Yeast List

Cellar Science English

MBIT ID: CS-ENGLISH

Cellar Science
Dry
Ale

(Saccharomyces cerevisiae)

75 - 83%
high
≈ 10 bn / g
15.00
to
21.00
12

Genetics and Properties

N/A
N/A
N/A

Description

A rapid fermenting English ale strain that is loved for its clean flavor, neutral aroma and dry finish. This yeast settles quickly and forms a compact sediment.

Usage

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

Substitutes

SafAle S-04

MBIT ID: S-04

Fermentis

WLP007 Dry English Ale

MBIT ID: WLP007

White Labs

WY1098 Britiah Ale

MBIT ID: WY1098

Wyeast Labs

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.012
1.008

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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