verdant ipa yeast recipe

Almost Do you hydrate your yeast before pitching ? The recipe's view count is incremented when someone views the recipe at your site. My question is what IBU am I aiming for? 1) Carbonation: Are you just force carbonating in the keg? Sorry for my bad English, but Ive some questions that I really want to ask. Verdant IPA yeast | The Homebrew Forum - Homebrewing Forums Yeast: Lallemand Verdant IPA (1 pack included), we recommend either buying a second pack or building a starter. Pre-boil and original gravities hit, and pitched at 67F. Lalbrew Verdant IPA Brewing Yeast-11 Grams - amazon.com Updates to the recipe automatically flow through. You dont mention the amount of water you use for this brew. This is a for a 20l batch (into fermenter), 3.65kg Extra Pale Maris Otter0.9kg Golden Promise0.5kg Carapils0.25kg Pale wheat malt0.25kg Flaked wheat1kg rolled oats, 30 minutes 60g citra, 40g Mosaic, 20g BRU-1, Wait 48 hours pitch 30g Citra, 15g Mosaic, 5g BRU-1, Pitch 120g Citra, 60g Mosaic, 60g BRU-1 crash to 2C. Almost a bit too fruity. The availability of this yeast in a dry and stable form will give brewers great opportunities to create diversity in their IPAs. When we took the decision to ramp up our home-brew content on the channel, one of the first styles we wanted to do was New England IPA. (device.type | titlecase) : '' }}, Mash Chemistry and Brewing Water Calculator, Do Not Sell or Share My Personal Information, Method: sucrose It will then suck in CO2. Our Lallemand & Verdant Inspired New England IPA Hey! Is that correct? I get good results with APAs fermenting at about 22C, with cling wrap over the fermenter rather than an airlock. One other question around whirlpooling i know generally the recommendation is to cool down to 80c and then add hops and start the whirlpool. Im a bit confused by your 3 additions at 19degC in your recipe, what are these? Thats about it! I brewed several simmilar reciepes with mosaic and never found the early additions too harsh and liked the smooth bitterness and kettle hop aroma they added to the backbone. David Heath's verdant IPA recipe: https://share.brewfather.app/xjyous7LjyXxA6 I dont think ive ever come accross that technique before so just intrigued where the inspiration came from or if that is just standard practice and ive been getting it wrong. Stuck fermentation with Verdant IPA yeast. I see at least 1 vote for "2 packs" and one vote for "1 pack". Verdant IPA Yeast - Home Brewing Competition - The Malt Miller 60 minutes - 5g Magnum. Found the krausen takes about a week to drop. For a better experience, please enable JavaScript in your browser before proceeding. LalBrew Verdant IPA was specially selected in collaboration with . If so, why the hops of whirpool and of the first dry hop (if you do it) can stay in contact for the entire fermentation process? OG 1.055 Great video guys! Is 5 gr of yeast enough for 5.5L? Im considering trying this recipe out myself, but I think I need to upgrade on the gear front. Hit the brewers friend link and the percentages are all there! We strongly recommend ordering dry yeast in the summer months. Dropped very clear. We didnt want to be too exact there as all systems vary you are best using a calculator for your system. Expect a massive krausen and potentially higher than anticipated attenuation on generation 1. Were the grains you used crushed, uncrushed or fine crush? CO. If anything this produces even more. Thanks! Definitely better attenuation if you are looking for that. "Lallemand/Verdant NEIPA" American IPA beer recipe by Craftbeerchannel. They dont want to add hops at 16C or higher as that risks getting hop creep (the yeast eating at the hops, creating fermentable sugar and kicking off fermentation again, which can cause diac issues) but equally they seem to like the hops spending a bit of time a little warmer than the cold crash temp. It was delivered promptly and in good shape. There are lots of reasons for that we drink a lot of it, we know lots of people are looking for recipes, and Lallemand had just released a very exciting new yeast with our friends and Patreon subscribers Verdant Brewing Co. LalBrew Verdant IPA - Ale Yeast . Some of the "grains" of yeast in the package were darkhaven't seen that before, but it doesn't seem to be a problem. Yeah dont hold at 15 the key simply to avoid adding hops any warmer than that. Set pressure to 5psi as i always do for my hoppy beers and after a few hours . For quick copying and pasting to a text based forum or email. Lallemand Verdant IPA Ale | Page 8 - Homebrew Talk In Lallemands Standard Conditions Wort at 20C (68F) LalBrew Verdant IPA yeast exhibits: Fermentation that can be completed in 5 days. Register today and take advantage of membership benefits. Hey Ben it comes directly from Verdant. Temp: 72 F Id dump it before adding the final dry hop addition. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. Regarding the body of the beer this was down to two things one it got .001 drier than expected. Copyright 2007-2023 Brewer's Friend, Inc. -, {{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? Well be doing a post on that soon but we use a Grainfather, standard fermentation bucket, the premium CO2 regulator from Malt Miller, and our own hacked homebrew fridge. But, yes, if we were to follow certain calculators online then we are considerably underpitching that also!". Medium to high attenuation and moderate flocculation. I usually use Calcium chloride to raise my Cl- level but it would also raise calcium too much. Please consider switching to your local market to visualize the most relevant information. 3) If I havent reached the FG in about 1 week, could Ive any problems? All Grain, ABV 6.39%, IBU 25.58, SRM 5.01, Fermentables: (Extra Pale Maris Otter, Pale Wheat Malt, Flaked Wheat, Carapils, Finest Pale Ale Golden Promise, Flaked Oats) Hops: (Magnum, Citra, Mosaic, BRU-1). LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Verdant IPA yeast best practices - Homebrew Talk I dont like underpitching. Nothing wrong with that but you wont get that juiciness or really big citrus aroma. Around 3 days. Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. And would it be feasible to use sugar instead, since we do not have a proper keg. At what stage would you recommend dumping, or would you consider dumping at all? Here's the youtube link for the talkthrough with Robert Percival (Lallemand) and James Heffron (Verdant) https://www.youtube.com/watch?v=QNVWwSjIOEY . NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours, Ultimate Homebrew Starter Kit #1 Best-Seller, Craft Beer Making Gift Set - Kama Citra IPA, Homebrewing 101: How to Make Beer Video Course, Reactor Stainless Steel Conical Fermenter, Chilean Wine Juice Pails - Spring Pre-Order, Italian or Californian Wine Juice Pails - Fall Pre-Order. Im going to try to brew your neipa this weekend, but with only a late dry hop, after fermentation is done. You can easily bubble this up through the beer. Thanks. It needed just a hint for bitterness and a hint less astringency, Hi, I have many questions since Im new to brewing. Is it a matter of storage temperature that can kill the hops aroma? So interesting! I followed my normal process of dry hopping at 3 days into fermentation. Ordered this yeast as part of a larger order. I have noticed that repitched yeast provides more flavour than yeast straight from the packet though. How much water do I need? Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. Lallemand Verdant IPA Yeast 11 Grams. Amazing videos! For quick copying and pasting to a text based forum or email. Am I right in believing that the recipe is for 5G? Temp: 68 C I've also underpitched, as I've used 8gr for a 22L batch with OG 1.062 expected FG 1.025. Explanation from verdant is here: https://www.themaltmiller.co.uk/product/verdant-even-sharks-need-water-neipa/. 1 x 11g Lallemand Verdant Ale Yeast. Do you have any suggestions on what I could substitute those hops with instead? What are the differences that oxidation causes? NEIPA Verdant Yeast Recipe | Brewgr The rest of the directions and the video dont say anything about it so why would you mash out instead of just going up to a boil? MASH. Then again, my ales are all under 1.060. Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. Batch Size: 14.00 gal Style: American IPA (21A) Boil Size: 18.93 gal Style Guide: BJCP 2015 Color: 4.8 SRM Equipment: HSM Veliki lonac - 60 min Bitterness: 24.6 IBUs Boil Time: 60 min Est OG: 1.060 (14.6 P) Mash Profile: Single Infusion, Medium Body, No Mash Out Est FG: 1.015 SG (3.7 P) Fermentation: Ale, Two Stage ABV: 5.9% Taste Rating: 30.0 (0.23 kg) crystal malt (20 L) 4 oz. Colour/taste? LalBrew Verdant IPA is a pure culture of Saccharomyces cerevisiae and is available in 500g and 11g sachets. Updates to the recipe automatically flow through. Thanks guys. YEAST. One major change I did was to add 10 IBU 60min Hops. They ferment at 19C and raise to 21C at the end of ferment, and pitch rate wise I have just seen this from James at Verdant (founder): "We normally pitch 3kg of our Verdant yeast into 1.077 gravity DIPA'sand it seems pretty happy with that. However thanks in advance. David Heath's Verdant IPA Recipe converted to my 16 Litre Induction BIAB Setup. I repitched the mixed slurry 3 times with no noticeable change in taste or performance. Brewer: AYMERIC: Batch Size: 6.60 gal: Style: American IPA (14B) . 5.67 ABV Have run two NEIPA using this yeast, ferments quickly and has been finishing fairly low (1.010 or lower) without having a thin mouth feel. I think you will be fine pitching a single packet if you cannot seal the half used one properly. Fermentation temperature/steps: pitch at 18 and hold. 6 SRM Advice. Thanks for your time. And then keg after 48hrs after adding the hops? Some say dry hop, one says boil, and one says 7 days. thanks. Buy now Get help I always pitch 2 full packs. Adjust your water. We definitely sparged! Im having trouble to get my hands on some BRU-1 hops. I got my hands on some packs of the Lallemand Verdant IPA yeast and descided to brew a nice NEIPA last weekend. I understand chill to 15c add hops and immediately chill to 2/3c. Expect big apricot, mango, vanilla and pineapple notes. Quick turnaround with the Verdant yeast: All Rights Reserved. Maybe this is just my morning math, but that looks like 3000 grams in 4000 liters, or .75g/L, which is 50% higher than the .5g/L that I accept as the standard ale pitch rate. 30 minutes - 60g citra, 40g Mosaic, 20g BRU-1. LalBrew - Verdant IPA - Ale Yeast - Page 2 - DIY Brewing Blether additions but I believe this is wrong..? For some reason Ive had some bad luck with carbonation in a keg, so dont want to ruin it. Great video(s) and thanks for sharing the recipe. (113 g) chocolate wheat malt 8.5 AAU Northern Brewer hops (60 min.) Very happy with my first beer using it. It may not display this or other websites correctly. JavaScript is disabled. I have really fruity beer at room temperature. Do you put your final hops in then and keep it at 15 degrees for 72 hours Then cold crash for 48 hours? For quick copying and pasting to a text based forum or email. But it looks the same. An Authentic Homebrew Recipe - by seu carlinhos IPA 20230414 What was brewed - not intended. He suggested a very low SO4 level himself here: Haha dont think so. 1) Why in the second dry hop, the hops need to stay in contact with beer for less than 48 hours? Copyright 2007-2023 Brewer's Friend, Inc. -, Mash Chemistry and Brewing Water Calculator, Do Not Sell or Share My Personal Information. Verdant IPA. Dont worry too much about oxidation here, just be quick in adding the hops if going through the top. Check out our Brewers Friend recipe here. Day1-5 19C / D5 raise to 22C / D7 chill to 15C, pitch 120g hops crash to 2C / D9 transfer to keg Citra / Mosaic / BRU-1 with Verdant yeast 4. Are you supposed to add the last dry hop charge and immediately start to cold crash to 2-3C? (1 oz./28 g at 8.5% alpha acids) Greetings from Chile, very good site and YouTube channel. First brew fermenting as we speak and unsure whether to dry hop just before ferm ends, or after as Verdant recommend in their Sharks recipe. Right, thats enough oxidation chat. The availability of this yeast in a dry and stable form will give brewers great opportunities to create diversity in their IPAs. As an additional note, if we brewed this again we would skip this step and the additional hops here after advice from both Verdant and Lallemand but if you want to do the exact recipe knock yourself out! 35 IBU Apologies! For me, huge difference. All Grain, ABV 7.15%, IBU 31.22, SRM 4.91, Fermentables: (Extra Pale Maris Otter, Golden Promise, Carapils (Dextrine Malt), Pale Wheat Malt, Flaked Wheat, Rolled Oats) Hops: (Citra, Mosaic, BRU-1) Other: (Calcium Chloride (anhydrous), Gypsum). The dry yeast version rages! Product details LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Ingredients 10.5 lbs. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. Or 48 hrs after reaching 2C? My first time brewing a with Lallemand Verdant IPA yeast. Elsewhere on the forum people were talking about using 1 pack of Verdant and 1 pack of New England. Haven't kegged it yet, but the batch I made started fermenting the same day it was pitched, and the gravity samples taste good; bit of peach ester that is very pleasant. Final question (sorry! Verdant IPA Yeast My Favourite Recipe & Brewing Method Its like asking you told us to jump but I decided to crawl. Lalbrew Verdant IPA Yeast - American Homebrewers Association Verdant IPA Dry Ale Yeast - Bitter & Esters Currently boiling this recipe on Vancouver Island Canada. Its for a batch of 5.5L. Our Lallemand & Verdant Inspired New England IPA. How does this yeast do when fermenting under pressure? Lallemand/Verdant NEIPA Beer Recipe | All Grain American IPA by I believe Ill probably get more than 35 IBU since theres no extra bitterness added for whirlpool additions. I shall try the funky CO2 though the bottom routine on this current fermentation. Really appreciate your comments. LalBrew Verdant IPA | Lallemand Brewing Moreover, several breweries around the world have conducted very successful pilot brewing trials with LalBrew Verdant IPA. Fermentation began within 3 hours, and 67F was maintained for 1 full day. Could you share a gear list? Im currently brewing the Even Sharks need water recipe too but doing as stated on the recipe from malt miller so very similar to yours but just one dry hop (next time Ill try yours!). Craft Beer Channel - Lallemand Verdant IPA - The Malt Miller Typical Analysis of LalBrew Verdant IPA: Finished product is released to the market only after passing a rigorous series of tests. It is better than nothing though! Minor changes to the grain bill: Reduced Oats to 10%, Vienna to 12% (5% each). No time at all. The recipe's view count is incremented when someone views the recipe at your site. I was wondering how you managed to get your water profile at 230 Cl- without going over 100 Ca+2 as recommended by Verdant. 2) Why do you suggest to put the beer in the keg to carbonating and not straight in the bottles? But do note, we have since said we would probably skip this step after consulting Verdant and Lallemand. Thanks [/quote] Explanation is here: https://www.themaltmiller.co.uk/product/verdant-even-sharks-need-water-neipa/, Haha dont think so. No issues getting down to a reasonable final gravity either. They won't be saved but will give you an idea of costs if your final yield was different. ), I top crop the fluffy krausen. I have a MiniBrew set up. With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. Just run right through it. Brewing Properties. 111 - VERDANT IPA CITRA - Recipe - BeerSmith Cloud With medium-high attenuation, LalBrew Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. In Lallemand's Standard Conditions Wort at 20C (68F) LalBrew Verdant IPA yeast exhibits: Fermentation that can be completed in 5 days. The pitch rate calculator said I need 15.3 g, so I opened up two packs and weighed out 16 g and direct pitch that. Thank you so much for these videos!! This site is protected by reCAPTCHA and the Google. Since Verdant suggest skipping the bio transformation dry hop, would you suggest increasing the whirlpool hop additions to ensure there are plenty of hops in suspension for the hops to work on? I tried using both 1 and 2 packs of Verdant for 5.5 gallon 1.080ish brews. Nice job and an very interesting video. , Hey! But I guess NEIPA is just another ball park altogether. #1 Hello, I've been using the dry Lallemand Verdant IPA yeast for a while now for my NEIPAs and Pales Ales since it's more convenient than Wyeast 1318, but I don't seem to be able to get the mentioned flavour profile of fruit and creamy vanilla. One pack of the yeast should be plenty. "Verdant NEIPA" Specialty IPA: New England IPA beer recipe by Craft Beer Channel. Great video, will definitely be trying out the yeast. All Grain, ABV 8.03%, IBU 24.42, SRM 4.96, Fermentables: (Flaked Wheat, Carapils, Flaked Oats, Sour Grapes Malt, GB - Crisp Malting - United Kingdom - Extra Pale Maris Otter, GB - Crisp Malting - United Kingdom - Pale Wheat Malt, GB - Simpsons - United Kingdom - Finest Pale Ale Golden Promise) Hops . Lallemand Verdant IPA - 500g - Probrew Supply Wait 48 hours - pitch 30g Citra, 15g Mosaic, 5g BRU-1. Verdant IPA Recipe | Brewgr Ive currently got a pale ale fermenting which Im planning to dry hop at 4.5 g/L with Simcoe, Citra and Cascade and I thought that was ample! 1 6 7 8 9 Next Elric Well-Known Member Joined Mar 14, 2020 Messages 786 Reaction score 2,319 Location Toronto Sep 27, 2021 #281 This was my verdant best bitter that has 7% torrified wheat in it. Do NOT cold crash before FG though, could cause all kinds of issues with flavour and carbonation. Captain Brew | ipa verdant - American IPA Homebrew Recipe Is there any chimical reaction? Still a little bit wondering why the SO4 level in water profile is so low? For second hop addition, bag up the hops and using a maget secure them to the inside and top of the fermentor. By doing this we create a very soft mouthfeel but without elevating Calcium levels above 100ppm. We also of course started with extremely low Calcium water. Verdant IPA Juicy or Hazy Strong Pale Ale Recipe Recipe Info Verdant IPA Juicy or Hazy Strong Pale Ale by unclezoot on 10/27/2020 from tasting notes Recipe Type: All Grain Batch Size: 10 Liter (s) Boil Size: 33.6052 Liter (s) Boil Time: 60 min Efficiency: 60% Free rise to 22 for D rest once gravity is at about 1.030. Hi, great video! Chill to 15C, add the hops, keep chilling down. Had a great brew day, exactly hit my OG of 1.068, rehydrated the yeast and added everyting to thr fermentor. So near the end of ferment, raise to 21, crash to 15 (where the yeast goes dormant) to add the hops then keep on crashing down. and mash out at 75C but not for how long. Stuck fermentation with Verdant IPA yeast : r/Homebrewing - Reddit Well my beer is done with this and kegged. There isnt really one, which is why we used it. Hi! New Product Announcement: LalBrew Verdant IPA | Lallemand This website uses cookies to improve user experience. 5 day fermentation. Brewgr is an online homebrew community and recipe calculator to help homebrewers find, create and share homebrew recipes with other homebrewers. Updates to the recipe automatically flow through. Never mind live and learn . https://www.youtube.com/watch?v=Wre4XX7cFko, There aren't any tasting notes logged yet, {"RecipeId":89425,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":108664,"Name":"Verdant IPA","Description":"https://www.youtube.com/watch?v=Wre4XX7cFko","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.7,"DateCreated":"\/Date(1603416997290)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.053893,"Fg":1.0161679,"Srm":6.218487528449903,"Ibu":30.8724888976595,"BgGu":0.57284784476016393,"Abv":4.8665379,"Calories":181,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"61","Amt":"6.25","Ppg":"38","L":"3","Use":"Mash","Id":"475969","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"1"},{"Per":"17","Amt":"1.75","Ppg":"37","L":"4","Use":"Mash","Id":"475970","IngId":"588","Name":"Vienna - DE","CustomName":"","Rank":"2"},{"Per":"15","Amt":"1.5","Ppg":"37","L":"1","Use":"Mash","Id":"475971","IngId":"152","Name":"Flaked Oats - US","CustomName":"","Rank":"3"},{"Per":"5","Amt":"0.5","Ppg":"34","L":"20","Use":"Mash","Id":"475972","IngId":"489","Name":"Cara 20L - BE","CustomName":"","Rank":"4"},{"Per":"3","Amt":"0.3","Ppg":"34","L":"8","Use":"Mash","Id":"475973","IngId":"496","Name":"Caramel Pils - DE","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"10.5","Ibu":"13.9724626476476","Id":"501960","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"1"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"12.7","Ibu":"16.9000262500119","Id":"501961","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"2"},{"Amt":"1","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"10.5","Ibu":"0","Id":"501962","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"3"},{"Amt":"1","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"12.7","Ibu":"0","Id":"501963","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"4"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"10.5","Ibu":"0","Id":"501964","IngId":"5","Name":"Centennial ","CustomName":"","Rank":"5"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"12.7","Ibu":"0","Id":"501965","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"6"}],"Yeasts":[{"Atten":"0.7","Id":"145573","IngId":"7674","Name":"Verdant IPA yeast","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Direct Heat","Temp":"150","Time":"60","Id":"62697","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[]}. All fixed now! Here is the recipe from this video in full:-Verdant IPA Author:- David HeathType: All GrainBrewfather Link:- https://share.brewfather.app/xjyous7LjyXxA6Batch Size : 19 L / 5 US Liquid GallonsABV : 6%\rIBU : 40 (Tinseth)\rColour : 10 EBC\rOriginal Gravity : 1.053\rFinal Gravity : 1.007\r\rBoil Time : 60 min\r\rBrewhouse Efficiency: 75%\rMash Efficiency: 78.9%\r\rFermentables \r2.659kg / 5.86lbs - Maris Otter Malt 5.9 EBC (60%)\r753g / 26.56oz - Vienna 5.5 EBC (17%)\r665g / 23.45oz - Oats, Flaked 2 EBC (15%)\r222g / 7.83oz - Crystal malt 20 EBC (5%)\r133g / 4.69oz - Carapils 4 EBC (3%)Mash Profile\r\r65C/149F - 60 min - Mash In\r75C/167F - 10 min - Mash Out\r\r\r\rHops \r10 min Centennial - (13 IBU)\r10 min Mosaic - (18 IBU)\r\rHop Stand\r 20 min hopstand @ 80 C\r20 min 80 C Centennial (4 IBU)\r20 min 80 C Mosaic (6 IBU)\r\rDry Hops\r3 days - 50g / 1.76oz - Centennial \r3 days - 50g / 1.76oz - Mosaic \r\rMiscellaneous\r10 min - Boil - 1 items - Yeast Nutrients\r\rYeast\r1 pkg - Lallemand Verdant\r\rFermentation Profile\r\r19 C/ 66F - 5 days - Primary\r22C/ 72F - 3 days - PrimaryChannel links:-facebook.com/groups/Brewbeerhttps://www.teespring.com/stores/david-heath-homebrewIntroduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
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