Hands down. Verdant is the best for hop hazy beers. Verdant yeast is London Ale III (WY1318) but Verdant brewery re-pitched it many times and it mutated slightly (genetically different) but in a good way. Lucky for us! And yes, New England is the unloved new yeast of the Lalbew family. They should remove it from their lineup. It's extremely blah.
Verdant is lovely and I use it a lot. I tried the New England and thought it was not good at all. Not really fruity/juicy and almost had a slight phenolic note. Weird! Thanks for confirming that!
I find Verdant more forgiving on temp control also, one of the best Hazies I did was done at like room temp which was around 25c at the time. Finished within 3 days
Great! Just drinking a batch of juicy IPA, Voss Kveik, BIAB, nevertheless sent a little bit of trub to the Fermzilla, Hops Hallertau Blanc and Dry Hopped with Calista and Ariana Hops under pressure, and finished in 7 days, super juicy beer!
Koln Kolsch yeast. Making a pretty good pale ale with it. 5 gallons: 100% pilsner malt. 145 mash. 40ibus at 60 minutes. 5oz Simcoe whirlpool at 160. 1l starter of koln. Ferment at 56 degrees. (Usually 2-3 weeks). 1 Oz Simcoe cryo in dry for 4 days. Usually stick it around 5.3%.
Heard Voss changes pH? Lowers pH by 0.2ish.. Does this need to be compensated for? I think there is truth to this. Had to add a bit of baking soda to a glass to make it taste more in line with what I was expecting. Thanks for your thoughts on it.
very hot in my town last week (melbourne, australia), house ambient temp around 30c. did 2 kveik voss brews to fill some kegs quickly. taste tests tomorrow. in reasonable weather i love lalbrew nottingham yeast, brews clean with no fuss.
Hey Peter, thanks for this overview. Any thoughts on pitching rates for thr BRY and Verdant strains in standard IPA gravities (1.060 -1.065)? I’m asking because I’ve always viewed dry yeast as a simpler (non starter) option, and the recommended rates from Lallemand are often in the 1.5 - 2 pack range for a 5 gallon batch!
Bry-97 used to have the most biotransformation and VOSS temp recommended by Lallemand is wrong. Fermenting at 37-40C will make your IPA shitty especially if you have mosaic, will pretty much hide it like you never used it so 33-37C is the temp for it! New England is good for hazy pales and hazy session IPA's yeah.
ua-cam.com/video/SYjCBmvh3rw/v-deo.html and ua-cam.com/video/DfgRnY1d23k/v-deo.html
Please make a video talking about B-lyase and B--glucosidase. Please make a video going over all awesome science words you guys throw out!
I've been co fermenting with verdant and Voss for about a year now to take advantage of quick bottle conditioning of the Voss
Smart. Sounds like a solid combo
Love the Lallemand IPA yeast for my juicy IPAs! It’s my go to yeast for this style for sure.
Can you do Saison yeast? like comparisons, brands and what your favorites are? what flavors they give off etc.
Sounds like a good idea for the next Vid!
Hands down. Verdant is the best for hop hazy beers. Verdant yeast is London Ale III (WY1318) but Verdant brewery re-pitched it many times and it mutated slightly (genetically different) but in a good way. Lucky for us! And yes, New England is the unloved new yeast of the Lalbew family. They should remove it from their lineup. It's extremely blah.
Verdant is lovely and I use it a lot. I tried the New England and thought it was not good at all. Not really fruity/juicy and almost had a slight phenolic note. Weird! Thanks for confirming that!
I'd love a biotransformation video 🙏🌸
I just used BRY-97 the first time in a red rye ale and I was very happy with the results! Really fast fermentation as well.
If we didn't find Verdant as our house IPA yeast we would use BRY-97 a lot more - it's a great yeast!
I find Verdant more forgiving on temp control also, one of the best Hazies I did was done at like room temp which was around 25c at the time. Finished within 3 days
Big fan of Verdant and BRY-97. I even used both in a hazy TIPA I made (co-fermentation), with great results!
Great! Just drinking a batch of juicy IPA, Voss Kveik, BIAB, nevertheless sent a little bit of trub to the Fermzilla, Hops Hallertau Blanc and Dry Hopped with Calista and Ariana Hops under pressure, and finished in 7 days, super juicy beer!
Can you explain what bio transformative yeast is exactly?
I've come to love Koln for all my Clean Hoppy Pale Ales or IPL styles. It also Bio-Transforms w/ Beta-Lyase and Beta-Glucosidase.
Will you talk about Lallemands Farmhouse yeast? Haven’t come across a review yet of that yeast.
Hi there, what kind of yeast would you guys recommend for bottle conditioning?
Koln Kolsch yeast. Making a pretty good pale ale with it.
5 gallons:
100% pilsner malt.
145 mash.
40ibus at 60 minutes.
5oz Simcoe whirlpool at 160.
1l starter of koln. Ferment at 56 degrees. (Usually 2-3 weeks).
1 Oz Simcoe cryo in dry for 4 days.
Usually stick it around 5.3%.
You should try some of verdants actual beers some of the best around
Love this video! I've been a big fan of lallemand for some time but lots more yeasts to try
Heard Voss changes pH? Lowers pH by 0.2ish.. Does this need to be compensated for? I think there is truth to this. Had to add a bit of baking soda to a glass to make it taste more in line with what I was expecting. Thanks for your thoughts on it.
Yes. Check the Escarpment Labs video about +60 yeasts and go to the 29 min mark.
@@tylerb6081 Sweet! Thanks for the guidance there. Very helpful and interesting data presentation. Brewers need that in a huge poster. 🍻🤓
Awesome info. What is the underlying strain for the New England yeast. Is it Conan?
very hot in my town last week (melbourne, australia), house ambient temp around 30c. did 2 kveik voss brews to fill some kegs quickly. taste tests tomorrow. in reasonable weather i love lalbrew nottingham yeast, brews clean with no fuss.
Hopefully the taste test goes well!
I did a Chinook/Cascade/Citra IPA with their Abbey yeast and it turned out really good... Was like grapefruit juice!
Brewed a hazy pale ale today with the verdant yeast. Hoping to get lots of fruity character to go with my amarillo/citra/mosaic.
This is a good one. Thanks for covering these
Hey Peter, thanks for this overview. Any thoughts on pitching rates for thr BRY and Verdant strains in standard IPA gravities (1.060 -1.065)? I’m asking because I’ve always viewed dry yeast as a simpler (non starter) option, and the recommended rates from Lallemand are often in the 1.5 - 2 pack range for a 5 gallon batch!
I ALWAYS recommend a starter - but if not for anything above 1.065 og I would pitch 2 packs
🙏 P-R-O-M-O-S-M!
Well done, Peter. You nailed it.
new taproom tv's?!?!?!
Bry-97 used to have the most biotransformation and VOSS temp recommended by Lallemand is wrong. Fermenting at 37-40C will make your IPA shitty especially if you have mosaic, will pretty much hide it like you never used it so 33-37C is the temp for it! New England is good for hazy pales and hazy session IPA's yeah.
You're doing it Peter
God damnit, stop pronouncing kveik like that! It's pronounced kuh-vay-k.
What would be your top 3 yeasts for a Hoppy Pal Ale?
Bry-97 is their most versatile yeast.