Has anyone been using Cellar Science products? Just curious what the experiences are.
More Beer has a line of products sold under the Cellar Science brand. It appears that they’re tapping into sources previously unavailable to US homebrewers to bring those products to this market.
Products such as AEB yeast
for the Nectar, Baja, English, Cali, German, Berlin, Saison, Monk, etc yeast strains. I tried the German strain which seems to be W34/70. I’ll be pitching English in my next beer and Baja in the beer after.
I’ve used their Brutzyme
to produce a dry beer such as Brut APA. It definitely works. A little goes a long way.
Now, I see they’ve brought the AEB SBT
‘trifecta’ blend to the homebrew market in small scale packages. Previously, I believe it was only available in 500g bricks which caused homebrewers to concoct their own blends. Again, it looks like very little OxBlox
goes a long way. At the low dose rate, my routine strike vol would require ~ 1.5 grams which is probably ~ 1/4 tsp.
. I currently use 1/2 tsp of Brewtan B and, until recently, 1 tsp Ascorbic Acid. I haven’t used AA in my last two batches which resulted in a better mash pH.