Saturated yeast is an excellent choice for brewing New England IPA styles. This yeast strain produces a hazy, juicy and fruity beer with a soft mouthfeel, a hallmark of New England IPAs. The esters produced by this yeast strain contribute to the beer’s flavour and aroma, complementing the hops’ fruity and tropical notes via a good levels of bio transformation. Additionally, the yeast provides good haze stability, contributing to the haze that is desirable in New England IPA 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 more residual sweetness in the beer and a fuller mouthfeel.
- Style: Brown Ale, Amber Ale, Imperial Stout, New England IPA, Pale Ale, Stouts, West Coast IPA, Sour, Session IPA, Double IPA,
- Strain : Saccharomyces cerevisiae
- Dosage : 50-150g/hl
- Recommended Fermentation Temperature : 19°C to 22°C
- ABV Tolerance : 13%
- Nitrogen Demand : Medium
- Attenuation : 73% to 77%
- Flocculation : Medium to High
