Description

LalBrew Verdant IPA™ – Ale Yeast

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. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. 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. This highly versatile strain suits a variety of beer styles, including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout, and Sours.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits:

• Fermentation that can be completed in 5 days. Medium to high attenuation and moderate flocculation.
• The aroma and flavour are dominated by apricot, accompanied by notes of tropical fruit and a balanced malt character.
• This is a POF negative strain.

The optimal temperature range for LalBrew Verdant IPA™ yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F). Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Yeast Facts

Yeast Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Verdant IPA™:

• Percent solids 93% – 96%
• Viability ≥ 5 x 10⁹ CFU per gram of dry yeast
• Wild Yeast < 1 per 10⁶ yeast cells
• Diastaticus Negative
• Bacteria < 1 per 10⁶ yeast cells

Usage

The pitch rate will affect the fermentation performance and flavour of the beer. For LalBrew Verdant IPA™ yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. LalBrew Verdant IPA™ may be re-pitched just as you would any other type of yeast. When re-pitching dry yeast, it is necessary to aerate the wort.

Storage

• Store LalBrew Verdant IPA™ yeast in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Verdant IPA™ will rapidly lose activity after exposure to air.
• Do not use packets that have lost vacuum. Re-seal opened packs, store them in dry conditions below 4°C (39°F), and use within 3 days. If the opened package isre-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
• Storing it correctly and using it before the expiry date guarantees performance. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.

Dry Pitching

Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of
contamination. Sprinkle the yeast evenly on the surface of the wort in the fermenter while filling it. The motion of the wort filling the fermenter will aid in mixing the
yeast into the wort. Dry pitching LalBrew Verdant IPA™ shows no significant differences in fermentation performance compared to rehydration.

Rehydration

Only use rehydration of yeast prior to pitching when equipment does not easily allow for dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination.