London Ale III vs WHC Saturated | NEIPA Yeast Test

Wyeast's London Ale III liquid yeast has long been a favourite around the world for smooth and juicy New England style IPAs. But recently we've been hearing great things about WHC Labs dry yeast Saturated which they claim is 'the juiciest on the market'. We wanted to test out these two yeasts - liquid vs dry, to see which comes out on top. Is there finally a decent dry London Ale III yeast strain we can use for juicy and creamy beer styles?

[@tombennett8575]

Beer aside the edit at the beginning made me chuckle 😂 👏

[@BrewBrosUK]

Thanks for watching! 😌

[@paulcousins8738]

Congrats on the video. I'm in the process of fermenting with the WHC saturated dehydrated to brew an Extra Special Bitter at OG 1066. It went off like a rocket at 19C due to the sugars but has slowed quicker than yours even after raising the temperature gradually to 22C. Attenuation might be lower than yours. I used one 11g WHC packet into 14L. I am wondering what weight of WHC you used for the size of your batch and whether I should increase the pitch rate next time?

[@BrewBrosUK]

Thanks for watching! We’d pitch more than that (around the 18g mark) for a 1.066 OG or make a starter. It’ll be interesting to see how the Saturated works out in a ESB. WHC do another called Bond which is worth a look too 👌

[@NelsonRaw550]

Hi Paul, out of interest, how did your brew turn out in the end? I have just pitched an 11g packet of WHC saturated into 11L of wort @1.065 OG, hopefully it’s enough!

[@paulcousins8738]

My brew was disappointing as tasted too sweet for the style. The ESB recipe at OG 1066 intended a sugar attenuation of 75% but the 11g quantity of WHC saturated I pitched into 14L only achieved an attenuation of 65%. The fermentation had very good temperature control, but bubbling stopped too early. Fermentation and diacetyl rest should have been closer to 14 days for this yeast. Paul in Woking @@NelsonRaw550

[@VanThackaberry]

4804 O'Kon Radial

[@AndrewLynch9]

Is it the lighting or are they actually brown?

[@AndrewLynch9]

The lower camera angle looks more orange

[@AndrewLynch9]

I picked up a brick of Saturated. The krausen is massive on the WHC. Also I’m finding it drags on at the end and is a little drier than expected. Need to mash warmer than normal

[@BrewBrosUK]

Lighting but mainly the camera. Some settings need changing there and tbh I don’t dare touch it 😂 The closer in (GoPro) footage is a truer representation. Saturated is doing the business for us at the moment including a raspberry milkshake IPA we have on tap right now 👌

[@the-beaver67]

@@AndrewLynch9 Any signs of diacetyl ?

[@AndrewLynch9]

@@the-beaver67no idea not my beer

[@manmoth6299]

Could oxidation have affected the darker one?

[@BrewBrosUK]

Possibly although the lighting on the further away shots doesn’t help the appearance. The close ups are better. It tasted great, we know that for sure.

[@manmoth6299]

@@BrewBrosUK it's just your description was leading me to early oxidation, (sweeter, vanilla, less zingy) I thought saturated was London ale 3 just in dry form?

[@sanbe729]

​@@manmoth6299 also process, its almost impossible to nail a NEIPA in a plastic bucket fermenter.

[@manmoth6299]

@sanbe729 looking at his chart the london ale finished much quicker so probably more time for c02 to escape

[@edmessinger5854]

“A bit more staler” 🤦‍♂️😂

[@BrewBrosUK]

You lost boy?