Excellent details in video. I just completed this one as my first IPA and have a feeling I will be making another batch soon. That DIY hop spider was a hit for sure. Thanks for sharing your talent !!
The Verdant IPA yeast is supposed to originally be London Ale 3 together with wild yeasts that have been added when Verdant reused the yeast for several batches...
Man I bet it’s humid there too!!! It’s 108 where I’m at but no humidity and I brewed a….stout 😂 just sounded good I guess, I’ll have to give this recipe a try, sounds great, cheers 🍻
It will be in there for about two full weeks. The first week when fermentation is actively happening in the second week to condition and cold crash before I keg. For Whirlpool, I start cooling my beer with the immersion chiller and then stop it at 180°, Add the Whirlpool hops and let it sit for 10 minutes. Then I resume cooling as normal down to pitching temps. That's my version of a Whirlpool without a pump.
Yes! Verdant Yeast is a Beast of a Yeast, also it is one of the best Lallemand Yeasts for Bio Transformation as they described in their website, so it supposed to work amazing with thiols coming from Mash Hopping
Great video, the beer looks lovely. Verdant yeast is from one of the best breweries in the UK, Verdant in Cornwall England, their beers are always top quality if you ever get the chance to try one :)
Thanks for this recipe and related video. Just made it today and so bummed. Dry hops pulled away from the exterior magnets and fell in some time within the first two hours of being in the fermentation chamber. Any suggestions? Figure I just ride it out and see what we get....
Don't worry about it at all. Because of the temperatures.. and the yeast doing its thing shortly... I bet you won't see much of a difference ! Relax and have a homebrew! Let me know how it turns out! 🍻
I suppose this had turned out to be less bittery to no ? I'm sorry I am new to home brewing, and what I've learned so far is that 60 mins additions cause bitterness and 5 minutes addition gives hops aromas and flavour. Please explain. Thanks.
That is correct. Hops have alpha acids, usually listed on the label. The more alpha acids, the more bitterness they can give to the beer. The earlier you put in the hops the more bitterness you will get, which is called IBU's. New England IPAs (hazy IPAs) Have a very low IBU because most of the hops are added very late or even at flame out during the boil process. Then they are usually heavily dry hopped during fermentation. The dry hops are what give it the juicy citrus/mango flavors. 🍻
Excellent details in video. I just completed this one as my first IPA and have a feeling I will be making another batch soon. That DIY hop spider was a hit for sure. Thanks for sharing your talent !!
Awesome!! 💯🍻
The Verdant IPA yeast is supposed to originally be London Ale 3 together with wild yeasts that have been added when Verdant reused the yeast for several batches...
Man I bet it’s humid there too!!! It’s 108 where I’m at but no humidity and I brewed a….stout 😂 just sounded good I guess, I’ll have to give this recipe a try, sounds great, cheers 🍻
It's really good. I put it into two competitions so we'll see how I do in the Georgia one that I mailed off this week! 🍻
Looks great! Thanks for step by step!How long in fermentation chamber? Didn’t see any whirlpool?
It will be in there for about two full weeks. The first week when fermentation is actively happening in the second week to condition and cold crash before I keg. For Whirlpool, I start cooling my beer with the immersion chiller and then stop it at 180°, Add the Whirlpool hops and let it sit for 10 minutes. Then I resume cooling as normal down to pitching temps. That's my version of a Whirlpool without a pump.
In a pinch you could just add the whirlpool hops at flameout and cool as normal too. Probably wouldn't be much difference.
@@CityscapeBrewing thanks! If you were to assume that I know nothing yet about brewing… you would be correct. 😉. Appreciate the details!
@mongonius we all have to learn somewhere! That's why I started the channel, to help out! Let me know if you have other questions. 🍻
@@CityscapeBrewing
Yes! Verdant Yeast is a Beast of a Yeast, also it is one of the best Lallemand Yeasts for Bio Transformation as they described in their website, so it supposed to work amazing with thiols coming from Mash Hopping
It was great. First time using it, but it won't be the last! 🤘🍻
super excited to try this. Love me some hazy. here in CO there is a beer called Juciy Bits... awesome. great video my friend
Thanks. It's a good one!
Awesome video, great editing. The details and key steps are very well explained!
Thanks! I have another hazy video coming up in two weeks! Really good one! 🍻🤘
Great video, the beer looks lovely.
Verdant yeast is from one of the best breweries in the UK, Verdant in Cornwall England, their beers are always top quality if you ever get the chance to try one :)
It is GREAT. I have to put that place on my bucket list! Cheers!
Thanks for this recipe and related video. Just made it today and so bummed. Dry hops pulled away from the exterior magnets and fell in some time within the first two hours of being in the fermentation chamber. Any suggestions? Figure I just ride it out and see what we get....
Don't worry about it at all. Because of the temperatures.. and the yeast doing its thing shortly... I bet you won't see much of a difference ! Relax and have a homebrew! Let me know how it turns out! 🍻
I suppose this had turned out to be less bittery to no ? I'm sorry I am new to home brewing, and what I've learned so far is that 60 mins additions cause bitterness and 5 minutes addition gives hops aromas and flavour. Please explain. Thanks.
That is correct. Hops have alpha acids, usually listed on the label. The more alpha acids, the more bitterness they can give to the beer. The earlier you put in the hops the more bitterness you will get, which is called IBU's. New England IPAs (hazy IPAs) Have a very low IBU because most of the hops are added very late or even at flame out during the boil process. Then they are usually heavily dry hopped during fermentation. The dry hops are what give it the juicy citrus/mango flavors. 🍻
Congrats on the comp win!
Thanks!
What yeast nutrient did you use and how much? Im brewing this later this weak
I use this one. Only need a teaspoon or two 15 mins left in the boil. amzn.to/3Zm364E
Only getting hotter in NC. Need to try the yeast sometime. Cheers.
Yep! It's really good. I'll be using that one a lot! 🍻
Congratulations on 2nd place, alsome job
Thanks! It was a good one, but always improving to get that GOLD! haha 🍺
What ph are ypu shooting for?
5.3 typically