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Agreed, only boil as long as your longest hop addition.

Video is 7mins and on a constant loop at the brewery. Shows tom fawc pearl, cerelose, and possibly other clues. I need to watch it again more carefully this weekend...

Turbinado? The video shows him dumping bags of dextrose into the fermentor.

Confirmed, bearded brewer with dextrose. Maybe the secret is in the beard?

There a 7 min video that plays at the brewery now showing kimmich making the beer. Includes clear shots of tom fawc pearl being used and this as well...

I'm fermenting conan at 70 as we speak. Let you know in a week!

Conan completely is the key to heady, no question about it. I brewed a nice wheat ipa with conan (that I usually do with s05) and it had an incredible heady smell and taste.

20 to 30 minutes at 160 degrees. But you don't have to be exact when steeping grains.

Also, just pitched conan into a nice hoppy imperial stout. I'll keep you guys posted on the results.

Just had another heady last night and compared it to a columbus smash... I definitely think we need to put more columbus into the clone.

Agree with bottle bomber, his is the ideal method. Only if I'm making a porter or something real dark ill just do primary.

Correct, Celia is not brewed at the facility in Vermont.

Secondary helps clear up beers and allows you to do some swirling when dry hopping. I always go to secondary. Chance of infection is negligible

I brewed a beer at 62 with conan and it absolutely reaks of delicious fresh peach juice. Also, to answer an earlier question, VT has been a major brewing scene for about 30yrs, kimmich got the strain from the late Greg Noonan, a very famous brewer from vermont pub and brewery. Interestingly...

My ipa blowoff smells like fresh ripe peach juice. Fermented at 62. This yeast is amazing!

Heady is definitely a marijuana reference. There is a huge marijuana culture in Vermont.

To culture from cans without a stir plate: Make 1 pint of 1.020, pour dregs from a can or a few into it and shake hourly. After 48 hours refridge it, then decant and pitch into a 1 liter 1.020 starter. Shake hourly. After 48 hours refridge it, then decant and pitch into a 2 liter 1.040...

Yes, there seems to be variation in batches week to week. I drink a fresh can of heady about once every two weeks and it is always slightly different.

I'm getting awesome aromas from the fermenter at 64 degrees. I had a friend smell it and they were like "that smells like heady topper! ".

Just cap after shaking, evap will be negligible