Lallemand Verdant IPA Ale

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Sundy

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We found Marble Desert Fog at our local Walmart. Marble Brewery I think it would be classified as a NEIPA. Since we are at the end of supply lines here in the RGV we don't get a great selection of craft brew. My wife and I absolutely love Desert Fog. It is so fruity and fresh, I plan on trying to make something similar. I know hops are probably the primary flavor but what yeast would enhance the grapefruit and orange flavors?
 

BongoYodeler

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Another Verdant data point. Brewed an ipa on Friday. Most everything that could go wrong, did. Anyway, transferred 6.25 gallons of 1.063 wort into a 7.9 gal. Speidel fermenter(with blowoff attached to keg to purge). Grabbed my O2 and stone...tank empty. Ah well, forge ahead. Pitched one 11g pack at maybe 58-60°F. Only a Cool Brewing fermentation bag to "control" temps. Absolutely nothing for 18 hours, sitting at 61°F. Slipped a warming pad underneath and left for the day. When I returned it was up to 64.5°F but still nothing happening. Luckily I unplugged the pad before going to bed. Woke up this morning and blowoff tube was absolutely filled and temperature was 72°F, 10 degrees warmer than house temp. Krausen overtook the ~1.75 gallons of headspace like it wasn't even there. Added a couple of 1.5 liter frozen water bottles to the bag to keep temps from rising any further, or hopefully to even drop a couple degrees.
I'll update in a few days.
 

Gusso

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Brewing right now. This will be my first time using Verdant.
 

thehaze

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Has anyone tried underpitching this yeast? Trying it for the first time today.
I have a non dry hopped Golden Ale in the fermenter, which has an OG of 1.060 and I only pitched 1 sachet of Verdant. I mashed high at 70C/158F in order to get a 4%-ish kind of beer and retain some body. 23.5 liters went into the fermenter. I pitched yeast at 5 PM. First activity was noticed after 4 hours, and after 12 hours the airlock was dancing up and down like crazy. So fermentation started as usually. I cannot comment on the final taste, but no sulphur / rotten eggs smell was produced during fermentation, which could indicate that the yeast wasn't too stressed or it just does not produce it.
 

BongoYodeler

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Has anyone tried underpitching this yeast? Trying it for the first time today.
As I mentioned above I pitched a single pack into 6.25 gallons of 1.063 wort ten days ago. I was worried a bit that I should have pitched 2 packs, but all I had on hand was one. However it seems to be fine. It fermented down to 1.013, (6.8%), with no perceptible off-flavors. Hopped with Citra and Idaho7. Sample tasted of apricot and peach. Will dry hop with the same hops, in a day or two. Funny, I've brewed this same recipe but used a mix of US-05 and Nottingham and they taste like completely different beers.
 

duncan_disorderly

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As I mentioned above I pitched a single pack into 6.25 gallons of 1.063 wort ten days ago. I was worried a bit that I should have pitched 2 packs, but all I had on hand was one. However it seems to be fine. It fermented down to 1.013, (6.8%), with no perceptible off-flavors. Hopped with Citra and Idaho7. Sample tasted of apricot and peach. Will dry hop with the same hops, in a day or two. Funny, I've brewed this same recipe but used a mix of US-05 and Nottingham and they taste like completely different beers.
Verdant imparts a lot of flavour in my experience. Peachy apricot...

It's a great yeast but sometimes it will dominate where you don't want it to.
 
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