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I was going by the brewers friend 'Pro Brewer' preset which is 0.75m cells/ml/degrees plato, however there are a million calculators out there that give a range of results, including Lallemand's own, so it's a fair question. For what it's worth I always underpitch this yeast with good results...

Anybody who'd like to know exactly how Verdant use it. They ferment at 19C and raise to 21C at the end of ferment, and pitch rate wise I have just seen this from James at Verdant (founder): "We normally pitch 3kg of our Verdant yeast into 1.077 gravity DIPA's...and it seems pretty happy with...

This. 586 is probably the single most exciting hop I have tried in years.

I'm British, so in general I'm used to beer with lower carbonation levels. I like my IPAs in the region of 1.8 to 2 volumes best. When I do this I get the best retention, mouthfeel and overall experience. I'm looking for beer that is luscious and drinkable, not fizzy, with enough carbonation to...

I doubt that most beer, post cold crash, is packed with free metal ions. Could be wrong though, I've never read anything on the subject.

As long as your beer isn't packed with free metal ions you won't have oxidised ascorbate causing free radical reactions.

The 77% you are seeing listed is not because the food grade Calcium Chloride is 'impure' in any dangerous sense. The reason is that Calcium Chloride is massively hygroscopic, and as a result is very difficult to keep in a high purity. The impurity, in this case, is a just water, so food grade...

Voss produces sulphur at low temperatures, and as the temperature gets higher the sulphur is driven off and more of the yeast's natural character shows through. If you don't give the yeast lots of nutrition I have found it to produce a more earthy, slightly spicy orange peel note. However, if...

I suggest removing the fermentation dry hop and putting it all at the end.

Definitely agreed. The legislation certainly exists for good reasons, but the repercussions are quite annoying at times, and the hysteria that some people feel towards GMOs is only exacerbated by the existence of such controls.

Cries in European GMO legislation.

I can't say that's an experience I have had, and I have messed with some very protein rich grists. What was your dry hop process?

It's not yeast that causes the haze, it's protein complexing with polyphenols. There does seem to be a yeast aspect to it, which I imagine is mostly to do with one of these two things: 1.) Some yeast will degrade more soluble protein during fermentation than others, leaving less to complex with...

I spund which gets me maybe 1.5vols from fermentation, then I chill to move to dry hop keg, then during dry hopping I charge to 40psi, agitate the dry hops (which has the side benefit of bringing the CO2 into solution quicker), and repeat several times over the days. Once it equalises around...

No, not London, Manchester... potentially via god knows where. Historic British brewers shared yeast from others often when their house yeast would spoil.

Yes, it probably is. I don't have a nice study to sum it up for you, but as I say the biological behaviour is well studied and understood, but you'd have to come to your own conclusions as there is no study whose abstract or conclusion will sum it up in the way that I did.

I don't have a specific study on the exact topic in the way you are requesting, but proton pump action of yeast in particular is well studied both in brewing and in model environments. Linking you to an individual study won't benefit this thread, but if you are curious then Google will reveal a...

There are about a million sources, it's a well studied aspect of yeast behaviour. Every strain has a differing preferred pH range, but each will work consistently into that range unless you do something insane like constantly add agents to fermentation to adjust away from that range. No minerals...

I'm not going to go into depth, but here are my thoughts. I would put money on the issue being the use of LME. LME is a low grade and very variable product, and most certainly has a specific flavour which would run through all of your batches, owing to how it is made and stored. I would stick...

Nothing is new, only forgotten.