Amazing video as always. I just love how much detail you pack into a video. Ive not seen another channel come close. Thank you for everything you do for this community.
Thanks again, David. I'm not ready yet for such large batches, but I made this recipe for my last batch, and it's drinking very nicely. Even my neighbour who usually drinks a very narrow range of pale ales is a big fan.
Hey David. I have a question regarding the water profile you use. Could you please elaborate a bit more on that. I've brewed this recipe twice now with great results. Fine tuning each time. The first time my efficiency was off so adjusted the next time around. The water profile listed above says: Suggested Water Profile - Ca=110, Mg=18, Na=17, Cl=50, S04=350. Or choose something for Hoppy styles to your preference. However when you open the Brewfather link it shows: Ca=101, Mg=15, Na=31, Cl=89, S04=159, HC03=108 I've use the one from the link on both brews and Brewfather calls the Sulphate to Chloride ratio Slighty Dry or Bitter (1.8). Would these both profiles be classified as West Coast? Would the higher S04 of 350 make it extremely bitter? I would personally like not as bitter as what I brewed . Could you give some advise her please. Planning to brew again maybe in the new year when I have more time and an empty keg. I have the Brewzilla Gen 4 now still in the box so it might take it's maiden voyage with the recipe. Thanks again as always!
Hey Jason, this is a pretty huge topic but let me summarise greatly here. Water profiles are a bit like seasoning for food. Yes they make a difference but not hugely. With the same recipe with different profiles the effect will more a question of taste but if you enjoy one then you will enjoy the other. Its fine tuning as such and something to experiment with.
@@DavidHeathHomebrew thanks for the advice. Can you tell me which profile that you use? The one listed below the video description with S04 @ 350? Or what's listed in the Brewfather link with S04 @ 159?
Hi David sorry that this question is off topic but I don’t like FB . I am having trouble with stuck mash in my Brewzilla I have followed your instructions on the topic and find them most helpful . However I am unclear in one area Is it detrimental to allow the wort to go back down the overflow pipe or should this be avoided at all cost ? Many thanks for you videos they are the main cause of me returning to home brewing after a 40 year break. Keep them coming Mitch
No problem Mitch FB is a pain in many ways! You should expect some overflowing for up to the first 10 mins of mashing. After this then it will mess with your efficiency. This can be corrected with rice hulls and stirring but a less fine crush should be sought moving forward if possible. I hope this helps :) It makes me proud that I had positive influence on your return to homebrew :)
@@DavidHeathHomebrew Hi David I’ll give that a go It looks like I’m in the market for a grain mill then I have been buying crushed grain but it varies greatly. Many thanks for your time Keep the videos coming 👍🏼
Thanks for a great preview video as always. I plan to brew this Verdant IPA tomorrow, and the plan was to use pressure fermentation, but which you would not recommend. Would it be good enough to adjust the pressure valve to very low pressure the 5 days, and in this way keep oxygen out of the fermentation process?
Hi David, I made a 10 gallon batch of this a few weeks ago. Unfortunately I couldn't find the Verdant IPA yeast so I went with a local yeast lab's equivalent of London III. It was great. A question I have for you is how would the hop play of azacca with centennial work out?
Yes, I am sure that would also work but grab some Verdant as soon as you can, its pretty amazing stuff. Centennial is a hop that seems to play well with others in general. I think all the fruit in Azacca would blend in very nicely. Ive not used Azacca much but I think I should grab some more soon for some experimentation myself.
Hey David, thanks for the great video (as always). Question on a water profile: suggested Cl and SO4 numbers in the description are quite different from the same in Brewfather recipe, which ones should be followed? I do realise that 350 ppm of SO4 is really a lot and will contribute to elevation of hop flavors.
Hi! great video as always. I've got a question about the fermentation profile. When it says a three day ramp, does that count for the 3 days at 22C (7 days total) or should I read that as 4 days at 19C, take 3 days to get to 22C and then hold it for another 3 days at 22C for a total of 10 days?
Great video David. Got a few sachets of that yeast ready to try, On the dry hopping stage, did you purge headspace at any point? I noticed you were extra careful dropping the tea strainer! Cheers
Hi David, this recipe is my first brew ever. So I'm equally exited and terrified. Its been fermenting since 23th, and on fifth day it almost stopped bubbling. I took gravity reading just now and it's 1.011. FG suppose to be 1.007 There is still two days till Dry hop according to your recipe on Brewfather. Should I follow the recipe or Dry hop earlier while there is still some fermentation left? What is the gravity indication number for dry hoping? cheers!
Hi, I suggest that you dry hop right away. You should also rest easy knowing that final gravity is a variable based on many other variables. How yours finishes is likely to not be exact. These are simply estimates 🍻🍻🍻
David, great video! I've a couple Verdant packs in the fridge and your recipe looks like a future batch! I did however have a fermentation question regarding TILT measurements and your process. Do you wait any amount of time once the TILT has flatlined to package (like 24hrs or 3 days etc.)? Or do you consider the beer ready to package as soon as the TILT has flatlined? Appreciate any info you can share!
Many thanks Andrew :) Go for it :) I wait for 3 days but I also verify the gravity at the end just in case the tilt is off due to yeast on top. It happens.
Hi David got round to brewing this one yesterday However I couldn’t get hold of Castle Maltings Chateau Cara Blond so had to substitute it with Carahell from Weyermann . The colour of my brew is vastly different with no Orange hue as on your video. Do you think this is the possible cause ? All the other ingredients were as specified . Keep the videos coming Mitch
Hey mate. I did a 40l batch yesterday and the wort was overflowing into the overflow pipe when circulating. Is this a problem? There where a few grains getting in there aswell.
Its not a huge problem but can reduce effeciency. So I would add rice hulls to fix it and give it a good stir to push the numbers back up. Then for the next brew have the grain crush more coarse.
Am not 100% sure of the sequence that I should be doing... boil has finished, cool down to 80°c with my immersion chiller do the hop stand then whirlpool with the chiller still in whilst continuing to cool? Also how long is too long when trying to cool the wort down to pitching temp? Sorry for the barrage of questions! Brewed this a few weeks back and the smell was fantastic, waiting till Christmas to try it 😀
Hi Travis, that is exactly it, except you stop cooling at 80C. Have your system maintain the temp for 20 mins. Then kill the heating and continue the cooling :) Ask as many questions as you need, that is what I am here for :)
Hi David, how do you transfer from your kegmenters into kegs? Just an autosiphon? Also, if the kegmenters are stacked, do you use a blowoff tube for the bottom kegmenter?
I perform an enclosed transfer using pressure. In this case I will switch lid type before I can do that. You should only stack these when they are n not being used. Once you add an airlock or parts to the pressure lid the it is not going to work. I know some that add blocks of wood to do this though.
Thank you. I actually used mainly 2 different cameras for this video. These are the Panasonic GH5 and the Panasonic HC X2000. There was one fermenter shot that I used the DJI Pocket 2 for also but this is 99% from the two Panasonic cameras mentioned. These cameras all have their pros and cons so it is common to just use them for their strengths and then make the footage look as close as possible within the editing stage.
I’m attempting this brew. On day 5 I threw the dry hops in and today on day 6 there is still an inch of Krausen on top. Is it still fermenting or does this yeast Krausen stick around? Should I cold crash it to drop it or did I dry hop too early?
Thanks so much for this. I'm a beginner and it was incredibly helpful. I followed all the instructions and used a Brewzilla 35L but for some reason ended up with only 17L of wort in the fermenter. Do you have any idea of why this might have happened and does that mean the ABV is going to be a lot higher than intended?
Hi Hugh, great to hear that you found this helpful. In terms of the volume, what did you use to calculate the mash and sparge water? How much did you use?
@@DavidHeathHomebrew Hi David. Thanks so much for your reply. We followed the instructions on brewfather app which said 20.4 litres for the mash and then 6.4l for the sparge.
Hi David, I am at the moment brewing your original recipe on my Minibrew 5.5 L. I just wanted to comment about mash hopping. It might be a total waste of hops but I found out that Ballast Point use this method on their Sculpin IPA.
Amazing, I’m used to leaving comments but not of getting a reply. I will let you know how your recipe turns out on my 5.5 L. Minibrew. I feel it’s the least I can do.
Would you recommend still using a clarifying agent to this hazy style of beer David or leave it out? I’m never quite sure but still add a small amount of Irish moss for fear of too much protein in the final beer.
@@DavidHeathHomebrew Ok thanks, I’ll carry on adding the Irish moss then and maybe sometime experiment leaving it out all together to see how that turns out. Experiments are fairly expensive though when you’re using large amounts of hops 😀
It only needs to flow down the center pipe if your mash is not flowing freely enough. He said he used some rice holes to allow for better flow. If you watch the flow from the pump it is flowing very vigorously and still going through all the grain bed. 👍🍻
Short Circuited Brewers thx buddy. I was concerned about the lifespan as the valve restricts the flow and not the pump activity. I’ll take ur word for it. Greetings from Switzerland
@@DavidHeathHomebrew Thanks for the reply. I usually finish at 21-22C. I have a batch going now but it's only 3 days old, I'll try to bump the temperature up a bit more on this one soon. On my previous batch though, as an example, I waited more than 10 days and it still had a huge krausen. I had to rouse the fermenter a couple of times and finally it dropped. Using a Tilt for this yeast is difficult for me at least, on said batch it showed something like 1.030 on day 10, being stuck in the krausen. After rousing for a day it showed the actual SG 1.013.
@@DavidHeathHomebrew i would happily pay a fiver for a can of this in a shop, which is the first time i can say that with a beer i made. my next beer is a similar malt bill with galaxy/citra and Kveik Opshaug. Using your verdant ipa as a base to design my own! If its half as good i'll be happy.
Amazing video as always. I just love how much detail you pack into a video. Ive not seen another channel come close. Thank you for everything you do for this community.
Many thanks Alan, that certainly means a lot to me :)
Thanks again, David. I'm not ready yet for such large batches, but I made this recipe for my last batch, and it's drinking very nicely. Even my neighbour who usually drinks a very narrow range of pale ales is a big fan.
Great to hear Luke, yes this one has been very popular. More often than not I am brewing smaller batches myself.
Ok I'm sold I need to try that yeast and this recipe! 👍🍻
For sure you do Brian!!
Another great video David. I have not heard of the plumbers putty idea to hold the probe on. Will have to give this a go next time.
Many thanks, much appreciated. Plumbers putty works really well :)
Hi David, I am honored to be the first viewer of this awesome new video, good work again. Answered many question I had about larger systems, thank u.
I am very glad that it was helpful :) Thank you for your thoughts and for being first! :)
Nice video and a hump day upload on top of that🍻🍻🍻
Thanks Bradley. My plan was to upload it on Sunday but Im away from home then so I figured it would be easier tonight.
Fantastic video David as usual .
I just love that yeast 👍👍👍
Thank you, yes me also, it was hard to keep quiet about it when I first got it!
great video, cheers David!
Thank you much appreciated. Gotta love this yeast!
Hey David. I have a question regarding the water profile you use. Could you please elaborate a bit more on that. I've brewed this recipe twice now with great results. Fine tuning each time. The first time my efficiency was off so adjusted the next time around. The water profile listed above says:
Suggested Water Profile - Ca=110, Mg=18, Na=17, Cl=50, S04=350. Or choose something for Hoppy styles to your preference.
However when you open the Brewfather link it shows: Ca=101, Mg=15, Na=31, Cl=89, S04=159, HC03=108
I've use the one from the link on both brews and Brewfather calls the Sulphate to Chloride ratio Slighty Dry or Bitter (1.8). Would these both profiles be classified as West Coast? Would the higher S04 of 350 make it extremely bitter? I would personally like not as bitter as what I brewed . Could you give some advise her please.
Planning to brew again maybe in the new year when I have more time and an empty keg. I have the Brewzilla Gen 4 now still in the box so it might take it's maiden voyage with the recipe. Thanks again as always!
Hey Jason, this is a pretty huge topic but let me summarise greatly here. Water profiles are a bit like seasoning for food. Yes they make a difference but not hugely. With the same recipe with different profiles the effect will more a question of taste but if you enjoy one then you will enjoy the other. Its fine tuning as such and something to experiment with.
@@DavidHeathHomebrew thanks for the advice. Can you tell me which profile that you use? The one listed below the video description with S04 @ 350? Or what's listed in the Brewfather link with S04 @ 159?
Use the one in the Brewfather link :)
@@DavidHeathHomebrew thanks David!
🍻🍻🍻
Hi David sorry that this question is off topic but I don’t like FB . I am having trouble with stuck mash in my Brewzilla I have followed your instructions on the topic and find them most helpful . However I am unclear in one area Is it detrimental to allow the wort to go back down the overflow pipe or should this be avoided at all cost ? Many thanks for you videos they are the main cause of me returning to home brewing after a 40 year break. Keep them coming
Mitch
No problem Mitch FB is a pain in many ways! You should expect some overflowing for up to the first 10 mins of mashing. After this then it will mess with your efficiency. This can be corrected with rice hulls and stirring but a less fine crush should be sought moving forward if possible. I hope this helps :) It makes me proud that I had positive influence on your return to homebrew :)
@@DavidHeathHomebrew Hi David I’ll give that a go It looks like I’m in the market for a grain mill then I have been buying crushed grain but it varies greatly. Many thanks for your time Keep the videos coming 👍🏼
Sounds best to me Mitch. Its very hard to dial in your brewing with much variation on graincrush.
Thanks for a great preview video as always. I plan to brew this Verdant IPA tomorrow, and the plan was to use pressure fermentation, but which you would not recommend. Would it be good enough to adjust the pressure valve to very low pressure the 5 days, and in this way keep oxygen out of the fermentation process?
I would suggest leaving pressure for the first 3 days and then allow it to build. This way you will keep the great esters from this yeast :)
Hi David, I made a 10 gallon batch of this a few weeks ago. Unfortunately I couldn't find the Verdant IPA yeast so I went with a local yeast lab's equivalent of London III. It was great. A question I have for you is how would the hop play of azacca with centennial work out?
Yes, I am sure that would also work but grab some Verdant as soon as you can, its pretty amazing stuff. Centennial is a hop that seems to play well with others in general. I think all the fruit in Azacca would blend in very nicely. Ive not used Azacca much but I think I should grab some more soon for some experimentation myself.
Hey David, thanks for the great video (as always). Question on a water profile: suggested Cl and SO4 numbers in the description are quite different from the same in Brewfather recipe, which ones should be followed? I do realise that 350 ppm of SO4 is really a lot and will contribute to elevation of hop flavors.
Thank you. Follow the details from the video.
Hi! great video as always. I've got a question about the fermentation profile. When it says a three day ramp, does that count for the 3 days at 22C (7 days total) or should I read that as 4 days at 19C, take 3 days to get to 22C and then hold it for another 3 days at 22C for a total of 10 days?
Hi :) It's a ramp of 1c per day. From 19 to 23C. Hold at 23 until you have a stable FG. The yeast will make time choices for you :)
Great video David. Got a few sachets of that yeast ready to try, On the dry hopping stage, did you purge headspace at any point? I noticed you were extra careful dropping the tea strainer! Cheers
Thank you. No I never purge but then I always add the dry hops slowly into the wort and always add while there is still fermentation.
Hi David Do you think I could successfully bottle this recipe or does it really need to be kegged? A great fan love your videos Mitch
Thanks Mitch. Sure you can bottle it. Just be very careful to not introduce oxygen and it will last.
Hi David, this recipe is my first brew ever. So I'm equally exited and terrified.
Its been fermenting since 23th, and on fifth day it almost stopped bubbling.
I took gravity reading just now and it's 1.011. FG suppose to be 1.007
There is still two days till Dry hop according to your recipe on Brewfather.
Should I follow the recipe or Dry hop earlier while there is still some fermentation left?
What is the gravity indication number for dry hoping?
cheers!
Hi, I suggest that you dry hop right away. You should also rest easy knowing that final gravity is a variable based on many other variables. How yours finishes is likely to not be exact. These are simply estimates 🍻🍻🍻
Hi David, thanks for the excellent video. I have a question: when you say 3 days for dry hop, whether cold crash days are included? Thanks!
Great, glad you found it useful. You can cold crash with dry hops remaining, this is separate to the 3 days.
David, great video! I've a couple Verdant packs in the fridge and your recipe looks like a future batch! I did however have a fermentation question regarding TILT measurements and your process. Do you wait any amount of time once the TILT has flatlined to package (like 24hrs or 3 days etc.)? Or do you consider the beer ready to package as soon as the TILT has flatlined? Appreciate any info you can share!
Many thanks Andrew :) Go for it :) I wait for 3 days but I also verify the gravity at the end just in case the tilt is off due to yeast on top. It happens.
@@DavidHeathHomebrew thanks David. That's pretty much how I do it also but needed some outside option! Cheers.
Hi David got round to brewing this one yesterday However I couldn’t get hold of Castle Maltings Chateau Cara Blond so had to substitute it with Carahell from Weyermann . The colour of my brew is vastly different with no Orange hue as on your video. Do you think this is the possible cause ? All the other ingredients were as specified . Keep the videos coming
Mitch
Hi Mitch, yes but I would not be overly concerned with this colour change. This is purely the look. You will still have the taste :)
@@DavidHeathHomebrew Hi David Many thanks 😊
Anytime :)
Hey mate. I did a 40l batch yesterday and the wort was overflowing into the overflow pipe when circulating. Is this a problem? There where a few grains getting in there aswell.
Its not a huge problem but can reduce effeciency. So I would add rice hulls to fix it and give it a good stir to push the numbers back up. Then for the next brew have the grain crush more coarse.
Am not 100% sure of the sequence that I should be doing... boil has finished, cool down to 80°c with my immersion chiller do the hop stand then whirlpool with the chiller still in whilst continuing to cool? Also how long is too long when trying to cool the wort down to pitching temp? Sorry for the barrage of questions! Brewed this a few weeks back and the smell was fantastic, waiting till Christmas to try it 😀
Hi Travis, that is exactly it, except you stop cooling at 80C. Have your system maintain the temp for 20 mins. Then kill the heating and continue the cooling :) Ask as many questions as you need, that is what I am here for :)
@@DavidHeathHomebrew Thanks David 👍
:)
Hi David, how do you transfer from your kegmenters into kegs? Just an autosiphon? Also, if the kegmenters are stacked, do you use a blowoff tube for the bottom kegmenter?
I perform an enclosed transfer using pressure. In this case I will switch lid type before I can do that.
You should only stack these when they are n
not being used. Once you add an airlock or parts to the pressure lid the it is not going to work. I know some that add blocks of wood to do this though.
I like the quality of your camera ! Which one is it ? Cheers
Thank you. I actually used mainly 2 different cameras for this video. These are the Panasonic GH5 and the Panasonic HC X2000. There was one fermenter shot that I used the DJI Pocket 2 for also but this is 99% from the two Panasonic cameras mentioned. These cameras all have their pros and cons so it is common to just use them for their strengths and then make the footage look as close as possible within the editing stage.
I’m attempting this brew. On day 5 I threw the dry hops in and today on day 6 there is still an inch of Krausen on top. Is it still fermenting or does this yeast Krausen stick around? Should I cold crash it to drop it or did I dry hop too early?
Hi Brandon, I would check FG now and in 2-3 days time. If they match then you are done.
Thanks so much for this. I'm a beginner and it was incredibly helpful. I followed all the instructions and used a Brewzilla 35L but for some reason ended up with only 17L of wort in the fermenter. Do you have any idea of why this might have happened and does that mean the ABV is going to be a lot higher than intended?
Hi Hugh, great to hear that you found this helpful. In terms of the volume, what did you use to calculate the mash and sparge water? How much did you use?
@@DavidHeathHomebrew Hi David. Thanks so much for your reply. We followed the instructions on brewfather app which said 20.4 litres for the mash and then 6.4l for the sparge.
Great :)
Hi David, I am at the moment brewing your original recipe on my Minibrew 5.5 L. I just wanted to comment about mash hopping. It might be a total waste of hops but I found out that Ballast Point use this method on their Sculpin IPA.
Great :) Mash hopping is a nice way to go if you like the effect. Very smooth bitterness :)
Amazing, I’m used to leaving comments but not of getting a reply. I will let you know how your recipe turns out on my 5.5 L. Minibrew. I feel it’s the least I can do.
Awesome :) Yes please do :)
Would you recommend still using a clarifying agent to this hazy style of beer David or leave it out? I’m never quite sure but still add a small amount of Irish moss for fear of too much protein in the final beer.
I like to drop the solids by using irish moss and a short cold crash but other than this I let it go natural :)
@@DavidHeathHomebrew Ok thanks, I’ll carry on adding the Irish moss then and maybe sometime experiment leaving it out all together to see how that turns out. Experiments are fairly expensive though when you’re using large amounts of hops 😀
Yes, they sure are! I buy my hops in 5kg bags for the best prices for this reason :)
What would you think about pitching a new batch of this straight on the trub of another where you had just emptied the fermenter David?
Go for it :) You can get some interesting results like this.
@@DavidHeathHomebrew took off like a rocket. Blow off tube applied within an hour !
Yes, it can be a real animal. I like 3 piece airlocks for this stuff :)
Don't you worry the rice hulls are too dirty for chilled wort?
No :) By the time they are boiled all is fine.
Any chances we will see and hear about the final product?
I covered this in the single batch video here:- th-cam.com/video/Wre4XX7cFko/w-d-xo.html
This will be very similar :)
@@DavidHeathHomebrew Sorry, I just realized that. Thanks for the detailed video..
2:05 some let the water go down in the middle some limit the pump to avoid it. Why are you limiting and not letting it run down in the pipe?
It only needs to flow down the center pipe if your mash is not flowing freely enough. He said he used some rice holes to allow for better flow. If you watch the flow from the pump it is flowing very vigorously and still going through all the grain bed. 👍🍻
Short Circuited Brewers so you would open the pump all the way??
@@paskrell you don't need to open the pump all the way. As long as the flow is good and the temperature is maintained.
Short Circuited Brewers thx buddy. I was concerned about the lifespan as the valve restricts the flow and not the pump activity. I’ll take ur word for it. Greetings from Switzerland
@Short Circuited Brewers Thanks Brian :)
Great Job 👍
Many thanks Allan :)
Whenever I use verdant yeast I get a huge krausen which seems to never drop, do you rack from underneath or do you have some way to make it drop?
I find that it drops usually by day 5 personally. I finish the yeast at 22-23C. What temps are you using?
@@DavidHeathHomebrew Thanks for the reply. I usually finish at 21-22C. I have a batch going now but it's only 3 days old, I'll try to bump the temperature up a bit more on this one soon. On my previous batch though, as an example, I waited more than 10 days and it still had a huge krausen. I had to rouse the fermenter a couple of times and finally it dropped. Using a Tilt for this yeast is difficult for me at least, on said batch it showed something like 1.030 on day 10, being stuck in the krausen. After rousing for a day it showed the actual SG 1.013.
Yes, floating hydrometers get lost in this type of krausen! Cold crashing/rousing is your best way.
Best beer i've made yet
Great to hear. Yes, this one has certainly been very popular. Ive brewed a lot of it!
@@DavidHeathHomebrew keg is getting very light. I think i'll be doing it again soon!
Yes, ive been doing this on repeat for what feels like all year in different versions :)
@@DavidHeathHomebrew i would happily pay a fiver for a can of this in a shop, which is the first time i can say that with a beer i made.
my next beer is a similar malt bill with galaxy/citra and Kveik Opshaug. Using your verdant ipa as a base to design my own! If its half as good i'll be happy.
That is great news then :) I had a lot of fun trialing this and making tweaks as it progressed.
Wow fast talking .but full of good info as
Always.
Thank you. Yes, I tried to talk a little faster in this one because some have been complaining that I speak too slowly :P