Conan Yeast Experiences - Page 5 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Conan Yeast Experiences

Reply
 
Thread Tools
Old 04-05-2013, 02:04 PM   #41
Derp
Recipes 
 
Jun 2010
San Antonio, TX
Posts: 112
Liked 8 Times on 7 Posts


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?

 
Reply With Quote
Old 04-05-2013, 02:17 PM   #42
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,064
Liked 940 Times on 686 Posts


Quote:
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.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Reply With Quote
Old 04-05-2013, 02:25 PM   #43
Derp
Recipes 
 
Jun 2010
San Antonio, TX
Posts: 112
Liked 8 Times on 7 Posts


Quote:
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 ...

 
Reply With Quote
Old 04-06-2013, 10:32 PM   #44
954surfer
Recipes 
 
Oct 2011
Posts: 20


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.

 
Reply With Quote
Old 04-07-2013, 07:08 PM   #45
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
Liked 110 Times on 81 Posts


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.

 
Reply With Quote
Old 04-08-2013, 05:16 PM   #46
terrapinj
 
terrapinj's Avatar
Recipes 
 
Dec 2010
Santa Monica, CA
Posts: 2,416
Liked 170 Times on 126 Posts


Quote:
Originally Posted by PseudoChef View Post
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

 
Reply With Quote
Old 04-08-2013, 08:00 PM   #47
afr0byte
Recipes 
 
Aug 2010
Vermont
Posts: 1,451
Liked 74 Times on 62 Posts


Quote:
Originally Posted by Derp View Post
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.

 
Reply With Quote
Old 04-15-2013, 05:53 PM   #48
Xpertskir
Recipes 
 
May 2012
Morgantown, Wv
Posts: 2,224
Liked 453 Times on 291 Posts


Anyone tried conan on an imp stout or porter? I think I'm going to use it on an upcoming CDA or Black IPA.

 
Reply With Quote
Old 04-16-2013, 01:12 AM   #49
Knecht_Rupprecht
Recipes 
 
Aug 2012
Needham, MA
Posts: 91
Liked 4 Times on 4 Posts


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.

 
Reply With Quote
Old 04-16-2013, 02:01 AM   #50
Knecht_Rupprecht
Recipes 
 
Aug 2012
Needham, MA
Posts: 91
Liked 4 Times on 4 Posts


,

Reason: Duplicate Post

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP862 Cry Havoc yeast experiences? RascalKing Fermentation & Yeast 4 02-18-2013 05:06 AM
conan yeast, heady topper Paulfrank Fermentation & Yeast 2 12-18-2012 06:29 PM
WLP041 Pacific Ale Yeast: Experiences? Lan Fermentation & Yeast 0 05-15-2011 02:49 PM
Safbrew # T-58 anybody have experiences w/ this yeast starrfish Recipes/Ingredients 17 02-09-2010 03:42 PM
Nottingham Yeast at 14c/57f experiences? danlad Recipes/Ingredients 2 02-03-2009 05:39 PM


Forum Jump