{"title":"Cellar Science","description":"","products":[{"product_id":"cellar-science-baja-mexican-lager-yeast-12g","title":"Cellar Science Baja Mexican Lager Yeast 12g","description":"\u003cdiv class=\"container section-title-container\"\u003e\n\u003cp\u003eIf you're looking for a cold fermenting yeast with a neutral character, BAJA is the perfect candidate. First developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers with a dry finish. With 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.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure contamination-free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eTwo 12g sachets are enough to treat a 5–6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eBAJA\u003cspan\u003e yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitise the yeast brick and scissors. Use 10 grams of sterilised tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. \u003c\/span\u003eFerment between\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e50–56°F (10–13°C)\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e50–56°F\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium to High\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e10-11% ABV\u003cbr\u003e\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003cbr\u003eGluten-free\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/BAJA_yeast_Technical_Sheet.pdf?v=1785051573\"\u003e\u003cem\u003eTechnical Data Sheet\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brew and Stuff","offers":[{"title":"12g","offer_id":49026905702619,"sku":"Yst-CS-BAJA-12g","price":316.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/CellarScienceBajaMexicanLagerYeast.png?v=1785051727"},{"product_id":"cellar-science-hazy-ne-ipa-yeast-12g","title":"Cellar Science Hazy NE IPA Yeast 12g","description":"\u003cdiv class=\"container section-title-container\"\u003e\n\u003cp\u003eFor hop-forward beer styles that you want bursting with tropical, fruity flavours and aromas, you can't go wrong fermenting with HAZY. HAZY will enhance the fruit-forward 'juicy' character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit. It will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when it's finished. This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure contamination-free yeast. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne 12g sachet is enough to treat a 5–6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch or Rehydrate:\u003c\/strong\u003e\u003cbr\u003eHAZY\u003cspan\u003e yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitise the yeast brick and scissors. Use 10 grams of sterilised tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. \u003c\/span\u003eFerment between 62-75°F (17-24°C).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 62-75°F\u003cbr\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMedium to Low\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e11-12% ABV\u003cbr\u003e\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003cbr\u003eGluten-free\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/HAZY_Yeast_Technical_Sheet.pdf?v=1785052054\" target=\"_blank\" rel=\"noopener\"\u003e\u003cem\u003eTechnical Data Sheet\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brew and Stuff","offers":[{"title":"12g","offer_id":49027046801627,"sku":"Yst-CS-HAZY-12g","price":316.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/CellarScienceHazyNEIPAYeast.png?v=1785052112"},{"product_id":"cellar-science-monk-belgian-style-yeast-12g","title":"Cellar Science Monk Belgian-Style Yeast 12g","description":"\u003cdiv class=\"container section-title-container\"\u003e\n\u003cp\u003eA classic Belgian ale strain renowned for producing clean, yet complex, beers. Perfect for Belgian-style Blondes and Pales or Abbey-style Dubbels, Tripels, and Quads. A clean strain that will still impart some delicate dried fruit notes and restrained phenolics. Like all CellarScience yeast, MONK is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne 12g sachet is enough to treat a 5–6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch OR Rehydrate:\u003c\/strong\u003e\u003cbr\u003eMONK\u003cspan\u003e yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. MONK yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitise the yeast brick and scissors. Use 10 grams of sterilised tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. \u003c\/span\u003eFerment between 62-77°F (16-25°C).\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e62-77°F\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e12% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-85%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eGluten-free\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/MONK_Yeast_Technical_Sheet.pdf?v=1785052548\" rel=\"noopener\" target=\"_blank\"\u003e\u003cem\u003eTechnical Data Sheet\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brew and Stuff","offers":[{"title":"12g","offer_id":49027072622811,"sku":"Yst-CS-MONK-12g","price":316.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/CellarSceinceMonkBelgianYeast.png?v=1785052613"},{"product_id":"cellar-science-rokkar-norwegian-kviek-yeast-12g","title":"Cellar Science RØKKAR Norwegian Kviek Yeast 12g","description":"\u003cdiv class=\"container section-title-container\"\u003e\n\u003cp\u003eRØKKAR was selected for its clean performance, fast maturation, and balanced fruit character\u003c\/p\u003e\n\u003cp\u003eHandles up to 15% ABV and is suitable for IPAs, Stouts, Porters, and even Belgian-style ales\u003c\/p\u003e\n\u003cp\u003eDesigned to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required\u003c\/p\u003e\n\u003cp\u003eFerment between 65-95°F (18–35°C)\u003c\/p\u003e\n\u003cp\u003eRØKKAR is a Norwegian kveik ale yeast selected for its clean performance, fast maturation, and balanced fruit character. It delivers rapid, thorough fermentations with a soft tropical ester profile that complements modern hop-forward styles. RØKKAR’s high flocculation produces exceptional clarity, and its natural efficiency often brings beers to a polished, drinkable state 1–2x faster than standard ale strains, especially in high-gravity beers. Capable of reaching up to 15% ABV, RØKKAR adapts easily to a wide range of styles from Hazy IPAs and Pale Ales to robust Stouts, Porters, and Belgian-inspired strong ales.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlocculation:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHigh – forms a dense yeast cake for improved clarity\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFast Conditioning:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eTypically 1–2x faster to a drinkable state than conventional ale strains, especially in high-gravity beers\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e65–95°F (18–35°C)\u003cbr\u003e\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eup to 15% ABV\u003cbr\u003e\u003cstrong\u003eApparent Attenuation:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e~75–83%\u003cbr\u003e\u003cstrong\u003eDirect Pitch:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eNo rehydration required\u003cbr\u003e\u003cstrong\u003eQuality Control:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEvery batch PCR-verified for purity and consistency\u003cbr\u003e\u003cstrong\u003eHigh Cell Count:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e15 g per sachet (≈ 36% more than standard 11 g dry yeast packs)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne sachet treats 5–6 gal (19–23 L). For larger batches, use 2–3 g\/gal (0.5–0.8 g\/L). When in doubt, round up to the next full sachet.\u003c\/p\u003e\n\u003cp\u003eLike all CellarScience yeasts, RØKKAR provides professional-grade results for both home and craft brewers—offering clean fermentation, quick maturation, and exceptional value.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/ROKKAR-Yeast-Technical-Sheet.pdf?v=1785053065\" rel=\"noopener\" target=\"_blank\"\u003e\u003cem\u003eTechnical Data Sheet\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brew and Stuff","offers":[{"title":"12g","offer_id":49027091398875,"sku":"Yst-CS-ROKKAR-12g","price":316.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/CellarScienceRokkarKviekYeast.png?v=1785052990"},{"product_id":"cellar-science-voss-norwegian-kviek-yeast-12g","title":"Cellar Science Voss Norwegian Kviek Yeast 12g","description":"\u003cdiv class=\"container section-title-container\"\u003e\n\u003cp\u003eTraditional farmhouse yeast from Voss, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a clean flavour profile with hints of orange peel \u0026amp; citrus.\u003c\/p\u003e\n\u003cp\u003eEvery batch is PCR tested to ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003eOne 12g sachet is enough to treat a 5–6 gallon batch. Or 60-105 grams per barrel, depending on wort temperature and gravity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Pitch OR Rehydrate:\u003c\/strong\u003e\u003cbr\u003eVOSS\u003cspan\u003e yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. VOSS yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitise the yeast brick and scissors. Use 10 grams of sterilised tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. \u003c\/span\u003eFerment between 68-104°F (20-40°C).\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 68-104°F\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eFlocculation:\u003c\/strong\u003e Medium to High\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e16% ABV\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eAttenuation: \u003c\/strong\u003e75-80%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eGluten-free\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/VOSS_Yeast_Technical_Sheet.pdf?v=1785053511\" rel=\"noopener\" target=\"_blank\"\u003e\u003cem\u003eTechnical Data Sheet\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brew and Stuff","offers":[{"title":"12g","offer_id":49027098706139,"sku":"Yst-CS-VOSS-12g","price":316.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/files\/CellarScienceVossKciekYeast.png?v=1785054862"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/3231\/4587\/collections\/Cellar_Science_Logo.png?v=1785051033","url":"https:\/\/brewandstuff.com\/collections\/lallemand-yeast-copy.oembed","provider":"Brew and Stuff","version":"1.0","type":"link"}