LALBREW NEW ENGLAND v VERDANT IPA

[Simonh82]

I've used both yeasts and prefer Verdant but the New England one makes a decent NEIPA. I've found the New England yeast finishes at a higher FG. My current batch of hazy session IPA is made using the NE yeast started at 1.044 and finished at 1.013 so only 70% attenuation. That was with 1 packet in a 31L batch. I thought I had two packs so was worried it would stick which has happened before. I fermented it quite warm to help it finish. I started it at 20.5°C and then raised it to 23.5°C after 3 days

I dry hop cold so you might get a few points of extra attenuation from hop creep if you dry hop warm.