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Old 03-25-2013, 12:01 AM   #21
FATC1TY
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Originally Posted by cdburg View Post
Anyone else getting Belgian phenols from Conan? I grew up a slightly older vial on a stir plate at about 70 F ambient temperature. The yeast seems to have propped up nicely, but I definitely get a Belgian nose from the finished starter. It would make sense, with some people guessing that the strain is a Saison or other Belgian strain. Just curious if anyone has experienced anything similar.

Yup.. Belgian phenols are there. Almost... clove spice like in there.

I can slightly smell it in the beer when I pop open the fermenter, but I can't taste it.
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Old 03-25-2013, 04:45 AM   #22
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Good to know I'm not the only one. I guess the key is pitching cool enough to minimizing the phenols but not so cold that you don't get the fruity esters.

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Yup.. Belgian phenols are there. Almost... clove spice like in there.

I can slightly smell it in the beer when I pop open the fermenter, but I can't taste it.
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Old 03-25-2013, 04:35 PM   #23
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speaking of the belgian characteristics of this yeast: has anyone fermented conan warm? say pitch at 66, hold there for 36 hours, the let it rise to the upper 70's (or higher)?

i'm currently growing up some HT dregs. it'll be a while, but if no one else tries this i will pitch some conan into a 1 gallon jug and ferment a la belgian (i.e. warm).

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Old 03-25-2013, 07:10 PM   #24
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In Mitch Stelle's IPA book, the El Jeffe (dark IPA) recipe from The Alchemist mentions fermenting at 68F for 3 days then raising to 72F. Using it at 66F (slightly cooler to make up for the lack of pressure provided by a large conical) seems to be the "normal" use of the yeast for the brewery. I doubt he treats the yeast differently for Heady vs. other hoppy beers. That's what I'll be shooting for in my next beer.

Most of the esters should be generated in the first 48-72 hours of a ferentaton. If you want to get the Belgian esters/phenols, you'd probably need to ferment above 68F, maybe 70F or higher. My starter was at about 70F, and it was starting to get the Belgian aromas.

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Originally Posted by sweetcell View Post
speaking of the belgian characteristics of this yeast: has anyone fermented conan warm? say pitch at 66, hold there for 36 hours, the let it rise to the upper 70's (or higher)?

i'm currently growing up some HT dregs. it'll be a while, but if no one else tries this i will pitch some conan into a 1 gallon jug and ferment a la belgian (i.e. warm).
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Old 03-26-2013, 01:56 PM   #25
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Alright. I kegged this on Monday and it has been sitting in my attic (no room in the fridge) at around 44 degrees since then.

Just pulled a half carbonated sample and holy **** is this good. I will call it Conan the Destroyer.

I have won a few local comps and have been told that i brew some good beer, but this is by far the best DIPA i have brewed.

This yeast is amazing.
Ha a sample of this when I stopped by for a beer trade and have to concur - amazing DIPA!
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Old 03-26-2013, 02:11 PM   #26
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Since we all use this yeast differently, I think we need to go by some type of standard to better understand it. Something like this (feel free to add to this if I missed something pertinent):

OG:
FG:
Mash Temp & Time:
Mash Efficiency:
Did you use any simple sugars in the recipe (if so how much in %?):
Underpitched, Overpitched, or Pitched Appropriate Amount?:
Method of Aeration before pitching yeast:
Apparent Attenuation (in %):
Flocculation Level (low, med, high):
Fermentation Temperature (in F):
Diacetyl Rest (if yes, what temperature and how long):
Grain to Glass (in how many days):
Hop varieties used:
Total hop amount per 5 gallon batch:
Late boil & dryhop amount per 5 gallon batch:
Can you distinguish the hop flavor/aroma from the yeast flavor/aroma?:
Yeast aromas smell of:
Yeast flavors taste like:

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Old 03-28-2013, 01:38 PM   #27
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American Wheat
OG: 1054
FG: 1010
Mash Temp & Time: 153 for 60 min
Mash Efficiency: 75
Did you use any simple sugars in the recipe (if so how much in %?): no
Underpitched, Overpitched, or Pitched Appropriate Amount?: Appropriate
Method of Aeration before pitching yeast: 02
Apparent Attenuation (in %): ~80
Flocculation Level (low, med, high): high
Fermentation Temperature (in F): 58-60 for first couple days...ramped up to mid 60's
Diacetyl Rest (if yes, what temperature and how long): 68 couple days
Grain to Glass (in how many days): 25(kegged)
Hop varieties used: amarillo
Total hop amount per 5 gallon batch: 5.25
Late boil & dryhop amount per 5 gallon batch: 4.75
Can you distinguish the hop flavor/aroma from the yeast flavor/aroma?: flavor more than aroma
Yeast aromas smell of: peach underneath with a bunch of grapefruit citrus floral, coming from amarillo
Yeast flavors taste like: peach and tropical fruits

I have made this beer many times and only once with conan, other than it being a little more dry than I wanted it was delicious and I received many rave reviews. Will make again but mash around 155




Imperial Amber

OG: 1074
FG: 1018
Mash Temp & Time: 151 for 60 min
Mash Efficiency: 75
Did you use any simple sugars in the recipe (if so how much in %?): no
Underpitched, Overpitched, or Pitched Appropriate Amount?: appropriate amount
Method of Aeration before pitching yeast: 02
Apparent Attenuation (in %):
Flocculation Level (low, med, high): high
Fermentation Temperature (in F): 58-60 for first few days, ramped to 65 over the course
Diacetyl Rest (if yes, what temperature and how long): 68, week
Grain to Glass (in how many days): not in glass yet
Hop varieties used: columbus, nugget, simcoe, chinook
Total hop amount per 5 gallon batch: 12 oz
Late boil & dryhop amount per 5 gallon batch: 11 oz
Can you distinguish the hop flavor/aroma from the yeast flavor/aroma?: will update
Yeast aromas smell of: will update
Yeast flavors taste like: will update


So, I dunno what's going on with this beer. I am about 10 days from brew day and the attenuation is only around 75%. Taste is good, a little sweeter than I was going for. If this trucks down to 14-16 I think ill be much happier. I moved this to a warmer place and am hoping it'll chew a few more points off in the next couple weeks. Otherwise I'll prolly pitch a small conan starter at krausen to see what I can get to happen. I was originally worried with a mash temp of 151 and only 5 oz of crystal that I was going to be too dry. I'll let you guys know what happens.

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Old 03-29-2013, 12:23 AM   #28
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DIPA
OG: 1074
FG: 1012
Mash Temp & Time: 151 for 60 min
Mash Efficiency: 70
Did you use any simple sugars in the recipe (if so how much in %?): no
Underpitched, Overpitched, or Pitched Appropriate Amount?: Appropriate
Method of Aeration before pitching yeast: 02
Apparent Attenuation (in %): ~80
Flocculation Level (low, med, high): low-med (still getting some sediment)
Fermentation Temperature (in F): 62-64 and then ramped to 68
Diacetyl Rest (if yes, what temperature and how long): 68~
Grain to Glass (in how many days): 4 weeks - 1 week dry hop (4oz)
Hop varieties used: Warrior (bitter), 2/1/1/1 (Simcoe, columbus, centennial, amarillo)
Total hop amount per 5 gallon batch: 16.00
Late boil & dryhop amount per 5 gallon batch: 14oz (incl 4oz dry hop)
Can you distinguish the hop flavor/aroma from the yeast flavor/aroma?: getting all tropical flavor . aroma with a little belgian aroma / taste up front (probably from aroma)
Yeast aromas smell of: pineapple and belgian esq
Yeast flavors taste like: tropical fruits and a tiny belgian spice

So at first i got a strong hop and belgian phenol aroma.. i sampled the keg every other day and the belgian aroma and taste is fading as the yeast is drops out. Now i get mainly tropical fruit with a little belgian spice in the back.

Overall great beer. I am excited to try this yeast with something different (wit, english ipa, porter, etc..)!!

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Old 03-30-2013, 03:05 PM   #29
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About a week ago I began a culture from a few ounces of HT following the usual protocol of adding to 250 mL of 1.02 on a stir plate. After 2 days, 20 hours I had visible yeast settling on the bottom. I stepped up to 500 mL, then 1.5L. I didn't see a ton more activity, plus my tiny 1 inch stir bar just wasn't up to the job anymore. So I crashed in the fridge for 48 hrs, but didn't get a lot more settled yeast. I decanted off, and repitched into 1L of fresh 1.04 wort, but now with a much better 2.5 inch stir bar. The yeast smelled a little vinegary.. very concerning... so I looked that up here on the board and apparently some starters can smell that way and NOT be infected.

What should I look for at this point to confirm/deny infection?

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Old 03-30-2013, 04:45 PM   #30
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Did an all Citra IPA yesterday that's chugging at 64 as well as a Blonde ale that's just getting started at 62. Tried to pitch roughly 1 mill cells/ml wort/degree Plato for both, but surprised the 2 degree warmer IPA took off so much quicker.

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