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Cellar Science

SAISON Dry beer Yeast

SAISON Dry beer Yeast

Ferment delicious Saisons with hints of fruit and citrus plus all the classic spicy phenolic flavors. SAISON ferments very dry but leaves behind a beer with a soft malt body and rich mouthfeel. Like all CellarScience yeast, SAISON 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. 

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:
SAISON yeast can be direct pitched with great 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 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 then 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 62–75°F (17–24°C).

Optimum Fermentation Temp: 62-75°F
Flocculation: Low
Cell Count: 10 billion cells per gram
Saccharomyces cerevisiae var. diastaticus
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