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Old 04-05-2013, 02:04 PM   #41
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Man, I need to get my hands on some of this yeast because it sounds like it's just what I've been searching for. I'll be in northwestern Massachusetts in June and I'm willing to drive a few hours if need be. Anyone know where the closest Heady Topper retailer would be?

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Old 04-05-2013, 02:17 PM   #42
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Originally Posted by Derp View Post
Anyone know where the closest Heady Topper retailer would be?
http://www.alchemistbeer.com/heady-topper-retail-map/

suggestion: call ahead. make sure you're there on the right day. most places sell out quickly.
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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: citra saison
Fermenting: a hop-bursted APA w/ Conan, a citra farmhouse with ECY08 & brett blend.
Aging: a bunch of belgian and soured stuff.
Up next: either an imperial stout or something to use up my homegrown hops... TBD.
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Old 04-05-2013, 02:25 PM   #43
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Originally Posted by sweetcell View Post
http://www.alchemistbeer.com/heady-topper-retail-map/

suggestion: call ahead. make sure you're there on the right day. most places sell out quickly.
Thanks for the info. I'll be staying in Bennington but I guess I'll be making a trip to Burlington. There are worse parts of the country to drive through ...
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Old 04-06-2013, 10:32 PM   #44
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This is the first yeast Ive harvested. I almost always use S-05 so I don't make starters a whole lot. I grew up a 2-liter starter for a single hop (Belma) IPA im making for a competition. Anyway the 1-liter starter was really good, definitely peachy but just so clean. I don't get the cloudiness, rather I find it drops out pretty well (again, compared w s-05). The 2-liter was fermented pretty warm and I can taste banana. I will repost with attenuation numbers when I bottle the IPA.

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Old 04-07-2013, 07:08 PM   #45
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I'm having such weird experiences with this yeast. I did a 1.046 Blonde that only dropped to 1.017 after 8 days and an 1.061 IPA that is at 1.014. Both were mashed at 152 for an hour. The Blonde is all Pearl malt, though, and has a weird apple nose to it (cider-like - not green apple) and a moderate fruity flavor. It was fermented at 64.

Both are dropped completely clear after only 8 days.

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Old 04-08-2013, 05:16 PM   #46
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I'm having such weird experiences with this yeast. I did a 1.046 Blonde that only dropped to 1.017 after 8 days and an 1.061 IPA that is at 1.014. Both were mashed at 152 for an hour. The Blonde is all Pearl malt, though, and has a weird apple nose to it (cider-like - not green apple) and a moderate fruity flavor. It was fermented at 64.

Both are dropped completely clear after only 8 days.
there was some discussion in the HT clone thread about this

later generations of Conan tend to attenuate less than other generations so it's possible the can you harvested from had a late generation in it
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Old 04-08-2013, 08:00 PM   #47
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Thanks for the info. I'll be staying in Bennington but I guess I'll be making a trip to Burlington. There are worse parts of the country to drive through ...
You're better off going to Montpelier. It's a shorter drive (not much, but a bit shorter), and you can always go to Three Penny Taproom to buy a can ($8..not cheap...but it's a bar) if the Hunger Mountain COOP doesn't have it. Also the brewery is only ~15 minutes from Montpelier.
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Old 04-15-2013, 05:53 PM   #48
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Anyone tried conan on an imp stout or porter? I think I'm going to use it on an upcoming CDA or Black IPA.

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Old 04-16-2013, 01:12 AM   #49
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Not to hijack, butis there anyone willing to sell or trade some harvested Conan? I know that veganbrewer was sending our vials on the hwady topper clone thread, but I was one back on the wait list. I am more than willing to pay it forward as well.

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Old 04-16-2013, 02:01 AM   #50
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,

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