WHC Lab - Saturated - 11gr
€3.75*
Available, delivery time: 1 Week
We have resumed shipping orders. Please note that as we continue to finalize our relocation, we are managing a backlog of orders as well as receiving goods at our new facilities. We will prioritize the fulfillment of the earliest orders and will notify you as soon as your order has been shipped. Thank you for your continued patience and understanding during this transition.
Available
Total:
*
Product number:
5016803
Manufacturer:
WHC Lab
Product information "WHC Lab - Saturated - 11gr"
Introducing WHC Saturated: Craft Top-Cropping Brilliance for NEIPAs.
This Boddingtons Origin yeast stands out as a top-cropping NEIPA powerhouse with English roots, originating from the iconic Boddingtons brewery in Manchester. Crafted for top fermentation, this ale yeast delivers a tropical fruit ester profile, skillfully inducing biotransformation with hops for a burst of flavor. Notably, it ensures good haze stability, making it a perfect choice for your hazier brews.
Key Characteristics:
- Origin: Boddingtons Brewery, Manchester, England
- Ester Profile: Tropical fruit esters, enhancing flavor complexity
- Biotransformation: Induces biotransformation with hops for heightened aroma and flavor
- Haze Stability: Ensures good haze stability for NEIPAs
- Yeast Type: Top cropping ale yeast (Saccharomyces cerevisiae)
Brewing Recommendations:
- Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial
- Krausen: Produces a robust top krausen; use of antifoam and/or leaving more headspace is recommended
Recommended Beer Styles:
Comparative Strains:
- Wyeast 1318 London Ale Yeast III, Imperial A38 Juice, Lallemand Verdant, WLP066 London Fog
Specifications:
- Floculation: Medium-High
- Attenuation: 73-77%
- Temperature: 19-22°C
- ABV Tolerance: 13%
- Pitch Rate: 0.5-1g per Litre
Properties "WHC Lab - Saturated - 11gr"
| ABV Tolerance: | 13% |
|---|---|
| Attenuation: | Medium |
| Fermentation Temperature: | 19-22°C |
| Fermentation type: | Top fermentation |
| Sedimentation: | Middle-High |
| Yeast type: | Dry |
Login