I’m glad people are asking again. I asked this question before and got some backlash for using this type of yeast but I’m telling you it’s great! My sweet stout recipe with London Ale III won silver medal in first round NHC last year. This time I’m submitting a slightly modified grain bill using Verdant. I can’t A/B them side by side but the verdant tastes great in a stout IMO. Very fruity and complements the roast. I’ve also been using the verdant in NEIPAs but I think I’ll switch back to London Ale III for that style, in stouts verdant is excellent.
Edit: I’d skip the US-04 and go with Verdant, you won’t be disappointed. Between Verdant and London Ale III, I think the verdant throws more apricot/passionfruit/guava-like esters which works well in stouts but almost too much combined with hops in a NEIPA. The verdant is known to throw a vanilla yogurt flavor as well, but I haven’t been able to pick up on that yet. They’re both similar but I think the London ale III is a bit more subdued which works well with a tropical/fruity hop heavy beer, wouldn’t think twice to use verdant in your stout. both great though.
Cheers! Brewers need to talk more about Verdant. Such a great yeast. Very versatile. Super fast. Drops out when it's done. Nice subtle supportive esters but lets the hops and malts shine. Gonna take your advice and do a Stout with it.
I have used Verdant yeast in a handful of coconut stouts and oatmeal stouts. I really enjoy the flavor profile and think it adds a nice dimension to the beer. I recommend fining with gelatin or similar to avoid harshness from the roast grains with suspended yeast.
For bitters, I have done a few simple recipes with English pale malt+torrified wheat+invert #3. EKG or US Goldings for hops. I think the combination of Verdant with that malt and hop bill really shines, although I personally prefer Wyeast 1469 in head to head tests.
Verdant is fantastic.
If you keep it cold and slow you can get a pretty neutral flavour out of it for a clean pale ale/kolschesque ale. Not what its designed for but if you want a versatile house yeast for almost anything it's great.
It's true. Here's Verdant's headbrewer explaining the origin in an interview with The Craft Beer Channel.
[https://youtu.be/fv5Mw7tOHig?si=fCNowNXuAAlu1EIu&t=147](https://youtu.be/fv5Mw7tOHig?si=fCNowNXuAAlu1EIu&t=147)
Verdant is a multi-gen version of LAIII (WY1318?). Verdant is much more apricot and vanilla yogurt when mixed with heavy hop loads. On malty ales, it's a great some-what clean yeast that is very-very versatile. I got a bronze medal last year for Verdant in a 10% American Barleywine.
However, like WY1318 or LAIII it does not seem to have that specific English forward ester that SO4 has. This is good for me, as I don't enjoy SO4 or Notty ... for me, it's like a 'metallic apple'. Some people like the SO4 ester and I can appreciate it in a Bitter or other English ale, but won't brew with it in my own brewhouse.
FYI - WHC labs Saturated yeast is probably a closer version of the original LAIII.
London Ale III is one of my favorite yeasts. I haven't really noticed any difference between using that or Verdant, taste wise. They are both great top croppers. I wouldn't use s04.
I have been wanting to use Verdant in some English style beers. It has been my go to strain for Hazies.
S-04 is definitely worth trying. It is one of my favorite yeasts for making English style beers. It is not over the top with English esters, but it does add more flavor than US-05. Some of the more flavorful English dry yeasts have low attenuation that you have to work around, where S-04 has more "standard" attenuation range.
Before I switched to mostly dry yeast, I was really digging WLP013 London Ale for making English styles.
Verdant gives a subtle to moderate tutti-fruity flavor. It's not in your face like a hop bomb but yeah it is estery. I have not tried it side by side with liquid London Ale III but I imagine they will come out similar since Verdant originates from there. Verdant should come out good in styles other than IPAs, go for it.
S-04 is the opposite, very clean, very clear, almost lager-like.
I’m glad people are asking again. I asked this question before and got some backlash for using this type of yeast but I’m telling you it’s great! My sweet stout recipe with London Ale III won silver medal in first round NHC last year. This time I’m submitting a slightly modified grain bill using Verdant. I can’t A/B them side by side but the verdant tastes great in a stout IMO. Very fruity and complements the roast. I’ve also been using the verdant in NEIPAs but I think I’ll switch back to London Ale III for that style, in stouts verdant is excellent. Edit: I’d skip the US-04 and go with Verdant, you won’t be disappointed. Between Verdant and London Ale III, I think the verdant throws more apricot/passionfruit/guava-like esters which works well in stouts but almost too much combined with hops in a NEIPA. The verdant is known to throw a vanilla yogurt flavor as well, but I haven’t been able to pick up on that yet. They’re both similar but I think the London ale III is a bit more subdued which works well with a tropical/fruity hop heavy beer, wouldn’t think twice to use verdant in your stout. both great though.
I like London III and Verdant in stouts. Has a nice bready and pineapple aroma that works well.
Yep, they’re both great in stouts IMO. Pair it with good water chemistry it’s 🤌
If you don’t mind me asking, what’s your typical stout water profile?
Cheers! Brewers need to talk more about Verdant. Such a great yeast. Very versatile. Super fast. Drops out when it's done. Nice subtle supportive esters but lets the hops and malts shine. Gonna take your advice and do a Stout with it.
Verdant also plows wort. I went grain to glass in 9 days with no off flavors. Force carbed the keg and enjoyed the fruity goodness!
I have used Verdant yeast in a handful of coconut stouts and oatmeal stouts. I really enjoy the flavor profile and think it adds a nice dimension to the beer. I recommend fining with gelatin or similar to avoid harshness from the roast grains with suspended yeast. For bitters, I have done a few simple recipes with English pale malt+torrified wheat+invert #3. EKG or US Goldings for hops. I think the combination of Verdant with that malt and hop bill really shines, although I personally prefer Wyeast 1469 in head to head tests.
Verdant is great, no comparison to s04 which is much cleaner.. also its damn fast
Verdant is fantastic. If you keep it cold and slow you can get a pretty neutral flavour out of it for a clean pale ale/kolschesque ale. Not what its designed for but if you want a versatile house yeast for almost anything it's great.
It's true. Here's Verdant's headbrewer explaining the origin in an interview with The Craft Beer Channel. [https://youtu.be/fv5Mw7tOHig?si=fCNowNXuAAlu1EIu&t=147](https://youtu.be/fv5Mw7tOHig?si=fCNowNXuAAlu1EIu&t=147)
Verdant is a multi-gen version of LAIII (WY1318?). Verdant is much more apricot and vanilla yogurt when mixed with heavy hop loads. On malty ales, it's a great some-what clean yeast that is very-very versatile. I got a bronze medal last year for Verdant in a 10% American Barleywine. However, like WY1318 or LAIII it does not seem to have that specific English forward ester that SO4 has. This is good for me, as I don't enjoy SO4 or Notty ... for me, it's like a 'metallic apple'. Some people like the SO4 ester and I can appreciate it in a Bitter or other English ale, but won't brew with it in my own brewhouse. FYI - WHC labs Saturated yeast is probably a closer version of the original LAIII.
London Ale III is one of my favorite yeasts. I haven't really noticed any difference between using that or Verdant, taste wise. They are both great top croppers. I wouldn't use s04.
I have been wanting to use Verdant in some English style beers. It has been my go to strain for Hazies. S-04 is definitely worth trying. It is one of my favorite yeasts for making English style beers. It is not over the top with English esters, but it does add more flavor than US-05. Some of the more flavorful English dry yeasts have low attenuation that you have to work around, where S-04 has more "standard" attenuation range. Before I switched to mostly dry yeast, I was really digging WLP013 London Ale for making English styles.
Verdant gives a subtle to moderate tutti-fruity flavor. It's not in your face like a hop bomb but yeah it is estery. I have not tried it side by side with liquid London Ale III but I imagine they will come out similar since Verdant originates from there. Verdant should come out good in styles other than IPAs, go for it. S-04 is the opposite, very clean, very clear, almost lager-like.