WHC 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. Fermentation 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. Brewing with Saturated Ferment at 66 to 72F. Warmer pushes ester production, cooler keeps it tidier. Leave headspace. This is a vigorous top-cropper with a thick krausen, so plan on 25 to 30% headspace or use antifoam. Lower attenuation is the point here. If you want a drier hazy, Haze Heaven is the better choice. Pitch dry at 50 to 150 g/hL, roughly 10 to 28 g for a 5-gallon batch. Styles: NEIPA, hazy IPA, West Coast IPA, double IPA, session IPA, pale ale, brown and amber ale, stout, imperial stout, kettle sour Comparable strains: Wyeast 1318 London Ale III, Imperial A38 Juice, Omega OYL-011 British Ale V, LalBrew Verdant IPA, White Labs WLP066 London Fog Technical specifications Species Saccharomyces cerevisiae Attenuation 73 to 77% Fermentation temp 66 to 72F (19 to 22C) Flocculation Medium to high Alcohol tolerance 13% ABV Nitrogen demand Medium Pitch rate 50 to 150 g/hL (about 10 to 28 g per 5 gal) Format 500 g vacuum-sealed brick About WHC LabWHC 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.