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CellarScience® PRIME Dry Yeast | Cask & Bottling Yeast | Premium Beer Yeast

CellarScience® PRIME Dry Yeast | Cask & Bottling Yeast | Premium Beer Yeast

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CellarScience® Prime Dry Yeast (500 g)
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Description

  • Developed specifically for bottle conditioning
  • This strain was selected for its high alcohol tolerance, neutral flavor, and ability to ferment quickly
  • Highly flocculent and forms a compact sediment at the bottom for the bottle, keg, or barrel
  • CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value

PRIME from CellarScience was specifically developed for bottle conditioning or cask conditioning finished beer. This specialized strain has a high alcohol tolerance, neutral flavor, ferments quickly, and has excellent flocculation to form a compact sediment at the bottom of the bottle, keg, or barrel. Does not metabolize maltotriose so will not dry your beer out further as it will only ferment the sugar you add. PRIME offers reliable, consistent results with every batch.

Every batch is PCR tested to ensure quality. 

Dosage:
Use at a rate of .38 grams per gallon or 1 gram per liter.

Directions:
Mix the desired amount of Dextrose in 5x its weight of water, boil, cool to approximately room temperature, and mix the sugar solution into your beer.

Direct Pitch or Rehydrate:
To hydrate yeast, first, sanitize yeast brick and scissors. Use 10 grams of sterilized tap water, between 85-95°F/29-35°C, per gram of yeast. Sprinkle yeast onto the water. Allow the slurry to stand undisturbed for 20 minutes and then swirl. Use small amounts of beer to adjust to within 10°F/6°C degrees of beer temp. Mix yeast slurry into beer. Allow carbonation to develop for two weeks between 60–78°F/16–26°C before testing for adequate carbonation.

Optimum Fermentation Temp: 60-78°F
Flocculation: Very High
Alcohol Tolerance: 14% ABV
Attenuation: 95-100%
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".

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