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Cellar Science

CALI Dry Beer Yeast

CALI Dry Beer Yeast

The classic American ale strain. Famous for its clean, neutral flavor and ability to be used in any style. Emphasizes malt and hops. Attenuates well. CALI is eligible for direct pitch straight into your wort. 

Every batch is PCR tested to ensure quality. 

One 12g sachet is enough to treat a 5–6 gallon batch. Or 60-100 grams per barrel, depending on wort temperature and gravity.

Direct Pitch OR Rehydrate:
CALI yeast can be directly pitched with excellent results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for a beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first, sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and cool to 85–95°F (29–35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 59–72°F (15-22°C).

Optimum Fermentation Temp: 59–72°F
Flocculation: Medium
Alcohol Tolerance: 10-11% ABV
Attenuation: 75-84%

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