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Just for reference, I've found Prorein from the company Spinnrad which is a dishwashing prowder with all the stuff one needs and none of the no-nos. It might even work on its own, by the looks of it. That's for Europe/Germany.

Sounds like my type of yeast! I like Schneider Weisse, I think the regular is called Nr. 7. That also has virtually zero banana but a lot of clove. I haven't had many Weissbier that were really dominant on banana. Usually they are a bit restrained. Don't tell anyone, but we add a bit of banana...

I don't get your point. I pretty much explained everything in post 66? Or what did I miss?

Common enough for what? What are you guys actually trying to say here :D? Or maybe better question, what do you guys actually think that I'm trying to say? I think there might be a big difference to what I actually tried to say.

I think you are over interpreting my writings. I can assure you that there is no strong reaction on my side. I'm just trying to explain.

Let's say, it is better than 100% Verdant :D. Wasn't it me that came up with that idea as a Pub replacement for the Miraculix best? I think I ended up with something like 1/4 or 1/3 verdant and the rest notty, at my last tryout. Was decent!

Try it in a beer which does not have american hops in it and you will agree with me. I am 100% sure. I do not understand what American hop does to verdant, but it changes it's characteristics completely. It is like a completely different yeast once the American hops are not there. Really, I have...

That was not the point I tried to underline. The main thing was, that this yeast has nothing to do with the typical flavour of classic english strains. Bitters, strong ales, does not really matter, it just does not fit if you want it to be a classic one. If you want to reinvent somehting, go...

It's a mild, probably a good one. I think I'm the UK forum you might find good general directions!

Go to the UK, find yourself a proper pub who knows how to treat a cask and the lines and see for yourself! How would you manage to experience the taste of chocolate without eating it yourself?

Man we have had this topic dozens of times here. The bjcp is completely irrelevant to English beers.

As far as I am seeing this, these are mainly non-brits who have developed their knwoledge based on stuff they read on the internet. In their mind, British ales have to taste like this and that, and Verdant fits with what they think it should taste like. It is a big bubble bias. Then there are...

I have not the slightest idea how somebody might get English ale vibes from verdant. Unless this person never spent time in UK, trying some of their ales. Not a single time I have tasted an ale over there that was even close to what verdant brings to the table. And I've spent five years there...

Amen. Been there, done that. ... But actually, luckily didn't have to mop the ceiling. Another fun thing NOT to do, step feeding honey or worse, sugar, into an active fermentation. DON'T!!! STIR THE CO2 OUT OF SOLUTION FIRST!!!

Sounds like an ai article to me...

This little headspace is asking for trouble. But my guess is, your already know that by now. :D

Ok :D you should have mentioned that! I've had friends who were actually playing the big tournaments.... But obviously, I did not.

Proper low tech! I like that! I'm actually doing the same with the bag, just using a freezer bag.

Lol?

I've particularly liked voss this way. Makes a very good beer. The acidic and slightly thin bodied character fits perfectly in this type of grist. Makes it very crushable, which is dangerous but tasty. I only tried Voss, Lutra and one original Kveik which my girlfriend's father brought directly...