My LHBS recently got some new dry yeast in from Lallemand that was sourced from Verdant Brewing in the UK (https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-verdant-ipa/). I saw the Craft Beer Channel on YouTube did a 2 part series where they explained that Verdant was originally using London III but after so many uses it mutated. They have dried this and now sell it. I have been using it in my recent Hazy IPAs in place of London III and all I have to say is WOW! It aggressively ferments and the flavors are awesome. I haven't made the Creamsicle IPA (yet) but I think it would be perfect for that. Ferment a little on the warmer side for the first 24 hours and then drop down before raising again for a diacetyl rest to really get the Vanilla flavor to shine. (72F -> 67F -> 72F).
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