Just dropping by via my keyboard in England to say i am liking this Verdant yeast, the best dry yeast I have come across for my purposes so far, in terms of usefulness across the range of beers I brew and drink the most, which means English ales of all colours and American influenced versions of them (I brew Belgian stuff too).
It is a very vigorous yeast, it gets going very quickly and works quickly, drops clear for me and the top cropped yeast is super vital. Has the feel of a liquid yeast. I get close to 75% attenuation every time, and the beers all possess a very nice texture, and good healthy foam, and a depth of flavour. I've done English and American versions of pales, brown ales, red ales and porter with Verdant and all turned out really well. I'm drinking a splendid American Brown ale at the minute.
The only slight caveat I have is that in one of the two very pale English ales i've made the apricot from the yeast was a bit fulsome, and influence the beer a tad too much, it was a bit of an apricot smoothie. Temp control might sort that out. The other is great, very true to style, a simple ordinary bitter with just pale malt and English hops.
I'd be interested to hear the thoughts of people who have brewed English pales/bitters/ESBs with Verdant.