Box of 50 - LalBrew Premium Series - Verdant IPA Yeast x 11g
Selected for its fermentation performance and its unique sensory characteristics which make it suitable for modern IPA styles with:
- Fresh apricot flavour with notes of tropical and citrus fruit aroma
- Some sweeter notes such as Vanilla, creamy
- Increased mouthfeel
- Light and soft balanced palate
Suitable Beer Styles
- NEIPA
- English IPA
- American Pale
- English Bitter
- Sweet Stout
- Stout
Optimum Temperature Range: 18°C (64°F) to 23°C (73°F).
The document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.
Lallemand IPA Yeast - Best Practices
To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.
The benefits of using yeast nutrient are described in the pdf and video below:
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Selected for its fermentation performance and its unique sensory characteristics which make it suitable for modern IPA styles with:
- Fresh apricot flavour with notes of tropical and citrus fruit aroma
- Some sweeter notes such as Vanilla, creamy
- Increased mouthfeel
- Light and soft balanced palate
Suitable Beer Styles
- NEIPA
- English IPA
- American Pale
- English Bitter
- Sweet Stout
- Stout
Optimum Temperature Range: 18°C (64°F) to 23°C (73°F).
The document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.
Lallemand IPA Yeast - Best Practices
To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.
The benefits of using yeast nutrient are described in the pdf and video below:
