Juicy IPA Brewing Yeast (500g)

Pinnacle Juicy IPA Brewing Yeast is an active dry brewing yeast recognised as a gold standard for modern IPAs and traditional English ale styles. Known for its haze‑promoting activity in dry‑hopped beers, this strain is a go‑to choice for brewers producing hazy and juicy IPA styles with standout visual appeal and flavour intensity.

With British heritage, Pinnacle Juicy IPA Brewing Yeast is also well suited to malt‑forward beer styles. It provides medium attenuation with moderate ester production, allowing hop character and malt complexity to remain balanced. Its exceptional versatility makes it an ideal house strain for brewers looking to create distinctive beers across a wide range of styles.

To achieve optimal haze stability in hazy IPA styles, late dry hopping during the final stages of fermentation is recommended. Early dry hop additions within the first 48 hours do not promote haze formation and may reduce haze development compared to later additions.

Pinnacle Juicy IPA Brewing Yeast is comparable in performance to liquid yeast while offering the practical advantages of an active dry format. It provides fast fermentation, consistent results and a cost‑effective option for both craft and commercial brewers.
At packaging, the yeast contains greater than 93% dry weight with a viable yeast count exceeding 6.0 × 10⁹ cfu per gram. Levels of non‑Saccharomyces species and total bacteria are tightly controlled, each measuring less than one colony‑forming unit per 10⁶ cells. The product is supplied in 500 g vacuum packs, 10 kg vacuum packs and 11.5 g sachets.

Storage and handling

Store under dry conditions at 4–10°C. The vacuum package remains hard until the seal is broken. Once opened, packs should be resealed if not fully used, stored at 4°C and used within five days. Shelf life is three years from the production date when stored correctly.

Pitching and rehydration

Pitching rates vary depending on original gravity and brewing conditions. A minimum of 0.5 million viable cells per millilitre per degree Plato is recommended. Pitching at 50–100 g/hL will achieve approximately 3–6 million viable cells per millilitre.

The yeast can be direct pitched successfully. If rehydration is preferred, rehydrate using ten times the weight of yeast in sterile wort below 5° Plato or sterile water at 28–35°C, with an optimum temperature of 30°C. Avoid temperature shock by adjusting the rehydrated yeast to within 5°C of the wort prior to inoculation. Use rehydrated yeast within 30 minutes.

Typical performance

 

• Attenuation: 76–82%
• Fermentation temperature: 18–22°C
• Flocculation: High
• Fermentation rate: Fast
• Alcohol tolerance: Up to 11% ABV
• Haze stability with dry hop: Excellent
• Foam stability: Excellent
• POF character: Negative
• Diacetyl reduction: Fast

 

Beer styles

 

Juicy IPA, Hazy IPA, Pale Ale, English Mild, Brown Ale, Oatmeal Stout, Sweet Stout, Fruited Sour.