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Dry Hop Yeast from Imperial Yeast

Dry Hop (A24)

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From: Imperial Yeast
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae var. diastaticus
STA1 gene: Yes

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A blend of two highly popular yeast strains, well suited for hop forward beers. Dry Hop is a blend of A20 Citrus and A04 Barbarian. When this blend goes to work on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer. This blend contains a strain that tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus.

#citrus  #stone fruit  #new england ipa  #neipa  #hazy  #ester forward  

Brewing Properties of Dry Hop

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
64-74° F
(18-23° C)

Comparable Beer Yeasts

If you cannot find Dry Hop (A24) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Dry Hop

These are the most popular beer styles that make use of the Dry Hop yeast:

Hazy IPA, American IPA, American Pale Ale, Imperial IPA, White IPA, Red IPA, Red Ale, Pale Ale, English IPA, Black IPA, Robust Porter, American Stout, Winter Seasonal Beer, American Barleywine, Imperial Stout, American Strong Ale, Wheatwine, Cream Ale, American Wheat Beer & Blonde Ale

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