First, apologies if the reply came off as curt. I probably punched it out on my phone during a too quick break from the lab.
Secondly, if anyone can let me know the secret to getting good flavor out of Conan, I'd love to hear it. It's always just been fairly neutral for me.
With regards to yeast, I'll state my perception/preference first. I kind of lean towards some sentiments of Couchsending, where it's best to let the hops shine. I don't know what's exactly up with TH (I guess kind of obviously. If I knew, I would let EVERYONE know), as I can taste some esters, but I don't consider it an ester bomb. I also don't taste any phenols whatsoever, which has always lead me to be dubious about the WB-06 and even T-58. I tend to not repeat a brew. I split 7 gallons into two 3.5 gallons in order to do some experiments to learn and keep things interesting. So, with that being said, I almost intentionally don't have a specific preference. I've had great results with Bedford, and I used Burton ale for a string of brews because I liked it so much. Unfortunately, my experiment with Essex was a failure, because my water chemistry was whack from my new home's well. I recently did Imperial's House and Independence, and both of them were great as well. Cloudburst, which makes some of the dang best IPAs in the world IMO, had a pretty good interview where they espoused keeping a cleaner fermentation profile (
Cloudburst’s Essential, Quintessential Northwest IPAs — Beervana [if anyone knows which yeast they use, please let me know!]) I originally hated S-04, but ever since I've been adjusting my mash and boil pH, I don't get that weird tartness from it. I would say it's become my "control" yeast. So yea, sorry for the long winded reply. I just really, really don't get 1318, and that's from years of loving it. I just sort of had my last batch with it and thought that it was too full, too dominant, and kind of missing the point of delivering a hop bomb.
P.S. Second apologies for the relative diversion of the thread's topic.