CellarScience – VELO Ale Yeast is a next-generation dry brewing yeast isolated from a Norwegian mixed culture and engineered for brewers who demand speed, reliability, and exceptional flavour neutrality. Designed to ferment quickly while producing a clean and crisp finish, this yeast helps reduce tank residency and accelerate production without compromising beer quality.

One of the biggest advantages of CellarScience – VELO Ale Yeast is its remarkably fast fermentation performance. It ferments efficiently across a broad temperature range while maintaining a clean flavour profile. As a result, brewers can achieve faster turnaround times and greater flexibility in their brewing schedules.

Unlike many traditional ale yeasts, CellarScience – VELO Ale Yeast produces minimal ester and phenol character. Therefore, it creates a clean canvas that allows malt and hop flavours to shine. This makes it particularly well suited to modern hop-forward beer styles where ingredient expression is critical.

The yeast also delivers a brilliantly dry and smooth finish. In addition, its high attenuation helps produce highly drinkable beers with excellent balance and clarity of flavour. Whether brewing a crisp pseudo-lager, a modern IPA, or a refreshing hard seltzer, this yeast consistently performs at a high level.

Its versatility is another major benefit. Because it remains clean across a wide fermentation range, brewers can use it in multiple styles without requiring strict temperature control. Consequently, it has become a popular choice for both home brewers and commercial breweries seeking efficiency and consistency.

The dry yeast format offers excellent shelf stability and simple handling. Furthermore, direct pitching eliminates unnecessary preparation steps, making brew day faster and easier.

Key Features

• Lightning-fast fermentation performance
• Clean and highly neutral flavour profile
• Produces a crisp, dry finish
• Excellent temperature flexibility
• Suitable for beer and hard seltzer production
• Direct pitch dry yeast format

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 surface of the wort.
4. No rehydration is required.
5. Ferment within the recommended temperature range.
6. Package once fermentation is complete.

Ideal Beer Styles

• Hop-Forward IPA
• American IPA
• Session Ale
• Pale Ale
• Pseudo-Lager
• Blonde Ale
• Hard Seltzer

Brewer’s Tips

• Use modern hop varieties to maximise flavour expression.
• Take advantage of the broad temperature range for flexible brewing.
• Consider pressure fermentation for faster turnaround.
• Maintain good sanitation practices for best results

Fermentation & Pitching Details

Fermentation Performance

Yeast Origin:
Norwegian Mixed Culture

Fermentation Range:
16–34°C (60–94°F)

Pressure Tolerance:
Up to 12 PSI

Alcohol Tolerance:
Up to 12% ABV

Attenuation:
75–83%

Flocculation:
Medium to High

Fermentation Character:
Clean, neutral, and exceptionally fast.

The broad temperature range allows brewers to ferment confidently without strict temperature control. Furthermore, the high attenuation helps create a dry, smooth finish that works exceptionally well in modern beer styles.

Direct Pitching Instructions

CellarScience – VELO Ale Yeast is designed for maximum convenience.

• Sprinkle directly onto the wort surface
• No pre-oxygenation required before pitching
• No rehydration required
• Begin fermentation immediately after pitching

This simple approach reduces preparation time while supporting reliable fermentation performance.

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 hard seltzers and low-nutrient wort:

• Use the upper end of the pitching range

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

Professional Brewing Advantage

VELO yeast bricks are designed to provide maximum cell count for superior pitching rates and dependable fermentation performance. Consequently, brewers can achieve rapid fermentation, reduced tank residency, and highly consistent results batch after batch.