Verdant IPA Yeast Everything You Need To Know Lallemand
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- čas přidán 19. 08. 2024
- This short video gives you all you really need to know in four minutes and includes much insider information including data from pre launch trials.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
I have posted an image copy of the trials results shown in this video on this channels Facebook group :)
:)
Well, I feel like if this yeast is going to be my new best brewing friend, after you David, indeed!
Haha, very nice of you to say so Yannick. It has certainly become my friend :)
I'm drinking one now... Great beer, thank you for your fantastic presentations and explanations!! Apricot, mango and citrus ...
Thank you, yes I am proud of this one :)
Did a test batch with Verdant. 90% DME 10% table sugar. Ample additions of Azacca, Citra and Galaxy. The ferment was super vigourous even with fermcap-s. Started at 18C and free ride to 20. It's on an ale d-rest right now at 21C. Smells great.
Awesome :) Yes this yeast has lots going for it for sure!
Exciting stuff! Thanks David!
Yes, this yeast is really something special for sure.
Did two hazy DIPA's with this, and will stick with it for all my hazy IPA's. Beware of the krausen though, it rages!. Blow off is a must with or without pressure for higher gravity brews.
Yes, its an aggressive fermenter for sure. Would be a shame to put this yeast under pressure and miss out on those esters though to my mind.
@@DavidHeathHomebrew Definitely! I only put the spundit on towards the end of fermentation.
Great :) Those are some special esters for sure!
A friend and I got the idea that we could get into home brewing and did our first batch ever with this yeast over the weekend, so it is somewhat of a special yeast for us. However, with no experience with what was "normal" and what to expect, the vigorous fermentation did feel scary. If anything, we got a clear idea that we primed the yeast properly... :D And we got reassured since that we're on the right track by comments like this. So, thank you... :)
Great, yes nothing to be concerned over. Vigorous fermentation is a sign that the yeast is happy, though Verdant is especially vigorous :)
thank you David, great info
Glad you found it useful, thank you :)
Fantastic information as usual David. Many thanks!
Many thanks Alan :)
I have a nice hoppy pail in the fermenter using this yeast for the first time, can't wait to keg!
Hope you enjoy it! I certainly have been :)
David, thank you for the update. 🍻
No problem 👍 I should have my next Verdant video, which shares my favourite recipe and methods, coming in the next few weeks.
Looking forward to hear about your test result 👍
Thanks Allan. Should not be more than a few weeks for that video :)
just used this yeast for the first time on saturday night... started at 1.079 and this morning, monday already down to 1.020
Excellant! What temperature did you use?
@@DavidHeathHomebrew ummm just room temperature... around 70F... i only have one heating mat... so i save that in case of stuck fermentation... pitched around 9 grams into about 2.75 gallons
Nice result then :) Yeast was clearly happy, good job :)
Ordered it online couple of days back. Now am I'm confident my NEIPA will turn out good :-)
Yes, it sure is very nice yeast :)
Have a Neipa fermenting using this yeast. Looking forward to trying it. Great video David
Many thanks :) I just know you are going to love the esters you get from this yeast for a NEIPA :)
how long did you end up fermenting for with this yeast?
It averages at 5 days :)
Interesting as always. Cheers
This Sundays video is all about my recipe testing with this yeast with my favourite one shared.
@@DavidHeathHomebrew that sounds good, just going through my next lot of brews before I make a bulk ingredient purchase. Cheers
Great :)
Have you noticed any diacetyl from this yeast, neipa just hit fg today. Wondering if I should give it another 24 before crashing.
None at all but I use 23c from day one personally. Not that I think it should be an issue in general.
Awesome thanks, going to have to pick up a packet.
I would highly recommend it, it is very tasty stuff for sure!
Hi David would you recommend this yeast for an American Porter or is it too fruity?
It would probably work, just be aware of the attenuation rate.
Got a pack at LHBS couple days ago.
Can't wait to use it 😉
Hope you enjoy it!
it's London III after a few generations, see the CBC video part 1
Yep. Not really mentioned. It's WY1318 LA III but with a slight difference kinda on the side of Conan yeast with the apricot.
I focussed on what it is now :)
Wait, are they saying you can brew a NEIPA in less than half the normal time? Because that could save me the cost a second fermenter.
Looking forward to seeing you you make of it, David.
Hi Luke. Yes, the fermentation time is pretty short with this one :) I will follow this one up pretty soon. I am blown away personally!
Would this yeast work in a Pinter rather than the yeast they provide?
Sorry but I dont really know enough about the product to be able to comment.
Yet another great vid Dave! How does the Verdant handle a pressurised ferment?
Hi :) I have not tried it, seems a big shame to lose those fruity esters really!
Do you have to build a starter, rehydrate or pitch on top of wort. Estimated og of 1.060-65
I simply pitch mine according to Lallemands pitch rate calculator on their website.
What is the optimal dry hopping temperature for this yeast?
21C produces great results.
@@DavidHeathHomebrew once again thanks David 👍 👍
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Hi David. Brewed this on and cant wait to taste is. I usually use Kveik, and harvest it, to dry it. I have harvest the Verdant yeast with a fair yield. Can I dry this one, and how much would you pitch. I usually pitch 1-2 grams of dried kveik for 20 liters.
Hi :) Great :) The pitch rate rate is much higher for this one compared to kveik. At least double usually.
Please David, please make a video of Nottingham yeast 🙏🙏🙏
Maybe :) Lets see :)
Seconded.
I always get the Notty twang but maybe I'm doing it wrong or my taste is sensitive to the esters.
@@tylerb6081 maybe you are right
Not everyone is a Nottingham fan. I dont use it much :)
I gave my newest neipa to this yeast. I am interested to see how it performs against Lallemande New England (which has be my go to recently). So far I find it's a pretty quick worker - it looks to be done in 3-4 days (pushed itself to 22C). I am letting it sit for a few more days to be sure and allow the yeast clean up. It is a little high on the FG but not sure if that's batch variance or
Great to hear Nicolas. Verdant is certainly a fast hot yeast and the FG can be hard to predict but Ive used this yeast many times this year and it has always given great results. I am sharing my favourite stout recipe using it this Sunday :)
how long did you end up letting this yeast ferment for?
It is taking on average 5 days.
I'd be interested to one of your videos on your yeast hydration processes with wort. As simple as it may sound, many seem to be against this. I'd feel a lot less hesitant on what I'm doing knowing that a master as yourself does something similar and possibly understanding where I am messing up. You probably posted something on social media but I'm not on those platforms...
I simply add the yeast to wort during the process of transfer. I then aim the cooled wort at the yeast. I will see me doing this is various videos. Rehydration in water has been proven to be less kind to the yeast and is slowly being removed by yeast companies as advice.
@@DavidHeathHomebrew What about Wort aeration? Do you think it is redundant? I have just order Fermzilla and I am wondering when fermenting under pressure is it worth to aerate wort ?
It's redundant for yeast from the sachet, yes :)
Great video as always.........one quick question, how much would you pitch in a 10 lts batch at about 1.060, many thanks.
Thank you. I would suggest using the Lallemand pitch calc. In this case 5g of yeast. www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
@@DavidHeathHomebrew Many thanks, very useful calculator although it does suggest 5g of Voss when I use only 1-1.5 g :)
When using this kveik from the sachet Lallemand recommend more due to the different formulation. Once recultured then regular pitch rates apply.
@@DavidHeathHomebrew Excellent, really appreciate your time in replying :)
Anytime :)
Great content, once more! Any idea how this holds up with fermenting under (slight) pressure? Would 2psi be safe to maintain esther production?
This is something that I have not tested and nor has Lallemand. Personally I would let this one do its thing without pressure. Its pretty fast already :)
I was wondering how high a temperature you can push this yeast while maintaining it's clean characteristics? The optimal maximum is 23 degrees, but at the moment (Perth summer), I would like to be able to ferment at 25 degrees. Or should I use a Kveik instead?
I have not tried it past 23 and there can be no guarantees but you are not far over. The safest bet would be kveik though for sure.
@@DavidHeathHomebrew Thanks David. I will try the kveik and see how it goes.
:)
david, another great video -thank you. One question -to save on costs, availability etc , I have been making yeast starters 500dme/5lts & then storing in vials once rinsed, producing approx 100mls & storing Vials in fridge. Then for few days before brew day making another starter 100dme to 1lt water and adding 25ml vial yeast. then pitching this on brew day in 23lt batch. This has been working fine for S05 etc, was wondering if verdant yeast will be fine under same process or does it lose some of its characteristics?
This should work just fine with all yeast.
Hi David. I bought 6 packets of Verdant yeast on black friday :) The Verdant IPA is fermenting as we speak.
What do you think about using this yeast in an American Blonde?
Great. I think it would probably work! Let me know what you think if you try it :)
@@DavidHeathHomebrew Thanks, David. I think so too. Will try, and let you know the result! :)
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Hey ! You answered to the big question of fermenting under pressure or not in the comments below, so i try another question : Would you consider to rehydrate with a 1.070 OG or no need to over complicate the process ? thanks !
I only rehydrate in wort and have kept to this for many years now, it works just great :)
How does it compare to safale s04?
It is a very different type of yeast in terms of flavour and vitals.