Lallemand Verdant IPA Ale

[thehaze]

What are peoples thoughts on using this in a more West coat Style IPA?

I think it will work well. You can push its attenuation to around 78-80 ( hopefully - it is also what the brewer from Verdant stated ) by mashing low and adding a 5-7% simple sugar to the grainbill. It's ester profile will round up the hop profile, so I'm not seeing anything that would stop this yeast from being used for any style of IPA.

 

[couchsending]

I know a brewery that has won GABF, Alpha King, etc for their hoppy beers that are definitely more “West Coast” in style using 1318. This yeast is basically 1318. You just need to dry it out, ferment it a bit colder, and up your CaSo4 to aid in that drier, more crisp perception.

Mash at 149
Use some sugar
Ferment at 64-66
Dry hop a little colder
150ppm Ca with mostly gypsum

 

[MrPowers]

After reading this thread, I'm definitely getting excited to try this yeast. I just ordered 4 packets to have some on hand. I will probably brew a Citra single hop for the first beer to about 1.046-1.050 to get a feel for it and then give it a go in the trillium recipe.

 

[Beer-lord]

I think it will work well. You can push its attenuation to around 78-80 ( hopefully - it is also what the brewer from Verdant stated ) by mashing low and adding a 5-7% simple sugar to the grainbill. It's ester profile will round up the hop profile, so I'm not seeing anything that would stop this yeast from being used for any style of IPA.

I'm curious about this yeast in a WCIPA as well as a big Pale Ale. I would think mashing at 149 then using a bit extra yeast nutrient and maybe extra oxygenation would help with a better attenuation. I don't care if it clears up, I'm just a bit tired of drinking and brewing NEIPA's and have been craving a drier, hoppier beer right about now.

 

[apache_brew]

I'm curious about this yeast in a WCIPA as well as a big Pale Ale. I would think mashing at 149 then using a bit extra yeast nutrient and maybe extra oxygenation would help with a better attenuation. I don't care if it clears up, I'm just a bit tired of drinking and brewing NEIPA's and have been craving a drier, hoppier beer right about now.

Like you said, I mashed at 149, YN, oxygen stone transferred, and it ripped through my 1.063 wort in 7 days down to 1.011 (82% apparent attenuation).

 

[thehaze]

I'm curious about this yeast in a WCIPA as well as a big Pale Ale. I would think mashing at 149 then using a bit extra yeast nutrient and maybe extra oxygenation would help with a better attenuation. I don't care if it clears up, I'm just a bit tired of drinking and brewing NEIPA's and have been craving a drier, hoppier beer right about now.

149F/65C is fine, but I know that brewers do mash lower than that. I remember seeing Cloudwater, somewhere when they started their DIPA, they were mashing at 63C/145F. That coupled with some sugar and a healthy fermentation, will definitely reach higher attenuation. Body will suffer, but then again, a DIPA or a dry WC will benefit from it.

 

[Fergal]

Another high FG. Mashed at 67, fermented as per the maltmiller guidelines (pretty much the same malt bill minus the yeast nutrient), 1 pack for 23L. Currently sitting at 1.018 after 7 days and the yeast is dropping. Was thinking of dry hopping now at 22C to try and encourage some hop creep but unsure what to do in terms of diacetyl afterwards.

 

[couchsending]

Another high FG. Mashed at 67, fermented as per the maltmiller guidelines (pretty much the same malt bill minus the yeast nutrient), 1 pack for 23L. Currently sitting at 1.018 after 7 days and the yeast is dropping. Was thinking of dry hopping now at 22C to try and encourage some hop creep but unsure what to do in terms of diacetyl afterwards.

I did this and went from 1.0165 to 1.013 with some creep. Left it for 5 days at 68F. Did a forced diacetyl test on day 5 and got nothing so I started cooling 5F every 10-12 hours. No diacetyl in the crashed sample. Just need to give it time.

 

[beervoid]

I did this and went from 1.0165 to 1.013 with some creep. Left it for 5 days at 68F. Did a forced diacetyl test on day 5 and got nothing so I started cooling 5F every 10-12 hours. No diacetyl in the crashed sample. Just need to give it time.

But you are able to dump the hops right? Would be difficult if you cant, and letting the hops sit on the beer for that long might have an effect on the final taste

 

[couchsending]

But you are able to dump the hops right? Would be difficult if you cant, and letting the hops sit on the beer for that long might have an effect on the final taste

yes. I dumped the flocced yeast first then left the hops for 4 days then started dumping them. Think I dumped hops twice.

 

[beervoid]

yes. I dumped the flocced yeast first then left the hops for 4 days then started dumping them. Think I dumped hops twice.

Do you experience any flavor difference by longer contact times?

 

[couchsending]

Do you experience any flavor difference by longer contact times?

I’ve been soft crashing, removing yeast, and dry hopping at between 55 and 60 for probably the last 2 years or so. I just recently have tried dry hopping after fermentation is done and I’ve harvested some yeast but not cooled the beer just to see what the differences are as I hadn’t done it in a while. I’ve had hop creep happen every time, as much as 1* plato. A couple of times it was a welcome gravity drop and a couple times it was a bit much.

I think you can get some off flavors from extended yeast/hop contact time at elevated temps especially with really high dry hopping loads and high alpha high oil hops. That sulphury, rotting vegetal, “pumpkin guts”, aroma is I think caused by that but I’m not 100% sure honestly. I think I would have to brew the same beer side by side and change the dry hopping process on each to really be able to compare. Hopefully in the next month I will as I will finally have my larger system up and running and can split 15g into 2 or 3 separate fermenters and evaluate cold side process variables side by side.

 

[beervoid]

I’ve been soft crashing, removing yeast, and dry hopping at between 55 and 60 for probably the last 2 years or so. I just recently have tried dry hopping after fermentation is done and I’ve harvested some yeast but not cooled the beer just to see what the differences are as I hadn’t done it in a while. I’ve had hop creep happen every time, as much as 1* plato. A couple of times it was a welcome gravity drop and a couple times it was a bit much.

I think you can get some off flavors from extended yeast/hop contact time at elevated temps especially with really high dry hopping loads and high alpha high oil hops. That sulphury, rotting vegetal, “pumpkin guts”, aroma is I think caused by that but I’m not 100% sure honestly. I think I would have to brew the same beer side by side and change the dry hopping process on each to really be able to compare. Hopefully in the next month I will as I will finally have my larger system up and running and can split 15g into 2 or 3 separate fermenters and evaluate cold side process variables side by side.

Ok interesting, I have gotten this vegetal rotten fruit flavor from dry hopping cold. Been going back and forth between both processes. It has to be some combination of hop quality and dry hop temps.

 

[GurraG]

Has anyone used this yeast for a British bitter/esb?

 

[Lincs]

Has anyone used this yeast for a British bitter/esb?

Following on from the Scottish 60 Shilling ( see earlier post ) I brewed a low gravity English Bitter at 1.039 with around 28 IBU's mashed at 66C for 90 minutes, the pitching rate was 0.5g/L of re-hydrated dried yeast. The fermentation at 17-22C was quite rapid with terminal gravity at 1.007 being reached after 4 days. After skimming the remaining yeast off and leaving a further 3 days to cool to 15C, the beer was kegged / bottled with usual rate of sugar priming's. Quite pleased with the result with a relatively full malty flavour for the style plus a little pleasant residual sweetness. Not much hop character but then I didn't dry-hop although did chuck in 30g Bobek pellets at flame-out for the 32L brew. I did add a little Wyeast Nutrient at the end of boil but may omit this in future with low gravity beers.

 

[MrPowers]

I just pitched a NE APA with this. 1.050. Riwaka/Citra. 80/12/8 Golden Promise/White Wheat Malt/GNO.

The Verdant yeast smelled wildly different out of the packet compared to any other dry yeast I’ve used.

 

[Northern_Brewer]

If you're interested in learning more about Verdant the company, there's a nice background piece in the Brewer's Journal :
https://www.brewersjournal.info/in-full-bloom-the-story-of-verdant-brewing-co/

 

[Kenmoron]

Just pulled a sample of my first attempt with Verdant. Grain bill was 70% base, 28% wheat (flaked, malted, torrified), and 2% crystal. Mashed at 151F. Fermented at 68F, ramped up a few degrees toward the end. I actually pressure fermented/let it spund after I dry hopped on day 3. Ended up at 1.018 for an attenuation of 74%. The beer still has quite a bit of hop bite in it but I’m super excited for it once it settles...very orange juicy, and I feel like that apricot thing is there.

 

[beervoid]

Pitched 1 pack in 5 gallons with 10% flaked adjuncts. Went from 1.070 to 1.015
Esters are very much like 1318 and the krauzen as well. Had huge blowoff. Def will use this again.

 

[crusader1612]

Going to try this yeast on the Stone IPA.
It has always previously been centennial, but i just check the website and found this ??



FEATURED HOPS
Magnum
Chinook
Centennial
Azacca
Calypso
Motueka
Ella & Vic Secret™

WTF?!

 

[BeerFst]

Going to try this yeast on the Stone IPA.
It has always previously been centennial, but i just check the website and found this ??



FEATURED HOPS
Magnum
Chinook
Centennial
Azacca
Calypso
Motueka
Ella & Vic Secret™

WTF?!

That’s new to me...doesn’t taste any different.
The ruination clone thread had some knowledge

“Technically I think you'd call it version 3.0. As they changed the dryhopping regime after I visited. All the "new" hops are in the dryhop stage I've been told. The base recipe remains the same.”

so I’m guessing all those new ones are dry hops. But weird they put Ella and Vic secret on the same line? Not to mention seems a bit busy

 

[MrPowers]

That’s new to me...doesn’t taste any different.
The ruination clone thread had some knowledge

“Technically I think you'd call it version 3.0. As they changed the dryhopping regime after I visited. All the "new" hops are in the dryhop stage I've been told. The base recipe remains the same.”

so I’m guessing all those new ones are dry hops. But weird they put Ella and Vic secret on the same line? Not to mention seems a bit busy

They are probably just blending for consistency. They are targeting a “tropical” but somewhat indistinct hop flavor. Then, if any of the hops in the bill aren’t available due to shortages, they can drop or sub them without anyone noticing.

 

[braindead]

Strata kegged yesterday.
Didn't dry hop after 24 like most do for bio and haze.
Waited till I soft crashed and its still totally opaque.
Love this yeast.

Pulling a flavour from the Strata or the yeast I can't quite put my finger on. Could be a touch onion/weedy

 

[couchsending]

I definitely haven’t been that stoked with the quality of the Strata I’ve bought the last two years. Last years YVH stuff was really onion/garlic... both times I bought it. Just got some 2020 Pellet and Leaf from Hops Direct. Leaf is pretty solid, pellets are pretty oniony. When it was X331 and year 1 of Strata everything I got was insanely good. Bright fruit with a great dank character without the diesel/plastic or onion/garlic.

It’s in high demand so I’d guess what’s left for homebrewers just isn’t as good as it used to be when it was only grown on one farm. Who knows... when the hop is good it’s one of my favorites.

 

[braindead]

I`d only had. a few cans of it and loved it.
Cant get it here in the UK so sent off to BeerCo in Australia for some.
Definitely pulling some onion and dried garlic from it, hopefully that will mellow a little as its only a day old in the keg

 

[Hanglow]

A bitter I brewed with it, will package it on tuesday I think. Decently quick fermentation rate I think. Looking forward to trying it out.

 

[Twinkeelfool]

I tried the gravity sample on an English bitter with this yeast today, very impressed with it so far. Throwing a Columbus APA on 1/3 of the cake and am excited to see how they finish up in the keg/bottle. The bitter will go on my nitro tap and I’ll keg the APA

 

[moreb33rplz]

The krausen on my pale ale hasn't dropped after a week even though fermentation is over. Cool.

 

[Twinkeelfool]

I have the same thing with the APA I dumped on the cake. Wasn’t sure the dry hops were going to get through haha

 

[woof]

anyone try underpitching this below the rates recommended by lallemand? been liking my results but feel like the esters aren't quite as strong as with an underpitch of LAIII. lallemand recommends 0.5-1g/L, and I've already been pitching at the lower end of that range. in emails with lallemand, they told me they haven't tested much below that, but it may be possible to pitch around 0.25-0.3g/L and ferment on the warmer end and still get good results. was thinking about trying this next time around, but was curious if anyone's already done something similar.