crusader1612
Well-Known Member
Take that back!
"if its not from yorkshire, its probably shite"
Take that back!
Oh no... !!!"if its not from yorkshire, its probably shite"
Brewing right now. This will be my first time using Verdant.
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.Has anyone tried underpitching this yeast? Trying it for the first time today.
Verdant imparts a lot of flavour in my experience. Peachy apricot...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.
Is that 1.007 from a hydrometer or just the tilt?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.
Both! and tested it with 2 diff hydrometers.Is that 1.007 from a hydrometer or just the tilt?
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.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.
Was supposed to be at 66Ā°F but it crept up around 69-70Ā° throughout. I've brewed this recipe a few times, I'll be curious how the temp affects the finished beer.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?
Same here. Ok, I don't know the liquid version, but it's the first dry English strain that I actually like.I havenāt done a split batch but I donāt 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 havenāt 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 counterā¦ the reasons I go for dry yeast.
My next brew is going to be pretty much the same. Let us know how it tastes!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 donāt 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.
Has anyone ever brewed a big beer with this yeast. Iām 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 thatās the limit.
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.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 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%Has anyone ever brewed a big beer with this yeast. Iām 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 thatās the limit.
Usually lower temperature means lower yeast expression. But there are a few exceptions.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
Excellent looking beer. I love that color!Disclaimer: I brewed this beer two weeks ago and itās been in the bottle for the last one.
Having said that, this yeast may be the best dry English yeast Iāve 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.
View attachment 739727
I've had my first batch with Verdant (Otter, Invert #2, and 8oz of torrified wheat)
Given that it's derived from 1318 which is the yeast of choice for hazy beers, it may be doing something special with protein-polyphenol interactions? How hoppy are you? What vintage of Otter is it - 2020 ended up being fairly high in protein.
Knock out the wheat next time?
I've had success with Silafine at about 1ml/liter, but it's taken about a week to work with Verdant.
I'm confident that neither the wheat, nor the hopping schedule are the issue.
Thanks for the heads up on the 2020 crop of Otter...Based upon your observation, I'll definitely take a pass on Otter.
I had verdant drop clear in three to four weeks at room temperature. My bet would be also on proteins/polyphenols causing the issues.
As a side note, verdant seems to stick to the bottom of the bottle fairly well.
You can only say that if you've compared :
Verdant + wheat
Verdant + no wheat
If Verdant is particularly sensitive to protein levels, then the wheat could be an issue - with Verdant but not other yeasts.
Just to be clear, that was not a comment about Otter, but about the 2020 harvest in general, it was universally high in protein regardless of variety (although spring barleys were marginally lower than winter barleys like Otter). The average was something like 1.8% nitrogen, compared to usual beer malting spec of 1.6-1.75. Whereas 2021 has gone the other way with generally low proteins - good for malting, not good for bread wheat.
Enter your email address to join: