Saturated- Fruity NEIPA Yeast-Fresh Yeast Pouch
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Please note 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.
Saturated is a British top-fermenting yeast strain that was used in the brewing industry for producing traditional British ales and it has gained a resurgence in modern day styles. It is a highly versatile yeast that produces a unique range of flavors and aromas that are essential for creating some of the most popular beer styles in the world. This yeast strain is well suited for use in a range of beer styles, including IPA, NEIPA English Bitter, Porter, Brown Ale, and Stout.
Saturated yeast is an excellent choice for brewing New England IPA (NEIPA) styles. This yeast strain produces a hazy, juicy, and fruity beer with a soft mouthfeel, which is a hallmark of NEIPA. The esters produced by this yeast strain contribute to the beer’s flavor and aroma, which complements the hops’ fruity and tropical notes used in the style via a good level 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 flavor profile, including fruity notes of stone fruit such as mango, peach and Pineapple with hints of vanilla. The yeast also has a lower attenuation, which means that it leaves more residual sweetness in the beer, resulting in a fuller mouthfeel.
Specification Strain: Saccharomyces cerevisiae
ABV Tolerance: 13%
Nitrogen Demand: Medium
Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs
London Ale 3, Juice, British Ale V
Fresh Yeast Pouch (10hl)
Recommendation for Liquid Yeast
Recommendation for Dried Yeast
Lactobacillus Plantarum-Dehydrated Bacteria (250g)
A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops. IBU intolerant. Use 10g to 25g per 100l of wort, pitch at 35-37C for quickest souring. We recommend to use no hops in the kettle at all […]
- Flocculation: Low
Sour Hour- Dehydrated Yeast (500g)
This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]
- Flocculation: Low