CellarScience® Baja Mexican Lager Dry Yeast | 12 grams

CellarScience® Baja Mexican Lager Dry Yeast – 12 Grams

CellarScience® Baja is a cold-fermenting Mexican lager yeast that delivers the clean, crisp profile you want in modern Mexican-style lagers. Developed to mimic the character of classic Mexican lager strains, Baja finishes dry, stays neutral in flavor, and lets your malt, corn, or rice additions shine. It’s an excellent choice for Mexican light lagers, amber and dark Mexican lagers, and even cold IPAs and hybrid styles.

Baja is designed to be pitched directly into wort, with no need for oxygenation or complex yeast starters in standard-strength beers. CellarScience’s propagation process produces high sterol levels and excellent cell viability, which translates into fast, reliable fermentations and a clean lager profile with minimal fuss. For bigger beers or very cold fermentations, optional rehydration can give you an even smoother start.

Yeast Specs

• Yeast style: Mexican lager strain
• Fermentation temperature: 50°F – 56°F (10°C – 13°C)
• Apparent attenuation: 75% – 85% for a reliably dry finish
• Alcohol tolerance: Approximately 10% – 11% ABV
• Flocculation: Medium to high, clarifies nicely with lagering
• Gluten status: Gluten-free
• Package size: 12 g dry yeast sachet

Recommended Styles & Flavor Profile

• Ideal for:
  • Mexican-style light lagers and international pale lagers
  • Mexican amber and dark lagers
  • Crisp, dry cold IPAs and other lager-forward hybrids
• Flavor impact: Very clean and neutral, with low ester production. Baja lets subtle malt character and adjuncts like flaked corn or rice come through, while maintaining a dry, refreshing finish that’s perfect for warm weather and easy-drinking beers.

If you’re cloning a well-known Mexican lager or building your own poolside crusher, Baja gives you that familiar, crisp lager profile with the convenience and consistency of dry yeast.

Pitching Rates & Fermentation Tips

• Standard-strength wort (up to ~1.060 OG):
  • Plan on two 12 g sachets for a typical 5–6 gallon (19–23 L) batch.
  • A useful guideline is 2.5 – 4 g of yeast per gallon of wort, rounding up to full sachets rather than weighing partial packs.
• Direct pitch method:
  • Chill and aerate your wort.
  • Sprinkle the dry yeast evenly over the surface of the wort in your fermenter.
  • Stir gently if desired to break up any clumps.
  • For average-strength lagers, additional oxygenation is often unnecessary thanks to the high sterol content in the cells.
• Optional rehydration (especially helpful for high gravity or very cold wort):
  • Sanitize the outside of the yeast pack and your scissors.
  • Boil water, then cool it to 85°F – 95°F (29°C – 35°C).
  • Use about 10 g of water per gram of yeast.
  • Sprinkle the yeast on the water and let it sit undisturbed for 20 minutes.
  • Swirl gently to form a smooth slurry.
  • Gradually add small amounts of wort to the slurry until it’s within about 10°F (6°C) of your main wort before pitching.

For best results, ferment in the 50°F – 56°F (10°C – 13°C) range and then lager the beer cold after fermentation to polish the flavor, drop yeast, and sharpen the finish.

Yeast Handling & Freshness at SoCal Brewing Supply

At SoCal Brewing Supply, we take yeast storage and viability very seriously. All of our yeasts—dry and liquid—are kept in dedicated refrigerators that are temperature-monitored 24 hours a day to maintain the ideal storage range and protect cell health.

When shipping yeast, we strongly recommend adding ice packs, especially during warmer months. It’s completely normal for those ice packs to arrive melted; their primary job is to buffer against rapid temperature swings during transit, not to remain frozen on delivery. With careful cold storage on our end and thoughtful packaging for your order, you can brew with confidence knowing your CellarScience® Baja Mexican Lager Dry Yeast arrives in excellent condition and ready to perform.