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I have spoken to a fair few brewers who have used the dried Conan, and had plenty of beer made from it. I have also used it myself. It's definitely possible to get the Conan character from it, but if wet Conan isolates can be a bit unpredictable, then the dry format is predictable but not in a...

Verdant IPA is 1000% just an isolate of London Ale III. This is confirmed by the brewery themselves in a video with Lallemand. New England is 1000% an isolate of Conan, I have had that on good authority from numerous breweries in the UK who have trialled it in place of Conan on the advice of...

Turbinado has some small amount of the molasses left unrefined, so it will add a small amount of unfermentable, caramelly sugars. Dextrose will all ferment away.

That's a small dry hop, what's the batch size? You won't get better results from Lalbrew New England, I'd steer clear of it, Verdant is a much better yeast. Underpitch the Verdant (say 1/2 or 1/3 the normal rate) and get it to around 23C (73-74F) during primary to get more from it. You won't...

Amarillo is an interesting one. Think it must have been on the decline for some time now. I remember in 2011 when it really delivered exciting tangerines and tropical notes, but almost every year since it has been less and less appealing, tending towards a more spicy, tea-like, floral character...

I brew with a lot of blends. I do it by building separate starters for each yeast from a few billion cells. Basically if I want about 50bn cells of yeast A and 150bn cells of yeast B, then I'll make a starter using (50/1.5) = 33.3g DME for yeast A, pitching a few ml of yeast (a few billion...

BRY-96, as cited in this article, is essentially the origin of Chico yeast, of which there are now a few brewery specific strains, but it seems US-05 would be a good and simple place to start. I've had their beers a few times, they were lovely hop-forward IPAs. However, I have a problem taking...

Direct pitch, 0.2g/L old dry yeast late in the boil as nutrient. 25C (77F) the whole way then crashed.

To be fair I have never done anything more than about 0.75g/L with it, so it probably will be less of a rager than if you've done some large pitches. The Boddies yeast just loves to foam.

Not enough for me to remember it being less than usual, no.

Yeah, I've gone as low as 0.18g/L in a beer that started at 1.049, and fermented at 25C. Certainly increased the yeast character in the beer and brought out more of what is specific to Verdant's particular isolate. No off flavours, it's a very forgiving yeast.

They don't have any Simcoe in Sharks, it was just a label typo that has proliferated around the net.

Yep, I spotted that tag too, so I specifically asked whether it was from the Framgarden culture, and if not whether they could share which culture it was from. Liz from Imperial responded to say it was from the Ebbegarden culture. I agree the tag is odd, but I see mistakes like that quite often.

I emailed them about this when it was released, it's isolated from the Ebbegarden culture.

I wouldn't be so quick to make that assumption. Hydration of carbon dioxide is a very slow process at low temperatures, but massively faster at higher temperatures, which is one scientific theory as to the difference between the two, at least before the cold-carbonated beverage has time to fully...