[tommymorris]

I pitched a sachet of verdant ipa from lallemand on Thursday into a British golden ale, wooooh boy I don’t think I’ve ever seen such a thick krausen before!

I'll be doing the same thing very soon, British Golden AK with Verdant.  Can't wait to try it.  Cheers!

I am planning 3 beers with a packet of Verdant I have on hand: a Landlord homage, brown porter, and a West Coast IPA. I’ll probably start with the porter.

I have a keg of Landlord with Notty/Windsor copitch. It’s pretty good but dry and crisp like a lager. I want to try it with a yeast that doesn’t dry it out so much. I’m not sure what Verdant will do for attenuation. I’m hoping for 75-78% rather than 80+.

[dmtaylor]

I pitched a sachet of verdant ipa from lallemand on Thursday into a British golden ale, wooooh boy I don%u2019t think I%u2019ve ever seen such a thick krausen before!

I'll be doing the same thing very soon, British Golden AK with Verdant.  Can't wait to try it.  Cheers!

I am planning 3 beers with a packet of Verdant I have on hand: a Landlord homage, brown porter, and a West Coast IPA. I%u2019ll probably start with the porter.

I have a keg of Landlord with Notty/Windsor copitch. It%u2019s pretty good but dry and crisp like a lager. I want to try it with a yeast that doesn%u2019t dry it out so much. I%u2019m not sure what Verdant will do for attenuation. I%u2019m hoping for 75-78% rather than 80+.

I'm anticipating approximately 76% attenuation with Verdant.  I usually get about 78% from Notty.

If you want a little lower attenuation, try London which has averaged for me about 67%.  It's similar to Windsor but the latter only averages about 60% if fermenting all by itself.

[Oiscout]

Im interested to see what kind of esters this strain is packing


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[beersk]

I pitched a sachet of verdant ipa from lallemand on Thursday into a British golden ale, wooooh boy I don’t think I’ve ever seen such a thick krausen before!

I'll be doing the same thing very soon, British Golden AK with Verdant.  Can't wait to try it.  Cheers!

I am planning 3 beers with a packet of Verdant I have on hand: a Landlord homage, brown porter, and a West Coast IPA. I’ll probably start with the porter.

I have a keg of Landlord with Notty/Windsor copitch. It’s pretty good but dry and crisp like a lager. I want to try it with a yeast that doesn’t dry it out so much. I’m not sure what Verdant will do for attenuation. I’m hoping for 75-78% rather than 80+.

Verdant will get you there. It makes a tasty UK style beer. I'm not sure it'll get you what you want for a west coast IPA, though. I've used it for northeast IPAs several times with good results. I think of it as the dry form of wy1318.

[BrewBama]

I pitched a sachet of verdant ipa from lallemand on Thursday into a British golden ale, wooooh boy I don’t think I’ve ever seen such a thick krausen before!

I'll be doing the same thing very soon, British Golden AK with Verdant.  Can't wait to try it.  Cheers!

I am planning 3 beers with a packet of Verdant I have on hand: a Landlord homage, brown porter, and a West Coast IPA. I’ll probably start with the porter.

I have a keg of Landlord with Notty/Windsor copitch. It’s pretty good but dry and crisp like a lager. I want to try it with a yeast that doesn’t dry it out so much. I’m not sure what Verdant will do for attenuation. I’m hoping for 75-78% rather than 80+.

I have a Bourbon Barrel Porter just about ready for Thanksgiving that I fermented with London ESB. Early indications are pretty good. I have some Verdant Mark gave me but I just haven’t used it yet. It never crossed my mind to use it in the Porter. Hmmm…



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[Oiscout]

I pitched a sachet of verdant ipa from lallemand on Thursday into a British golden ale, wooooh boy I don’t think I’ve ever seen such a thick krausen before!

I'll be doing the same thing very soon, British Golden AK with Verdant.  Can't wait to try it.  Cheers!

Mine was 10 pounds glen-eagle heirloom MO from crisp, 4 ounces of challenger about 35 IBU, as well we 1 pound of simplicity syrup.

The heirloom MO is super pale but really flavorful, may not be too golden. Oh well ordering it was a happy accident


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[tommymorris]

I pitched a sachet of verdant ipa from lallemand on Thursday into a British golden ale, wooooh boy I don’t think I’ve ever seen such a thick krausen before!

I'll be doing the same thing very soon, British Golden AK with Verdant.  Can't wait to try it.  Cheers!

I am planning 3 beers with a packet of Verdant I have on hand: a Landlord homage, brown porter, and a West Coast IPA. I’ll probably start with the porter.

I have a keg of Landlord with Notty/Windsor copitch. It’s pretty good but dry and crisp like a lager. I want to try it with a yeast that doesn’t dry it out so much. I’m not sure what Verdant will do for attenuation. I’m hoping for 75-78% rather than 80+.

Verdant will get you there. It makes a tasty UK style beer. I'm not sure it'll get you what you want for a west coast IPA, though. I've used it for northeast IPAs several times with good results. I think of it as the dry form of wy1318.

Re:WCIPA with Verdant. I may skip that one and do something else. I had that on my list based on the name including IPA. But, I see from their description they are more focused on NEIPA.

From Lallemand description “This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours”

[tommymorris]

I pitched a sachet of verdant ipa from lallemand on Thursday into a British golden ale, wooooh boy I don%u2019t think I%u2019ve ever seen such a thick krausen before!

I'll be doing the same thing very soon, British Golden AK with Verdant.  Can't wait to try it.  Cheers!

I am planning 3 beers with a packet of Verdant I have on hand: a Landlord homage, brown porter, and a West Coast IPA. I%u2019ll probably start with the porter.

I have a keg of Landlord with Notty/Windsor copitch. It%u2019s pretty good but dry and crisp like a lager. I want to try it with a yeast that doesn%u2019t dry it out so much. I%u2019m not sure what Verdant will do for attenuation. I%u2019m hoping for 75-78% rather than 80+.

I'm anticipating approximately 76% attenuation with Verdant.  I usually get about 78% from Notty.

If you want a little lower attenuation, try London which has averaged for me about 67%.  It's similar to Windsor but the latter only averages about 60% if fermenting all by itself.

I brewed two beers with the Lallemand London Ale yeast, both 1050 SG bitters. Both finished at 1020 SG. They were both good. But, I have a mental block regarding that kind of finish gravity. I can’t get myself to go there again.

[nateo]

Mangrove Jack's Empire is another of those low attenuators. I think it's a version of the Newcastle yeast. I think I got in the 60%s last time I used it. As long as it tastes good it doesn't matter what the hydrometer says.

[Iliff Ave]

Just transferred a batch of red rye ipa onto a slurry if danstar koln from a cream ale. Thinking this yeast will be a mainstay for me.

[beersk]

Mangrove Jack's Empire is another of those low attenuators. I think it's a version of the Newcastle yeast. I think I got in the 60%s last time I used it. As long as it tastes good it doesn't matter what the hydrometer says.

Almost every Mangrove Jack's yeast I've ever used has been a low attenuator. That's why I tend not to use them anymore.

[dmtaylor]

Mangrove Jack's Empire is another of those low attenuators. I think it's a version of the Newcastle yeast. I think I got in the 60%s last time I used it. As long as it tastes good it doesn't matter what the hydrometer says.

Almost every Mangrove Jack's yeast I've ever used has been a low attenuator. That's why I tend not to use them anymore.

That's not a fair assessment.  MJ just repacks yeast from others, so this is just like saying "I don't like Lallemand because I tried Windsor once."  Uh, yeah, well, you used Windsor, so...

Indeed, Empire is probably just Windsor.

But if you try any of the diastaticus repacks, you won't be complaining about low attenuation, I can guarantee that.

[beersk]

Mangrove Jack's Empire is another of those low attenuators. I think it's a version of the Newcastle yeast. I think I got in the 60%s last time I used it. As long as it tastes good it doesn't matter what the hydrometer says.

Almost every Mangrove Jack's yeast I've ever used has been a low attenuator. That's why I tend not to use them anymore.

That's not a fair assessment.  MJ just repacks yeast from others, so this is just like saying "I don't like Lallemand because I tried Windsor once."  Uh, yeah, well, you used Windsor, so...

Indeed, Empire is probably just Windsor.

But if you try any of the diastaticus repacks, you won't be complaining about low attenuation, I can guarantee that.

Understood. The hefeweizen yeast, while having very good flavor characteristics, gives me poor attenuation. EVERY TIME. I think I used the west coast one once and that attenuated well. The Bavarian lager one was so-so. The workhorse attenuated poorly.

[dmtaylor]

That's not a fair assessment.  MJ just repacks yeast from others, so this is just like saying "I don't like Lallemand because I tried Windsor once."  Uh, yeah, well, you used Windsor, so...

Indeed, Empire is probably just Windsor.

But if you try any of the diastaticus repacks, you won't be complaining about low attenuation, I can guarantee that.

Understood. The hefeweizen yeast, while having very good flavor characteristics, gives me poor attenuation. EVERY TIME. I think I used the west coast one once and that attenuated well. The Bavarian lager one was so-so. The workhorse attenuated poorly.

Thanks for sharing these experiences.

I'm honestly not sure what attenuation to expect from the M20 Bavarian Wheat as I believe that's a repack of Mauri Weiss which I've never seen sold in the USA.  And I myself haven't tried M20 (yet!).

The Workhorse is probably Lallemand London, as these are both known to average around 67% attenuation.  Not quite as "bad" as Windsor or M15 Empire, but in a similar ballpark, and all of these strains are in fact very very closely related to one another.

[denny]

That's not a fair assessment.  MJ just repacks yeast from others, so this is just like saying "I don't like Lallemand because I tried Windsor once."  Uh, yeah, well, you used Windsor, so...

Indeed, Empire is probably just Windsor.

But if you try any of the diastaticus repacks, you won't be complaining about low attenuation, I can guarantee that.

Understood. The hefeweizen yeast, while having very good flavor characteristics, gives me poor attenuation. EVERY TIME. I think I used the west coast one once and that attenuated well. The Bavarian lager one was so-so. The workhorse attenuated poorly.

Thanks for sharing these experiences.

I'm honestly not sure what attenuation to expect from the M20 Bavarian Wheat as I believe that's a repack of Mauri Weiss which I've never seen sold in the USA.  And I myself haven't tried M20 (yet!).

The Workhorse is probably Lallemand London, as these are both known to average around 67% attenuation.  Not quite as "bad" as Windsor or M15 Empire, but in a similar ballpark, and all of these strains are in fact very very closely related to one another.

I'd kinda like to know what you're basing these guesses on.