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Aside from the foaming, was it overcarbonated? Brett contamination wouldn't necessarily make it taste funky or plastic-y in 3 weeks. The sg change is somewhat worrying but could be from other factors like you said. If there is a contamination issue that caused a 1-2 point drop, then the beer...

Irish Ale yeast will help A LOT with a creamy mouthfeel and oats will be great, too. There are also 'stout taps' which are a poor-man's replacement for nitro. I believe they are perforated in a way that gets a lot of co2 out of solution and builds up a nice head of small bubbles, although I...

I'm not a fan of most mid-boil additions. Like some others have said, if I want bitterness, I go FWH, and if I want flavor/aroma, I'll go much later. Doesn't seem like there's much benefit to mid-boil additions and they seem like an inefficient method overall. I'm sure you can make great...

A few new things to note on this thread: -the brown ale is all conditioned, tasting great, and I don't think I'd be able to pick between Verdant and London iii in it. -A couple of friends made an NEIPA with this yeast (actually named it after me which is a pretty big honor, although maybe I'm...

3 packs of s05 is optimal, but honestly I would just use two, rehydrated properly, as it's not that much of an underpitch if you go by the 200bil-per-packet number (there's some disagreement there, but I use that number for s05 calculations). Cheap and easy, nice clean beer, and no extra fuss 🍻🍻🍻

I'd vote dextrose. Fructose might give the same result but might be worse. Don't think there's any way it'd be better plus it's likely more expensive. After that xbmt for sucrose vs glucose, I use glucose for any recipe additions but use sucrose and a long boil for bottle conditioning

Hate to be 'that guy' but if money is a concern and you're using 001, is there any reason you wouldn't just use US05? They're so similar and 05 behaves itself as well or better than 001 in my experience.

If these changes happened at fridge temp (35f/2c) then I'm not sure it's possible it's a contamination issue. I don't think much can happen at those temps with wild yeasts or bacteria. Not an expert, though 🤷

I don't feel like many English strains are very forgiving of temp in general BUT luckily your 18c basement sounds perfect for most American and English strains. I'm willing to bet it's as forgiving as 007. Maybe even more if the temp gets too low (007 stalled once or twice during cold spells...

Bottled the brown ale a few days ago. Overall I'd say I can notice that the yeast is slightly fruitier than regular London iii but not in a way that clashes with traditional styles. Mouthfeel is yet to be determined but I'm expecting it to be as good as London iii. Flavor and aroma, while I...

Yeah haha the Krausen is definitely still there on mine, too, and doesn't seem like it'll be going anywhere until the cold crash. Have you found your attenuation to be similar to 04?

Just wanted to give a quick update here from my experience with Verdant so far. For the record I made a starter and pitched it into 26.5 liters of wort in a 30.5 liter carboy. First off the beer isn't bottled, but it's been 9 days since it was pitched, and it seems to be done. I'll update...

Ok, guess it won't hurt but also won't help, then. Thanks 🍻

I generally use the final runnings from brew days to make starters for future brews (I just fill an old water bottle, freeze, then dilute that and boil for the starter). I thought adding some sugar (sucrose or dextrose) might help to make it more fermentable without stressing yeast. Just...

That's great info, thanks! Was attenuation about the same in both generations? Any experience with London iii that you could compare with? This is perfect because my first batch will be a brown ale from which I'll harvest enough slurry for 3-4 more batches afterwards. Thanks for sharing your...

Interesting, I've always found LAiii to be really reliable and haven't had any problems finishing quickly or attenuating consistently. Actually the main reason I use it over Conan is because Conan gets really finicky and can stall or get a bit unpredictable in performance. Didn't realize...

Yup read that thread, and the others. Looking for feedback from people who have used both and can compare directly. Attenuation reports are all over the place. Krausen is supposed to be huge but so is London iii so looking to see if it's similar or even crazier

I've heard Verdant IPA yeast is essentially a mutated form on London iii and I'm excited to use it. Just wondering, from anyone with decent amounts of experience with both: -Is the Krausen similar? Heard it's crazy with Verdant, but it's also pretty crazy with London iii. Basically if I plan...

Yeah I suppose at the end of the day, the two yeasts just didn't pair well. Seems like they would, but oh well. Also yeah the brett was pitched in secondary after the primary was done. In the future I might not bother to transfer it to another fermenter, though, and just let it stay on the...

Pretty sure you don't need that much for brett to work it's magic honestly. I had the same thinking as you, so I used a low attenuator (t58) as the primary, but some of my favorites I've had used aggressive saison strains in primary, leaving just a couple of points for the brett, and they...