer. Using Foam Axe is required for every batch fermented under pressure, but we recommend it for all batches fermented in your X-Series Conical. Foam Axe helps keep krausen out of PRVs and other hardware which is always a good idea. When your BrewBuilt Uni is outfitted with a Kit for Pressure Fermentation there are three devices for relieving pressure, including the PRV that is always built into the lid, the adjustable Spunding Valve, and the pro grade PRV.   Includes: Commercial Grade BrewBuilt Spunding Valve 1 BAR (0.3–14.5 psi) Hand Adjustable Blowoff 1.5" tri-clamp Connection Made from 304 stainless steel with plastic liquid cup Tri-Clamp Pressure Relief Valve (PRV) Calibrated to 1 BAR (14.5 psi) 1.5" tri-clamp connection Made from 304 stainless steel Sealed, Liquid Filled Pressure Gauge Calibrated to 2 BAR (30 psi) 1.5" tri-clamp connection Made from 304 stainless steel CellarScience Foam Axe Krausen Reducer Reduces krausen build up inside the fermenter Connection Hardware (3) 1.5" T.C. Clamps (3) 1.5" EPDM T.C. Gaskets   WARNING! The use of the BrewBuilt Kit for Fermenting Under Pressure is required for performing Pressure Fermentations in your X-Series conical. The PRV built into the lid is not designed to be the only release point during a pressure fermentation.  WARNING! The use of Foam Axe is required to reduce krausen (foam from fermentation) production in the fermenter.  WARNING! Always release pressure, then remove the PRV built into the lid to ensure the conical is completely depressurized before removing fittings or the lid clamp. Failure to do so can result in personal injury.   

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