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Well it's not like this yeast has a genetic death switch built in, it's just that fermenting heady is stressful for it and it adapts by attenuating less over time. I'm sure if you brew some lower OG batches with it then the yeast won't crap out in a dozen generations.

My last conan beer stopped at 1.020 actually

You can use pale malt and 2 row interchangeably, very slight differences

Or use nottingham

I just did a pale malt, wheat, caravienne, dextrose with lots of apollo, simcoe and amarillo, conan yeast. Not a heady clone but definitely the 2nd best beer I've ever had!

Your conan starter should smell like peach juice. Band aid odor is classic for infection.

Sugar in the raw is 100 percent turbinado sugar.

It will be like Y2K all over again, all beers will cease to ferment and planes will come crashing from the sky!

Just adding pale as an adjunct (addition), like a pound or two to contribute some sweetness

I wonder if MO and adjunct pale would be similar to pearl and caramalt grain bill in flavor... Could be a great substitute.

My post was meant to determine whether it's okay to use other brands of pearl in the recipe, we already know T&F is correct.

It's anyone willing to do a test with the different brands of pearl, making small amount of wort and sampling for differences? The malt flavor of HT is very specific (when you walk in the cannery that's one of the major aromas) and key to a correct clone.

Great response, thanks!

Why boil for 60mins if you are only adding the hops the last 30? The boil length should be determined by your longest hop boil time

Why boil 90mins when you only need to boil 20 for the hops?

I've drank at least one can of HT from every single batch since December and I can vouch that there is large batch to batch variability. Also, it's clearing up with significantly less sediment than it used to have.

So ive been drinking fresh HT from the brewery two to three days per week for the past several months. Observations: • Pearl is crucial, dominates the malt flavor and aroma of this beer. Huge involvement. • Conan is crucial. Ive brewrd a couple beers with it and it adds the heady...

I've made this and variations a few times, the secret is the maltodextrin. That's what makes it so unique to me as I never drink beer with that adjunct. So creamy and delicious. Ive been using it in some black ipas too that came out awesome

It was on a sign at the brewery today.

Ferment at 68 confirmation