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Old 06-23-2013, 02:25 AM   #1131
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Originally Posted by bottlebomber View Post
It's it a bucket so it doesn't bubble too much after a couple days because the lid isn't a perfect seal. There was still a thin layer of foam on top but the clarity of the beer was what got me. I'll let it sit for another two days and see if anything has changed.
Mine is in a bucket too. Very slowly, but still bubbling after 7 days.
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Old 06-23-2013, 03:22 AM   #1132
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I've brewed 6 different styles with this now and I'm starting to notice a lot of similarities in the taste profile. It's certainly unique and identifiable.
What six styles? Obviously IPA is the style of choice. What other styles are good. Anything you tried that you would not recommend?
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Old 06-23-2013, 05:59 AM   #1133
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What six styles? Obviously IPA is the style of choice. What other styles are good. Anything you tried that you would not recommend?
1. Heady Topper Clone
2. Cascadian Dark Ale (Murky Depths)
3. IPA
4. Red IPA (pearl, munich, vienna, C120, roasted barley)
5. Imperial ESB
6. Scotch Ale, I think it's called a wee heavy??

So that was my progression with it. I'll sort of explain why I chose these styles, as I progressed to each after learning what Conan did to each recipe. After brewing like 15 versions of Heady Topper then switching to my CDA, award-winning I might add , I noticed an underlying flavor contribution that I didn't expect in the CDA with all the different malts I used. It was some nice fruity esters, surprisingly well-blended perhaps sweet malt, and a nice creamy texture.

I went with a regular IPA, did a whole new range of hops, and got the same yeast character so I decided to brew up a Red IPA, which was really an imperial irish red. The yeast really worked well with the Munich and Vienna and it was surprisingly good with the roasted barley.

Then I had an Imperial ESB at a bar one night and I instantly thought, this could be a great conan beer. That beer turned out fantastic. I would consider this a very appropriate yeast for the style.

Then finally I brewed a Scotch Ale, a 1.086 or 89 (can't remember, I was off from original recipe) which I thought would go well with the fruity esters, hop profile, good attenuation, and creaminess. Again, great beer style for Conan. I think I've only had 2 commercial versions of this style, but the one I made was very good, very popular.

I think what you want to look for with Conan is a beer that allows some fruity esters, not necessarily a hoppy beer, Conan can accentuate hop aroma, but it also accentuates malt sweetness at times because of the creaminess, and something that you don't want finishing too high. I got that Scotch ale down to 1.015 from 1.086-89.

Looking back at my comments I'd be tempted to say Conan is of English origin, despite my earlier belief it was Belgian. It's odd because the beers are very dry that it produces but at the same time, the mouthfeel and how it plays with the malt sweetness give off a bit of a malty sweetness in each beer.
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Old 06-23-2013, 11:09 AM   #1134
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Vegan- have you posted your recipe for cda or scotch ale? Do you mind sharing if not posted previously?

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Old 06-23-2013, 05:50 PM   #1135
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Vegan- have you posted your recipe for cda or scotch ale? Do you mind sharing if not posted previously?
http://signpostbrewing.com/murky-dep...tition-recipe/

That's the CDA, I'll have a post on the scotch ale once I get some free time. It was basically Pearl, Torrified Wheat, Biscuit, C60, and Roasted Barley with EKG and Saaz.

The Imperial Irish red was similar grain bill as that, but hops were way different. El Dorado, Columbus, Cascade, Vanguard, Willamette, Amarillo, Chinook, Citra, and Riwaka. It's so good.
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Old 06-23-2013, 09:17 PM   #1136
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Thanks Vegan will be ordering supplies tonight

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Old 06-23-2013, 09:36 PM   #1137
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That dark ale looks great Vegan, thanks for the recipe. I've been wanting to try that midnight wheat and now I have a good excuse.

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Old 06-23-2013, 09:42 PM   #1138
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Giving it a go!

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Old 06-24-2013, 02:13 PM   #1139
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I have to say that vegan is the man. Brewed up v4.0 yesterday morning and hit 1.074 with a seemingly prefect brew session. Bubbling away nicely already at 62-63F ambient. Can't wait to get this thing on tap, thanks vegan!

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Old 06-24-2013, 02:42 PM   #1140
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When stepping up the Conan starter yesterday I went to add a drop of fermcap and it was stuck so with slightly more pressure I of course squeezed out a stream of fermcap which is probably equivalent to at least 10-15 drops in my 1.5l stater...anyone know how this could effect the yeast? I don't care about the actual chemical being in there as long as it wont hurt my baby yeasties

Also, can anyone give me specifics on how much yeast I should be pitching? I know vegan's blog said he aimed for 200-250 which may be slightly under-pitching depending on your stance, but should I be trying to pitch under/over/target with Conan? Any guidance / experience with this would be much appreciated!

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