My local brew supply says its sold out of from local suppliers. So i guess i gotta pay up for shipping. ☹️
A legit Weihenstephan 68 dry would be a game changer.
Definitely. Most of my beers start with the spunding set to bout 4-5 psi. Wheat beers being my only exception, but once im well past high krausen i stick it back on and finish it up higher. Waste not want not.
Make a vitality starter on a stir plate at least 4 hrs prior
Oxygenate the wort
Keep water sulfate below 50ppm
High PH is ok during ferulic acid rest
but be sure and lower to 5.2-5.3 during mash
Open ferment till ferm starts to settle (not really necessary just avoid pressure)
Start the ferm...
Sounds so good im gonna try that myself. Ill be adding the hops n mags on day 3rd when krausens coming down but still safe to open keg fermentor. Drop hops at soft crash crash. Full crash 48 hrs later. Close transfer. Sas y sas.
No, its def not a straight west coast. Id say its a British/West coast hybrid w a color at the high end of those styles approaching a red IPA. The hops are the only thing 100% west coast. Id never use the Verdant solo for this. But like i mentioned im only lookin to use about 1/3 a packet of...
Im already using a spent wlp 007 cake for the IPA that ive had great results with and lookin to add a little tropical from the verdant addition. Plus the 007 flocs like a champ unlike the verdant that ive read permahazes with dry hopping.
First time Verdant user here.
Im looking to work some Verdant into West Coast ish IPA (English Base, English yeast, old skool West Coast IPA hops) im already very happy with WLP007 as the yeast for this recipe but thought i could sprinkle maybe 1/3 pack (3.6g) of verdant onto a fresh spent Brit...
Hit 1.005 gravity
Aroma is yeast, sulfur, spice, soft banana/bubblegum esters mostly buried still.
Flavor is malty sweet n yeasty.
Still a ways to go. Holding temp at 72F
Starting 3 day step crash in 72hrs
Planning 2 month condition
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