{"id":6799537569901,"title":"CellarScience® ENGLISH Dry Yeast","handle":"cellarscience-english-dry-yeast","description":"\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eA 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. ENGLISH yeast is eligible for direct pitching. Every batch is PCR tested to ensure contamination free yeast. \u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eUse at a rate of 12 grams per 5-6 gallons of wort. Or 60-100 grams per barrel, depending on wort temperature and gravity.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eENGLISH yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 59-70°F (15-21°C).\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 59-70°F\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eCell Count:\u003c\/strong\u003e 10 billion cells per gram\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP007, WY1098, S-04\u003c\/div\u003e\n\u003cdiv\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2022-04-23T12:05:28-06:00","created_at":"2022-04-23T12:05:10-06:00","vendor":"Brewmaster","type":"Brewing Ingredients Yeast","tags":["london","Yeast"],"price":499,"price_min":499,"price_max":499,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40035758178413,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"CellarScience® ENGLISH Dry Yeast","public_title":null,"options":["Default Title"],"price":499,"weight":28,"compare_at_price":null,"inventory_quantity":-4,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/products\/39527.png?v=1650737145"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/39527.png?v=1650737145","options":["Title"],"media":[{"alt":null,"id":21364782596205,"position":1,"preview_image":{"aspect_ratio":1.0,"height":500,"width":500,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/39527.png?v=1650737145"},"aspect_ratio":1.0,"height":500,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/39527.png?v=1650737145","width":500}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eA 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. ENGLISH yeast is eligible for direct pitching. Every batch is PCR tested to ensure contamination free yeast. \u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eUse at a rate of 12 grams per 5-6 gallons of wort. Or 60-100 grams per barrel, depending on wort temperature and gravity.\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eENGLISH yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 59-70°F (15-21°C).\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 59-70°F\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFlocculation:\u003c\/strong\u003e High\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eCell Count:\u003c\/strong\u003e 10 billion cells per gram\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eSimilar Strains:\u003c\/strong\u003e WLP007, WY1098, S-04\u003c\/div\u003e\n\u003cdiv\u003eGluten-free\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}