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My starter acted like sacch, fast and furious Sent from my SPH-L720 using Home Brew mobile app

I used a pound of golden naked and a pound of caravienne Sent from my SPH-L720 using Home Brew mobile app

Just put together an all citra wheat APA with all brett trois. Made a quick starter for 5 days then pitched, had activity in the fermentor in 12hrs. Bubbling away steadily at 72, blowoff smells delicious! Sent from my SPH-L720 using Home Brew mobile app

Straight in Sent from my SPH-L720 using Home Brew mobile app

1 pack will work, you don't have to rehydrate, just dump it in and seal and swirl

I consistently get 80-90 percent from can harvest over a year ago

I've brewed many times with conan and I think it should be stated as a fact that conan above 70 turns bad belgian. Ferment low 60s and you will adore this yeast.

4oz powder at 5mins left in boil. Then 8oz nibs for 10days. So good. I added lots of cold coffee so it is more coffee flavored than FBS, but otherwise incredible

I added cocoa powder, then added nibs to the secondary. Came out incredible. Also used cold brewed coffee

Please post citra amarillo apa recipe!

Wow, I did a stout with conan and it was straight up horrible but my temps got a tad high so that may have ruined it

Don't worry about sanitation with dry hopping. In fact I am not too worried about sanitation period. I have brewed probably 50 batches of homebrew with moderate sanitation measures (bleaching things within reason, cleaning bottles in a dishwasher, etc) and I've never had a infection. Ive dumped...

I've done both, 8oz is great for a strong coffee flavor in a big beer, if you only want mild coffee flavor do 4oz cold brewed... delicious

I have made many APAs and American wheats with conan and they are delicious with peachy flavors. Not sure where you went wrong.

Get a can or bottle of said beer, pitch into sterile wort thats 1.020 and about a pint, then after a few days of shaking and fermenting pitch into wort that's 1.040 and half gallon, continue shaking and fermenting. Then dump that into your real wort. This isn't rocket science like people make...

I made a belgian stout with it.... not the best hybrid choice...

I'm not sure what crappy conan everyone had been using. I cultured mine about a year ago from some cans and it has been awesome with lots of peach and great attenuation.

they are called "flameout" not knockout

I've seen them using dextrose at the brewery and not turbinado.

Anything with late citra. Apollo and summit are two great hops, not necessarily together. Cascade pairs well with lots of hops.