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Old 12-29-2012, 08:55 PM   #511
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You say that from the flocculation habit? Kinda looks like 007.
Yeah, it's super clumpy, like cottage cheese. I've seen that w/a few English strains before.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 12-29-2012, 09:21 PM   #512
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I've not got that clumpiness in any of my four cans, I'd be interested if anyone else got it though. I am getting Belgian characteristics here.

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Old 12-29-2012, 11:11 PM   #513
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I've not got that clumpiness in any of my four cans, I'd be interested if anyone else got it though. I am getting Belgian characteristics here.
I get ya on the Belgian character in the beer. I get that too. I left the starter in the fridge until it was clear clear (I wanted all of that less flocculent goodness), which took 5 days. The pic was right after I decanted and started swirling the yeast into the liquid, I looked and saw the cheese clumps. I stopped and took the pic.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 12-30-2012, 12:57 AM   #514
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Yep.....looks like an Englishman in the woodpile to me as well.

I'm hoping my Heady connection comes through soon,(been a month and nothing) gota get this started.

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Old 12-31-2012, 03:35 PM   #515
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I had to delay my Heady clone brewday until tomorrow but in the mean time I have built up a pretty large culture, enough to fill a few vials to share with my club.

When I crashed my starter it dropped clear in ~24 hours, I decanted and swirled it up and it was stuck so hard on the bottom it took alot of aggressive swirling to get it unstuck. I didnt get the clumpiness that youre getting but it did drop hard once I cooled it, smells like a Belgian strain to me though but I will reserve judgement until I get a finished beer.

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Old 12-31-2012, 07:16 PM   #516
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I had to delay my Heady clone brewday until tomorrow but in the mean time I have built up a pretty large culture, enough to fill a few vials to share with my club.

When I crashed my starter it dropped clear in ~24 hours, I decanted and swirled it up and it was stuck so hard on the bottom it took alot of aggressive swirling to get it unstuck. I didnt get the clumpiness that youre getting but it did drop hard once I cooled it, smells like a Belgian strain to me though but I will reserve judgement until I get a finished beer.
That is exactly what I have but mine took a while long to clear, closer to 4 days, similar to NordeastBrewer77
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Old 12-31-2012, 07:32 PM   #517
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Movin' onto the full gravity starters now.

Here's the slurry I got from the low gravity steps. Just a hunch, but I think Conan my be of English descent.
Vt Pub & Brewery gave John Kimmich the Conan strain and they brew and use a lot of English beers/ingredients. It seems the strain develops a lot of fruity esters (strawberry) as some people experienced which is the norm for an English strain. But don't English strains typically have a lower attenuation rate? Conan is a beast!

I'm currently building up a pitchable starter from Conan. Crash cooling a 1 liter starter and slanting a bunch of it. Gonna brew a IIPA next brewday with Conan.
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Old 12-31-2012, 07:38 PM   #518
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I have heard that information from another source too. I'm not too concerned over English/Belgian since this strain has been modified a lot by John over it's lifespan. It's just a super strain, can ferment really low, produces a lot of fruit and really showcases the hop fruitiness.

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Old 12-31-2012, 08:19 PM   #519
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After brewing my first batch with Conan, I washed and saved the yeast. I just finished a starter this morning with my 2nd generation of the yeast and the smell is very different than it was the first time. The first time, it smelled very peach...fruity. Very Heady. This time, it's a very strong Belgian nose. I'm cold crashing now and plan to use within a couple days, so we shall see, but I'm definitely nervous about it. It smells a lot like an old can of Heady. I just haven't decided if that's a good or bad thing.

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Old 12-31-2012, 10:38 PM   #520
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After brewing my first batch with Conan, I washed and saved the yeast. I just finished a starter this morning with my 2nd generation of the yeast and the smell is very different than it was the first time. The first time, it smelled very peach...fruity. Very Heady. This time, it's a very strong Belgian nose. I'm cold crashing now and plan to use within a couple days, so we shall see, but I'm definitely nervous about it. It smells a lot like an old can of Heady. I just haven't decided if that's a good or bad thing.
When did you smell it the first time? At which point of stepping it up? I have found the first step smells really like Heady but once I get past that and further from hops, it smells more Belgiany with some peach in there.
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