CellarScience
BAJA Dry Beer Yeast
BAJA Dry Beer Yeast
If you're looking for a cold fermenting yeast with a neutral character, BAJA is the perfect candidate. First developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers with a dry finish. With the balanced expression of malt and hops, BAJA will become your go-to yeast for fermenting Mexican-style light lagers, dark lagers, and cold IPAs.
Every batch is PCR tested to ensure contamination-free yeast.
Dosage:
Two 12g sachets are enough to treat a 5–6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
BAJA 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. BAJA 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 50–56°F (10–13°C).
Optimum Fermentation Temp: 50–56°F
Flocculation: Medium to High
Alcohol Tolerance: 10-11% ABV
Attenuation: 75-85%
Gluten-free
