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Old 02-08-2013, 02:31 AM   #801
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Let me know how turns out. I've been crafting an IPA wanting a really dank combo of hops....and my late addition, aroma steep and dry hop are going to be equal parts Chinook, Columbus, and simcoe. I thought I was being original : mug:
Let us know how that turns out. Have you had Heady before? I am at something like 3:1:1 on Simcoe, Columbus, Chinook at the moment, would be interested what 1:1:1 is like so I can save some Simcoe.
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Old 02-08-2013, 02:44 AM   #802
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Let us know how that turns out. Have you had Heady before? I am at something like 3:1:1 on Simcoe, Columbus, Chinook at the moment, would be interested what 1:1:1 is like so I can save some Simcoe.
I've def had heady. I'm currently crafting just a normal IPA with summit for bittering. Then, I'm doing half oz Columbus and half oz Chinook at 15. Then doing oz each of Columbus, Chinook, Simcoe at 2 min, then again an ounce each for an aroma steep once I chill the wort to around 170. Then I'm dry hopping with 1.5 oz Columbus, 1.5 oz Chinook and 1 oz Simcoe. I'll definitely let you know how it turns out but I probably won't brew it for another few weeks, then another month or so to age. It may be a while.
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Old 02-08-2013, 01:10 PM   #803
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Like sniffing a bag of fresh Marijuana from Cali (resinous, skunky, piney, oily, herbaceous, intoxicating) - aka Dank.

In an equally dry and highly aromatic beer with a ton of hops overall, Russian River achieves this with Pliny by overloading on CTZ/Simcoe/Centennial hopshot and pellets at all stages (early/middle/late/dryhop).
Very good description of "dank". For those of you who aren't aware, "dank" (aside from the dictionary def.) is a term used to describe high quality pot. Since pot and hops are cousins and share similar aromas, the term has been used to describe beers with a strong, marijuana character in the flavor and aroma.

Personally, I've always thought of Heady as one of the more dank IPAs, it has all those aromas I associate with "dank"; citrus, cat, pine, forest, tropical juicy fruit, etc.
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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 02-08-2013, 01:42 PM   #804
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Thanks for help with "dank" Bobbrews and Nordeast.

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Old 02-08-2013, 02:30 PM   #805
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I'd love to contribute if you have extra
How does one go about safely shipping yeast? And by contribute...?
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Old 02-08-2013, 05:53 PM   #806
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A while back itt thread I said I was going to be sending some slurry to a microbiologist, long story short he had a can of heady and cultured it up himself and just recently got back to me. His response...

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Conan is an ale yeast (S. cerevisae)
Not that we didnt already know/assume that but at least the whole lager bottling strain is officially debunked. he is running tests of it on some unhopped wort to get a better idea of the flavor profile.
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Old 02-08-2013, 06:07 PM   #807
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What dry hops?
2ounces of Simcoe and 1 ounce of Amarillo and 1 oz of cascade. All leaf. All added to the keg for 2 weeks. It's insane. I'm gonna leave them in there. No grassy taste.
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Old 02-09-2013, 01:03 PM   #808
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What are the chances someone with access to Conan and good culturing skills would be willing to grow up starters and ship out samples to interested parties? It sounds like a very interesting yeast.

No reasonable person would hope for this for free of course

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Old 02-09-2013, 01:23 PM   #809
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A while back itt thread I said I was going to be sending some slurry to a microbiologist, long story short he had a can of heady and cultured it up himself and just recently got back to me. His response...



Not that we didnt already know/assume that but at least the whole lager bottling strain is officially debunked. he is running tests of it on some unhopped wort to get a better idea of the flavor profile.
Oh man, you're going to confuse people by bringing this up again!
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Old 02-09-2013, 01:28 PM   #810
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Well my first Conan ferment is wrapping up and man, that stuff is a beast. Ferments hard and fast even in the high 50's.

Between wlp007 and now Conan I may officially be done with California ale yeast.

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