I did a historical stout with Verdant that included a a Goldings dry hop. When I cleaned out the fermenter, the bottom layer had a huge tropical aroma which I guess came from biotransformation. However not much made it into the beer in the end. Just shows what that yeast can do. Hope this turns out well for you.
@@britishpint no, it was just in for primary fermentation. I would like to do one of the keeping beers with Brett and Goldings for a long time. Apparently the flavours are surprising.
I look forward to your tasting video of this. I recently made a dark mild using whc lab saturated neipa yeast. I really like the ester background taste. Unfortunately the judges in national homebrew comp didn’t. I think it dudnt hit the style categories. i grnerslly use 8% torrefied wheat any more i cant get it to clear. good luck and i look forward to your results.
Hi Mike, sounds like the judges did not know British Stout. I can confirm clarity was an issue, and also that yeast precipitates less quickly if a haze is present. I did get clear beer previously though, since with more flocculant yeast it pulls the haze down with it. Try Fuller's strain for that.
@@britishpint mine was in the British mild category 13a. I may have got away with it on a stout. Pleased you beer cleared. I use SO4 yeast which flocculates well. I’m not too bothered about clear beer. I think sometimes non clarity gives a smoother taste and better body. I’ll give the fullers strain a go. I’ve just bought some llalamand English ale yeast. Reason being the guy who won the mild category in the same comp I entered suggested it. I havnt tried before. Cheers.
@@mikebeswick3420 That's bizarre, since Milds work really well with fruity esters from a yeast. Can't understand those judges. You're right with the rest, though I really don't like those maltotriose-weak dry yeast. They give less esters than necessary and leave too much sweetness. Mild might be the only style where it could work, but you also need some aroma from the yeast to fill the palate.
@@britishpint I’ll raise the mash temp next time and with a low attenuating yeast as the one I’ve mentioned should get a sweeter ale and enable me to use more malt to keep within the low abv necessary for the category. Cheers.
![This one needed tons of patience! Tasting of my fruity Stout with the Verdant yeast | Brewday [32]](http://i.ytimg.com/vi/VMP2qkGkOx8/mqdefault.jpg)
![This one needed tons of patience! Tasting of my fruity Stout with the Verdant yeast | Brewday [32]](/img/tr.png)
![My most challenging clone so far - Guinness Draught Stout | Brewday [30]](http://i.ytimg.com/vi/Y7t8IxhwOTw/mqdefault.jpg)
![Brewing a 1923 Meat Stout | Brewday [35]](http://i.ytimg.com/vi/50r9ZFfA2_4/mqdefault.jpg)
Good stuff, thanks.
You're welcome!
I did a historical stout with Verdant that included a a Goldings dry hop. When I cleaned out the fermenter, the bottom layer had a huge tropical aroma which I guess came from biotransformation. However not much made it into the beer in the end. Just shows what that yeast can do. Hope this turns out well for you.
Did you also leave the dry-hops in the keg for a longer time? I did it for a few months and had tropical fruit in the beer. Was also with Goldings.
@@britishpint no, it was just in for primary fermentation. I would like to do one of the keeping beers with Brett and Goldings for a long time. Apparently the flavours are surprising.
@@robinhillier5804Yes, Goldings seems to be awesome in that regard.
I look forward to your tasting video of this. I recently made a dark mild using whc lab saturated neipa yeast. I really like the ester background taste.
Unfortunately the judges in national homebrew comp didn’t. I think it dudnt hit the style categories.
i grnerslly use 8% torrefied wheat any more i cant get it to clear. good luck and i look forward to your results.
Hi Mike, sounds like the judges did not know British Stout. I can confirm clarity was an issue, and also that yeast precipitates less quickly if a haze is present. I did get clear beer previously though, since with more flocculant yeast it pulls the haze down with it. Try Fuller's strain for that.
@@britishpint mine was in the British mild category 13a. I may have got away with it on a stout. Pleased you beer cleared. I use SO4 yeast which flocculates well. I’m not too bothered about clear beer. I think sometimes non clarity gives a smoother taste and better body. I’ll give the fullers strain a go. I’ve just bought some llalamand English ale yeast. Reason being the guy who won the mild category in the same comp I entered suggested it. I havnt tried before. Cheers.
@@mikebeswick3420 That's bizarre, since Milds work really well with fruity esters from a yeast. Can't understand those judges.
You're right with the rest, though I really don't like those maltotriose-weak dry yeast. They give less esters than necessary and leave too much sweetness. Mild might be the only style where it could work, but you also need some aroma from the yeast to fill the palate.
@@britishpint I’ll raise the mash temp next time and with a low attenuating yeast as the one I’ve mentioned should get a sweeter ale and enable me to use more malt to keep within the low abv necessary for the category. Cheers.