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I just fold the package over a couple of times and tape it closed. I haven't had an issue using packages weeks old using this technique. Also you can use mrmalty.com to determine how much dry yeast you need, if you haven't already.

I agree with everything you said except that Julius finishes around 1.013 so sugar isn't necessary. I think some of the juiciness is from the massive amount of fruity hops playing with the sweetness of the finished beer to enhance each other.

I'm a little worried about where it's going to finish, which is why I added the 5% dextrose and mashed in at 148F. I'm hoping it finishes up around 1.013ish. I still can't get over how fast of a ferment this was.

I'm seriously confused. I had some expired t-58 in the fridge and a bunch of hops that I wanted to use up so I whipped up a basic IPA yesterday and decided to use up the t-58, as well. The OG was 1.070 with 5% dextrose. I re-hydrated the t-58 and pitched it into the wort that was aerated using a...

I've been having attenuation issues with Conan too, but not that bad. Granted I was fermenting at 63F and I've read that you need around 66F to get decent attenuation. Obviously, that not you're problem. I've heard that later generations attenuate better so maybe try that? Conan is a finicky...

Sorry for the delayed updated but this beer is really, really good! Mine finished at 1.014 and it's a juice bomb with great mouth feel.

I just pitched a harvested slug of Conan from 5/16 (roughly a month old) and it was ripping away within 12 hours without doing a starter. Hopefully, I get better attenuation with this go around since I haven't been able to get below 1.014 in my previous batches.

Sorry, I just read your entire post. Reading comprehension fail on my end regarding kegging.

I'd call it. 20% is plenty strong. DFH actually backed off their original 120 at 20% and the current version is around 18% because they felt it was better balanced. I assume you're kegging this beast? I'd love to hear how it turns out since I'm a big 120 fan.

I have one of those stick-on thermometers and it never budged above the set max temperature. Also, my temp controller's probe was affixed to the fermentation vessel with insulation to better control fermentation temperatures. With that said, I was writing off 1318 but maybe I should give it...

Looking at my notes - 66F ambient for the first 3 days then ramped up to 68F, but I'm only brewing in 2.5g batches.

I brewed a Hill Farmstead Edward clone using 1318 and the yeast was too prominent from what I remember. My palate should be pretty calibrated since I was just in Burlington,VT in Feb and Edward was everywhere, but I'm interested to hear what you think.

Awesome! Thanks for compiling all this info! I just brewed a Sap clone with Conan, caramalt and white wheat that came out really good and I was going to try a Julius clone with Conan and a similar grist in the near future. The Sap clone came out a beautiful hazy orange but I think I need to...

I literally just finished brewing this! I'll let you know how it turns out in a couple of weeks. The yeast is the Heady Topper yeast - Conan. There are a couple of places that sell it online - morebeer.com, http://www.farmhousebrewingsupply.com/, http://www.theyeastbay.com/, etc.

I'm sorry if this has been mentioned before since i haven't read all the replies but one look at the picture brought back terrible memories of when I was dealing with a similar issue. I ended up figuring out that I wasn't properly sanitizing my bottling wand. I would stick it in sanitizer but I...

I just brewed this recipe except I made two changes - all Galaxy hops and Conan yeast. It's dry hopping in the keg now and I'll report back once it's on tap.

It's a 60 minute boil and the referenced times are when to add that amount of hops. As someone has already mentioned - the Avery recipe is definitely missing lemon grass but it's a starting point.

I'd venture to guess that it's similar to Avery's White Rascal. The following link is the recipe directly from Avery: http://averybrewing.com/brewery/recipes-for-homebrewers/ At least it's a starting point.

I assume you used the recipe on page 1? If so, did you use TF CaraMalt? I ask because Simpons CaraMalt is around 40L and could be a reason why your clone is so dark. TF CaraMalt is around 10L.

I hit all of my targeted numbers and it turned out really well. I think I nailed the color along with the sunshine through fog look. I'm a little surprised that the yeast hasn't dropped out yet since it's been in the kegerator for 7 days now. I did dry hop exclusively in the keg so maybe it's...