[BrewBama]

Unfortunately, it says 500g packs. I imagine MoreBeer will have them repackage it into 11-12g packs or repackage it themselves.

I could see this:  Buy the pack.  I know I have never used the yeast before but let's roll the dice.  Measure out 11-12g and use it.  The roll up the original packaging and place it INSIDE of a vac-seal bag and seal it.  With that much yeast you could use fresh dry yeast every batch although I don't know that I would.  I like the sound of it overall and glad that they gave us the origin of it.  Seems like it would make a nice lager.

You just described how I ferment every beer: one trip dry yeast.

I bought a 500g Bry- 97 in Apr 2020.  I *think* I paid $96.00 but it’s not on my invoice. It’s $166 now. I pitch whatever the pitch rate calculator tells me to for the SG, ferment temp, and volume of wort. I have ~130g remaining.

[Village Taphouse]

You just described how I ferment every beer: one trip dry yeast.

I bought a 500g Bry- 97 in Apr 2020.  I *think* I paid $96.00 but it’s not on my invoice. It’s $166 now. I pitch whatever the pitch rate calculator tells me to for the SG, ferment temp, and volume of wort. I have ~130g remaining.

Sounds reasonable and inline with your brewing practices and standards.  I would wonder if there was a benefit of pitching some slurry from batch 1 into batch 2 or if it would be better to use fresh yeast each time.  Not sure on that but with SO much yeast at your disposal...

[MDL]

Seems likely that most/all of the CellarScience is indeed AEB dry yeast:

https://www.aeb-group.com/us/beer/biotechnology/yeasts

So far have tried the “Berlin” and “German”(AEB W I’m guessing). Results have been fantastic. Looking forward to trying the “Baja” soon.

[Village Taphouse]

Seems likely that most/all of the CellarScience is indeed AEB dry yeast:

https://www.aeb-group.com/us/beer/biotechnology/yeasts

So far have tried the “Berlin” and “German”(AEB W I’m guessing). Results have been fantastic. Looking forward to trying the “Baja” soon.

That's encouraging. 

[tommymorris]

Seems likely that most/all of the CellarScience is indeed AEB dry yeast:

https://www.aeb-group.com/us/beer/biotechnology/yeasts

So far have tried the “Berlin” and “German”(AEB W I’m guessing). Results have been fantastic. Looking forward to trying the “Baja” soon.

Any guesses on the origin of Cellar Science Cali? Is it Bry-97 or US-05 or something else? I didn’t see an obvious match in the AEB yeast selection. Cellar Science Cali is usually cheaper than the Bry-97. I used Cali once with good results but haven’t tried it again.

[MDL]

Seems likely that most/all of the CellarScience is indeed AEB dry yeast:

https://www.aeb-group.com/us/beer/biotechnology/yeasts

So far have tried the “Berlin” and “German”(AEB W I’m guessing). Results have been fantastic. Looking forward to trying the “Baja” soon.

Any guesses on the origin of Cellar Science Cali? Is it Bry-97 or US-05 or something else? I didn’t see an obvious match in the AEB yeast selection. Cellar Science Cali is usually cheaper than the Bry-97. I used Cali once with good results but haven’t tried it again.

FermoAle AY-4?

[Bel Air Brewing]

Ok...just got off the phone with Pierce, at More Beer.

This product is still in development. And Cellar Science does work with the other yeast labs, repackaging their product.

He basically has no info on this product. None.

That term "Baja"? Means nothing.

[MDL]

Here is their response:

Thank you for your inquiry. This yeast strain is also known as Fermolager Crisp. Cellar Science is a brand of repackaged dried yeast and the strains are typically sourced from European labs and companies. We are currently working on bringing on this strain in the smaller size. We do not have an ETA right now, but hope it will be available soon in the 12g size.

Has anyone heard of Fermolager Crisp?

It's produced by something called AEB Group and here is their description:

Dry active bottom fermenting yeast strain carefully selected for fermentation of lagers with distinctive crisp finish.

Versatile bottom fermenting yeast for production of crisp lagers with remarkable clean character. Originally from Mexico City, this excellent strain allows a harmonious expression of malt & hops notes, while confering a well-balanced palate with drinkability & dry finish. It efficiently attenuate at low end of lager temperature range. An excellent yeast strain for fermentation of supreme lagers.

“Baja” refers to this,no?

[tommymorris]

Seems likely that most/all of the CellarScience is indeed AEB dry yeast:

https://www.aeb-group.com/us/beer/biotechnology/yeasts

So far have tried the “Berlin” and “German”(AEB W I’m guessing). Results have been fantastic. Looking forward to trying the “Baja” soon.

Any guesses on the origin of Cellar Science Cali? Is it Bry-97 or US-05 or something else? I didn’t see an obvious match in the AEB yeast selection. Cellar Science Cali is usually cheaper than the Bry-97. I used Cali once with good results but haven’t tried it again.

FermoAle AY-4?

That’s probably it. Thanks.