{"product_id":"saturated","title":"Saturated","description":"\u003cp\u003eWHC Saturated is a dry English ale yeast for hazy, fruit-forward New England IPA. The strain traces back to Boddingtons in Manchester. It is the more restrained of WHC's two haze strains, attenuating to 73 to 77% and leaving noticeable residual sweetness and body.\u003c\/p\u003e\n\u003cp\u003eFermentation throws stone fruit: mango, peach and pineapple, with vanilla underneath. It biotransforms hard with late and dry hop additions, converting hop precursors into more fruit character. Haze holds in the package rather than dropping bright after a few weeks.\u003c\/p\u003e\n\u003ch3\u003eBrewing with Saturated\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFerment at 66 to 72F. Warmer pushes ester production, cooler keeps it tidier.\u003c\/li\u003e\n  \u003cli\u003eLeave headspace. This is a vigorous top-cropper with a thick krausen, so plan on 25 to 30% headspace or use antifoam.\u003c\/li\u003e\n  \u003cli\u003eLower attenuation is the point here. If you want a drier hazy, Haze Heaven is the better choice.\u003c\/li\u003e\n  \u003cli\u003ePitch dry at 50 to 150 g\/hL, roughly 10 to 28 g for a 5-gallon batch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, West Coast IPA, double IPA, session IPA, pale ale, brown and amber ale, stout, imperial stout, kettle sour\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparable strains:\u003c\/strong\u003e Wyeast 1318 London Ale III, Imperial A38 Juice, Omega OYL-011 British Ale V, LalBrew Verdant IPA, White Labs WLP066 London Fog\u003c\/p\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAttenuation\u003c\/th\u003e\n\u003ctd\u003e73 to 77%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFermentation temp\u003c\/th\u003e\n\u003ctd\u003e66 to 72F (19 to 22C)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFlocculation\u003c\/th\u003e\n\u003ctd\u003eMedium to high\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eAlcohol tolerance\u003c\/th\u003e\n\u003ctd\u003e13% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eNitrogen demand\u003c\/th\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003ePitch rate\u003c\/th\u003e\n\u003ctd\u003e50 to 150 g\/hL (about 10 to 28 g per 5 gal)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003ctd\u003e500 g vacuum-sealed brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout WHC Lab\u003c\/h3\u003e\u003cp\u003eWHC Lab is an Irish yeast producer supplying dry brewing strains to craft breweries across Europe and North America. This strain ships as a 500 g vacuum-sealed brick with a published technical data sheet, and it can be pitched dry with no rehydration step.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":51543155147067,"sku":"YST-WHC-SATURATED","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/whc-lab-saturated-dry-brewing-yeast.png?v=1786113686","url":"https:\/\/www.wineandbeersupply.com\/products\/saturated","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}