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The 3 gallon batch turned out great, probably a little higher in the actual IBUs than the HT clone or my usual DIPAs from all the late addition hops, but I think the attenuation was perfect. As for this batch, I think I under-pitched significantly lower than 0.44 (didn't wait for the yeast to...

So I did this again for a 6 gallon batch that is a little closer to the Heady Topper clone: 6 Gallons: 13.5 lbs Pearl Malt 12 oz Caramalt 4 oz Acidulated Malt 20 g Gypsum Mash at 144* for 60 minutes in 7.5 gallons water. Step mash at 155* for 20 minutes with additional 2.5 gallons acidic...

Bottled. All the hops must have been throwing off the gravity because FG is actually 1.012 now that I crashed out a lot of the trub.

I actually started cold crashing on Wednesday, pulled the dry hop bag out on Friday, and will bottle tonight. 10 oz of dry hops is expensive, but you will definitely get great flavor. I actually did 3 Heady Topper clones using 11 oz of dry hops for a triple dry hop as I read the recipe wrong. I...

I have pitched at 0.75 (standard) and 1.0 (suggested for OG over 1.060) with great results. I have a chest freezer to control temperature these days. I used to use one of those Cool Brewing things in the past. I actually made a thread rating over 30 hops for dry hopping (using Conan yeast) and...

Gravity is down to 1.010. Maybe all the hops helped it out. Added dry hop: 1 oz Simcoe, 1/2 oz CTZ, 1/2 oz Belma, 1/4 oz Centennial, 1/4 oz Citra, 1/4 oz El Dorado, 1/4 Apollo, 1/4 oz Summit, 1/4 oz Comet

Doing an experiment where I pitch Conan the way the Alchemist does for Heady Topper: https://www.homebrewtalk.com/showthread.php?t=575118

Gravity is down to 1.032 after 24 hours. Raised temperature to 67*.

I heard the Alchemist actually under-pitches Heady Topper at 0.44 million cells/ml/plato. I am doing an experiment with that now: https://www.homebrewtalk.com/showthread.php?p=7457591#post7457591

For my latest DIPA I’m under-pitching at 0.44 million cells/ml/plato as per how the Alchemist underpitches Heady Topper. I’m also going to raise the temperature at 24, 48, 72, and 96 hours after active fermentation as the Alchemist does. 3 Gallons: 8 lbs Pale Malt 6 oz Caramalt 2 oz...

I think you're right. I wanted a dry stout, but percentage-wise this barely got lower than WLP004 Irish Ale Yeast. I'm not even going to try WLP099 Super High Gravity Yeast as it is even funkier than WLP045 and attenuates about the same. I have used both these yeasts with great success for...

Did all those things with previous stout I made and did not have the odd taste, so it's the yeast or the whiskey I soaked the wood chips in.

I let it age for about a month on oak chips, added 8 oz of bourbon, and bottled. It ended up pretty good, but has a slightly odd taste. I'm not sure if it's from the whiskey I initially soaked the wood chips in or the yeast. I'm going to try the same yeast again for my next stout, but soak the...

Okay, now I get it.

From what I've been told that is the case. Maybe that's why Conan has always attenuated great for me, I always make a starter, often a multiple step starter, for every batch I brew.

68* is fine for Conan, anything over 70* is pushing it unless you like the Belgian flavor.

They are pitching pretty low. That comes out to .44 million cells / ml / degree plato, which is less than 150 billions cells for a 5 gallon batch. Degree plato has nothing to do with temperature. It's pretty much about the same as gravity. 8.5 deg P, 5.5 deg P, 3.0 deg P, 2.5 deg P is...

http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ When I say what do they pitch at I mean million cells / ml / degree plato I think the curve is saying that they pitch a certain amount on each of the first 4 days, but it doesn't match up to million cells / ml / degree...

I would advise cold crashing to see how much yeast you are actually pitching (assume 4 billion cells per ml of solid.) Maybe this is why people are getting bad attenuation with Conan while I consistently get 85-93% attenuation. In fact I got 87% attenuation on a 1.060 OG DIPA pitching at .65...

Transferred to secondary on top of a few ounces pre-soaked wood chips. Gravity was down to 1.012.