I've used Conan Yeast (The Heady Topper strain) in several beers before with spectacular results. It has this slight peachiness that pairs perfectly with, and accentuates hop flavors.
However, this time I got bubblegum. Its not unpleasant but instead of mixing perfectly with the hops, it kind of overwhelms them. Has anyone ever gotten this? The only thing I can think is ferm temps. Conan is a slow fermenter. It often takes up to 2 weeks for fermentation to cease. I think on this last beer I followed my normal schedule of 5-6 days in my temp controlled chamber and then another week or so at room temp to clean up. perhaps b/c the yeast was still actively fermenting, it got too hot.
thoughts?
However, this time I got bubblegum. Its not unpleasant but instead of mixing perfectly with the hops, it kind of overwhelms them. Has anyone ever gotten this? The only thing I can think is ferm temps. Conan is a slow fermenter. It often takes up to 2 weeks for fermentation to cease. I think on this last beer I followed my normal schedule of 5-6 days in my temp controlled chamber and then another week or so at room temp to clean up. perhaps b/c the yeast was still actively fermenting, it got too hot.
thoughts?