Perfect NEIPAs with Tropical Fruit Aromas and Stable Haze!
WHC Saturated Yeast is a top-cropping, English-origin strain designed to craft hop-forward, hazy beers with exceptional tropical fruit ester profiles. Ideal for NEIPAs, this yeast excels in inducing biotransformation, enhancing hop character and aroma. Its medium-high flocculation ensures good haze stability, making it the go-to choice for brewers aiming to produce juicy, hazy ales with depth and balance.
With a clean fermentation and reliable performance, Saturated Yeast is also versatile enough for a range of beer styles, including Stouts, Pale Ales, and West Coast IPAs.
Key Features
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Tropical Fruit Aromas: Produces vibrant esters for juicy NEIPAs and hop-forward beers.
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Biotransformation Specialist: Enhances hop flavors and aroma through active interaction with hops.
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Good Haze Stability: Perfect for maintaining the signature haze in NEIPAs.
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Versatile Brewing: Suitable for NEIPAs, Imperial Stouts, Brown Ales, and West Coast IPAs.
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Moderate Attenuation: Achieves 73–77% attenuation for balanced sweetness and body.
FAQs
Q: What beer styles are ideal for Saturated yeast?
A: It’s perfect for NEIPAs, Pale Ales, Stouts, Imperial Stouts, and West Coast IPAs.
Q: How does this yeast enhance hop character?
A: Its ability to induce biotransformation amplifies hop-derived tropical and fruity flavors.
Q: What is the recommended fermentation temperature range?
A: Ferment between 19–22°C (66–72°F) for optimal ester production and flavor balance.
Q: How much yeast should I pitch?
A: Use 0.5–1.5 g/L depending on beer style and fermentation conditions.
Create bold, juicy NEIPAs and more with WHC Saturated Yeast. Order now to elevate your brewing game with tropical flavors and stable haze!
