CellarScience – JUNGLE Ale Yeast x 15g

Description

CellarScience JUNGLE is a dry high-performance ale yeast bred for massive fruity esters. It throws a distinct guava, passionfruit and mango aroma and excels at biotransformation, converting hop-derived precursors into vivid tropical thiols and esters when you pair it with big dry-hop additions. JUNGLE also ferments fast and matures fast, so a hazy IPA or tropical pale can be drinkable within days. If you are brewing hop-forward, juice-driven beer in Australia, JUNGLE yeast is a purpose-built pick.

Specification	Value
Fermentation Temperature	18 to 32°C (65 to 90°F)
Attenuation	73 to 80%
Alcohol Tolerance	Up to 15% ABV
Pressure Tolerance	Up to 12 PSI
Pitch Rate	0.5 to 1g per litre. One 15g sachet per 19 to 23L batch
Recommended Styles	Hazy IPA, NEIPA, Tropical Pale Ale, Fruited Sour, Pressure-Fermented Ale

Brewing Notes

Sprinkle JUNGLE straight onto the surface of the wort. No rehydration and no pre-oxygenation needed. Ferment at 18 to 22°C for a cleaner, more hop-driven result, or push to 24 to 30°C when you want the yeast’s own guava and passionfruit esters to lead. The wide temperature window makes this one of the few strains that stays predictable through an Australian summer without glycol or a fermentation fridge, and the 12 PSI tolerance suits pressure fermentation in a keg or unitank.

The 15g sachet carries over 36% more cells than a standard 11g pack, so a single sachet comfortably pitches a full 23L batch at ale gravities.

Beer Styles and Brewing Tips

JUNGLE is a fruit-forward workhorse. It suits any beer where you want tropical aroma turned up rather than a neutral, get-out-of-the-way ferment.

Best styles: Hazy IPA and NEIPA (biotransformation stacks the yeast’s guava and mango on top of your dry hops), Tropical Pale Ale (low gravity, high aroma, ready to drink in about a week), Fruited Sour (pair with a kettle sour or a lacto pitch, the ester profile lifts real fruit additions), high-ABV IPA and Imperial Hazy (the 15% ABV tolerance means no stalling), and pressure-fermented ale (up to 12 PSI, clean and quick).

Australian brewing tips:

• Dry hop during active fermentation at roughly 50 to 60% attenuation, usually day two or three, for peak biotransformation. Add a second dry hop after fermentation for layered aroma.
• Ferment warm on purpose if you want the tropical esters loud. Unlike most ale strains, JUNGLE holds up at 28 to 32°C with minimal risk of fusel or solvent notes.
• Use a chloride-forward water profile, around 150 to 200 ppm chloride, for the soft mouthfeel that suits hazy and tropical beer.
• Because it attenuates 73 to 80%, JUNGLE leaves a touch of body behind, which works in its favour on juicy hazy beers.

In the Glass

Ripe guava, passionfruit and mango on the nose with a full, slightly rounded body. Hop character reads brighter and juicier than the same recipe fermented with a neutral American ale strain, because biotransformation amplifies whatever you dry hop with.

Order CellarScience JUNGLE Ale Yeast in Australia at Yeast Platform. 15g sachet, $5 Yeast Post shipping, real best-before dates on every pack.

Recommended Hops for This Yeast

JUNGLE’s biotransformation is at its best behind thiol-rich tropical hops. The pairing multiplies the fruit rather than just adding to it.

• Galaxy Hops: the Australian benchmark, passionfruit and peach, the natural partner for JUNGLE
• Nectaron Hops: NZ tropical powerhouse with pineapple, passionfruit and ripe stonefruit
• Vic Secret Hops: pine and tropical fruit, excellent late and dry-hop addition
• Riwaka Hops: grapefruit and citrus bomb, cuts through the sweeter esters

Chasing haze and softness over big esters instead? Compare with CellarScience HAZY New England Ale Yeast.