Verdant Putty
- Thread starter Braindead
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Never heard of them
Slightly off topic and I know this is discussed in another thread. But could you elaborate on your use of the Camelbak style bladder i.e.
How to attach to the FV
Do you have a valve between this and the FV
When do you normally attach it, 48hrs, 72 hrs
Does it inflate easily
When cold crashing do you find the entire volume is used up (will be subjective to setup I know)
Do you replace with a CO2 line from bottle when transferring to keg
I have a vented orange cap on my glass carboy, the pipe from the bladder that you suck on fits perfectly over the longer thingy on the cap. I just secure it with a jubilee clip.
I Fill the bladder myself with CO2 before attaching it the carboy just before crashing.
When transferring I replace it when CO2 line so I can do a closed transfer so zero O2 exposure.
I used to use balloons but I find the bladder way easier
You could easily attach it during fermentation, think about it, a ballon is harder to fill and would automatically push co2 back in
I Fill the bladder myself with CO2 before attaching it the carboy just before crashing.
When transferring I replace it when CO2 line so I can do a closed transfer so zero O2 exposure.
I used to use balloons but I find the bladder way easier
You could easily attach it during fermentation, think about it, a ballon is harder to fill and would automatically push co2 back in
Last edited:
IainM
Landlord.
I've seen but not tried them. I'm suspicious of hops that don't come with a date on them. I suspect that they're cheap for a reason.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
I'm pretty new around here but I've been working on a recipe for something similar to Putty for a while now - Thought I'd share where I'm at with it as I saw this thread.
Batch size is 25l in the fermenter as I fill 2 12l kegs. You could short this and get a more 8% beer tho. I use a Grainfather.
Batch Size: 25 L
OG: 1.070
FG: 1.017
Losses: 2 L
IBU: 60.0
Boil Time: 60 mins
Mash Time: 60 mins @ 67
Estimated alc by vol: 7%
Grain
4kg Golden Promise
1kg Wheat Malt
1kg Maris Otter Extra Pale
0.6kg Flaked Oats (With husks)
0.6kg Dextrose (This is just to get the ABV up in my Grainfather)
Hops
80g Mosaic - Whirlpool @ 80 for 30 mins
80g Azacca - Whirlpool @ 80 for 30 mins
At high krausen - Biotransformation step
50g Azacca
50g Galaxy
50g Mosaic
On fermentation complete for 3-5 days
100g Galaxy
100g Azacca
50g Mosaic
Cold crash for 2 days.
Yeast
Imperial Juice (or London Ale III)
Water
I use Tesco Ashbeck so here are the water calculations for that to get close to the smooth mouthfeel, which is probably half of why this beer is so good. This is the only thing I'm not too sure about. My last brew came out pretty soft with these amounts (although it wasn't an attempt at Putty)
5.73 g Calcium Chloride (CaCl2) - Mash
1.57 g Gypsum (CaSO4) - Mash
4 ml Lactic Acid Mash (For a mash PH of around 5.4) - Mash
3.77 g Calcium Chloride (CaCl2) - Sparge
1.03 g Gypsum (CaSO4) - Sparge
If you are on a Grainfather the recipe is called Chrome Yellow. I did think about subbing the last Mosaic dry hop with Galaxy and possibly lowering or removing the last Azacca charge, as the Hop Schedule is possibly a little bit ridiculous.
I would really appreciate any thoughts about this recipe, especially the water chem, as this is taking me a while to get my head around.
Batch size is 25l in the fermenter as I fill 2 12l kegs. You could short this and get a more 8% beer tho. I use a Grainfather.
Batch Size: 25 L
OG: 1.070
FG: 1.017
Losses: 2 L
IBU: 60.0
Boil Time: 60 mins
Mash Time: 60 mins @ 67
Estimated alc by vol: 7%
Grain
4kg Golden Promise
1kg Wheat Malt
1kg Maris Otter Extra Pale
0.6kg Flaked Oats (With husks)
0.6kg Dextrose (This is just to get the ABV up in my Grainfather)
Hops
80g Mosaic - Whirlpool @ 80 for 30 mins
80g Azacca - Whirlpool @ 80 for 30 mins
At high krausen - Biotransformation step
50g Azacca
50g Galaxy
50g Mosaic
On fermentation complete for 3-5 days
100g Galaxy
100g Azacca
50g Mosaic
Cold crash for 2 days.
Yeast
Imperial Juice (or London Ale III)
Water
I use Tesco Ashbeck so here are the water calculations for that to get close to the smooth mouthfeel, which is probably half of why this beer is so good. This is the only thing I'm not too sure about. My last brew came out pretty soft with these amounts (although it wasn't an attempt at Putty)
5.73 g Calcium Chloride (CaCl2) - Mash
1.57 g Gypsum (CaSO4) - Mash
4 ml Lactic Acid Mash (For a mash PH of around 5.4) - Mash
3.77 g Calcium Chloride (CaCl2) - Sparge
1.03 g Gypsum (CaSO4) - Sparge
If you are on a Grainfather the recipe is called Chrome Yellow. I did think about subbing the last Mosaic dry hop with Galaxy and possibly lowering or removing the last Azacca charge, as the Hop Schedule is possibly a little bit ridiculous.
I would really appreciate any thoughts about this recipe, especially the water chem, as this is taking me a while to get my head around.
Oh yes. Sorry, the target profile looks something like this - Got it from the Brewfather standard NEIPA profile and upped it a bit on the Chloride. Might be a bit over the top, but the Putty mouthfeel feels a bit over the top.
220ppm Chlorides
70ppm Sulphates
100ppm Calcium Carbonate
18ppm Magnesium
16ppm Sodium
0 Bicarbonate
Worked reasonably well in my last brew, which was a Mosaic/Galaxy/Citra NEIPA (Although it was all in the mash for that one). Might even hazard that even more Chloride would make it softer still... Still not all that au-fait with water treatments.
Will be brewing the above recipe over the next week or so. The grain bill is what I have settled on for my own NEIPA recipes and it gets the colour and flavour about spot on, possibly not 100% accurate for Putty - Although Golden Promise is a firm Verdant Favourite - Also the yeast isn't right - Should be London ale 3 - I just like Imperial Juice - It has some nice peachy esters going on - So will check back in on this thread to update what I thought was off about it, and what wasn't.
220ppm Chlorides
70ppm Sulphates
100ppm Calcium Carbonate
18ppm Magnesium
16ppm Sodium
0 Bicarbonate
Worked reasonably well in my last brew, which was a Mosaic/Galaxy/Citra NEIPA (Although it was all in the mash for that one). Might even hazard that even more Chloride would make it softer still... Still not all that au-fait with water treatments.
Will be brewing the above recipe over the next week or so. The grain bill is what I have settled on for my own NEIPA recipes and it gets the colour and flavour about spot on, possibly not 100% accurate for Putty - Although Golden Promise is a firm Verdant Favourite - Also the yeast isn't right - Should be London ale 3 - I just like Imperial Juice - It has some nice peachy esters going on - So will check back in on this thread to update what I thought was off about it, and what wasn't.
My last NEIPA I went with
200ppm Chlorides
100ppm Sulphates
150ppm Calcium Carbonate
20ppm Magnesium
15ppm Sodium
16 Bicarbonate
So not a million miles away from yours.
Was soft but not on a Verdant level.
I used Imperial on my last one and tbh I think I prefer Vermont for the peachy esters ,
doesn’t kick any unwanted diacetyl etc & doesn’t mind a DIPA gravity.
But Ill go with London Ale III
200ppm Chlorides
100ppm Sulphates
150ppm Calcium Carbonate
20ppm Magnesium
15ppm Sodium
16 Bicarbonate
So not a million miles away from yours.
Was soft but not on a Verdant level.
I used Imperial on my last one and tbh I think I prefer Vermont for the peachy esters ,
doesn’t kick any unwanted diacetyl etc & doesn’t mind a DIPA gravity.
But Ill go with London Ale III
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I really like the look of this, I have a grain father so will gladly take a copy of your recipe and will give it a go in due course. I've made a Pulp Clone before and have the recipe for it on the grain father community site. I'm still a newbie as far as water treatment goes so perhaps it's time to try the water treatment now !! Cheers
Simon Taylor
New Member
Simon Taylor
New Member
Would agree with London III...worked best for NE style brews I've done. Tried the lallemand NE dried too but didn't rate that as much although quite a few commercial breweries seem to be using it.
The NE lallemand yeast I’ve found to be ok. But it doesn’t seem to have as much “Vermont” character as the wet yeast bay (or other) strains. I’ve just gone wet yeast and I collect, wash and reuse Vermont yeast. Although for my next NEIPA I too am going to use London ale III or something similar.
New here too, in my experience I would back down on the galaxy, it's a very potent hop.
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