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).
Medium Fermentation Rate
American IPA, NEIPA, Session IPA
Medium Alcohol Tolerance
Mango, Stone Fruit
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 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 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).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
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 can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
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.
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 descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.