CellarScience – HAZY New England Ale Yeast x 12g
$4.50
CellarScience’s Hazy New England Ale Yeast is a specialized 12g strain designed for creating hop-forward, fruit-centric beers with a signature cloudy appearance. Produces distinctive peach, citrus, mango, and passionfruit notes, making it ideal for New England IPAs and Hazy Pale Ales.
In stock
- $5 flat rate shipping Australia-wide (up to 8 packs)
- Free local pickup in Noble Park, VIC
- Real best-before dates: what you see is what ships
Description
CellarScience HAZY is a dry New England Ale yeast engineered specifically for hop-forward, juicy, fruit-centric beers. It enhances the peach, mango, passionfruit, and citrus character of your hops through active biotransformation — converting hop-derived precursors into aromatic thiols and ester compounds. HAZY also produces a stable, natural haze by remaining in suspension after primary fermentation. If you’re brewing a NEIPA, Hazy Pale Ale, or any hop-forward beer in Australia, HAZY yeast is purpose-built for the job.
| Specification | Value |
|---|---|
| Fermentation Temperature | 17–24°C (62–75°F) |
| Attenuation | 75–80% |
| Flocculation | Medium-Low (haze-positive) |
| Alcohol Tolerance | 11–12% ABV |
| Recommended Styles | NEIPA, Hazy Pale Ale, Hazy IPA, Juice Bomb Pale Ale |
Brewing Notes
Ferment HAZY between 18–22°C for the best balance of ester production and attenuation. Lower temps (17–18°C) produce cleaner results with more focused hop biotransformation; higher temps (22–24°C) push the yeast’s own ester contribution. HAZY’s low flocculation is intentional — the haze-positive behaviour is the feature, not a flaw. Dry-hop during active fermentation to maximise biotransformation. Direct pitch; no rehydration needed. One 12g sachet per 23L (5–6 gal) batch.
Beer Styles & Brewing Tips
HAZY is built specifically for the juice-bomb, soft-mouthfeel, heavily dry-hopped beers that have defined the New England IPA movement — and it performs exceptionally with Australia’s world-class tropical and citrus hops.
Best styles: NEIPA (the primary use case — HAZY’s biotransformation capability was designed for soft, hazy, peach-forward NEIPAs with tropical hop character), Hazy Session IPA (keep gravity under 1.050, use HAZY, dry hop generously — an excellent, accessible entry into the style), Hazy Pale Ale (approachable gravity with all the haze and hop pop of a NEIPA — great for brewers new to the style).
Australian brewing tips:
- Galaxy, Vic Secret, Mosaic, Ella, and Citra are Australia’s premier HAZY-pairing hops — their high thiol precursor content maximises biotransformation and produces vivid tropical aroma.
- Dry hop at days 2–3 during active fermentation (when gravity is ~50–60% complete) for peak biotransformation; follow with a second post-fermentation dry hop for maximum layered aroma.
- Use a soft water profile with high chloride additions (150–200 ppm) to enhance the soft, pillowy mouthfeel that defines great NEIPA.
- HAZY remains in suspension intentionally — the haze is the product, not a flaw. Don’t fine, filter, or cold crash aggressively before packaging.
In the Glass
Soft, pillowy mouthfeel with vivid peach, mango, and citrus on the nose. The haze is stable and silky. Dry-hop additions pop harder with HAZY than with a neutral American ale strain — biotransformation amplifies everything you add.
Order CellarScience HAZY New England Ale Yeast Australia at Yeast Platform. 12g sachet, in stock, fast shipping.
Recommended Hops for This Yeast
This yeast’s biotransformation capability shines with juicy tropical hops — the combo amplifies fruit character dramatically.
- Galaxy Hops — Australian superstar — passionfruit, peach, citrus for massive hop aroma
- Nelson Sauvin Hops — NZ white wine grape and gooseberry — adds distinctive vinous complexity
- Nectaron Hops — NZ tropical powerhouse — pineapple, passionfruit, ripe peach
- Riwaka Hops — NZ grapefruit and citrus bomb — excellent whirlpool and dry-hop addition
Additional information
| Weight | 0.012 kg |
|---|
