CellarScience – NE HAZY Ale Yeast x 15g

CellarScience – NE HAZY Ale Yeast x 15g is a premium dry brewing yeast developed specifically for New England IPA, Hazy IPA, and other modern hop-forward beer styles. Designed to promote juicy fruit character, soft mouthfeel, and stable haze formation, this yeast helps brewers create the distinctive flavour and appearance that has made hazy beers one of the fastest-growing craft beer categories worldwide.

Yeast selection plays a critical role in hazy beer production. The right strain contributes fruit-forward esters while enhancing hop aroma and flavour. CellarScience – NE HAZY Ale Yeast x 15g is carefully selected to support these characteristics. As a result, brewers can achieve a balanced beer with tropical fruit notes, smooth texture, and impressive drinkability.

The flavour profile often showcases citrus, stone fruit, and tropical fruit esters. In addition, the medium-low flocculation helps maintain the cloudy appearance expected in New England-style beers. This combination creates a full and juicy drinking experience that complements modern hop varieties beautifully.

One of the biggest advantages of CellarScience – NE HAZY Ale Yeast x 15g is its convenience. The dry yeast format offers excellent shelf stability and can be pitched directly into wort. Therefore, brewers can save time while still achieving reliable fermentation performance.

This yeast performs exceptionally well in New England IPA, Hazy IPA, Hazy Pale Ale, and Juicy IPA recipes. However, it can also be used in experimental hop-forward beers where fruit character and haze retention are desired. Because of its versatility, it is a valuable addition to any home brewer’s ingredient collection.

Whether you are brewing your first hazy IPA or refining an award-winning recipe, CellarScience – NE HAZY Ale Yeast x 15g delivers the performance, flavour profile, and consistency needed to produce outstanding results.

Key Features

• Designed for hazy and New England-style ales
• Produces juicy fruit-forward ester profiles
• Supports soft mouthfeel and haze retention
• Reliable and consistent fermentation performance
• Direct pitch dry yeast format
• Suitable for modern hop-forward beer styles

How to Use

Yeast Preparation

1. Sanitise all brewing equipment thoroughly.
2. Cool wort to the desired fermentation temperature.
3. Sprinkle yeast directly onto the wort surface.
4. Ferment within the recommended temperature range.
5. Allow fermentation to complete before packaging.

Best Beer Styles

• New England IPA (NEIPA)
• Hazy IPA
• Juicy IPA
• Hazy Pale Ale
• Modern American Ale

Brewer’s Tips

• Pair with tropical and citrus-forward hops.
• Maintain stable fermentation temperatures.
• Dry hop during active fermentation if desired.
• Cold condition carefully to preserve haze.

Fermentation & Pitching Details

Fermentation Performance

Fermentation Range:
17-24°C (62-75°F)

Alcohol Tolerance:
Up to 12% ABV

Attenuation:
75-80%

Flocculation:
Medium-Low

Pressure Tolerance:
Up to 12 PSI

The medium-low flocculation helps maintain the signature haze that brewers expect from New England IPA and hazy beer styles. Furthermore, the broad fermentation range provides flexibility for a variety of brewing setups.

Direct Pitching Instructions

CellarScience – NE HAZY Ale Yeast x 15g is designed for direct pitching.

• No rehydration required
• No pre-oxygenation required before pitching
• Sprinkle directly onto the wort surface
• Begin fermentation within the recommended temperature range

This simple process helps achieve healthy fermentation while reducing preparation time.

Packaging & Dosage

One sachet is suitable for:

• One 19-23 litre batch

For larger batches:

• Use at a rate of 0.5-1.0g per litre
• Equivalent to approximately 50-100g per hectolitre (hL)

For high-gravity beers or maximum haze production:

• Increase pitching rates to 1.5-2.0g per litre

For best results, round up by one full sachet rather than measuring exact quantities.

Professional Brewing Advantage

NE HAZY yeast bricks are formulated to provide a high cell count for reliable pitching rates, healthy fermentation activity, and consistent brewing performance from batch to batch.