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Grain Bill 8lb Maris Otter 2lb Vienna 1lb White Wheat 1lb Carapils .5 Munich .5 Golden Naked Oats .5 Acid Malt - I wanted to note something here...I just bought a very nice digital PH Meter mostly because I am getting very serious about my mash PH; and, my starting tap water PH in Aurora, CO is...

It won't affect the beer too much..I just like a slightly sweeter and high hop profile with these strains. If they get too dry it just doesn't taste right. I think you have it pretty well figured out and I am sure your beer will turn out great my friend.

That hop combo is epic...your going to love it. Ya just either rack to secondary...dry hop 4 days max (anything over 4 days imparts grass flavors). Then more dry hops if needed for 4 more days. Then cold crash. This beer really shines at about day 28 or so. It goes through a bunch of flavor...

Remember to stop fermentation around 1.012 or 1.014...you don't want to get very dry unless that's what your after. Hop the **** out of it, this yeast does great with an ass load of hops. I am talking like 3oz an addition...no joke. I feel home brewers under hop IPAs because of the ibu...

Try to keep the 644 below 70...ideally if you keep all of them at the same temp fermenting you will get a very clear picture of how these yeast taste; assuming of course cleaning and sanitation. The 644 is very vigorous and is fun to watch fermenting. It will stay up in temp for the first 5...

Uhhhhh...ya that would be a great idea.

Ya..so, I plumbed my hop rocket directly to my keg in between my faucet...so the beer was carbonated properly, pushed from my keg with beer gas, through the lovely hops, and into my glass. Now...I have used it after a boil before cooling a few times. I usually do a 15-30 min hop stand. From...

On another note..I recently purchased a hop rocket and passed my Conan IPA effort through the rocket packed with 1oz whole leaf simcoe..which is what heady I believe is passed through when canning....WOW, what a difference this makes in an IPA...smooth, potent, and yummy. It's a must if you...

I couldn't agree more with this...Conan is the star of the show in almost all aspects...

According to John..a key water profile is a must for the yeast to drop out properly...also for the hop profile of this beer.

Hmmmmm...I know john mentioned how the yeast acts with the right water profile based on a question from the crowd about how Conan Yeats does not drop out...he laughed and basically quoted they don't know water chemistry.

So this is a profile of heady topper then???? The beer itself? Based on the PH alone it tells me it is.

I watched a video with John and I think we can get this recipe very close if we pay special attention to our water profiles. He mentioned a ph of 5.2-5.4...nothing more than that. He pushes his beer with co2 after any hops are added because the impellers change the characteristics of the hops...

My favorites.... 1. 007 dry English ale 2. 644 it's not Brett yeast :) 3. Conan 4. San Diego super yeast 5. SA-05 Not in that order...but these are my house strains... I am currently brewing an IPA with a Conan Brett mix from the yeast bay called "funk town". This may be my new IPA play...

I have brewed 4 IPAS with it...a 2 day 2l starter is plenty. I like to ferment around 68 until it reaches gravity. I absolutely love this yeast...super fruity, pineapple, mango is what you should expect. I like to mix up the fruity, citrus, and piney hops with it. It's similar to...

Some people say they cool to 170...for it is somehow better. Here is what I do...turn off the burner throw in a bunch of hops and let it do its thing for 30 min. Keep the lid off to prevent DSM; this is important. Then cool to 70 and pitch the Conan brother.

I do believe it is a cost effective tactic...a brewer would have to pitch an 6/8lb per bbl charge to get efficient ibus. Imagine how much trub and loss would be just for the bittering charge. Firestone walkers Brewers also use extracts to get efficient ibus for their bittering charge...I don't...

That's an interesting though on hop extracts...I don't know if I have herd of that before.. I use warrior to bitter most of the time and it seems to be super clean and buttery with very little grass flavor.

Yes... Anchor, my Brett tastes almost just like it.

That's a great wife...you should try a smash with WL-644 Brett yeast and the great Mosaic hop. The Brett yeast is so fruity and the mosaic will meld well with it. Plus it ferments fast and hard. Remember to make a starter.