couchsending
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- Jun 21, 2016
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Used one pack in a 1.049 pale ale last week. Fermentation started quickly and finished rather quickly. Didn’t get the attenuation I was thinking I might based on that quote from Verdant. I did mash a little warmer and used a decent amount of Carahell which might be why? Pret sure it stopped at 1.014 which was a bit higher than I hoped. Tomorrow will be day 3 on Dhops (50/50 Nectaron/Mosaic). Sample on day 1 was really odd which can happen with colder dry hopping. Sample on day 2 was really promising. Will most likely start cooling shortly.
Harvested a decent amount of slurry and that went straight into a 1.062 IPA. Pitched at 64, fermenting at 66. Took off quickly but end of day 2 seemed to slow slightly which was odd? Checked gravity and only 1.036. Ramped temp up to 68. Maybe ramp to 70 tomorrow. I generally don’t like warm fermented 1318 so tried to keep it a bit colder. We’ll se if it has any adverse effects.
I’ve been pretty much using Vermont Ale from The Yeast Bay exclusively as of late and I will say that just based on tasting gravity samples Verdant doesn’t let hops completely shine like VT does. There seems to be a bit of trampling. Not as bad as some English strains but not as good as VT. We’ll see in a few weeks when the beer is ready to go.
Harvested a decent amount of slurry and that went straight into a 1.062 IPA. Pitched at 64, fermenting at 66. Took off quickly but end of day 2 seemed to slow slightly which was odd? Checked gravity and only 1.036. Ramped temp up to 68. Maybe ramp to 70 tomorrow. I generally don’t like warm fermented 1318 so tried to keep it a bit colder. We’ll se if it has any adverse effects.
I’ve been pretty much using Vermont Ale from The Yeast Bay exclusively as of late and I will say that just based on tasting gravity samples Verdant doesn’t let hops completely shine like VT does. There seems to be a bit of trampling. Not as bad as some English strains but not as good as VT. We’ll see in a few weeks when the beer is ready to go.