I have looked all over and I can’t find reliable info on this yeast. From what I gather, CellarScience is likely re-packaged AEB yeast, and they have a product called “Brew Nectar,” but it sounds very different from the technical description. Does anyone have experience with this yeast? Have any recommendations for temperature/style?
As for the provenance question, it says “product of Sweden” on the sachet, and I don’t recall Lallemand or Fermentis products being produced in Sweden.
I bought two sachets and am currently using one for a cider and was thinking about using the other one for a dry stout. Does that sound right?
“* NECTAR is a unique yeast strain recommended for fruit-forward Pale Ales and IPAs
Emphasizes fresh malt flavor while contributing fruit, citrus, and floral flavors
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 63-72°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
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. …”
Here’s what AEB says:
“ An aromatic yeast strain that imparts yellow or stoned-fruit-like characters of peaches and nectarines , and candy-like aromas.
FERMO BREW NECTAR enhances aroma-active thiols in the early stage of fermentation.
Phenolic compounds (POF+) are produced in the later stages of fermentation.
Yeast nutrients from the FERMOPLUS® range will further enhance the aroma profile.
For low alcohol beers a pH correction is recommended.
Despite the high alcohol tolerance, FERMO BREW NECTAR produces low volumes of alcohol during fermentation
making it particularly suited for brewing low and non alcohol beers.
Yeah, I don’t think those are the same product. What little I’ve read indicates CellarScience Nectar is highly attenuative (~80%), and the optimum temperatures listed are way off, too. I’m thinking either CellarScience repackages from multiple brands (and maybe Nectar is Lallemand New England or else Verdant) or maybe it’s the OG Fermoale or AY3?
But has anyone used it who can recommend a style or fermentation temperature? I’m probably going to try a sorta dry stout with it fermented around 65F and raised to 72 as a sort of “rush beer” for St. Patrick’s Day unless someone else has something else to say.
I thought I would update for those looking for in for on CellarScience Nectar that the stout came out very nice.
For fermenting 20L of 1.043 ale with a single sachet sprinkled directly onto wort at 68F and raising to 72F as krausen fell, it came out quite clean. I got 76% attenuation with a 0% crystal malt bill, so I would say attenuation seems average and not as high as advertised. I was expecting higher attenuation, but the resulting beer did not disappoint. There was still a good bit of suspended yeast, even after 5 days at 34F (I kegged with BioFine and it is slowly clearing in the keg). Overall, I think I would compare this yeast to 1028 London Ale.
I’m currently fermenting a Brown Ale/Scottish Ale (I designed the beer around what I wanted to drink on my nitro tap rather than a specific style, but it is malty and light brown and a moderate gravity) with about half of the yeast cake, pitched at 64F, and that one visibly took off within 3 hours and has been generating more heat than any yeast I’ve ever fermented with. I was aiming for a 68F-70F fermentation temperature and had to adjust things when I found it was running at 74F approximately 12 hours after pitching! I pretty quickly got it down to 72F and it’s still chugging along at 70F now, where I will let it stay until it’s time to cold crash, so the resulting beer will be a bit of an example of how this yeast performs with a bit of abuse. I considered letting it ride out at 74F, but figured I’d sooner stress the yeast with a little chill this early into fermentation than have to deal with a likely ester bomb with a beer fermented that hot. Maybe the over pitching will be in my favor here? Anyway, I will update again for people looking for information.