The esters produced by this yeast strain contribute to the beer’s flavour and aroma, complementing the hops’ fruity and tropical notes via good levels of bio transformation. Additionally, the yeast provides good haze stability, contributing to the haze that is desirable in NEIPA styles.One of the key features of Saturated is its ability to produce a rich, full-bodied beer with a creamy mouthfeel. This yeast strain produces a complex array of esters that contribute to the beer’s flavour profile, including fruity notes of stone fruit such as mango, peach and pineapple, with hints of vanilla. The yeast also has a lower attenuation, resulting in more residual sweetness in the beer and a fuller mouthfeel.The 10hl pitchable has the cell count needed to be pitched into 1000L of wort with a gravity of less than 1.060.

For higher gravity beers, two or three pouches may be needed.

Please email sales@whclab.com for help with calculating the amount of yeast needed.

• Style: Brown Ale, Imperial Stout, New England IPA, Pale Ale, Stouts, West Coast IPA, Sour, Session IPA, Amber , Double IPA
• Strain: Saccharomyces cerevisiae
• Dosage: Pitch sizes are for standard gravity wort. For starting gravity above 1.065 please order double the pouches. For gravity above 1.080 order triple the amount of yeast.
• Recommended Fermentation Temperature: 19°C to 22°C
• ABV Tolerance: 13%
• Nitrogen Demand: Medium
• Attenuation: 73% to 77%
• Flocculation: Medium to High