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CellarScience JUNGLE
CellarScience · ale · Dry
A dry ale yeast sold on tropical esters and hop biotransformation, with an unusually wide 18–32°C range and 12 psi pressure tolerance. Not a thiol strain. Origin unpublished.
1 brew
About
CellarScience markets JUNGLE on guava, passion fruit and mango esters, with active hop biotransformation when dry hopped during fermentation. The strain's origin is unpublished and no confirmed equivalent has been identified. The documented envelope is unusual: an 18–32°C range, 15% alcohol tolerance and a 12 psi pressure limit in one packet, with STA-1 and POF both negative. Biotransformation here means enhanced hop expression, not thiol release from precursors; no beta-lyase claim is made for it.
Specs
- Attenuation
- 73–80%
- Flocculation
- Medium
- Temperature
- 18–32°C
- Alcohol tolerance
- 15% ABV
- Ferment time
- 3–7 days
- Pitch rate
- 0.5–1.0 g/L; one 15 g sachet treats 19–23 L
- Form
- Dry
Recipe pairing
- Grains
- Standard hazy grists, pale malt with oats or wheat
- Suited to
- Hazy IPA, New England IPA, Pale Ale
Brewing tips
- Not a thiol strain. Where thiol conversion is the point, use a verified thiol-releasing strain instead.
- Rated to 12 psi, so spunding is an option for keeping esters down.
- POF and STA-1 negative per the technical sheet.
Handling & storage
- Rehydration
- Direct pitch, no wort oxygenation needed. Optional rehydration: 10 g water per g yeast at 29–35°C, 20 min.
- Storage
- Below 20°C, dry, away from light. Do not freeze.
- Shelf life
- 36 months sealed. Use immediately once opened.
In your brews
Used in 1 batch 2026-10-22
Avg ferment temp 18.5°C range 18–32°C