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Will it kill Brett, or just Sacc?

Yes, Celia is in regular production and is technically "brewed" by the Alchemist, but I'm 99.99% sure it's contract brewed. People online say it's brewed in Ipswich, Massachusetts. I have no hard evidence for this, just common sense and internet chatter. The Alchemist brewery is a "cannery"...

When I first had Heady, last summer, I thought it was the most intensely fruity IPA I'd ever had. I couldn't believe the fruit character dripping out of it. Then my friend brought some super fresh Heady back for me in the beginning of December, and I thought it tasted a lot different than I...

Good to know, and fair enough—honestly, I haven't had extensive enough experience doing temp comparisons to establish that any temp is definitely best. I was shocked to find Conan chugging away even in the low 60's, and I liked the character I got in that range, but my next go around I'm going...

Thanks for the mention. I haven't actually brewed a Heady clone yet, so I haven't chimed into this thread, though I've been following it closely, of course. Appreciate the great info everyone is turning up. My brewing schedule is pretty packed for the next few months, so it'll probably be a...

Finished up a bunch of labels recently... a lot of them for future beers that aren't even ready yet, because I guess this is what I do for fun when I'm not brewing. Instead of spamming the thread by posting every image for every label, you can see them all in this blog entry, via fancy...

Brewed my 1800's India Pale Aged Ale a few weeks ago, you can read my long break-down of what I'm doing and hoping to find out on my blog here: bear-flavored.com/2013/01/brew-day-and-recipe-1800s-ipa-india.html Basically, I am planning to age the majority of the batch in secondary with Brett...

Awesome, sounds pretty similar to Brett Trois, maybe. I'll be keeping my eye out for some.

I haven't (I'm the author of the blog), but I've seen custersianus pop up a lot lately and I'd like to brew something with it soon. I googled it and randomly ended up at this thread, where my blog is cited... weird, kind of cool moment, that. Anyway, I'm curious, where did you get the...

Vermont is the best, maybe the only state that I would consider packing up and moving to at this point in my life, if the opportunity arose. I'm hoping to make a trip up in the spring, I might have to take you up on that tour guide offer. Can you recommend any good places to camp near the...

Pitch the whole thing, I say. I'm guessing you have at least Brett and Lacto. I've never gotten bubbles like that with just Brett, only when Lacto is in the mix as well, but everyone's mileage is a little different I guess. You can never accurately diagnose a yeast / bacteria mixed just based on...

Label for my latest IPA with Citra and Nelson Sauvin hops. You can read more about it / find the recipe here, if you so desire: bear-flavored.com/2013/01/recipe-and-tasting-notes-citra-nelson.html

My 100% Trois beers carbed fine as well. Didn't take extra time either. Plus, there was the added benefit of the yeast dropping hard once carbed — my two Trois beers have been my clearest brews out of the bottle to date.

That would make sense. Every IPA I've fermented with Conan is super hazy even with my regular cold crashing. I did a SMASH recently with pale ale malt, fermented with Conan, that looks like an amber ale, while the IPA I brewed directly following it, with the same base grain and some wheat malt...

Where are you seeing this printable list link? I'm not aware of any specific link for a different print version... not quite that high tech, I'm afraid! If you have any suggestions for how to make it easier to print, though, I'm certainly open to it.

Glad to hear your brews turned out great! Good luck with the clone, I'm curious to see your results.

Yep, that's me. I'm seeing 62-64 as the sweet spot for Conan. It's happy to ferment as low as 60 (haven't pushed it lower than that) without lag. Here's my Conan entry, updated as I learn more: http://www.bear-flavored.com/2012/09/culturing-conan-aka-alchemists-heady.html

I just picked up some West Yorkshire. Maybe I'll split a batch to compare them.

I'm thinking the same thing about Simcoe + Conan. The beer tastes a lot to me like the classic C-flavors, plus Simcoe, enhanced by Conan. I've never done a single-hop with Simcoe and I've been wanting to... fermenting with Conan should be something special.

Here's the blog entry / tasting notes / analysis of my Belma single hop IPA fermented with Conan. It's the second IPA I've brewed with Conan now, and the character is unmistakable. It really, really pushes out whatever fruit character the hops already contain. It also seems to adapt to...