Lallemand Verdant IPA yeast

[Miraculix]

I quite like verdant and use it in UK beers. I prefer it to all other dry UK yeast strains. Have used many liquid strains and while they are better, i still use verdant for bitters and milds etc. I don't think its overly fruity, for me it has a nice amount of esters. I ferment it at the lower temp

What's your UK ale experience based on? I don't want to and obviously cannot argue about your personal preference.

It's just that I've never had a single ale during my UK times that was even close to the yeast expression that verdant delivers.

 

[Halfakneecap]

What's your UK ale experience based on? I don't want to and obviously cannot argue about your personal preference.

It's just that I've never had a single ale during my UK times that was even close to the yeast expression that verdant delivers.

Only what i can get here in Oz, and what i've drank at our many Real ale fest' through the many expats in my old brewing club.

I've also used many liquid UK strains and liked pretty much all the beers i make with them.

I think the esters are restrained, maybe because i ferment on the lower side? i usually ferment at around 18c.

I currently have WY1968 as well, and enjoy that as well. But, yeah, i like Verdant a lot.

I've never brewed any US hoppy ales with it, only UK ales.

 

[Miraculix]

Only what i can get here in Oz, and what i've drank at our many Real ale fest' through the many expats in my old brewing club.

I've also used many liquid UK strains and liked pretty much all the beers i make with them.

I think the esters are restrained, maybe because i ferment on the lower side? i usually ferment at around 18c.

I currently have WY1968 as well, and enjoy that as well. But, yeah, i like Verdant a lot.

I've never brewed any US hoppy ales with it, only UK ales.

Maybe I haven't fermented it that low and maybe I'm also a bit sensitive to the verdant esters because I used to use it a lot.

But in my memories, ester expression was really high through the whole temperature range. I can tolerate it when it's mixed with notti in a 1/3 ratio, one being verdant.

If you like hoppy American hop ales, give verdant a try! One of my favourite beers is an American bitter that I brew with it. Basically a pale uk bitter grist just with American hops. 2g/l dry hops. 5% medium or light crystal, about 30 to 35 ibus. This beer is the bomb at around 4% abv.

 

[worlddivides]

I've only used Verdant in hazy IPAs, but I really like it. I could see it working in some English styles, but I do think I would want to ferment it much lower. Part of the issue in my case is that every beer I've made with Verdant has had massive whirlpool hops and dry hopping, so I get pleasant fruity esters from the yeast paired with the tropical, citrus, berry, and other such esters from the hops. If I were to, say, brew a brown ale or mild with it, there would obviously much less hops (and hops of a very different nature), but I can see it working. That said, I have four English ale recipes I've drafted but haven't brewed yet, and although they use quite a few different yeasts, none of them use Verdant, so it's something I'd like to taste but not necessarily something I'm going to just pick off the top of my head. But Verdant is essentially a variant of London Ale III, which was pretty much exclusively used in English ale styles before it became popular for hazy IPAs (and it still gets used in a lot of English ales).

 

[hungupdown]

Managed to find this one:

View attachment 847634
Is it any good?

I live in Scotland, but never buy marmalade as it always seems too sweet.
Instead make my own, using reduced sugar recipe. Using 'Marmade' prepared Seville Oranges.

One can makes about 5lb (cutting sugar to 75% of can recipe) and now costs £2.60.

For wine or beer additions, you'd be much better off with this, than prepared marmalade.

 

[Sipina]

I've decided to try out the verdant ipa yeast. Grain bill consists of vienna, caramel pilnser and wheat malt ; mashed at 68 degree celsius and hoped with magnum for bitternes, and a late addition of savinjski golding and aurora (super styrian) for flavor and aroma. The brew is fermenting at 20 to 23 degrees celsius.

Can't wait to see how it turns out - will report!

 

[Sipina]

@Miraculix or anyone else with experience regarding this yeast -->

Can you give some info on in what time does verdant ipa usually reach FG with worts at around 1.045 - 48 OG? How quickly is diacetyl cleaned up? Fermentation temp. is about 21 degees celsius.

I've got a few days before leaving for vacation therefore I'm wondering if it would be possible to bottle the beer before leaving.

Thanks!

 

[dmtaylor]

@Miraculix or anyone else with experience regarding this yeast -->

Can you give some info on in what time does verdant ipa usually reach FG with worts at around 1.045 - 48 OG? How quickly is diacetyl cleaned up? Fermentation temp. is about 21 degees celsius.

I've got a few days before leaving for vacation therefore I'm wondering if it would be possible to bottle the beer before leaving.

Thanks!

I used Verdant for the first time last year. Fermentation took about 8 or 9 days. I wouldn't try to hurry it faster than that. My OG was 1.061. It did have a hint of diacetyl that was gone after a couple weeks of conditioning (in bottles). The diacetyl doesn't need to be gone before bottling, it will disappear with age in the bottles.

 

[Sipina]

I used Verdant for the first time last year. Fermentation took about 8 or 9 days. I wouldn't try to hurry it faster than that. My OG was 1.061. It did have a hint of diacetyl that was gone after a couple weeks of conditioning (in bottles). The diacetyl doesn't need to be gone before bottling, it will disappear with age in the bottles.

Thanks for the reply! Did you observe any other notable things about it?

 

[Miraculix]

@Miraculix or anyone else with experience regarding this yeast -->

Can you give some info on in what time does verdant ipa usually reach FG with worts at around 1.045 - 48 OG? How quickly is diacetyl cleaned up? Fermentation temp. is about 21 degees celsius.

I've got a few days before leaving for vacation therefore I'm wondering if it would be possible to bottle the beer before leaving.

Thanks!

I never left it longer than 7 days in the fermenter and I bet it was done a few days before. I usually brew with an OG of 1.04 to 1.045.

 

[G_robertus]

@Miraculix or anyone else with experience regarding this yeast -->

Can you give some info on in what time does verdant ipa usually reach FG with worts at around 1.045 - 48 OG? How quickly is diacetyl cleaned up? Fermentation temp. is about 21 degees celsius.

I've got a few days before leaving for vacation therefore I'm wondering if it would be possible to bottle the beer before leaving.

Thanks!

I don't really take daily measurements anymore nor do I have a digital hydrometer, but usually a week or so seems about right. Because of my schedule I typically wait 10 - 14 days before packaging. Hazies I sometimes even keg at day 8 or 9 without issue.
I'm extremely sensitive to diacetyl, but I've never had huge issues with Verdant. Not that I can recall at least. New England is horrible in that regard. @dmtaylor is right though and you don't have to be completely void of diacetyl when bottling. You'll get refermentation anyway if you prime your bottles, so it'll get formed and digested again anyway.

 

[Miraculix]

I haven't had diacethyl issues a single time during my homebrew career, this includes verdant.

 

[worlddivides]

I can't say I've ever tasted diacetyl in an ale. Only in lagers (and even then, only before packaging). I do know that supposedly diacetyl can be found in some ales, but if I did taste an ale that had diacetyl in it, it must have been so faint in the background that I didn't notice it.

 

[dmtaylor]

I haven't had diacethyl issues a single time during my homebrew career, this includes verdant.

Many people are not sensitive to it. My notes say it was very slight and pleasant and did not detract. Sometimes I only find diacetyl if I look for it, but usually if present in a small amount it doesn't bother me. I'm BJCP certified so it's difficult for me not to look for it and write it down when I detect it. If I weren't a judge, I wouldn't care less.

@Sipina my only other thoughts on it are that it is quite estery compared with other yeasts, giving off extra pineapple, guava, and apple esters even when the hops don't have any of that (I used EKG and Willamette in mine). It gives improved fruity aroma compared to other yeasts.

 

[Miraculix]

Many people are not sensitive to it. My notes say it was very slight and pleasant and did not detract. Sometimes I only find diacetyl if I look for it, but usually if present in a small amount it doesn't bother me. I'm BJCP certified so it's difficult for me not to look for it and write it down when I detect it. If I weren't a judge, I wouldn't care less.

@Sipina my only other thoughts on it are that it is quite estery compared with other yeasts, giving off extra pineapple, guava, and apple esters even when the hops don't have any of that (I used EKG and Willamette in mine). It gives improved fruity aroma compared to other yeasts.

I've had diacethyl heavy lagers where it was a real problem. Brewed by clowdwaters, not by me btw. Some of the others seemed not to detect it at all but for me it was pure butter. So I doubt that I have problems tasting it. Don't know if I'm particularly sensitive to it but I taste it when it's a problem and I've never tasted it in an ale brewed by myself. And believe me, my ales do have problems . It's just not diacethyl.

 

[Sipina]

Now to report.

The beer turned out really nice for my taste. It is not strongly hopped at all but just enough to get a subtle noble hops note in the mix. I will repeat the recipe because I'm really enjoying the beer but will put more hops in the next time. The grain bill gives a lovely bready, grainy profile with rich mouthfeel but still easy to drink.

Regarding the Verdant IPA yeast. I'm getting relatively strong fruit notes and indeed I would say they remind me most of stone fruits especially aprioct in this recipe. With different recipe the fruit perception might get totally different. What I love most is that the yeast plays very well with the malt and hop flavors. I don't have lots of experience with supposedly english yeast however I do like the Verdant IPA better than fermentis SO-4 I had tried before. Note that I quite enjoy yeast presence in my beers.

That's for now. What I will think of it in the future and with more experiences regarding english yeasts (which I intend to explore more) might change but in any case Verdant IPA can certainly make some lovely beer.

Cheers!

 

[Halfakneecap]

I just bottled a 6%+ Cascadian ale with Verdant. Samples were great. I will be cracking a bottle as soon as they are carbed. Dry hopped with Centennial. I am a big fan of dark beer and dank hops. 2 packs and hit 75% attenuation. I may try a pale version next time.

 

[Sipina]

The Verdant IPA yeast seems to be maturing quite fast - at least compared to some of the belgian yeasts I'm used too.
There are still noticable esters in the beer but they have lessend since my last post which was 10 days ago.
Given proper time conditioning time this yeast might work quite well in a more balanced beer recipes for sure.

 

[Miraculix]

I just bottled a 6%+ Cascadian ale with Verdant. Samples were great. I will be cracking a bottle as soon as they are carbed. Dry hopped with Centennial. I am a big fan of dark beer and dank hops. 2 packs and hit 75% attenuation. I may try a pale version next time.

That is a prime example of a beer type that I would use this yeast in.

 

[Halfakneecap]

That is a prime example of a beer type that I would use this yeast in.

I know you don't like it for British beers. I like it a lot for british beers as well as dark and hoppy beers.

I think i'll try an IPA next though. I have lots of Centennial, and Cascade

 

[Miraculix]

I know you don't like it for British beers. I like it a lot for british beers as well as dark and hoppy beers.

I think i'll try an IPA next though. I have lots of Centennial, and Cascade

You can also try it in a tropical stout! 6% + abv, 20 ibus, 20% muscovado sugar... it is amazing!

 

[Sipina]

I dont have tons of experience with english beers however I do have some and taking that into account ... with further maturation of this beer with verdant yeast I'm certainly getting 'english ale' vibes. Enjoying it quite a lot. Will use this yeast again for sure.

 

[Miraculix]

I have not the slightest idea how somebody might get English ale vibes from verdant. Unless this person never spent time in UK, trying some of their ales.

Not a single time I have tasted an ale over there that was even close to what verdant brings to the table. And I've spent five years there. But maybe I've just missed something?

 

[Sipina]

I have not the slightest idea how somebody might get English ale vibes from verdant. Unless this person never spent time in UK, trying some of their ales.

Not a single time I have tasted an ale over there that was even close to what verdant brings to the table. And I've spent five years there. But maybe I've just missed something?

I understand. It's coming from my limited experience of what I can get over here far from UK cask ales or other proper beers. Take that into account whoever is reading this.

 

[Sipina]

I have not the slightest idea how somebody might get English ale vibes from verdant. Unless this person never spent time in UK, trying some of their ales.

Not a single time I have tasted an ale over there that was even close to what verdant brings to the table. And I've spent five years there. But maybe I've just missed something?

Upon reading a bit around the forums and the internet there seem to be other individuals who think they're getting the 'english ale' profile with verdant ipa yeast.
I would love to hear more about it to further my beer knowledge and see, if it's just my crazy mind.

Good day to all!

 

[Miraculix]

Upon reading a bit around the forums and the internet there seem to be other individuals who think they're getting the 'english ale' profile with verdant ipa yeast.
I would love to hear more about it to further my beer knowledge and see, if it's just my crazy mind.

Good day to all!

As far as I am seeing this, these are mainly non-brits who have developed their knwoledge based on stuff they read on the internet. In their mind, British ales have to taste like this and that, and Verdant fits with what they think it should taste like. It is a big bubble bias. Then there are people like @Northern_Brewer who really know something about British ale and they tend to agree with what I have said regarding Vardant. I am also not an expert. But I've had my fair share of ale when I was living across the pond.

Verdant can be a fabolous yeast, I use it regularly. But not for classic bitters. If you like it's taste, it is all good, it is just nothing I would call British or English tasting. It is it's own beast. I like it in lower abv American style ales and IPAs. I've also made a great tropical stout with it in the past. But every bitter attempt failed. The particular yeast flavour is just too overwhelming, regardless the given fermentation temperature.

 

[Sipina]

As far as I am seeing this, these are mainly non-brits who have developed their knwoledge based on stuff they read on the internet. In their mind, British ales have to taste like this and that, and Verdant fits with what they think it should taste like. It is a big bubble bias. Then there are people like @Northern_Brewer who really know something about British ale and they tend to agree with what I have said regarding Vardant. I am also not an expert. But I've had my fair share of ale when I was living across the pond.

Verdant can be a fabolous yeast, I use it regularly. But not for classic bitters. If you like it's taste, it is all good, it is just nothing I would call British or English tasting. It is it's own beast. I like it in lower abv American style ales and IPAs. I've also made a great tropical stout with it in the past. But every bitter attempt failed. The particular yeast flavour is just too overwhelming, regardless the given fermentation temperature.

Are you also implying in this case that BJCP descriptions regarding these 'english ale' styles are not accurate at all?

 

[Miraculix]

Are you also implying in this case that BJCP descriptions regarding these 'english ale' styles are not accurate at all?

Man we have had this topic dozens of times here. The bjcp is completely irrelevant to English beers.

 

[Sipina]

Man we have had this topic dozens of times here. The bjcp is completely irrelevant to English beers.

I see. By what descriptors could one possibly determine the qualites of 'english style ale' ?

 

[Miraculix]

I see. By what descriptors could one possibly determine the qualites of 'english style ale' ?

Go to the UK, find yourself a proper pub who knows how to treat a cask and the lines and see for yourself!

How would you manage to experience the taste of chocolate without eating it yourself?