verdant ipa yeast recipe

Am I right in believing that the recipe is for 5G? I shall try the funky CO2 though the bottom routine on this current fermentation. It needed just a hint for bitterness and a hint less astringency, Hi, I have many questions since Im new to brewing. Verdant IPA yeast : r/Homebrewing - Reddit 3) Sounds like fermentation is a bit slow but dont worry allow up to 10 days. Its for a batch of 5.5L. 30 minutes - 60g citra, 40g Mosaic, 20g BRU-1. By using our website you consent to all cookies in accordance with our Cookie Policy. Set pressure to 5psi as i always do for my hoppy beers and after a few hours . With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. Around 3 days. Wait 48 hours - pitch 30g Citra, 15g Mosaic, 5g BRU-1. He suggested a very low SO4 level himself here: Haha dont think so. All Grain, ABV 8.03%, IBU 24.42, SRM 4.96, Fermentables: (Flaked Wheat, Carapils, Flaked Oats, Sour Grapes Malt, GB - Crisp Malting - United Kingdom - Extra Pale Maris Otter, GB - Crisp Malting - United Kingdom - Pale Wheat Malt, GB - Simpsons - United Kingdom - Finest Pale Ale Golden Promise) Hops . LALBREW VERDANT IPA Dried Yeast 11g - The Malt Miller Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character. Maple Imperial Stout - Brew Your Own Save my name, email, and website in this browser for the next time I comment. Are you saying you get a much better ester profile and mouthfeel with London III by comparison? 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. Your reply to my question here may be a bit late as Im already at this stage but it would still be interesting to hear your response anyway . We do include complimentary ice packs with all liquid yeasts. 2) Why do you suggest to put the beer in the keg to carbonating and not straight in the bottles? Application of typical pitch rate calculators (i.e. 1) Why in the second dry hop, the hops need to stay in contact with beer for less than 48 hours? They won't be saved but will give you an idea of costs if your final yield was different. Almost a bit too fruity. Great video guys! Explanation from verdant is here: https://www.themaltmiller.co.uk/product/verdant-even-sharks-need-water-neipa/. That will go till Saturday when I'll double check gravity, then crash overnight and keg through a bouncer filter. 1) The longer the hops are in the beer the more chance of green flavours, and the less fresh the aromas will be when packaged. 60 minutes - 5g Magnum. Temp: 68 C Will find out at the weekend. If you arent dry hopping, theres simply no point in discussing the recipe. I know that many people are saying that you dont need to hydrate the dry yeast but I am sure they never done the hydrating process to try the difference. (1 oz./28 g at 8.5% alpha acids) Lallemand Verdant IPA Ale | Page 8 - Homebrew Talk Just like now much time or energy you need. My batch size is 23 litres, do you think one package of Lallemand IPA is enough? At what stage would you recommend dumping, or would you consider dumping at all? Cheers, Simon. Here's the youtube link for the talkthrough with Robert Percival (Lallemand) and James Heffron (Verdant) https://www.youtube.com/watch?v=QNVWwSjIOEY . FG 1.011 There is PLENTY of hop in the whirlpool already . LalBrew - Verdant IPA - Ale Yeast - Page 2 - DIY Brewing Blether Currently boiling this recipe on Vancouver Island Canada. 111 - VERDANT IPA CITRA - Recipe - BeerSmith Cloud (device.type | titlecase) : '' }}, Mash Chemistry and Brewing Water Calculator, Do Not Sell or Share My Personal Information, Method: sucrose Do so for 30 seconds before adding the hops and 30 seconds about an hour afterwards. 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. With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. What's the standard pitch rate for ales at 1.077? BIAB, ABV 6.12%, IBU 49.64, SRM 5.96, Fermentables: (Finest Maris Otter, Vienna Malt, Flaked Oats, CaraRed, Carapils, Cane Sugar, Pale Ale) Hops: (Mosaic (12.5 AA), Centennial (10 AA)) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid) Notes: David Heath's Verdant IPA Recipe converted to my 16 Litre . (0.45 kg) Carafa III malt 0.5 lb. Nah, add the hops at 15C, crash straight away to 2/3 and wait 48 hours there. Typical OG is 1.068-1.072. Lalbrew Verdant IPA Brewing Yeast-11 Grams - amazon.com Crushed for sure, but milling depends on your equipment Im afraid. Are you supposed to add the last dry hop charge and immediately start to cold crash to 2-3C? The hop stand needs to be 30 minutes at 80, not 1 minute! Verdant NEIPA Beer Recipe | All Grain Specialty IPA: New England IPA by Hi. Buy now Get help So you dont hold at 15C at all? Chill to 80C . In Lallemands Standard Conditions Wort at 20C (68F) LalBrew Verdant IPA yeast exhibits: Fermentation that can be completed in 5 days. There are PLENTY of hops in there already. Water Profile: Ca2 101 Mg2 15 Na 31 Cl- 89 SO42- 159 HCO3-108, There aren't any tasting notes logged yet, Verdant IPA Juicy or Hazy Strong Pale Ale, {"RecipeId":89580,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"m","IbuFormula":"t","CreatedBy":118705,"Name":"Verdant IPA Juicy or Hazy Strong Pale Ale","Description":"David Heath\u0027s verdant IPA recipe: https://share.brewfather.app/xjyous7LjyXxA6\nWater Profile: Ca2 101 Mg2 15 Na 31 Cl- 89 SO42- 159 HCO3-108","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":10,"BoilSize":33.6052,"BoilTime":60,"Efficiency":0.6,"DateCreated":"\/Date(1603794552297)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0437929037142468,"Fg":1.0078827226685645,"Srm":5.8466298186677781,"Ibu":29.697345100228922,"BgGu":0.67813144554211657,"Abv":4.632413354893024,"Calories":143,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"60","Amt":"1.4","Ppg":"38","L":"3","Use":"Mash","Id":"476965","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"2"},{"Per":"17","Amt":"0.4","Ppg":"37","L":"4","Use":"Mash","Id":"476974","IngId":"588","Name":"Vienna - DE","CustomName":"","Rank":"4"},{"Per":"5","Amt":"0.12","Ppg":"35","L":"20","Use":"Mash","Id":"476976","IngId":"27","Name":"CaraRed - DE","CustomName":"","Rank":"4"},{"Per":"3","Amt":"0.07","Ppg":"33","L":"2","Use":"Mash","Id":"476977","IngId":"11","Name":"Carapils - DE","CustomName":"","Rank":"5"},{"Per":"15","Amt":"0.35","Ppg":"37","L":"1","Use":"Mash","Id":"476975","IngId":"152","Name":"Flaked Oats - US","CustomName":"","Rank":"6"}],"Hops":[{"Amt":"13.1579","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"10.5","Ibu":"13.4406087738105","Id":"502814","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"1"},{"Amt":"13.1579","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"12.7","Ibu":"16.2567363264184","Id":"502815","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"2"},{"Amt":"13.1579","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"10.5","Ibu":"0","Id":"502816","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"3"},{"Amt":"13.1579","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"12.7","Ibu":"0","Id":"502817","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"4"},{"Amt":"26.3158","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"10.5","Ibu":"0","Id":"502818","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"5"},{"Amt":"26.3158","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"12.7","Ibu":"0","Id":"502819","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"6"}],"Yeasts":[{"Atten":"0.82","Id":"132721","IngId":"6844","Name":"Verdant yeast","CustomName":"","Rank":"1"}],"Others":[{"Amt":"2.6316","Unit":"g","Use":"Boil","Id":"88796","IngId":"29","Name":"Yeast Nutrient","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"149549","Rank":"1","Text":"primary 19c 5 days"},{"Id":"149550","Rank":"2","Text":"primary 22c 3 days"}]}. When ready release the bag into the beer you dont have to open the fermentor! It is best to use the calculators I love verdant for NEIPA my standard paractice is above 1.070 is two full packs and always had great results it is much better to over pitch then under pitch. Regarding the body of the beer this was down to two things one it got .001 drier than expected. Cheers, It is indeed from Verdant. Im going to try to brew your neipa this weekend, but with only a late dry hop, after fermentation is done. As you crash to 2C air will be sucked into the fermenter. However thanks in advance. Attempting my first neipa tomorrow! OG 1.055 Typical Analysis of LalBrew Verdant IPA: Finished product is released to the market only after passing a rigorous series of tests. They ferment at 19C and raise to 21C at the end of ferment, and pitch rate wise I have just seen this from James at Verdant (founder): "We normally pitch 3kg of our Verdant yeast into 1.077 gravity DIPA'sand it seems pretty happy with that. Hey Peter! What is it? and mash out at 75C but not for how long. FG 1.014 We strongly recommend ordering dry yeast in the summer months. Total contact time shouldnt be more than 48 hours. Updates to the recipe automatically flow through. Anybody who'd like to know exactly how Verdant use it. Going from 18C to 22C wont change the taste of your beer much. For Verdant IPA I usually pitch 80% of what the official pitch rate calculator suggests and get good results. 1 x 11g Lallemand Verdant Ale Yeast. 10% Off w/ Code JULY4THPlus Free Shipping Over $59! Dropped very clear. One question.what do you think, if I would skip the kegging and would go straight to bottling after fermentation. of hops in the boil and I want to see what result I get without dry hopping. I have really fruity beer at room temperature. Please consider switching to your local market to visualize the most relevant information. The key is to not add the hops any warmer than 15. I dont like underpitching. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. Is there any chimical reaction? That SO4 to Cl ratio looks extreme! {{ formatDate(reading.created_at) }}. 35.73 IBU I get good results with APAs fermenting at about 22C, with cling wrap over the fermenter rather than an airlock. Seems like this time the yeast is slightly slower to start, as I've pitched ~20h ago and while there's blow off activity it's not crazy as it used to be when pitching a full packet. With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. Quick turnaround with the Verdant yeast: Id just remove that addition entirely. I tried that and it worked very well. Copyright 2023 Northern Brewer., LLC. ), I top crop the fluffy krausen. Just what i was hoping for. Krausen was still thick and fluffy when it was finished. Verdant IPA Yeast - Home Brewing Competition - The Malt Miller Its like asking you told us to jump but I decided to crawl. That is down to editing in the video and me messing up the brewers friend recipe. I usually use Calcium chloride to raise my Cl- level but it would also raise calcium too much. For quick copying and pasting to a text based forum or email. We definitely sparged! Do NOT cold crash before FG though, could cause all kinds of issues with flavour and carbonation. I noticed that since I hydrate my dry yeasts I get much quicker fermentation ( almost no lag time ) and much better flavors/aromas. As far as 2nd dry hop goes, can I remove airlock and pump co2 into headspace through hole or does it have to be from bottom of fermenter, up? Im a bit confused by your 3 additions at 19degC in your recipe, what are these? Is mash out only for 1min? Nothing wrong with that but you wont get that juiciness or really big citrus aroma. It is better than nothing though! I brewed several simmilar reciepes with mosaic and never found the early additions too harsh and liked the smooth bitterness and kettle hop aroma they added to the backbone. Your email address will not be published. Minor changes to the grain bill: Reduced Oats to 10%, Vienna to 12% (5% each). Consistent pitch rates can be achieved simply by measuring Lallemand Premium Dry Brewing Yeast by weight without the need to count cells or measure viability. Some say dry hop, one says boil, and one says 7 days. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. There will be enough for this yeast. Mash in at 67 for 60 minutes. A true top cropper and very reliable. Your email address will not be published. Do you put your final hops in then and keep it at 15 degrees for 72 hours Then cold crash for 48 hours? Pitched warm yeast starter into cold wort. How much water do I need? David Heath's Verdant IPA Beer Recipe - Brewer's Friend Heres our Citra, Mosaic and BRU-1 homebrew NEw England IPA recipe made with Lallemands Verdant Ale Yeast. Very intersesting, lovely color! Thanks for your above response. Create a Free Account; Wait 72 hours - raise to 22C Lalbrew Verdant IPA Yeast - American Homebrewers Association Keep hop contact time to less than 72 hours if possible. Captain Brew | ipa verdant - American IPA Homebrew Recipe Im having trouble to get my hands on some BRU-1 hops. Amount: 4.9 oz Verdant IPA Update So, we got a lot of info on the new dry Verdant IPA yeast from Lalbrew today. Hmmmmits tricky because you will have to bottle condition which means keeping the beer at a temp that will quickly destroy hop aroma. hey Jonny, got a question on the timing: after raising a temperature to 22C it says wait for 72 hours and chill to 15C, next step is DH and cold crush to 2C how long the fermentation shall stay at 15C then? Advice. Many thanks. Thanks guys. We didnt want to be too exact there as all systems vary you are best using a calculator for your system. The sort you could probably just bake into a loaf of bread without any actual flour haha. Maybe this is just my morning math, but that looks like 3000 grams in 4000 liters, or .75g/L, which is 50% higher than the .5g/L that I accept as the standard ale pitch rate. Haven't kegged it yet, but the batch I made started fermenting the same day it was pitched, and the gravity samples taste good; bit of peach ester that is very pleasant. Depends on your system. No time at all. Great video! How high should I crawl?. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. I've brewed 8 batches over the past 2 years with no changes to recipe or process. Verdant IPA yeast best practices - Homebrew Talk Do I have to wait until I reach the FG to do the second dry hop and chill the temperature to 2C ? For quick copying and pasting to a text based forum or email. The MB doesnt have this yeast programmed so I put 80% attenuation. Thanks. Then I flush the fermenter with CO2 and affix an airlock. David Heath's Verdant IPA Recipe converted to my 16 Litre Induction BIAB Setup. I'm currently fermenting a NEIPA with verdant at 68F. Your results may vary. I have decided not to dry hop and just add the hops at the end of the boil. I've also underpitched, as I've used 8gr for a 22L batch with OG 1.062 expected FG 1.025. Hold it at 21c for another 8 days then . The recipe's view count is incremented when someone views the recipe at your site. Medium to high attenuation. Apologies! Verdant IPA Juicy or Hazy Strong Pale Ale Recipe Recipe Info Verdant IPA Juicy or Hazy Strong Pale Ale by unclezoot on 10/27/2020 from tasting notes Recipe Type: All Grain Batch Size: 10 Liter (s) Boil Size: 33.6052 Liter (s) Boil Time: 60 min Efficiency: 60% I dont know what you mean by hop stand. The rest of the directions and the video dont say anything about it so why would you mash out instead of just going up to a boil? Brewgr is an online homebrew community and recipe calculator to help homebrewers find, create and share homebrew recipes with other homebrewers. Chill to 19C - pitch 1 pack of yeast. Ingredients 10.5 lbs. Specially selected in collaboration with Verdant Brewing Co. in the UK for its ability to produce a wide variety of hop-forward and malty beers. (boiled with Simcoe, Cascade and Hallertauer Mittelfrh with big whirlpool addition). They won't be saved but will give you an idea of costs if your final yield was different. There isnt really one, which is why we used it. View Recipe Recipe Tools Export Print David Heath's Verdant IPA bire pour david Beer Stats Method: Partial Mash Style: American IPA Boil Time: 30 min Batch Size: 5 gallons (fermentor volume) Pre Boil Size: 4 gallons Post Boil Size: 3.75 gallons Pre Boil Gravity: 1.043 (recipe based estimate) Post Boil Gravity: 1.078 (recipe based estimate) If so, it's really surprising. Greetings from Chile, very good site and YouTube channel. 56. HSM 56 Verdant IPA - Recipe - BeerSmith Cloud Is this too much? LalBrew Verdant IPA Dry Yeast - Northern Brewer Still a little bit wondering why the SO4 level in water profile is so low? Since Verdant suggest skipping the bio transformation dry hop, would you suggest increasing the whirlpool hop additions to ensure there are plenty of hops in suspension for the hops to work on? I have noticed that repitched yeast provides more flavour than yeast straight from the packet though. Is that correct? Once the brown krausen has receded (maybe 4 days? Id stick to the amount we used, and simply remove the one during fermentation. All Rights Reserved. Well my beer is done with this and kegged. Never mind live and learn . Pre-boil and original gravities hit, and pitched at 67F. As an additional note, if we brewed this again we would skip this step and the additional hops here after advice from both Verdant and Lallemand but if you want to do the exact recipe knock yourself out! Thanks [/quote] I think they're almost identical but gun to my head I honestly prefer the verdant as it seems slightly fruitier (hard to tell in an NEIPA but I've noticed it in less hoppy styles). Optimal temperature range: 18C (64F) to 23C (73F) Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character. You could, but the issue is youd need to keep the beer warm for a small amount of time to get secondary fermentation. Have run two NEIPA using this yeast, ferments quickly and has been finishing fairly low (1.010 or lower) without having a thin mouth feel. These are the figures I get (no Magnum) : Id dump it before adding the final dry hop addition. Stuck fermentation with Verdant IPA yeast : r/Homebrewing - Reddit Thanks gents! . Thanks! #1 This is London ale 3 right? Check out our Brewers Friend recipe here. Nice job and an very interesting video. Hit the brewers friend link and the percentages are all there! Can I just clarify, you add the 2nd dry hop at 15C and immediately start the cooling process down to 2C? Method: All Grain Style: Specialty IPA: New England IPA Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Pre Boil Size: 3 gallons Post Boil Size: 1.5 gallons Pre Boil Gravity: 1.123 (recipe based estimate) Post Boil Gravity: 1.246 (recipe based estimate) Efficiency: 70% (brew house) Source: Craft Beer Channel Calories: 220 calories . I dont think ive ever come accross that technique before so just intrigued where the inspiration came from or if that is just standard practice and ive been getting it wrong. This website uses cookies to improve user experience. Hey! For quick copying and pasting to a text based forum or email. Getting lots of yeast and hop character is tough enough, but avoiding oxidation without professional equipment isnt easy. Im currently brewing the Even Sharks need water recipe too but doing as stated on the recipe from malt miller so very similar to yours but just one dry hop (next time Ill try yours!). BOIL. I always pitch 2 full packs. David Heath's verdant IPA recipe: https://share.brewfather.app/xjyous7LjyXxA6 This is a for a 20l batch (into fermenter), 3.65kg Extra Pale Maris Otter0.9kg Golden Promise0.5kg Carapils0.25kg Pale wheat malt0.25kg Flaked wheat1kg rolled oats, 30 minutes 60g citra, 40g Mosaic, 20g BRU-1, Wait 48 hours pitch 30g Citra, 15g Mosaic, 5g BRU-1, Pitch 120g Citra, 60g Mosaic, 60g BRU-1 crash to 2C. Ideally it will be from below because that forces any oxygen out from above you cant guarantee youll purge the headspace. Medium to high attenuation and moderate flocculation. Final question (sorry! Verdant IPA Juicy or Hazy Strong Pale Ale Recipe | Brewgr Batch Size: 14.00 gal Style: American IPA (21A) Boil Size: 18.93 gal Style Guide: BJCP 2015 Color: 4.8 SRM Equipment: HSM Veliki lonac - 60 min Bitterness: 24.6 IBUs Boil Time: 60 min Est OG: 1.060 (14.6 P) Mash Profile: Single Infusion, Medium Body, No Mash Out Est FG: 1.015 SG (3.7 P) Fermentation: Ale, Two Stage ABV: 5.9% Taste Rating: 30.0 I believe Ill probably get more than 35 IBU since theres no extra bitterness added for whirlpool additions. From the video, you say you are going to do 50g bio transformation (which matches the odd hops weights), then show you only did one dry hop? The Sodium Chloride is added to the boil and the Calcium Chloride to the mash. 2) Bottle conditioning would mean storing it at a temp that would kill a lot of aroma and speed up oxidation "Lallemand Verdant NEIPA" Specialty IPA: New England IPA beer recipe by Wolf Pack Brewing. It's an ideal yeast strain for this. 1 6 7 8 9 Next Elric Well-Known Member Joined Mar 14, 2020 Messages 786 Reaction score 2,319 Location Toronto Sep 27, 2021 #281 This was my verdant best bitter that has 7% torrified wheat in it. Citra / Mosaic / BRU-1 with Verdant yeast 4. All Grain, ABV 6.39%, IBU 25.58, SRM 5.01, Fermentables: (Extra Pale Maris Otter, Pale Wheat Malt, Flaked Wheat, Carapils, Finest Pale Ale Golden Promise, Flaked Oats) Hops: (Magnum, Citra, Mosaic, BRU-1). My advice would be to up the mosaic addition or go another way nelson for some acidity, galaxy for some raw dankness, Hey Guys, top work! Craft Beer Channel - Lallemand Verdant IPA - The Malt Miller Copyright 2007-2023 Brewer's Friend, Inc. -, 1.5 kg Maris Otter Liquid Malt Extract (LME), 120 g BSG - Centennial (10.5 AA) (Pellet) Hops, 120 g BSG - Mosaic (10.9 AA) (Pellet) Hops, United Kingdom - Maris Otter Liquid Malt Extract (LME), Thomas Fawcett - Maris Otter Pale Ale Malt, Mash Chemistry and Brewing Water Calculator, Do Not Sell or Share My Personal Information, Method: sucrose Nice vids, Ive just ordered the kit from MM so Im looking forward to getting this going in my unitank, its the ideal environment to minimise o2 and control temp variables. But, yes, if we were to follow certain calculators online then we are considerably underpitching that also!". Is there any difference between rolled oats and flaked oats. Definitely needed the blow off tube for all of them. Or have I got the wrong order there? Chill to 15, dump, add the hops. Made 1.5 L starter 3 days prior to pitching, using 150 g of DME, 1/2 tsp of Wyeast nutrient, and 2 drops of olive oil. Copyright 2007-2023 Brewer's Friend, Inc. -, Mash Chemistry and Brewing Water Calculator, Do Not Sell or Share My Personal Information. I ferment at 18c (wort temp), and get a great mouthfeel and flavor profile. The recipe's view count is incremented when someone views the recipe at your site. You are using an out of date browser. LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. I have increased the grain bill and lowered the attenuation of the yeast to 75% and here are the figures I get: Thats about it! Id practise carb on a cheaper beer then go for it proper! Im a little confused about the mash out. Found the krausen takes about a week to drop. But the main reason was that it was going to teach us a lot of new skills skills we could take forward to lots of new styles. When we took the decision to ramp up our home-brew content on the channel, one of the first styles we wanted to do was New England IPA. Expect big apricot, mango, vanilla and pineapple notes. Lallemand Verdant IPA - 500g - Probrew Supply 6 SRM Or 48 hrs after reaching 2C? Well be doing a post on that soon but we use a Grainfather, standard fermentation bucket, the premium CO2 regulator from Malt Miller, and our own hacked homebrew fridge. Not a lot I can do other than a touch more unfermentable sugar from a speciality malt. Our Lallemand & Verdant Inspired New England IPA.
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