Yeast 500g NE HAZY Ale CellarScience dry

Yeast 500g NE HAZY Ale CellarScience dry

NE HAZY is our latest yeast strain for hazy beers. If you're looking to craft a juicy, flavor-packed brew with a stable haze, this strain has you covered. NE HAZY is uniquely adapted for high-protein, hazy beer styles, enhancing mouthfeel and turbidity through its interaction with glycoproteins and hop compounds. During fermentation, the yeast releases mannoproteins, a type of glycoprotein from its cell walls that contribute to a soft, pillowy body while reinforcing haze stability.

NE HAZY participates in biotransformation, modifying hop-derived polyphenols and interacting with protein-rich compounds from wheat and oats. This creates stable protein-polyphenol complexes, which lock haze into suspension and enhance the beer's juicy, full-bodied character. The result is an exceptionally stable haze, smooth-drinking beer with exceptional mouthfeel and hop saturation. It ferments across a wide temperature range (62-75°F / 17-24°C) and is pressure-tolerant up to 12 PSI, making it highly versatile for different brewing setups.

Features:

• Amplifies Hop Aroma & Flavor: Boosting tropical and citrus notes.
• Enhances Juicy Character: Transforms hop precursors into free thiols like Grapefruit, Passionfruit, Guava, Pineapple, Peach, Apricot, Tangerine and Lime for a fruit-forward profile.
• Boosts Haze Stability: Helps create and maintain a stable haze.
• Flexible Fermentation: Performs well in a wide temperature range 62-75°F/17-24°C and handles up to 12 PSI.
• Robust & Reliable: Medium-low flocculation.
• Direct Pitch: No rehydration needed.
• Reliable & Consistent: Every batch undergoes PCR testing for quality.
• High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs.

Technical Data:

• Attenuation: Approximately 75-80%
• Alcohol Tolerance: 12% ABV
• Fermentation Temperature: 62-75°F / 17-24°C
• Pressure Tolerance: Up to 12 PSI
• Flocculation: Medium-low

Usage:

Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required. One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.