I have a hoppy pail in the fermenter using Verdant ipa for the first time, the smell coming out is wonderful. Did a top crop and will be doing an IPA next, can't wait to keg and taste the pail. Thanks Verdant for sharing!
Greetings from sunny Devon. Many thanks for this interesting session. Loved hearing from James and as a keen homebrewer picking up some tips from someone who produces fantastic beers. I've always wondered how I could possibly brew anything like a Verdant tasting beer and always thought it would be impossible for a homebrewer but with this new yeast maybe it's possible, can't wait to try it. Oh and don't worry James, I'll still be buying from your website :)
I made a christmas ale this year with the Verdant IPA (not super hoppy; a brownish ale with cristmas spices, along the lines of David Heath's "fast christmas beer"). Still in the fermenter today, but hopefully something drinkable by christmas.
I would've expected the NE Yeast and the Verdant one to be in the same direction wrt the B-glu and B-Ly. In what instance would you choose the one over the other?
The B-Lyase activity is higher in the Verdant IPA strain which is one difference with the NE which is lower but both have comparable/similar levels for B-Glucosidase activity. There are some key differences that will influence which to select; for example the attenuation is different and slightly lower for Verdant strain which contributes a smooth and balanced mouthfeel which is desired in some modern IPA styles whereas NE has a slightly higher attenuation. Crucially also is the flavour profile. Although they are both fruity they are distinct and unique; Verdant gives strong apricot and subtle vanilla note versus much more peachy and tropical fruit for NE. So really that it is down to a fundamental preference in the flavour profile and what you are wanting to achieve in the finished beer..... Or you could combine the two! Robert P. from Lallemand / for more info: www.lallemandbrewing.com/wp-content/uploads/2021/02/LAL-bestpractices-IPA_solutions-ENG-digital.pdf
It's nice to hear about all those wonderful aroma characteristics coming from the fermenters but you are also losing those characters to the off gassing process. I haven't used this particular yeast yet, so this point may be moot in that it produces some wonderfully flavored beers.
I’ve learned that off gassing before dryhopping helps bring out some awesome eaters in the yeast, temperature permitting of course. When primary is 90% done I add dry hops and then keep everything pressurized, letting the oils blend with the natural C02. Such amazing aroma happens later this way in my opinion.
Hi. Good question and it is inevitable that some of the volatile compounds produced by yeast will be stripped/lost during vigorous fermentation and gassing. However, Lalbrew Verdant has a very prominent and unique flavor and aroma that carries through to the final beer. Please let us know your experience and feedback when you get round to using it. Robert from Lallemand
This deserves more attention! Thanks for this. Ordered two packs!
I have a hoppy pail in the fermenter using Verdant ipa for the first time, the smell coming out is wonderful. Did a top crop and will be doing an IPA next, can't wait to keg and taste the pail. Thanks Verdant for sharing!
Greetings from sunny Devon.
Many thanks for this interesting session. Loved hearing from James and as a keen homebrewer picking up some tips from someone who produces fantastic beers.
I've always wondered how I could possibly brew anything like a Verdant tasting beer and always thought it would be impossible for a homebrewer but with this new yeast maybe it's possible, can't wait to try it.
Oh and don't worry James, I'll still be buying from your website :)
I made a christmas ale this year with the Verdant IPA (not super hoppy; a brownish ale with cristmas spices, along the lines of David Heath's "fast christmas beer"). Still in the fermenter today, but hopefully something drinkable by christmas.
@lallemand i listen to the whole videos but somehow i missed the past boil/pre pitch PH. Is there any good value which works best?
Great info thanks for the video!
thx guys
Versatile and robust yeast. Always delivers without trouble.
Thank you for the feedback!
I would've expected the NE Yeast and the Verdant one to be in the same direction wrt the B-glu and B-Ly. In what instance would you choose the one over the other?
The B-Lyase activity is higher in the Verdant IPA strain which is one difference with the NE which is lower but both have comparable/similar levels for B-Glucosidase activity. There are some key differences that will influence which to select; for example the attenuation is different and slightly lower for Verdant strain which contributes a smooth and balanced mouthfeel which is desired in some modern IPA styles whereas NE has a slightly higher attenuation. Crucially also is the flavour profile. Although they are both fruity they are distinct and unique; Verdant gives strong apricot and subtle vanilla note versus much more peachy and tropical fruit for NE. So really that it is down to a fundamental preference in the flavour profile and what you are wanting to achieve in the finished beer..... Or you could combine the two! Robert P. from Lallemand / for more info: www.lallemandbrewing.com/wp-content/uploads/2021/02/LAL-bestpractices-IPA_solutions-ENG-digital.pdf
@@LallemandBrewing Thanks for the comprehensive feedback and link to the pdf. It is really helpful! I will definitely experiment a bit with the two.
It's nice to hear about all those wonderful aroma characteristics coming from the fermenters but you are also losing those characters to the off gassing process. I haven't used this particular yeast yet, so this point may be moot in that it produces some wonderfully flavored beers.
I’ve learned that off gassing before dryhopping helps bring out some awesome eaters in the yeast, temperature permitting of course. When primary is 90% done I add dry hops and then keep everything pressurized, letting the oils blend with the natural C02. Such amazing aroma happens later this way in my opinion.
Hi. Good question and it is inevitable that some of the volatile compounds produced by yeast will be stripped/lost during vigorous fermentation and gassing. However, Lalbrew Verdant has a very prominent and unique flavor and aroma that carries through to the final beer. Please let us know your experience and feedback when you get round to using it.
Robert from Lallemand