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CellarScience® BAJA Dry Yeast | Mexican Lager | Premium Beer Yeast

CellarScience® BAJA Dry Yeast | Mexican Lager | Premium Beer Yeast

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Description

If you're looking for a cold fermenting yeast with a neutral character, BAJA from CellarScience is the perfect candidate. Originally developed and popularized by the Modelo Group, this Mexican yeast strain will produce clean, crisp lagers and finishes dry. Allowing 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.

Every batch is PCR tested to ensure contamination free yeast. 

Dosage:
Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.

Direct Pitch or Rehydrate:
BAJA 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, sanitize the yeast brick and scissors. Use 10 grams of sterilized 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. Ferment between 50-56°F (10-13°C).

Optimum Fermentation Temp: 50-56°F
Flocculation: Medium-High
Alcohol Tolerance: 10-11% ABV
Attenuation: 75-85%
Similar Strains: WLP940
Gluten-free
 

CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast 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 brink".

CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.

 

Community Q&A

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Browse 3 questions Browse 3 questions and 4 answers
Why did you choose this?
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Needy
william elliott III on Jan 17, 2023
I have been looking for dry yeast for Mexican Lager for years
Will S on Jan 5, 2023
Needy
william elliott III on Jan 17, 2023
Brewing a Mexican Lager with Pils Malt and Flaked Corn
Jerry G on Jan 6, 2023
I have been looking for dry yeast for Mexican Lager for years
Will S on Jan 5, 2023
It was suggested to use this.
Kevin C on Jan 4, 2023
California yeast
Matt S on Dec 13, 2022
researched it
THAD F on Nov 17, 2022
Beer
Pete T on Nov 10, 2022
Brewing a Mexican Lager with Pils Malt and Flaked Corn
Jerry G on Jan 6, 2023
It was suggested to use this.
Kevin C on Jan 4, 2023
What is the attenuation % of CellarScience® BAJA Dry Yeast?
Kevin Chorzelewski on Jan 22, 2023
BEST ANSWER: I’ve used it 5 generations and got 80%-83% AA. The more generations the better the AA%
Any chance CellarScience BAJA will be available in 11g-12g sizes? Or any size considerably smaller than 500g?
Dude in GA on Aug 2, 2022
BEST ANSWER: Thank you for your question. We are planning on bringing in the 12g packages. They should be available soon!
Directions here say 50 to 57 degrees for fermentation and packet says 48 to 50, which one is best? Worried I've ruined a batch.
Andrew Gaylord on Mar 26, 2023
BEST ANSWER: Hello! So sorry for the confusion with this yeast. The proper temperature range for the Baja yeast is 50-57 degrees. We're working on getting this corrected across all of our copy. Cheers!
Reviews

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Rated 5 out of 5
Mexican Style Lager
I direct pitched two packets into 10 gallons of well-oxygenated wort and fermented at 53 F. Lag time was about 30 hours and it fermented out in 12 days. End result was amazing!
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Added Jul 30, 2023
July 30, 2023