Lallemand Verdant IPA Ale

[TheToE]

If you measure gravity with a Tilt, or something similar, it might be stuck in krausen. I always have to give the fermenter a rouse in the end to make it drop, and to release my Tilt.

Nah, refractometer but I am gonna get a tilt, they look cool and I'm nerdy for that kinda stuff. Also the beer has an insane hot alcohol burn in taste and smell.

 

[schmurf]

... and you do apply the correction for refractometer i assume?

 

[beervoid]

Pitched 3 packets rehydrated into 2 5g fermenters. Been 3 weeks now and it's stuck at 1.024 for a week... Fail.

Mash Temp?

 

[crusader1612]

Nah, refractometer but I am gonna get a tilt, they look cool and I'm nerdy for that kinda stuff. Also the beer has an insane hot alcohol burn in taste and smell.

i had one that only went to 1.018 - was supposed to be 1.012-3-4.

 

[Bmonat]

Using this yeast this weekend. Do I need to make a starter? Rehydrate? Or pitch right on top of wort? Estimated OG of 1.060-1.065 thanks for replies

 

[WonkyDonkey]

Using this yeast this weekend. Do I need to make a starter? Rehydrate? Or pitch right on top of wort? Estimated OG of 1.060-1.065 thanks for replies

I followed the Verdant recipe for Even Sharks Need Water, pitched it directly onto 23 litres of
1.064 wort and finished at 1.013

 

[Bmonat]

I followed the Verdant recipe for Even Sharks Need Water, pitched it directly onto 23 litres of
1.064 wort and finished at 1.013

thanks for the reply. No off flavors from under pitching or anything like that then?

 

[WonkyDonkey]

No nothing detectable, keg is just about to kick. Verdant state that the yeast can over attenuate in its first generation and the recipe, directly from the Brewery, suggested using just the 1 packet.
For my batch I pitched around 19c and took around 12hrs before the Tilt started to show a drop in gravity. I only have the ability to control heating, no cooling, and it rose freely to 22c over the next 24hrs where I kept it for the rest of fermentation.

https://www.themaltmiller.co.uk/blog/verdant-ipa-yeast-home-brewing-competition/
If you've not seen it already more information available in the link about

 

[Bmonat]

No nothing detectable, keg is just about to kick. Verdant state that the yeast can over attenuate in its first generation and the recipe, directly from the Brewery, suggested using just the 1 packet.
For my batch I pitched around 19c and took around 12hrs before the Tilt started to show a drop in gravity. I only have the ability to control heating, no cooling, and it rose freely to 22c over the next 24hrs where I kept it for the rest of fermentation.

https://www.themaltmiller.co.uk/blog/verdant-ipa-yeast-home-brewing-competition/
If you've not seen it already more information available in the link about

Awesome. Thanks a lot man

 

[WonkyDonkey]

No problem, good luck with it

 

[Elric]

A week into trying a spitfire clone with this yeast. Like some others have commented I still have a good inch of great looking krausen floating around on it. Definitely the longest I have had one stick around for. Started bringing the temp up a bit today for a diacetyl rest and plan to keg it on Wednesday. Can't wait to see how it tastes

 

[apache_brew]

Any issue with building a starter from a single packet? I'd rather not buy 3-4 packets for a 15-20 gallon batch.

 

[maniukee]

First time I used this yeast, great result. 9 Days in fermenter no diacetyl notes. 13L. batch NEIPA (galaxy/motueka/wakatu), awesome peach/citrus notes.
I thought standard New England yeast was discontinued here, in Europe. Anyone sees the difference?

 

[beersk]

Any issue with building a starter from a single packet? I'd rather not buy 3-4 packets for a 15-20 gallon batch.

I don't know, but something about your question and statement just strikes me as odd.

 

[apache_brew]

I don't know, but something about your question and statement just strikes me as odd.

Was just trying to get feedback from anyone who's built up yeast count from dry form of this specific strain. I know there's tons of threads full of arguments revolved around dry yeast and starters (not needed, dry is cheaper, etc...). I guess I could say the same for your post.

 

[beersk]

Was just trying to get feedback from anyone who's built up yeast count from dry form of this specific strain. I know there's tons of threads full of arguments revolved around dry yeast and starters (not needed, dry is cheaper, etc...). I guess I could say the same for your post.

Well, it's just, you wanted to brew bigger batches, so you buy more yeast if it's dry. Breweries might be using a brick of yeast for a 10bbl batch. They aren't going to build up a starter from 10 packs because it's cheaper. Buying a few more packs isn't really going to hurt you over fussing around with a starter in my opinion.

 

[ba-brewer]

Pitch one packet in 5gal, once it get going add the remaining wort.

 

[Gusso]

I don't know, but something about your question and statement just strikes me as odd.

Odd? How so? Seems like a reasonable question.

 

[Twinkeelfool]

Any issue with building a starter from a single packet? I'd rather not buy 3-4 packets for a 15-20 gallon batch.

Are you setup for 5 gallon batches? I think if you used one pack in a standard gravity 5 gallon batch and used the whole yeast cake for the 15-20 gallon batch it’s be fine.

 

[ebbelwoi]

Has anyone tried open fermentation with this yeast? I'm about 24 hours into a Verdant APA, and haven't affixed the airlock yet, just some cling wrap on top.

 

[Kevin Green]

I dried the slurry into flakes. If using a starter, I’m would it be ok to use. I’ve done this with other yeast but wondering if it’s ok with this one. I did this as I couldn’t get it easily but now it’s available so if it’s a problem, I’ll throw it away and get more. (Pitching from slurry was fine). Thanks

 

[sykesey]

Fired up my first batch with this yesterday. Underpitched to 0.5g/L ish with just half an 11g pack in 20L. Pitched 2PM yesterday after rehydrating plus a knockout small charge of Galaxy, a nice krausen and bubbling airlock this morning. So under 16h lag time with the underpitch. See how it goes over the next little while. Hoping underpitch and a warm ferment (22C/72F) or so will push the apricot ester profile.
This batch is getting Citra / Galaxy & fresh 2020 Talus, stock of Talus has just started coming in here in Aus. Plus did the water salt profile from "even sharks need water" with a decent whack of calcium chloride, a little magnesium sulphate, salt added to the boil. Also trying to nail pH in this one, a decent amount of acidulated plus phosphoric in the mash and sparge.

 

[sykesey]

I dried the slurry into flakes. If using a starter, I’m would it be ok to use. I’ve done this with other yeast but wondering if it’s ok with this one. I did this as I couldn’t get it easily but now it’s available so if it’s a problem, I’ll throw it away and get more. (Pitching from slurry was fine). Thanks

I'm assuming as its been dried before at Lallemand then you should be able to dry it carefully, i'd just throw a few flakes into a small starter to make sure the viability is there before relying on it longer term.

 

[roosruus]

Trying this yeast for the first time in a ~8% NEIPA. Just pitched the yeast into a 1.3 liter starter and will be brewing on Saturday. I can already smell the vanilla notes from the flask. Pretty excited to see how this turns out!

 

[Twinkeelfool]

Fired up my first batch with this yesterday. Underpitched to 0.5g/L ish with just half an 11g pack in 20L. Pitched 2PM yesterday after rehydrating plus a knockout small charge of Galaxy, a nice krausen and bubbling airlock this morning. So under 16h lag time with the underpitch. See how it goes over the next little while. Hoping underpitch and a warm ferment (22C/72F) or so will push the apricot ester profile.
This batch is getting Citra / Galaxy & fresh 2020 Talus, stock of Talus has just started coming in here in Aus. Plus did the water salt profile from "even sharks need water" with a decent whack of calcium chloride, a little magnesium sulphate, salt added to the boil. Also trying to nail pH in this one, a decent amount of acidulated plus phosphoric in the mash and sparge.

Hey mate, I have only used it once, and I love it as a dry English ale strain. Up there with 1469. I prefer 029 for hoppy beers.

I’m mje1980 from ahb

 

[BolgBeorach]

Does this particular strain work well with hoppier, American style IPAs? I notice a lot of people here saying it is quite good for English style pale ales, but I'm considering using it in a Citra/Centennial/Cascade IPA soon.

 

[emac813]

Does this particular strain work well with hoppier, American style IPAs? I notice a lot of people here saying it is quite good for English style pale ales, but I'm considering using it in a Citra/Centennial/Cascade IPA soon.

It is my understanding that this strain is excellent for Hazy/NEIPA styles. I plan to use it on my next batch. As for West Coast IPAs, I'm going to stick with Chico and US-05 for now.

 

[BolgBeorach]

It is my understanding that this strain is excellent for Hazy/NEIPA styles. I plan to use it on my next batch. As for West Coast IPAs, I'm going to stick with Chico and US-05 for now.

That sounds pretty in line with what I'm looking for alright. Are there any particular flavours of note from this yeast? I have a packet of it sitting around here, so I think I'll use it on the next IPA that I do.

 

[sykesey]

Hey mate, I have only used it once, and I love it as a dry English ale strain. Up there with 1469. I prefer 029 for hoppy beers.

I’m mje1980 from ahb

Sweet. I'm happy with the results so far from my batch of Neipa, great haze, mouthfeel and flavour. Don't post much on ahb anymore to be honest, its gone a little downhill over the years.

That sounds pretty in line with what I'm looking for alright. Are there any particular flavours of note from this yeast? I have a packet of it sitting around here, so I think I'll use it on the next IPA that I do.

I get apricot, peach and vanilla from it, mostly apricot.

 

[stickyfinger]

You’ve gone downhill over the years