A fun, unique yeast with a UK pedigree that emphasizes fresh malt flavor while producing fruity, citrus and floral flavors. Perfect for Pale Ales and IPA's. Like all CellarScience yeast, NECTAR is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. NECTAR has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.
Use at a rate of 12 grams per 5-6 gallons of wort.
Direct Pitch or Rehydrate:
NECTAR 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 64-72°F (18-22°C).
Optimum Fermentation Temp: 64-72°F Flocculation: Medium
Cell Count: 10 billion cells per gram
Similar Strains: N/A
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with the release of five high quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
Used in an American Pale Ale with Cascade & Citra hops
I direct pitched the Cellar Science Nectar dry yeast into 5.5 gallons. My OG was a bit low (1.045) but the beer finished at 1.008 FG. Fermentation was good (I use a 5 cubic foot chest freezer with an inkbird temp controller and ferment at 68 degrees f.) and I added 14g of cascade at 10 minutes and then 14g of Citra and 7g of Cascade at zero minutes and let these steep for 15 minutes and then added another 14g Citra and 7g Cascade and steeped these for another 15 minutes. I bittered the beer with German Merkur that I bought from Morebeer - very smooth bitterness, about 6 HBUs. The only beer I've had before with the Citra has been Kona's Big Wave Golden ale. Between the yeast and the Cascade/Citra, my beer has maybe 4 or 5 times more citrus flavor and is more bitter than the Kona. This yeast is a good choice for Pale Ales and IPAs that have citrus flavor producing hops. I will use again. The beer bottled conditioned fully in 14 days and two days later I'm on to about bottle number 6. I got 52 beers out of my 5.5 gallons with the usual apx half gallon of trub. I'm happy with Cellar Science and this yeast. Next time I'll increase the Citra additions to 21g and see how that goes, if it is too much or not. The yeast ferments as solidly as Fermentis S-04 or US-05. No off flavors.
I'm constantly impressed with CellarScience dry yeasts. I used their Cali mostly through 2021 in all kinds of recipes, I'm hooked on it. This Nectar yeast will be my go to for IPAs from now on. It has a nice deep, fruity flavor that really helps hops to shine.