Author Topic: Verdant IPA  (Read 694 times)

Offline Saccharomyces

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Verdant IPA
« on: July 19, 2021, 10:48:25 PM »
I purchased four packages of this yeast culture last fall. I gave two packages to BrewBama.  It does not appear that this yeast culture has been a hit with brewers.  I am beginning to wonder if my remaining packages of Verdant IPA should go with and expired smack pack of Wyeast 1450 (expired in June).  I plan to brew another batch of my Czech Pilsner next weekend with Diamond Lager.   I did not enjoy the batch I made with Fermentis W-34/70 as much as I have enjoyed the batches I made with liquid cultures, but most of our non-been aficionados loved that beer, so I know that the recipe is sound. Hopefully, Diamond Lager does not have the weird off-flavor that I experience with W-34/70.  I really want to find a dry ale yeast culture and a lager yeast culture that meets my requirements because my lifestyle no longer supports brewing on a schedule.
« Last Edit: July 19, 2021, 11:54:22 PM by Saccharomyces »

Offline tommymorris

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Re: Verdant IPA
« Reply #1 on: July 19, 2021, 11:26:49 PM »
I purchased four packages of this yeast culture last fall. I gave two packages to BrewBama.  It does not appear that this yeast culture has been a hit with brewers.  I am beginning to wonder if my remaining packages of Verdant IPA should gowith and expired smack pack of Wyeast 1450 (expired in June).  I plan to brew another batch of my Czech Pilsner next weekend with Diamond Lager.   I did not enjoy the batch I made with Fermentis W-34/70 as much as I have enjoyed the batches I made with liquid cultures, but most of our non-been aficionados loved that beer, so I know that the recipe is sound. Hopefully, Diamond Lager does not have the weird off-flavor that I experience with W-34/70.  I really want to find a dry ale yeast culture and a liquid ale yeast culture that meets my requirements because my lifestyle no longer supports brewing on a schedule.
Great! I just bought a pack of Verdant IPA.

Offline roger

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Re: Verdant IPA
« Reply #2 on: July 19, 2021, 11:37:48 PM »
Have you brewed with Verdant yourself? Or just going by what "they" say.

I have used Verdant a few times, and, for one and most importantly, enjoyed the beers it made. For two, to me it seems to be top-cropping and thus relative easy to use and harvest.

I used it in an APA, a Rye ale, a Porter, and a NEIPA. All were comparable to the beers I've made with liquid yeasts.

I'd really appreciate and value your opinion. I hope you use it and report back what you liked or disliked as I, for one but likely many more, appreciate your opinion on yeast.
Roger

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Re: Verdant IPA
« Reply #3 on: July 20, 2021, 03:03:17 AM »
I’ve yet to use the two packs Mark gave me but I do have plans for them in the near future.



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Offline Silver_Is_Money

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Re: Verdant IPA
« Reply #4 on: July 20, 2021, 09:10:45 AM »
I’ve yet to use the two packs Mark gave me but I do have plans for them in the near future.

I'm about to make an Emptier's ESB with Verdant.  Everything I've heard is that it is the first dry yeast with true British Ale ester/flavor expression.  I can't imagine it to be the sort of yeast that is doomed to fail.

Offline clibit

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Re: Verdant IPA
« Reply #5 on: July 20, 2021, 04:16:38 PM »
Verdant has been a hit with me.

Offline fredthecat

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Re: Verdant IPA
« Reply #6 on: July 20, 2021, 09:35:37 PM »
I purchased four packages of this yeast culture last fall. I gave two packages to BrewBama.  It does not appear that this yeast culture has been a hit with brewers.  I am beginning to wonder if my remaining packages of Verdant IPA should go with and expired smack pack of Wyeast 1450 (expired in June).  I plan to brew another batch of my Czech Pilsner next weekend with Diamond Lager.   I did not enjoy the batch I made with Fermentis W-34/70 as much as I have enjoyed the batches I made with liquid cultures, but most of our non-been aficionados loved that beer, so I know that the recipe is sound. Hopefully, Diamond Lager does not have the weird off-flavor that I experience with W-34/70.  I really want to find a dry ale yeast culture and a lager yeast culture that meets my requirements because my lifestyle no longer supports brewing on a schedule.

I know yuo've heard a lot about this before, but there are only so many dry yeasts available. i'd say try them all purposely, you must only have a few left you haven't tried. then you can give some final judgements on whether there are any dry yeasts you like. i'd love to hear about diamond. haven't used it yet.

i enjoyed S-189 a lot this winter. Try K-97 and WB-06. WB-06 is related fairly closely to duvel and it would be fun to try it without the expectation that it is a weizen, which has been misinterpreted from fermentis' product literature and passed on and on for decades now.

Offline BeerfanOz

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Re: Verdant IPA
« Reply #7 on: July 20, 2021, 09:50:12 PM »
In the past 15 years or so ive used many different liquid strains of UK yeast. I’ve never liked S04 or Nottingham or Windsor.

Verdant is imho up there with 1469, and I only use one or the other. I find it has nice esters and character and is very reliable in terms of performance ( it’s not fussy like some other UK strains ). Last 3 or 4 British beers have used verdant. Lots of people here in aus love it.

I only use it for British beers
« Last Edit: July 20, 2021, 09:52:25 PM by BeerfanOz »
Shellharbour, NSW, Australia

Offline denny

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Re: Verdant IPA
« Reply #8 on: July 20, 2021, 10:24:20 PM »
I purchased four packages of this yeast culture last fall. I gave two packages to BrewBama.  It does not appear that this yeast culture has been a hit with brewers.  I am beginning to wonder if my remaining packages of Verdant IPA should go with and expired smack pack of Wyeast 1450 (expired in June).  I plan to brew another batch of my Czech Pilsner next weekend with Diamond Lager.   I did not enjoy the batch I made with Fermentis W-34/70 as much as I have enjoyed the batches I made with liquid cultures, but most of our non-been aficionados loved that beer, so I know that the recipe is sound. Hopefully, Diamond Lager does not have the weird off-flavor that I experience with W-34/70.  I really want to find a dry ale yeast culture and a lager yeast culture that meets my requirements because my lifestyle no longer supports brewing on a schedule.

I know yuo've heard a lot about this before, but there are only so many dry yeasts available. i'd say try them all purposely, you must only have a few left you haven't tried. then you can give some final judgements on whether there are any dry yeasts you like. i'd love to hear about diamond. haven't used it yet.

i enjoyed S-189 a lot this winter. Try K-97 and WB-06. WB-06 is related fairly closely to duvel and it would be fun to try it without the expectation that it is a weizen, which has been misinterpreted from fermentis' product literature and passed on and on for decades now.

I've used Diamond a lot.  What can I tell you?
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Offline fredthecat

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Re: Verdant IPA
« Reply #9 on: July 21, 2021, 12:09:05 AM »

I've used Diamond a lot.  What can I tell you?

Thanks Denny. I have seen you mentioning it a fair bit. If I recall you said it was crisp and clean.
So far I've used W34/70 and S189. I ended up with one less than pleasant batch of W34/70 that was a repitch, though it might have been a bad recipe or bad process (I had only been brewing for a few months after years of not having, and on all new equipment). I thoroughly enjoyed the S189 beers. I would say the S189 made clean but not super clean, malty (without simply regurgitating the info on these yeasts already out there) beers that did not emphasize hops.

From what I gather of Diamond it would do well with pale lagers and pilsners? Did it flocculate well? S189 was extremely powdery but ended up being crystal clear after gelatin. It got 78% attenutation with 100% base malt and a ~150F mash.
« Last Edit: July 21, 2021, 12:11:21 AM by fredthecat »

Offline denny

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Re: Verdant IPA
« Reply #10 on: July 21, 2021, 02:14:13 PM »

I've used Diamond a lot.  What can I tell you?

Thanks Denny. I have seen you mentioning it a fair bit. If I recall you said it was crisp and clean.
So far I've used W34/70 and S189. I ended up with one less than pleasant batch of W34/70 that was a repitch, though it might have been a bad recipe or bad process (I had only been brewing for a few months after years of not having, and on all new equipment). I thoroughly enjoyed the S189 beers. I would say the S189 made clean but not super clean, malty (without simply regurgitating the info on these yeasts already out there) beers that did not emphasize hops.

From what I gather of Diamond it would do well with pale lagers and pilsners? Did it flocculate well? S189 was extremely powdery but ended up being crystal clear after gelatin. It got 78% attenutation with 100% base malt and a ~150F mash.

Pils is what I usually use it with.  Fermenting a batch right now.  Drops very well. I don't gelatin or anything other than Whirlfloc.  I dont know if it's really fair to blame 34/70  without multiple trials of the same recipe.
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Offline fredthecat

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Re: Verdant IPA
« Reply #11 on: July 21, 2021, 04:07:19 PM »

I've used Diamond a lot.  What can I tell you?

Thanks Denny. I have seen you mentioning it a fair bit. If I recall you said it was crisp and clean.
So far I've used W34/70 and S189. I ended up with one less than pleasant batch of W34/70 that was a repitch, though it might have been a bad recipe or bad process (I had only been brewing for a few months after years of not having, and on all new equipment). I thoroughly enjoyed the S189 beers. I would say the S189 made clean but not super clean, malty (without simply regurgitating the info on these yeasts already out there) beers that did not emphasize hops.

From what I gather of Diamond it would do well with pale lagers and pilsners? Did it flocculate well? S189 was extremely powdery but ended up being crystal clear after gelatin. It got 78% attenutation with 100% base malt and a ~150F mash.

Pils is what I usually use it with.  Fermenting a batch right now.  Drops very well. I don't gelatin or anything other than Whirlfloc.  I dont know if it's really fair to blame 34/70  without multiple trials of the same recipe.

nice, also do you use it at the 34/70 mid 60s temps that people use with success? i'm strongly considering trying that soon

Offline denny

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Re: Verdant IPA
« Reply #12 on: July 21, 2021, 04:46:10 PM »

I've used Diamond a lot.  What can I tell you?

Thanks Denny. I have seen you mentioning it a fair bit. If I recall you said it was crisp and clean.
So far I've used W34/70 and S189. I ended up with one less than pleasant batch of W34/70 that was a repitch, though it might have been a bad recipe or bad process (I had only been brewing for a few months after years of not having, and on all new equipment). I thoroughly enjoyed the S189 beers. I would say the S189 made clean but not super clean, malty (without simply regurgitating the info on these yeasts already out there) beers that did not emphasize hops.

From what I gather of Diamond it would do well with pale lagers and pilsners? Did it flocculate well? S189 was extremely powdery but ended up being crystal clear after gelatin. It got 78% attenutation with 100% base malt and a ~150F mash.

Pils is what I usually use it with.  Fermenting a batch right now.  Drops very well. I don't gelatin or anything other than Whirlfloc.  I dont know if it's really fair to blame 34/70  without multiple trials of the same recipe.

nice, also do you use it at the 34/70 mid 60s temps that people use with success? i'm strongly considering trying that soon

I have, but I don't usually.  It seems to be fine, but for some reason I feel like I get slightly better results with both at lower temps.  That could just be confirmation bias.
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Offline fredthecat

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Re: Verdant IPA
« Reply #13 on: July 21, 2021, 05:49:15 PM »

I have, but I don't usually.  It seems to be fine, but for some reason I feel like I get slightly better results with both at lower temps.  That could just be confirmation bias.

i don't have ability to artificially reduce temps to lager temps, but can get ideal and consistent ones from early december to at least the end of march. i did s189 at 55F. according to my notes i didn't even do a diacetyl rest. let it sit for 2 months in total and it was a memorable beer. would you give s189 a try?

Offline denny

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Re: Verdant IPA
« Reply #14 on: July 21, 2021, 05:53:35 PM »

I have, but I don't usually.  It seems to be fine, but for some reason I feel like I get slightly better results with both at lower temps.  That could just be confirmation bias.

i don't have ability to artificially reduce temps to lager temps, but can get ideal and consistent ones from early december to at least the end of march. i did s189 at 55F. according to my notes i didn't even do a diacetyl rest. let it sit for 2 months in total and it was a memorable beer. would you give s189 a try?

I've used S-189 for many years.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell