Lallemand to release a NE Yeast (dried Vermont yeast)

[Hoddy]

So the rumours are true (apparently verdant have been trialing it) Llamand are going to release homebrew pack sizes of dried Vermont ale yeast. What does everyone think about that??

I think this will definitely increase the amount of NEIPA beers we see on out shelves as micro and nano brewers will be able to access that yeast strain at a fraction of the previous cost of wet yeast. View attachment IMG_1433.JPG


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[Brew_DD2]

That's great news. I'm sure the others will follow suit.

 

[MyQul]

Cautiously optomistic. But Everyone got excited about the ESB (Fullers) yeast they released and that was a disappointment (from the threads I read about it on various forums)

 

[Simonh82]

Cautiously optomistic. But Everyone got excited about the ESB (Fullers) yeast they released and that was a disappointment (from the threads I read about it on various forums)

I've just got about 20 pages in to a VERY long thread over on Homebrewtalk about isolating the strains from Treehouse brewery NEIPA. It appeared that they used 4 strains in their beer and the OP on that thread did a genetic analysis of a couple of dozen strains to track down what they were. One of the upshots of this, is that the Llamand ESB strain appears to be identical to Winsor, which matches what a lot of people said (low attenuation and poor floculation).

Let's hope this is the real deal and they haven't just repackaged another common yeast like S04/WLP007 which apparently quite a few breweries are using for NEIPAs.

 

[Druncan]

Will be at SIBA beerx march and catch up with Lallemand reps and get samples,,, Interesting to see what the yeast favour profile will produce up here!

 

[Hoddy]

Will be at SIBA beerx march and catch up with Lallemand reps and get samples,,, Interesting to see what the yeast favour profile will produce up here!

I hope to see you there [emoji1303]


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[MyQul]

I've just got about 20 pages in to a VERY long thread over on Homebrewtalk about isolating the strains from Treehouse brewery NEIPA. It appeared that they used 4 strains in their beer and the OP on that thread did a genetic analysis of a couple of dozen strains to track down what they were. One of the upshots of this, is that the Llamand ESB strain appears to be identical to Winsor, which matches what a lot of people said (low attenuation and poor floculation).

Let's hope this is the real deal and they haven't just repackaged another common yeast like S04/WLP007 which apparently quite a few breweries are using for NEIPAs.

That's interesting. I've seen that thread but havent bothered reading it. I'm sure your aware of the huge ESB yeast thread too

 

[Simonh82]

That's interesting. I've seen that thread but havent bothered reading it. I'm sure your aware of the huge ESB yeast thread too

I don't spend too much time on HBT so although I think I saw the ESB thread in its infancy, I've not read it for a long time. I just saw the Tree House thread today and got all excited about science stuff. Still only about 20 pages into it with 85 to go. The TL/DR version so far is that they appear to use a combination of Fermentis dry yeasts for their NEIPA, possibly something like 70% S-04, 15% T-58, 15% WB-06, then adding CBC-1 to condition and carbonate it.

I didn't really understand the science but I'm glad there are people out there willing to do this for the love of beer.

 

[dan125]

So the rumours are true (apparently verdant have been trialing it) Llamand are going to release homebrew pack sizes of dried Vermont ale yeast. What does everyone think about that??

Nice - will be interesting to compare.
Have you tried a beer made with it?

 

[MyQul]

I don't spend too much time on HBT so although I think I saw the ESB thread in its infancy, I've not read it for a long time. I just saw the Tree House thread today and got all excited about science stuff. Still only about 20 pages into it with 85 to go. The TL/DR version so far is that they appear to use a combination of Fermentis dry yeasts for their NEIPA, possibly something like 70% S-04, 15% T-58, 15% WB-06, then adding CBC-1 to condition and carbonate it.

I didn't really understand the science but I'm glad there are people out there willing to do this for the love of beer.

I've also been reading a huge thread on HBT, basically how to make a tasty BMC (bud/miller/coors) beer using amlyse enzme to dry the beer out so much (FG 1.000 - you read that right, not a typo - 1.000) it makes it very crisp to mimic a lager. So people like me without lager fridges can make a lager. I'm 96 pages through the thread so far :lol:

 

[Simonh82]

I've also been reading a huge thread on HBT, basically how to make a tasty BMC (bud/miller/coors) beer using amlyse enzme to dry the beer out so much (FG 1.000 - you read that right, not a typo - 1.000) it makes it very crisp to mimic a lager. So people like me without lager fridges can make a lager. I'm 96 pages through the thread so far :lol:

Some of those threads do have a tendency to grow don't they.

I heard that bud light starts with a 2 hour mash at 62°C to dry it out. I believe they also clock in at a whopping 6 IBU. I'm afraid you can keep your Bud Lite. I like a nice dry beer but I want something else going on. Not fizzy dishwater.

 

[MyQul]

Some of those threads do have a tendency to grow don't they.

I heard that bud light starts with a 2 hour mash at 62°C to dry it out. I believe they also clock in at a whopping 6 IBU. I'm afraid you can keep your Bud Lite. I like a nice dry beer but I want something else going on. Not fizzy dishwater.

This beer isnt really a clone of the bud lights of this world but a beer that bud light might fit into the same category as - light american lager (except this is really a pseudo light lager as it uses US-05 to mimic the cleaness of a lager and amalyse extract to mimic the crispness). It's hopped to 18 IBU and has a 0 min and dry hop both of 28g so has taste, unlike BMC beers. One poster descibed it as like a light pilsner which I what I definately like the sound of.

Ive tried making pseudo lager using clean yeasts fermented at 15C but It doesnt really give you the crispness of a proper lager. I recently made a light beer using 95% malt and 5% sugar + notty yeast. It fermented out to 1.004 which gave me something close to what I'm looking for

 

[Simonh82]

This beer isnt really a clone of the bud lights of this world but a beer that bud light might fit into the same category as - light american lager (except this is really a pseudo light lager as it uses US-05 to mimic the cleaness of a lager and amalyse extract to mimic the crispness). It's hopped to 18 IBU and has a 0 min and dry hop both of 28g so has taste, unlike BMC beers. One poster descibed it as like a light pilsner which I what I definately like the sound of.

Ive tried making pseudo lager using clean yeasts fermented at 15C but It doesnt really give you the crispness of a proper lager. I recently made a light beer using 95% malt and 5% sugar + notty yeast. It fermented out to 1.004 which gave me something close to what I'm looking for

Have you considered using a lager years at ale temp? All of the Brulosophy experiments where they tested lager fermentation temperature have shown that people can't tell the warm fermentation from a traditional lager fermentation, apart from when they fermented at 28°C, which is just ridiculous. Saflager W 37/70 seems to be very temperature tolerant.

People say that lager yeasts are very clean but I think they have quite a distinctive flavour, even if it was subtle. I feel like I would be able to tell the difference between a proper lager strain and a cool fermented ale strain (but that's just speculation).

 

[MyQul]

Have you considered using a lager years at ale temp? All of the Brulosophy experiments where they tested lager fermentation temperature have shown that people can't tell the warm fermentation from a traditional lager fermentation, apart from when they fermented at 28°C, which is just ridiculous. Saflager W 37/70 seems to be very temperature tolerant.

People say that lager yeasts are very clean but I think they have quite a distinctive flavour, even if it was subtle. I feel like I would be able to tell the difference between a proper lager strain and a cool fermented ale strain (but that's just speculation).

Ah, well, that's my second 'experiment' at having a go at making lagers without the traditional method. As you might expect there's a 14 page thread on HBT about just this.

 

[AlanManley]

Interesting. Any news on when?

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[Hoddy]

Interesting. Any news on when?

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No not yet. I heard about this via the brewer at Unity in Southampton that I’ve got to know.

I don’t know the guys at verdant but I would think home brew packs would be soon [emoji1303]


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