{"title":"CellarScience","description":"","products":[{"product_id":"cellarscience-baja-mexican-lager-yeast-12gm","title":"CELLARSCIENCE - BAJA MEXICAN LAGER YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - BAJA MEXICAN LAGER YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIf you're looking for a cold fermenting yeast with a neutral character, BAJA from CellarScience is the perfect candidate. \u003c\/li\u003e\n\u003cli\u003eOriginally developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers and finishes dry. \u003c\/li\u003e\n\u003cli\u003eAllowing for 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.\r\u003c\/li\u003e\n\u003cli\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo sachets are enough to treat a Single 19–23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\r\u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[70-100g per 100L].\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur 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. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. \u003c\/li\u003e\n\u003cli\u003eUse small amounts of wort to adjust to within 6°C of wort temperature before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFerment between 10-13°C.\r\u003c\/li\u003e\n\u003cli\u003eOptimum Fermentation Temp: 10-13°C\r\u003c\/li\u003e\n\u003cli\u003eFlocculation: Medium-High\r\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 10-11% ABV\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-85%\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY108\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WLP940\r\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast 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 bank\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525584049,"sku":"119150","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119150BAJAMexicanLagerYeast.jpg?v=1731391291"},{"product_id":"cellarscience-berlin-german-lager-yeast-12gm","title":"CELLARSCIENCE - BERLIN GERMAN LAGER YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - BERLIN GERMAN LAGER YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLike all CellarScience yeast, BERLIN is eligible for direct pitch straight into your wort. \u003c\/li\u003e\n\u003cli\u003eCellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. \u003c\/li\u003e\n\u003cli\u003eEvery batch of yeast is PCR tested to ensure quality. \u003c\/li\u003e\n\u003cli\u003eBERLIN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo sachets are enough to treat a Single 19–23L batch. When calculating for larger batches, use at a rate of 0.66-1.06g per Liter (2.5-4 grams per gallon) of wort.\r\u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[68.38-102.56g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBERLIN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eBerlin yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. \u003c\/li\u003e\n\u003cli\u003eTo hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. \u003c\/li\u003e\n\u003cli\u003eFerment between 10-13°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 10-13°C \r\u003c\/li\u003e\n\u003cli\u003eFlocculation: High\r\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 10-11% ABV\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-85%\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY105\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WLP820, WY2206, S-23\r\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\"\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525616817,"sku":"119151","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119151BerlinGermanLagerYeast.jpg?v=1731391836"},{"product_id":"cellarscience-cali-american-ale-yeast-12gm","title":"CELLARSCIENCE - CALI AMERICAN ALE YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - CALI AMERICAN ALE YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe reason this is the most popular strain in homebrewing and craft brewing is that it allows malt and hops to shine. \u003c\/li\u003e\n\u003cli\u003eYou can never go wrong with CALI.  \u003c\/li\u003e\n\u003cli\u003eLike all CellarScience yeast, CALI is eligible for direct pitch straight into your wort. \u003c\/li\u003e\n\u003cli\u003eCellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. \u003c\/li\u003e\n\u003cli\u003eEvery 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. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.5-0.8g per Liter. \u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\n\u003c\/li\u003e\n\u003cli\u003e[51.28-85.47g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCALI yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eCALI yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. \u003c\/li\u003e\n\u003cli\u003eTo hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. \u003c\/li\u003e\n\u003cli\u003eUse small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 15-22°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 15-22°C\n\u003c\/li\u003e\n\u003cli\u003eFlocculation: Medium\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 10-11% ABV (WY1056 11%)\n\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-84%\n\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY103\n\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WLP001, WY1056, US-05\n\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525649585,"sku":"119152","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119152CALIAmericanAleYeast.jpg?v=1731391882"},{"product_id":"cellarscience-english-ale-yeast-12gm","title":"CELLARSCIENCE - ENGLISH ALE YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - ENGLISH ALE YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLike all CellarScience yeast, ENGLISH is eligible for direct pitch straight into your wort. \u003c\/li\u003e\n\u003cli\u003eCellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. \u003c\/li\u003e\n\u003cli\u003eEvery 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. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.5-0.8g per Liter. \u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[50-80g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eENGLISH yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eENGLISH yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. \u003c\/li\u003e\n\u003cli\u003eUse small amounts of wort to adjust to within 6°C of wort temperature before pitching. \u003c\/li\u003e\n\u003cli\u003eFerment between 16-21°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 16-21°C\r\u003c\/li\u003e\n\u003cli\u003eFlocculation: Very High\r\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 12% ABV\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-83%\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY102\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WLP007, WY1098, S-04\r\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525682353,"sku":"119153","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119153ENGLISHAleYeast.jpg?v=1731391917"},{"product_id":"cellarscience-german-weihenstephan-lager-yeast-12gm","title":"CELLARSCIENCE - GERMAN WEIHENSTEPHAN LAGER YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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border: solid 1px black; border-collapse:collapse; }\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { border: solid 1px black; height: 1.5em; min-width: 20px;  padding: 0px 5px }\n.rich table {font-family: arial; font-size: small}\n.rich blockquote.shift {\n\tmargin-right: 0px;margin-top: 0px; margin-bottom: 0px;\n}\n.rich img[data-expand] {\n\tdisplay: block;\n}\n.rich p, .rich p.richp  {font-family: arial; font-size: small}\n.rich blockquote.shift h1, .rich blockquote.shift h2, .rich blockquote.shift h3, .rich blockquote.shift h4, .rich blockquote.shift h5, .rich blockquote.shift h6 {\n    margin-top: 0px;\n}\n.rich, .rich * {\n    word-wrap: break-word;\n}\n\n\n\n.sourcetable {background-color: #F0F0FF; font-family: monospace; width: 100%}\n.sourcetable tr {\n\tmargin: 0px;\n\tpadding: 0px;\n}\n.sourcetable td {\n\tmargin: 0px;\n\tpadding: 0px;\n\twhite-space: nowrap;\n}\n.sourcetable \u003e tbody \u003e tr \u003e td:first-child, .sourcetable \u003e tr \u003e td:first-child\n{\n\twidth:1px;\n}\n\n.filelist {\n\t\/*display:inline-block;*\/ padding: 5px;\n}\n\n.rich .toc {\n\t\/*display:inline-block;*\/ padding: 5px;\n}\n.rich .toc .header,.rich  .wikilist .header,.rich  .filelist .header {\n\tfont-size: 1.7em;\n}\n.rich .toc li,.rich  .filelist li {\n\tmargin: 5px 0px;\n}\n.rich .wikilist div {\n\tmargin: 10px;\n}\n\n.rich .layout {min-height: 2.5em; display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - GERMAN WEIHENSTEPHAN LAGER YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. \u003c\/li\u003e\n\u003cli\u003eLike all CellarScience yeast, GERMAN is eligible for direct pitch straight into your wort. \u003c\/li\u003e\n\u003cli\u003eCellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. \u003c\/li\u003e\n\u003cli\u003eEvery batch of yeast is PCR tested to ensure quality. \u003c\/li\u003e\n\u003cli\u003eGERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eTwo sachets are enough to treat a Single 19–23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.66-1.06g per Liter of wort.\r\u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[70-100g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eGERMAN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eGERMAN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. \u003c\/li\u003e\n\u003cli\u003eUse small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. \u003c\/li\u003e\n\u003cli\u003eFerment between 50-59°F (10-15°C).\r\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 50-59°F (10-15°C).\u003c\/li\u003e\n\u003cli\u003eFlocculation: High\r\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 9-10% ABV (WY2124 9%)\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 78-85%\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY104\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WLP830, WY2124, W-34\/70\r\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525715121,"sku":"119154","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119154GERMANWeihenstephanLagerYeast.jpg?v=1731391949"},{"product_id":"cellarscience-hazy-new-england-ale-yeast-12gm","title":"CELLARSCIENCE - HAZY NEW ENGLAND ALE YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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border: solid 1px black; border-collapse:collapse; }\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { border: solid 1px black; height: 1.5em; min-width: 20px;  padding: 0px 5px }\n.rich table {font-family: arial; font-size: small}\n.rich blockquote.shift {\n\tmargin-right: 0px;margin-top: 0px; margin-bottom: 0px;\n}\n.rich img[data-expand] {\n\tdisplay: block;\n}\n.rich p, .rich p.richp  {font-family: arial; font-size: small}\n.rich blockquote.shift h1, .rich blockquote.shift h2, .rich blockquote.shift h3, .rich blockquote.shift h4, .rich blockquote.shift h5, .rich blockquote.shift h6 {\n    margin-top: 0px;\n}\n.rich, .rich * {\n    word-wrap: break-word;\n}\n\n\n\n.sourcetable {background-color: #F0F0FF; font-family: monospace; width: 100%}\n.sourcetable tr {\n\tmargin: 0px;\n\tpadding: 0px;\n}\n.sourcetable td {\n\tmargin: 0px;\n\tpadding: 0px;\n\twhite-space: nowrap;\n}\n.sourcetable \u003e tbody \u003e tr \u003e td:first-child, .sourcetable \u003e tr \u003e td:first-child\n{\n\twidth:1px;\n}\n\n.filelist {\n\t\/*display:inline-block;*\/ padding: 5px;\n}\n\n.rich .toc {\n\t\/*display:inline-block;*\/ padding: 5px;\n}\n.rich .toc .header,.rich  .wikilist .header,.rich  .filelist .header {\n\tfont-size: 1.7em;\n}\n.rich .toc li,.rich  .filelist li {\n\tmargin: 5px 0px;\n}\n.rich .wikilist div {\n\tmargin: 10px;\n}\n\n.rich .layout {min-height: 2.5em; display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - HAZY NEW ENGLAND ALE YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor hop-forward beer styles that you want bursting with tropical, fruity flavors and aromas, you can't go wrong fermenting with HAZY from CellarScience. \u003c\/li\u003e\n\u003cli\u003eHAZY will enhance the fruit-forward 'juicy' character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit. \u003c\/li\u003e\n\u003cli\u003eIt will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when its finished. \u003c\/li\u003e\n\u003cli\u003eThis is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales.\r\u003c\/li\u003e\n\u003cli\u003eEvery batch is PCR tested to ensure contamination free yeast. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.5-0.8g per Liter. \u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[50-80g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eHAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. \u003c\/li\u003e\n\u003cli\u003eFerment between 17-24°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 17-24°C\r\u003c\/li\u003e\n\u003cli\u003eFlocculation: Medium-Low\r\u003c\/li\u003e\n\u003cli\u003eAlochol Tolerance: 11-12% ABV\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-80%\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY109\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WLP066, WY1318\r\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525747889,"sku":"119155","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119155HAZYNewEnglandAleYeast.jpg?v=1731391984"},{"product_id":"cellarscience-monk-belgian-abbey-ale-yeast-12gm","title":"CELLARSCIENCE - MONK BELGIAN ABBEY ALE YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - MONK BELGIAN ABBEY ALE YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA classic Belgian ale strain renowned for producing clean, yet complex, beers. \u003c\/li\u003e\n\u003cli\u003ePerfect for Belgian-style Blondes and Pales or Abbey-style Dubbels, Trippels, and Quads.\u003c\/li\u003e\n\u003cli\u003eA clean strain that will still impart some delicate dried fruit notes and restrained phenolics. \u003c\/li\u003e\n\u003cli\u003eLike all CellarScience yeast, MONK is eligible for direct pitch straight into your wort. \u003c\/li\u003e\n\u003cli\u003eCellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. \u003c\/li\u003e\n\u003cli\u003eEvery batch of yeast is PCR tested to ensure quality.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.5-0.8g per Liter. \u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[50-80g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMONK yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eMONK yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. \u003c\/li\u003e\n\u003cli\u003eAllow the slurry to stand undisturbed for 20 minutes, then swirl. \u003c\/li\u003e\n\u003cli\u003eUse small amounts of wort to adjust to within 6°C of wort temperature before pitching. \u003c\/li\u003e\n\u003cli\u003eFerment between 16-25°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 16-25°C\r\u003c\/li\u003e\n\u003cli\u003eFlocculation: Medium\r\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 12% ABV (WY1762 12%)\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-85%\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY106\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WY1762, WLP540\r\u003c\/li\u003e\n\u003cli\u003eGluten-free.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast.\u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525780657,"sku":"119156","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119156MONKBelgianAbbeyAleYeast.jpg?v=1731392020"},{"product_id":"cellarscience-nectar-specialty-ale-yeast-12gm","title":"CELLARSCIENCE - NECTAR SPECIALTY ALE YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003cp class=\"richp\"\u003eCELLARSCIENCE - NECTAR SPECIALTY ALE YEAST 12gm.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. \u003c\/li\u003e\n\u003cli\u003ePerfect for Pale Ales and IPA's.\r\u003c\/li\u003e\n\u003cli\u003eLike all CellarScience yeast, NECTAR is eligible for direct pitch straight into your wort. \u003c\/li\u003e\n\u003cli\u003eCellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. \u003c\/li\u003e\n\u003cli\u003eEvery batch of yeast is PCR tested to ensure quality. NECTAR has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.5-0.8g per Liter. \u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[50-80g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNECTAR yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eNECTAR yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 6°C of wort temperature before pitching. \u003c\/li\u003e\n\u003cli\u003eFerment between 18-22°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 18-22°C\r\u003c\/li\u003e\n\u003cli\u003eFlocculation: Medium\r\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 12% ABV\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: N\/A\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY100\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-80%\r\u003c\/li\u003e\n\u003cli\u003eGluten-free.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the brink\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525813425,"sku":"119157","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119157NECTARSpecialtyAleYeast.jpg?v=1731392084"},{"product_id":"cellarscience-saison-ale-yeast-12gm","title":"CELLARSCIENCE - SAISON ALE YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch4\u003eCELLARSCIENCE - SAISON ALE YEAST 12gm.\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFerment delicious Saisons with hints of fruit and citrus plus all the classic spicy phenolic flavours. \u003c\/li\u003e\n\u003cli\u003eSAISON ferments very dry but leaves behind a beer with a soft malt body and rich mouthfeel.\n\u003c\/li\u003e\n\u003cli\u003eLike all CellarScience yeast, SAISON is eligible for direct pitch straight into your wort. \u003c\/li\u003e\n\u003cli\u003eCellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. \u003c\/li\u003e\n\u003cli\u003eEvery batch of yeast is PCR tested to ensure quality. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.5-0.8g per Liter. \u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\n\u003c\/li\u003e\n\u003cli\u003e[50-80g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSAISON yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eSAISON yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. \u003c\/li\u003e\n\u003cli\u003eUse small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. \u003c\/li\u003e\n\u003cli\u003eFerment between 17-24°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 17-24°C\n\u003c\/li\u003e\n\u003cli\u003eFlocculation: Low\n\u003c\/li\u003e\n\u003cli\u003eAlcohol Tolerance: 12% ABV\n\u003c\/li\u003e\n\u003cli\u003eAttenuation: up to 95%\n\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY107\n\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: Wyeast 3711, Belle Saison, WLP590\n\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\".\u003c\/li\u003e\n\u003c\/ul\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525846193,"sku":"119158","price":3.3,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119158SAISONAleYeast.jpg?v=1731392129"},{"product_id":"cellarscience-voss-kviek-ale-yeast-12gm","title":"CELLARSCIENCE - VOSS KVIEK ALE YEAST 12gm","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eCELLARSCIENCE - VOSS KVIEK ALE YEAST 12gm.\u003c\/h3\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional farmhouse yeast from Voss, Norway. \u003c\/li\u003e\n\u003cli\u003eThis Kveik yeast strain ferments quickly at higher temperatures with superb flocculation. \u003c\/li\u003e\n\u003cli\u003eProduces a clean flavor profile with hints of orange peel and citrus.\r\u003c\/li\u003e\n\u003cli\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. \u003c\/li\u003e\n\u003cli\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\r\u003c\/li\u003e\n\u003cli\u003eEvery batch is PCR tested to ensure quality.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDosage:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne sachet is enough to treat a single 19-23L batch. \u003c\/li\u003e\n\u003cli\u003eWhen calculating for larger batches, use at a rate of 0.5-0.8g per Liter. \u003c\/li\u003e\n\u003cli\u003eWe recommend rounding up by one full sachet rather than measuring out the yeast exactly.\r\u003c\/li\u003e\n\u003cli\u003e[51.28-85.47g per 100L]\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003ch4\u003eDirect Pitch or Rehydrate:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eVOSS yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. \u003c\/li\u003e\n\u003cli\u003eOur aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. \u003c\/li\u003e\n\u003cli\u003eVOSS yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. \u003c\/li\u003e\n\u003cli\u003eWhile not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. \u003c\/li\u003e\n\u003cli\u003eUse 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast. \u003c\/li\u003e\n\u003cli\u003eSprinkle 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. \u003c\/li\u003e\n\u003cli\u003eFerment between 20-40°C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOptimum Fermentation Temp: 20-40°C\r\u003c\/li\u003e\n\u003cli\u003eFlocculation: Medium-High\r\u003c\/li\u003e\n\u003cli\u003eAlochol Tolerance: 16% ABV (LalBrew® Voss 12%)\r\u003c\/li\u003e\n\u003cli\u003eAttenuation: 75-80%\r\u003c\/li\u003e\n\u003cli\u003eInternational Code: DY110\r\u003c\/li\u003e\n\u003cli\u003eSimilar Strains: WLP520, OYL061\r\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eCellarScience Yeast:\u003c\/h4\u003e\u003cp class=\"richp\"\u003e\r\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFor years liquid yeast has been sold as the higher quality option but times are changing. \u003c\/li\u003e\n\u003cli\u003eYes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. \u003c\/li\u003e\n\u003cli\u003eCellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. \u003c\/li\u003e\n\u003cli\u003eCell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. \u003c\/li\u003e\n\u003cli\u003eCellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. \u003c\/li\u003e\n\u003cli\u003eYeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. \u003c\/li\u003e\n\u003cli\u003eQuality yeast that doesn't \"break the bank\".\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":44889525878961,"sku":"119159","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119159VOSSKveikAleYeast.jpg?v=1731392158"},{"product_id":"cellarscience-jungle-ale-yeast-12gm","title":"CELLARSCIENCE - JUNGLE ALE YEAST 12gm","description":"\u003ch2\u003e🥭 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eJUNGLE: The Biotransformation Powerhouse for Massive Fruity Esters\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is a\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehigh-performance ale yeast\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003estrain specializing in\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003emassive fruity esters\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ebiotransformation\u003c\/span\u003e. It produces intense, signature notes of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eguava, passion fruit, and mango\u003c\/span\u003e, maximizing the character of fruity hop varieties in big dry-hop additions. Delivering a drinkable beer in just days, JUNGLE is an ideal choice for both pros and homebrewers alike.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eStyles \u0026amp; Flavour Profile: Maximize Hop Aroma and Flavour\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eJUNGLE’s unique ability to bio transform hop compounds ensures the final beer is an explosion of tropical fruit flavour, creating highly expressive and aromatic brews.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eIntensify Tropical Fruit Notes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eSignature Esters:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eProduces a distinct and intense aroma of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eguava, passion fruit, and mango\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBiotransformation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eExcels at enhancing fruity hop character when paired with generous dry-hop additions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFast Maturation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAccelerated maturation means your beer is drinkable in just days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eIdeal for Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eJUNGLE is perfect for modern, hop-forward styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHazy IPAs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFruited Sours\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNew England\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePales\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTropical Ales\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePerformance \u0026amp; Technical Specifications\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eJUNGLE is engineered to be exceptionally robust and versatile, ensuring minimal risk of off-flavours even when pushing temperature or pressure boundaries.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eFermentation \u0026amp; Pitching Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eWide Temperature Tolerance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eThrives across an extreme fermentation range of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e18-32°C (65-90°F)\u003c\/span\u003e, minimising off-flavours even with temperature fluctuations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePressure-Tolerant:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCapable of fermenting under pressure up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e12 PSI\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAlcohol Tolerance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eExtremely robust, tolerating alcohol levels up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e15% ABV\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAttenuation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eConsistently achieves\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e73-80%\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eattenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDirect Pitching:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDesigned to be sprinkled\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003edirectly onto the surface of your wort\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewith\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eno pre-oxygenation\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eor rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePackaging \u0026amp; Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Litre. It is recommended to round up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJUNGLE bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eCalculation for Larger Batches\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity ales or exceptionally bright beer, increase toward 1.5 g\/per litre.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":47301991137457,"sku":"119140","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119140-KL48040-CellarScience-JungleAleYeastx15g.png?v=1779889837"},{"product_id":"cellarscience-maison-ale-yeast-12gm","title":"CELLARSCIENCE - MAISON ALE YEAST 12gm","description":"\u003ch2\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eMAISON: The Go-To Belgian Yeast for Complex Fruit, Clove, and Spice\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eMAISON is your next\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ego-to Belgian yeast strain\u003c\/span\u003e, designed perfectly for a wide range of Belgian-style beers, including Blondes, Tripels, and Quads. This versatile strain allows you to dial in your desired profile: robust and pronounced at high temperatures, or subtle and nuanced at lower temperatures, consistently delivering professional-grade results.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🥂 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eStyles \u0026amp; Flavour Profile: Dial in Your Belgian Character\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eMAISON provides a complex, moderately sweet malt background complemented by rich fermentation notes of fruit, clove, and spice, making it a true workhorse for Belgian brewing.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eTemperature-Driven Flavour Control\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eRobust Flavours (High Temp):\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFermenting near\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"math-inline\" data-math=\"24^\\circ\\text{C}\"\u003e24­­­°c\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(75°f) yields pronounced notes of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efruit, clove, and spice\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ealongside a moderately sweet malt character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSubtle Nuance (Low Temp):\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFermenting near\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"math-inline\" data-math=\"18^\\circ\\text{C}\"\u003e18°c\u003c\/span\u003e(\u003cspan class=\"math-inline\" data-math=\"64^\\circ\\text{F}\"\u003e64°f\u003c\/span\u003e) showcases the same characteristics but in a\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esubtler, more nuanced profile\u003c\/span\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eIdeal for Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eMAISON’s versatility covers the entire spectrum of Belgian styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eBelgian Blondes \u0026amp; Witbiers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDubbels\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTripels\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eQuads\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePerformance \u0026amp; Technical Specifications\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eMAISON combines a wide fermentation range with high attenuation and superior cell counts, ensuring reliable and consistent performance across both homebrew and craft brew settings.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eFermentation \u0026amp; Pitching Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eFermentation Range:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eOptimal performance is between\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e18-24°C (64-75°F)\u003c\/span\u003e, with characteristics shifting throughout this range.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAttenuation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eHigh attenuation rate of approximately\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e80-90%\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAlcohol Tolerance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRobust tolerance up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e12% ABV\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFlocculation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eLow to medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDirect Pitching:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDesigned to be sprinkled\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003edirectly onto the surface of your wort\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewith\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eno rehydration\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003enecessary, ensuring ease of use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePackaging \u0026amp; Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Litre. It is recommended to round up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMAISON bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eCalculation for Larger Batches\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor high-gravity Belgian ales, dosage may be increased to 2–3 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":47301991170225,"sku":"119141","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119141-KL48071-CellarScience-MaisonBelgianAleYeastx15g.png?v=1779889437"},{"product_id":"cellarscience-ne-hazy-ale-yeast-12gm","title":"CELLARSCIENCE - NE HAZY ALE YEAST 12gm","description":"\u003ch2\u003e☁️ \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eNE HAZY: The Haze Specialist for Stable Turbidity and Juicy Mouthfeel\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is our latest strain uniquely adapted for\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehazy beer styles\u003c\/span\u003e, specializing in enhancing mouthfeel and\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eturbidity\u003c\/span\u003e. The yeast releases mannoproteins and forms stable protein-polyphenol complexes, creating a\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003elasting, pillowy haze\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewhile maximizing hop saturation and contributing a soft, full-bodied texture to your brew.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eStyles \u0026amp; Flavour Profile: Hop Saturation and Exceptional Mouthfeel\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eNE HAZY is a biotransforming powerhouse that modifies hop-derived polyphenols and interacts with compounds from wheat and oats to lock haze in suspension and boost fruit-forward hop character.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eHaze Stability and Texture\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003ePillowy Haze:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eReleases mannoproteins and creates stable complexes to build and maintain an exceptionally\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003estable, lasting haze\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMouthfeel:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eContributes a soft,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efull-bodied texture\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand enhances the beer’s overall juicy character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHop Biotransformation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAmplifies tropical and citrus notes, transforming hop precursors into free thiols like Grapefruit, Guava, and Tangerine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eIdeal for Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eNE HAZY is essential for modern, high-protein, hop-forward beers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eNew England IPAs (NEIPAs)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHazy Pales\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJuicy IPAs\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePerformance \u0026amp; Technical Specifications\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eNE HAZY combines stability features with reliable performance metrics, making it highly versatile for different brewing setups and ensuring minimal risk of off-flavours.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eFermentation \u0026amp; Pitching Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eFermentation Range:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ePerforms well across a wide temperature range of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e17-24°C (62-75°F)\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePressure Tolerance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eHandles pressure up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e12 PSI\u003c\/span\u003e, making it versatile for pressurized fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAlcohol Tolerance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRobust tolerance up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e12% ABV\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAttenuation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eConsistently achieves approximately\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e75-80%\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eattenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFlocculation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMedium-low, key to maintaining haze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDirect Pitching:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDesigned to be sprinkled\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003edirectly onto the surface of your wort\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewith\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eno pre-oxygenation\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eor rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePackaging \u0026amp; Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Litre. It is recommended to round up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNE HAZY bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eCalculation for Larger Batches\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or maximum haze production\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":47301991202993,"sku":"119142","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119142-KL48057-CellarScience-NEHazyAleYeastx15g.png?v=1779889126"},{"product_id":"cellarscience-rokkar-ale-yeast-12gm","title":"CELLARSCIENCE - ROKKAR ALE YEAST 12gm","description":"\u003ch2\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eRØKKAR: The Rapid-Fermenting Kveik for Subtle Tropical Fruit Esters\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is a next-generation,\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003erapid-fermenting ale yeast\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003estrain selected for its ability to quickly ferment wort and provide a subtle\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003etropical fruit ester profile\u003c\/span\u003e. It flocculates\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eextremely well\u003c\/span\u003e, forming a dense, solid yeast cake, and is capable of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecutting conditioning times by up to 75%\u003c\/span\u003e, delivering crystal-clear results faster than ever before.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e🍍 Styles \u0026amp; Flavour Profile: Accelerated Clarity and Subtle Fruit Notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eRØKKAR’s unique characteristics—rapid fermentation, high flocculation, and clean profile— make it versatile enough for both modern hop-forward and traditional malt-driven styles.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eRapid Turnaround and Clarity\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eRapid Conditioning:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eSignificantly\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ereduces conditioning time by up to 75%\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eClarity:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFlocculates\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eextremely well\u003c\/span\u003e, forming a dense, solid yeast cake for improved clarity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFlavour:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eProvides a delicate\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003etropical fruit profile\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewhich is further enhanced by fruit-forward hops.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eIdeal for Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eRØKKAR’s extreme robustness and versatility make it suitable for a vast range of styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eNew England \u0026amp; Hazy IPAs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIndia Pale Ales (IPAs)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePorters \u0026amp; Stouts\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBelgian-Style Ales\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePerformance \u0026amp; Technical Specifications\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eRØKKAR is exceptionally reliable across a massive temperature range, making it one of the most robust and versatile strains available.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eFermentation \u0026amp; Pitching Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eFermentation Range:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eThrives across an extremely wide range of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e18-35°C (65-95°F)\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAlcohol Tolerance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eExtremely robust, capable of tolerating up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e15% ABV\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAttenuation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eConsistently achieves approximately\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e75-83%\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eattenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDirect Pitching:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDesigned to be sprinkled\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003edirectly onto the surface of your wort\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewith\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eno pre-oxygenation\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eor rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePackaging \u0026amp; Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Litre. It is recommended to round up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRØKKAR bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eCalculation for Larger Batches\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIncrease toward 1.5–2.0 g\/L for high gravity or heavy ester production.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":47301991268529,"sku":"119143","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119143-KL48019_-_CellarScience_-_Rokkar_Ale_Yeast_x_15g.png?v=1779888793"},{"product_id":"cellarscience-velo-ale-yeast-12gm","title":"CELLARSCIENCE - VELO ALE YEAST 12gm","description":"\u003ch2\u003e⚡ \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eVELO: The Lightning-Fast, Neutral Ale Yeast for Record Turnaround\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eVELO is a next-generation ale yeast meticulously isolated from a Norwegian mixed culture, curated for\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eclean fermentation, rapid performance, and exceptional flavour neutrality\u003c\/span\u003e. It is a lightning-fast fermenter, producing beers with a\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ebrilliantly dry, smooth finish\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ein record time, significantly accelerating production cycles and reducing tank residency.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🍹 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eStyles \u0026amp; Flavour Profile: Clean Canvas, Dry Finish\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eVELO’s flavour profile is exceptionally neutral, designed to emphasise malt and hop balance while leaving virtually no distracting ester or phenol expression, making it adaptable across a massive range of styles.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eExtreme Adaptability and Neutrality\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eClean \u0026amp; Neutral Profile:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eProduces minimal ester or phenol expression, delivering a\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eclean, flavour-neutral canvas\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ethat emphasises malt and hop balance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDry Finish:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDelivers a brilliantly\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003edry, smooth finish\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ein record time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHop-Friendly:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eAccentuates hop brightness in modern IPAs while maintaining a refined profile in malt-forward styles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eIdeal for Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eVELO is highly versatile for any brew that demands speed and a clean profile:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHop-Forward IPAs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCrisp Pseudo-Lagers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eClean Hard Seltzers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSession Ales\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e🔬 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePerformance \u0026amp; Technical Specifications\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eVELO boasts extreme resilience and consistency, eliminating the need for tight temperature control and ensuring reliable performance in demanding brewery environments.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eFermentation \u0026amp; Pitching Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eExtreme Temperature Flexibility:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFerments cleanly across a wide range of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e16–34°C (60–94°F)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewith minimal off-flavours, eliminating the need for tight temperature control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePressure-Tolerant:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCapable of fermenting under pressures up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e12 PSI\u003c\/span\u003e, ideal for closed-system or Spunding fermentations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFlocculation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMedium to High, leading to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003erapid clarification\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003epost-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAttenuation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eHigh attenuation range of\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e75–83%\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDirect Pitching:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDesigned to be sprinkled\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003edirectly onto the surface of your wort\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewith\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eno pre-oxygenation\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eor rehydration required before pitching.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePackaging \u0026amp; Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Litre. It is recommended to round up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVELO bricks are designed to provide maximum cell count for superior pitching rates and reliable fermentation every time.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eCalculation for Larger Batches\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse the upper range for seltzers and low-nutrient wort.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":47301991301297,"sku":"119144","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119144-KL48026_-_CellarScience_-_Velo_Ale_Yeast_x_15g.png?v=1779888373"},{"product_id":"cellarscience-west-coast-ale-yeast-12gm","title":"CELLARSCIENCE - WEST COAST ALE YEAST 12gm","description":"\u003ch2\u003eWEST COAST: The Refined Classic American Ale Strain\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is a refined evolution of the classic American ale strain, honouring its proven roots while engineered for modern brewing. It offers\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003erobust, reliable fermentations\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eevery time, delivering a clean, dependable performance with just a trace of fruit character that lends a quiet depth to the final beer. Ideal as a versatile\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehouse strain\u003c\/span\u003e, WEST COAST complements both hops and malt without ever competing with them.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e🌲 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eStyles \u0026amp; Flavour Profile: Subtle Depth and Versatile Balance\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWEST COAST delivers the clean, reliable performance expected of an American ale strain, but adds a subtle nuance that prevents the beer from tasting bland or stripped.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eCharacter and Nuance\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eSubtle Depth:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eExhibits just a\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003etrace of fruit character\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ethat adds quiet depth to the beer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBalance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eThe yeast character stays well in the background, complementing hops or malt and allowing them to shine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eClean \u0026amp; Versatile:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eOffers clean, reliable fermentation, making it an ideal anchor for new recipes or a refresh for flagships.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eIdeal for Brewing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eWEST COAST is perfect for any style that requires clean fermentation and excellent balance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAmerican Pale Ales \u0026amp; IPAs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlonde \u0026amp; Amber Ales\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStouts \u0026amp; Porters\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eClean, Versatile House Strain\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e🔬 \u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePerformance \u0026amp; Technical Specifications\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWEST COAST is designed for dependable consistency and ease of use, maintaining high performance across its optimal temperature range.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eFermentation \u0026amp; Pitching Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eFermentation Range:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eOptimal performance is between\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e15-22°C (59-72°F)\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAttenuation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eConsistently achieves approximately\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e75–84%\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eattenuation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFlocculation:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMedium to High, leading to good clarification post-fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAlcohol Tolerance:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eRobust tolerance up to\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e10% ABV\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eDirect Pitching:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eDesigned for simplicity, it can be sprinkled\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003edirectly into the wort\u003c\/span\u003e—no rehydration or oxygenation required.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003ePackaging \u0026amp; Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne sachet is enough to treat a single 19-23L batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen calculating for larger batches, use at a rate of 0.5-1g per Litre. It is recommended to round up by one full sachet rather than measuring out the yeast exactly.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eCalculation for Larger Batches\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eUse at a rate of 0.5-1g per Litre (approx. 50-100 g\/hL).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse the upper range for high-gravity worts.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CellarScience Yeast","offers":[{"title":"Default Title","offer_id":47301991366833,"sku":"119145","price":3.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/119145-KL48033-CellarScience-WestCoastAleYeastx15g.png?v=1779887819"}],"url":"https:\/\/brewmartwholesale.com.au\/collections\/cellarscience.oembed","provider":"Brewmart Wholesale","version":"1.0","type":"link"}