Verdant IPA 100gms

Description

Lallemand Verdant IPA Yeast Repacked By The Hopping Mechanism.

Lot # 45806740920611X

Expiry 02-2025

Dosage / Temperature

50 to 100 g/hl at ideally 15-18°C (64-77°F)

Usage

The optimal temperature range for LalBrew Verdant IPA™ yeast when producing traditional styles is 18-25°C (64-77°F). The pitch rate will affect the fermentation performance and flavour of the beer. 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. Fermentation can be completed in 5 days with a medium to high attenuation and moderate flocculation.

① Direct pitching:

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

② With prior rehydration:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C (59°F to 77°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.