Cellar Science
ENGLISH Dry Beer Yeast
ENGLISH Dry Beer Yeast
A rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish. This yeast settles quickly and forms a compact sediment. Like all CellarScience yeast, ENGLISH 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. ENGLISH has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.
Dosage:
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:
ENGLISH 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. ENGLISH 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 61-70°F (16-21°C).
Optimum Fermentation Temp: 61-70°F
Flocculation: Very High
Alcohol Tolerance: 12% ABV
Attenuation: 75-83%
Gluten-free
