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Try a new beast for your hazy IPAs.

Hydra is a new genetic hybrid of two of our favourite strains (Cerberus x Vermont). Hydra offers you lower attenuation (65-72%) for a more juicy flavour coupled with strong mango and citrus aromatics. Suited to hazy, hoppy beers from sessions to DIPAs. 

The lower attenuation can help combat the unexpectedly high attenuation resulting from hop creep that results in unbalanced hazy IPAs. See Info Page for more details. 

Note: we recommend extra wort oxygenation when using Hydra for optimal fermentation performance. (at least 10ppm).

Offered for a limited time at an introductory price point for pro pitches (20% off).
This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team
Key Characteristics
Attenuation

65-72%

Temperature

20-25ºC (68-77ºF)

Diastatic

No

Fermentation Rate

Medium

Suitable Beer Types

Low alcohol, hoppy, or fruited beers

Flocculation

Medium-low

Alcohol Tolerance

Medium

Phenolic

No

Biotransformation

High

Flavour Description

Mango, Stone Fruit

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Description

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.


Key Characteristics
Attenuation

65–72%

Temperature

20–25ºC (68–77ºF)

Diastatic

Non-diastatic

Fermentation Rate

Medium Fermentation Rate

Suitable Beer Types

American IPA, NEIPA, Session IPA

Flocculation

Medium-Low Flocculation

Alcohol Tolerance

Medium Alcohol Tolerance

Phenolic

Non-phenolic

Biotransformation

High Biotransformation

Flavour Profile

Mango, Stone Fruit

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.