{"product_id":"whc-lab-saturated-neipa-yeast","title":"WHC Lab Saturated · Dry NEIPA Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eMango, peach and pineapple esters with a hint of vanilla, a soft mouthfeel and haze that stays put. Saturated is WHC Lab's top-cropping English strain for juicy New England IPAs.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 73–77 % · 19–22 °C · Medium–high flocculation · ABV tolerance 13 % · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eSaturated produces a complex array of esters — stone-fruit notes such as mango, peach and pineapple, with hints of vanilla. They complement fruity and tropical hops through good levels of biotransformation, and the strain gives good haze stability.\u003c\/p\u003e\u003cp\u003eLower attenuation (73–77 %) leaves more residual sweetness and a fuller, soft mouthfeel, which WHC Lab calls a hallmark of New England IPAs. It also appears on WHC Lab's list for pale ales, West Coast, session and double IPAs, amber and brown ales, stouts and sours.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eTop-cropping English ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e73–77 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e19–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e13 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eNEIPA, pale ale, West Coast IPA, session IPA, double IPA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC Lab recommends 50–150 g\/hl. For 20 L (0.2 hl) that's 10–30 g, i.e. one to three 11 g sachets (approx., dosage × 0.2 hl). At one sachet per 20 L you're pitching 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle it straight onto wort at 19–22 °C. No rehydration, no oxygenation — WHC Lab's data sheet says to skip both unless you're brewing very high gravity.\u003c\/li\u003e\n\u003cli\u003eThe window is a tight 3 °C (19–22 °C), so steady temperature control pays off.\u003c\/li\u003e\n\u003cli\u003eIt's a top-cropping strain: expect yeast to gather on the surface during active fermentation, and leave some headspace.\u003c\/li\u003e\n\u003cli\u003ePart-used sachet? Close it tightly, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a NEIPA? Try it with Crisp Extra Pale Ale Malt, oat and wheat flakes for body, and Citra Cryo hops in the dry hop.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep unopened sachets dry and no warmer than ambient; 5–15 °C is ideal.\u003c\/li\u003e\n\u003cli\u003eMinimum shelf life: 2 years from production, provided the seal is unbroken and storage is as above.\u003c\/li\u003e\n\u003cli\u003eOpened? Reseal to protect it from air and moisture, refrigerate at 0–10 °C and brew the next NEIPA promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWHC Lab describes Saturated as its most popular strain.\u003c\/li\u003e\n\u003cli\u003eThe lower attenuation is deliberate: that residual sweetness is part of the juicy NEIPA profile.\u003c\/li\u003e\n\u003cli\u003eOrdering kit as well? Ingredients are dispatched separately from our partner warehouse in the Czech Republic, so expect more than one parcel.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eSaturated or Haze Heaven for a NEIPA?\u003c\/strong\u003e\u003cbr\u003eBoth are WHC Lab NEIPA strains. Saturated brings its own stone-fruit and vanilla esters, attenuates 73–77 % and ferments at 19–22 °C. Haze Heaven attenuates a little further (76–80 %) at 18–21 °C and is described as intensifying hop flavour and aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill my NEIPA stay hazy?\u003c\/strong\u003e\u003cbr\u003eWHC Lab credits Saturated with good, reliable haze stability — the haze NEIPA drinkers expect.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eBetween one and three. WHC Lab's 50–150 g\/hl comes to 10–30 g in 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eNo. WHC Lab's data sheet says rehydration and oxygenation should be avoided unless the beer is very high gravity.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609750862,"sku":"BOP-2024","price":6.61,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2026_whc-lab-dry-brewing-yeast-saturated-11-g.jpg?v=1790201891","url":"https:\/\/brewtaurus.com\/products\/whc-lab-saturated-neipa-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}