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Unfortunately for home brewers, it appears to be available only in 100g packets at this time.

Plenty of anecdotal evidence on this site of people having success with Verdant. I'd put that low on the list of causes of an infection unless the package was breached. In any event I'd call it to the attention of Lallemand in case they have a batch with issues.

1. Liquid yeast - more expensive,more varieties, shorter shelf life, shorter lag time, requires cold storage. May require a starter as it approaches its BBD. 2. Dry yeast - longer shelf life, less varieties (although that is changing), less expensive, can be stored at room temp

What's the yeast?

I find a spot of amber always provides a great background note.

I think Imperial has the best product on the market. I've used Dieter, Pub, House, Tartan, Darkness, Juice, Rustic, Gnome, and Whiteout. Gets to work quickly and makes outstanding beer. I recently took an expired package of Rustic from my LHBS that was 6 months old - 2 month past the best by...

Mighty impressed with Verdant IPA yeast. Pitched at 64 F on 4/7 at 2 pm. Healthy krauzen at 21 hours and hit terminal gravity in less than 60 hours.

Awesome set up

Do you open ferment? I generally do that for the first 48 hours or so. Lid on my anvil bucket is on but not latched and no blowoff tube attached.

Happy National Beer Day. Brewing a British Golden Ale. Using Verdant IPA yeast for the first time. Finishing off the last of my Golden Promise stock and using some #1 invert

Bairds about the same.

Both are competent malting companies. I've used the Fawcett, but had to change recently since my homebrew shop switched to Crisp. Not sure most people tasting the final result will be able to notice a difference between the 2.

I've used these. https://www.homebrewing.org/Mini-Keg-with-Tap_p_2959.html?utm_source=google&utm_medium=shopping&gclid=CjwKCAiAsYyRBhACEiwAkJFKorrjN5aBzOZ_umvunyEIO3ZNcu5Ta5IR60gcEk8WTbEgBkHnG7WdNxoC7oAQAvD_BwE Only done it a couple of times, but good results. Obviously only suitable for...

No just put the cover and clamp over it.

I like what a touch of amber provides

Cheap Bastard's Hop Spider Hack for the condenser lid

A bit of Amber malt?

00 flour is great if you are cooking in a pizza oven that can hit 8-900 F. In a home oven at 5-550F, it is difficult to get the crust to brown. Even if you are successful getting browning in a home oven with 00 flour, there will be a world of difference in the texture of the crust from that...

Caputo Red, Blue, and Nuvollo make great pizza. So does Anna 00 flour. As with making beer the outcome is dependent on ingredients and process.

A cup measured by you is not a cup measured by another person. So as I said if it works for you, fine It just might not work for other people which is why bakers and pizza makers use weights and percentages. It's the same reasons we use weights in beer recipes. It's well known fact, but...