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Thats fine that they make a clone, but dont make the logo be a near knock off to the original and name it something a bit different...Also, give props where its due.

How does NB get away with calling their kit something so similar to the real product and having that logo look so similar to the can? Seems a little shady to me if I was the brewery that they are making a "knock-off". Kinda like selling "Foakleys"

Spam Much?

No Columbus?

Anyone that has made this and has any tasting notes/suggestions?

Was thinking of making a chai milk stout as my next beer. I have the following spices: cinnamon stick, nutmeg, clove, all spice, ginger and vanilla beans. Anyone have a ratio to add and how to add it?

Tasted my IPA. Its good, but not the best I have made. This batch was with YG001, not ECY001 like I typed before. I used all of the galaxy at the end of the boil, and did a hop stand with it. Its still not as prominent as the hop stand I did with Amarillo and citra though. But its really good...

Not sure yet. On business travel this week. Wish I could huff the airlock, but my ferm chamber is set at 66. It was going crazy when I left so Im sure its fine.

im in northern PA. I got some cones out of my first year Magnum last year...I just hope they arent going dormant with this "fall type" weather we are getting. Im sure they will produce, just getting impatient haha

So my hop plants have lots of sidearms ( 2ft plus in length) but no burrs have formed:drunk: yet.... These are 2nd year plants in containers and appear to be healthy. They are nugget and magnum. My question is if they are going to produce or not? Are nugget and magnum late bloomers or what? I...

Better harvest that conan then..........

Made an IPA with galaxy simcoe and colombus this weekend. Used conan yeast (ECY001) to ferment. Smells good out of the box so hopefully its good. Have a library fundraiser tasting we brewed it for so hope its good in 2 weeks!

They have them at Yakima valley hops.com right now. Just got 2 lbs myself

Not sure on the extract conversion. I have since gotten rid of the zest addition at flameout and moved it all to "dry hop" in the keg. Gives much more aroma and flavor. You could also do it in your primary/secondary depending on how you prefer to "dry hop".

Conan definitely throws some serious Belgian notes at high temps. I made one and had left for a work trip and ambient in my house got over 72. I really need to get my ferm chamber built. This batch is very clovey and basically undrinkable. I was pretty careful on sanitation but I've come to the...

Have you guys that are using Conan been noticing a Belgian taste right out of the primary that disappears after a week or so in the keg? The last 2 batches Ive made have this, but it seems to disappear once its been in the keg for a week or so. Maybe residual yeast dropping out?

I just had one finish fermentation that I tasted right out of the fermenter that had a very clove-ish belgian taste to it. The last batch I did had that taste as well, but it seems to disappear once you let it dry hop/keg condition. It sure is a strange yeast, but works well in IPAs.

I also just made a batch this weekend as follows: 12 lb Marris otter 1lb Munich 1lb white wheat malt .5 lb carapils Mash at 151 1 oz Chinook fwh 6 ml hop shot at 75 min boil .5 lb turbinado at 15 min boil 1oz Columbus at 10 min 1 oz belma, Columbus, centennial at slow whirlpool for 20 min...

I made a batch using citra instead of Amarillo since I had it on hand. Wayyyy too fruity since the yeast gives off a ton of fruit notes. I definitely think Columbus is in it though because I added some after I tasted it without it into the keg. Dry hopping with Columbus gives it that dank piney...

Not True. Would still need to apply to TTB and get approved that way. Only difference between a brewpub and a microbrewery is just the state licensing fees and regulations on production.