Lallemand Verdant IPA Ale

[crusader1612]

Take that back!

"if its not from yorkshire, its probably *****"

 

[duncan_disorderly]

"if its not from yorkshire, its probably *****"

Oh no... !!!

 

[Sundy]

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]

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]

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

 

[Gusso]

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

I pitched at 4:30 pm. Active fermentation this morning with gravity down 7 points.

 

[echoALEia]

Has anyone tried underpitching this yeast? Trying it for the first time today.

 

[thehaze]

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]

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]

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.

 

[Beerdrinker85]

Got a pretty high attenuation on this batch with 1 packet (mashed at 152F-153F)... Sample at 1.007 taste really good! (more like a 1.012-14). There is no infection and fermenter was clean as usual.

It's the first time I am pitching this yeast nutrient in a batch : could be that.

Edit: brewed a NEIPA december 10 and finished at 1.016. mashed at 158. 1 packet too.

 

[Twinkeelfool]

The beers I’ve done with it have all had good attenuation. I don’t use a lot of crystal and I also mash in the low side which is probably the cause. Got a nitro mild on tap at the moment. It’s a great yeast, though next batch I’ll mash higher.

I don’t get strong esters, though I pitch and ferment at 17c. Definitely esters there, but not over powering.

 

[DuncB]

Got a pretty high attenuation on this batch with 1 packet (mashed at 152F-153F)... Sample at 1.007 taste really good! (more like a 1.012-14). There is no infection and fermenter was clean as usual.


It's the first time I am pitching this yeast nutrient in a batch : could be that.

Edit: brewed a NEIPA december 10 and finished at 1.016. mashed at 158. 1 packet too.

Is that 1.007 from a hydrometer or just the tilt?

 

[Beerdrinker85]

Is that 1.007 from a hydrometer or just the tilt?

Both! and tested it with 2 diff hydrometers.

 

[Twinkeelfool]

I’ve always had beers finish under 1.010, though I’m starting from 1.040

 

[Benson Brewhouse]

I've used Verdant a few times for NEIPA's and it's been great for me.

Just used it again and it absolutely ripped through fermentation - each time has been pretty fast, but this last time was insane. Pitched a double pack around 6pm on July 20 at 1.066 and about 60 hours later it's sitting at 1.014. Two and a half days is pretty crazy. Doing a 3 day diacetyl rest, then dry hopping and crashing. Excited to see how this one turns out.

 

[DuncB]

I've used Verdant a few times for NEIPA's and it's been great for me.

Just used it again and it absolutely ripped through fermentation - each time has been pretty fast, but this last time was insane. Pitched a double pack around 6pm on July 20 at 1.066 and about 60 hours later it's sitting at 1.014. Two and a half days is pretty crazy. Doing a 3 day diacetyl rest, then dry hopping and crashing. Excited to see how this one turns out.

That is fast, my partigyle porter pitched with kveik on tuesday 11 am OG 1.077 was at 1.006 at 60 hours and I think it's finished, wort a lot too fermentable I think.
Will have to see how the first runnings do with a different yeast, but that's lager yeast and only reached 1.048 from 1.081. So Verdant performs well.

What temp for the Verdant?

 

[Benson Brewhouse]

That is fast, my partigyle porter pitched with kveik on tuesday 11 am OG 1.077 was at 1.006 at 60 hours and I think it's finished, wort a lot too fermentable I think.
Will have to see how the first runnings do with a different yeast, but that's lager yeast and only reached 1.048 from 1.081. So Verdant performs well.

What temp for the Verdant?

Was supposed to be at 66°F but it crept up around 69-70° throughout. I've brewed this recipe a few times, I'll be curious how the temp affects the finished beer.

 

[crusader1612]

Had another crack with this yeast recently.
Simple Hazy Recipe.
w/ Idaho7, Cryo Citra & Cryo Loral in the whirlpool
then double dryhopped with
1. idaho7, Loral Cryo
2. Loral Cryo, Citra Crtyo & Mosaic Hops

Being tested tomorrow, but signs are promising.

 

[beervoid]

Anyone did a side by side with LA3 yet?
I have done a few by now and most of the time can not tell the difference. Only those vanilla notes, maybe? But I think it's highly suggestive

 

[TBA]

I haven’t done a split batch but I don’t perceive any difference. That is the beauty of Verdant though, a dry yeast that really is as good as a liquid! Dry yeast is just so much easier to use. I jumped on Verdant when it came out and haven’t used much else since. Now there is Cosmic Punch. Will brew first batch this week. I have high hopes but it is liquid. Not only did it cost twice as much, I had to buy DME, the starter spewed out on counter… the reasons I go for dry yeast.

 

[Miraculix]

I haven’t done a split batch but I don’t perceive any difference. That is the beauty of Verdant though, a dry yeast that really is as good as a liquid! Dry yeast is just so much easier to use. I jumped on Verdant when it came out and haven’t used much else since. Now there is Cosmic Punch. Will brew first batch this week. I have high hopes but it is liquid. Not only did it cost twice as much, I had to buy DME, the starter spewed out on counter… the reasons I go for dry yeast.

Same here. Ok, I don't know the liquid version, but it's the first dry English strain that I actually like.

 

[user 263363]

I recently brewed a mild and used Verdant. OG was 1.038 and FG was 1.012. The FG sample tasted pretty good but I generally don’t try to judge my brews until carbed and some time in the fridge. It definitely seemed to have some English qualities as best as I could tell. I will update when the final product is ready.

 

[Miraculix]

I recently brewed a mild and used Verdant. OG was 1.038 and FG was 1.012. The FG sample tasted pretty good but I generally don’t try to judge my brews until carbed and some time in the fridge. It definitely seemed to have some English qualities as best as I could tell. I will update when the final product is ready.

My next brew is going to be pretty much the same. Let us know how it tastes!

 

[Beenym88]

Has anyone ever brewed a big beer with this yeast. I’m planning on doing a 10% NEIPA and was wondering if anyone has done a big one with success. The manufacturer says it can handle 10% but that’s the limit.

 

[thehaze]

Has anyone ever brewed a big beer with this yeast. I’m planning on doing a 10% NEIPA and was wondering if anyone has done a big one with success. The manufacturer says it can handle 10% but that’s the limit.

I've only co-pitched Verdant with Nottingham in a 10.1% Imperial Pastry Stout, early this spring.

I've brewed a few times with Verdant, beers from 5 to 7% ABV and fermentation was over very quickly with no hiccups, except for one beer. For me this Verdant yeast needs a temp. raise at the end, to encourage it to finish. It did a number on me, with a Red Ale, which after 13 days was not done and refermented in bottles. That was pretty unexpected.

10% should be achiveable by mashing low ( 145-147F ) and long and using base malt.

 

[Miraculix]

I've only co-pitched Verdant with Nottingham in a 10.1% Imperial Pastry Stout, early this spring.

I've brewed a few times with Verdant, beers from 5 to 7% ABV and fermentation was over very quickly with no hiccups, except for one beer. For me this Verdant yeast needs a temp. raise at the end, to encourage it to finish. It did a number on me, with a Red Ale, which after 13 days was not done and refermented in bottles. That was pretty unexpected.

10% should be achiveable by mashing low ( 145-147F ) and long and using base malt.

I also rushed one beer and got it overcarbed in the bottle (bottled after 8 days or something like this). I think two weeks is the minimum in the fermenter, better three. No need to rush this one.

 

[Elric]

Has anyone ever brewed a big beer with this yeast. I’m planning on doing a 10% NEIPA and was wondering if anyone has done a big one with success. The manufacturer says it can handle 10% but that’s the limit.

i brewed a 2.5 gallon 4.5% best bitter and then put a 1 gallon imperial stout on the yeast cake. It tore through that stout like a mad man, and it came out at 10.5%

 

[user 263363]

Disclaimer: I brewed this beer two weeks ago and it’s been in the bottle for the last one.

Having said that, this yeast may be the best dry English yeast I’ve used. Out of S-04, Lallemand ESB, Windsor, and Verdant; Verdant has been the clear winner so far. In my mild, the malt is there but so is the typical English fruitiness that I just adore in beers such as Samuel Smith Nut Brown.

So it is safe to say this yeast is for much more than just hazies.

 

[tomsen]

anybody has some taste input for different pitching temps? I have used this yeast now 2 times pitching at 20C and it always came out awesome, but I'm wondering if I can get more fruityness out of it starting fermentation at 16-17C