For hop-forward beer styles that you want bursting with tropical, fruity flavors and aromas, you can’t go wrong fermenting with HAZY. HAZY will enhance the fruit-forward ‘juicy’ character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit. It will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when its finished. This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales.
Every batch is PCR tested to ensure contamination free yeast.
One 12g sachet is enough to treat a 5–6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
HAZY yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 62-75°F (17-24°C).
Optimum Fermentation Temp: 62-75°F
Cell Count: 10 billion cells per gram