This is a classic American California ale strain that works well with almost any beer. It has a long history of producing amazing results. It's famous for its clean, neutral flavor and its ability to be used in any nearly any style. It's the most popular strain in homebrewing and craft brewing because it allows malt and hops to shine. You can never go wrong with a California ale yeast. And you can 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. CALI has been sold to pro breweries for awhile but has just recently been packaged down to sachets for homebrewers!
Dosage: Use at a rate of 12 grams per 5-6 gallons of wort.
Direct Pitch OR Rehydrate: You can achieve great results simply by sprinkling CALI yeast onto the surface of the wort in your fermenter. However, proper hydration ensures a healthy fermentation and is highly recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate the yeast, first sanitize the yeast pack and a pair of scissors. Boil some tap water to sterilize it, and then cool it 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 59-72°F (15-22°C).