CellarScience® VELO 15g

VELO is a next-generation ale yeast meticulously isolated and refined from a Norwegian mixed culture renowned for its resilience and speed. Through extensive propagation and selection trials, this unique strain was curated for clean fermentation, rapid performance, and exceptional flavor neutrality. The result is a yeast that performs with remarkable consistency across a wide range of beer styles, delivering a brilliantly dry, smooth finish in record time.

Why choose this product ?

• Lightning-Fast Fermentation : Completes primary fermentation rapidly, reducing tank residency and accelerating production cycles.
• Clean & Neutral Profile : Produces minimal ester or phenol expression, emphasizing malt and hop balance while maintaining an exceptionally neutral finish.
• Extreme Temperature Flexibility : Ferments cleanly between 60–94°F (16–34°C) with minimal off-flavors, eliminating the need for tight temperature control.
• Pressure-Tolerant Performance : Capable of fermenting under pressures up to 12 PSI, ideal for closed-system or spunding fermentations.
• Medium to High Flocculation : Exhibits strong natural settling behavior, leading to rapid clarification post-fermentation and reducing the need for filtration or finings.

Technical Characteristics

• Fermentation Temperature : 60–94°F (16–34°C)
• Attenuation : 75–83%
• Alcohol Tolerance : Up to 10% ABV (when paired with a full CellarScience nutrient regimen)
• Flocculation : Medium to High
• Weight : 15 g (sufficient for 5–6 gallons / 19–23 L)

Usage Instructions

• Dosage : One sachet is sufficient for a 5–6 gallon (19–23 L) batch. For larger volumes, use 2–3 grams per gallon (0.5–0.8 g/L).
• Application : Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation required.
• Metabolism : Stores trehalose as a reserve carbohydrate, helping it maintain clean performance under high-temperature fermentation stress.

Applications

• Clean ales and pseudo-lagers
• Hop-forward IPAs
• Session ales and pale ales
• Hard seltzers and experimental ferments