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Old 04-09-2014, 12:28 PM   #1
May 2009
Posts: 94
Liked 15 Times on 11 Posts

I'm thinking that the esters of Conan yeast might be nice in a light summer beer. Anyone have any experience with this yeast without the extreme hop levels that most are using?


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Old 04-09-2014, 04:48 PM   #2
Oct 2013
Guelph, Ontario
Posts: 37
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Conan is of English origin and was probably not originally used for extremely hoppy beers. I don't see why not, particularly in a beer where the low flocculation won't be an issue with regard to clarity. How about an American wheat? The stone fruit aroma of Conan and contribution to body would definitely make for an interesting beer without tons of hops.

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