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I pitch at 1.0 for any beer over 1.060 OG, yeastcalc may default at 0.75. I also check my yeast by volume (assume 4 billion cells/ml of tightly packed yeast). John said it's more forgiving going a little under (I assume this is a hot measurement, but if it's at room temp you're significantly...

I did another QIPA at ~18% using the Tap-A-Draft system. I added bottling sugar to start, and my Tap-A-Draft bottle had no carbonation after a week so I hit it up with a CO2 cartridge and let it sit for another week. It now has great carbonation, but tasted a little sweet. Most of the sweet...

I did another QIPA (~18% ABV). I got a Tap-A-Draft system to see if I could get it to carbonate. I added bottling sugar and let it sit for a week. There was no carbonation at that point so I hit it up with a CO2 cartridge and let it sit for another week. It now has great carbonation. I also...

I've heard honey attenuates much slower. If that is the case it would not be a good substitute for dextrose. You need something that attenuates fast.

My Tap-A-Draft bottle had no carbonation after a week so I hit it up with a CO2 cartridge and let it sit for another week. It now has great carbonation, but tasted a little sweet. Most of the sweet taste is from attenuated sugar, but it's possible some is from unattenuated bottling sugar. I'm...

1.011 FG is perfect. I hit 1.005 and 1.008 on my first two attempts. My last Heady clone I hit 1.073 OG and didn't add sugar. It finished at 1.011 and was the best one yet. After listening to the youtube with John, I'm going to add some gypsum and acidulated malt to get my minerals and my pH...

I finally watched John's youtube as well and while I have brewed the HT clone 3 times and it always came out great, I never paid attention to my mash pH. My mash pH calculates to 5.77 on brewersfriend, but adding 2 tsp of gypsum to the mash and using 2% acidulated malt should drop my mash pH to...

I think CTZ will be a fine sub for Apollo in the boil, but I would advise getting some Apollo for the dry hop additions if you really want the Heady taste. 50% Golden Promise/50% 2-row is a great substitute for Pearl. I used that for a couple of HT clones that turned out great. I also used a...

I bottled the beer. Gravity was down to 1.004 so that would put ABV ~18%. I ended up filling my 6 liter Tap-A-Draft bottle and another 4 12-oz bottles with clear beer. I probably had about 24 oz of trub that I dumped.

ja09 - I cultured mine from a can of Heady. From my experience I can let it go over 70* after a 2-3 weeks and not get Belgian esters so I don't think Conan will create Belgian esters after active fermentation either. kevink - That honestly sounds really slow, the last time I used Conan I got my...

I have a feeling some people are working with much weaker strains of Conan than I am. Mine were actually finishing too dry (~90% attenuation), so I didn't use sugar at all on my last clone and it finished at 1.011. I did a head to head with WLP090, which from my experience attenuates about the...

Added final dry hop: 1/2 oz Simcoe 3/8 oz Citra 1/4 oz each Centennial and CTZ 1/8 oz each El Dorado, Galaxy, and Apollo I think the Conan yeast is no longer active, so I will let the temperature go up to 70* to finish things off.

It's been over a year since this thread has been active and I've done A LOT more with dry hopping since then. For one, I tested and reviewed 30 different dry hops (https://www.homebrewtalk.com/f12/review-30-dry-hops-448562/), but I'm going to come back to the leaf vs pellet debate. My issue...

3 oz was better than 1.5 oz, can't say if it was necessarily twice as good, but it seems the more hops used for dry hopping the better. For the Heady Topper clone people are using 5.5 oz for the first dry hop and then 2.75 oz each for the 2nd and 3rd dry hop.

From my experience the Belgian notes that Conan yeast can produce above 70* are intrinsic to the yeast and the yeast will not produce more or less Belgian esters based on the fermentation temperature of the starter. I have a strain of Conan directly from a can of Heady. I always make sure to...

Added first dry hop: 1 oz Simcoe 1/2 oz each Centennial, Citra, El Dorado, Galaxy, and CTZ 1/4 oz Apollo That's 3.75 oz for the first dry hop of a 2.5 gallon batch, which is ~36% more than the first dry hop for the Heady Topper clone. I plan to add another 1.75 oz for the final dry hop, so...

One last thing, some people who are more experienced with partial mashes suggest using DME to avoid caramelization, and based on their advice I used DME for the few PMs I did, however I used LME for every extract brew I did and never had an issue so I don't understand how adding the wort from...

This will help you calculate how much extract to use to hit 1.080-1.100 OG: http://www.brewersfriend.com/extract-ogfg/ This will help you figure out how much hops to use(although doubling the hops from a DIPA you like is a good method as well): http://www.brewersfriend.com/ibu-calculator/ This...

Extracts will be fine and will make it much easier to hit a higher OG from the start. I only got a 1.070 OG from the grain and used DME to get it up to 1.094 before pitching WLP099 and adding sugar. I would recommend the lightest LME as it will probably have the highest attenuation. Make sure to...

Proper temperature control is must for Conan yeast. I use a Cool Brewing Fermentation Cooler and a stick on thermometer on the cooler. I replace frozen bottles once or twice a day and sometimes swing temperatures as low as 59*, but it's a pretty inexpensive set-up and works quite well to keep my...