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This yeast can take some time to clear; cold conditioning helps. I'd take it down to 35F if you can. Two weeks at 35F and it'll be bright and tasty. You can do it in primary or in the keg.

9.8 m / s^2 Couldn't resist. :hs:

Using a higher-kilned base malt will reduce the clove/phenol characteristics and allow other flavors (i.e., banana/fruit) to take the forefront. Also consider varying your pitch rate. I still get plenty of juicy fruit under 70F. Over 70F I find it to be a hot mess.

I suppose if you primary with a low-attenuating English strain, then add a super-munching Belgian strain (or Brett or something) you could have an issue. If you need to add yeast for bottling, best practice is to use the same strain. But as beergolf mentioned, that's rarely necessary.

There have been a number of threads on this. I believe the general consensus is that it produces a giant mess.

Is the ambient temp 60? Or the beer temp 60? If the ambient is 60 I wouldn't be surprised if your beer temp is 65+. Either way, I would definitely warm it as activity slows, especially for a beer that big. Slowly push it up toward 70 to keep the yeast working.

If you did a D-rest, then there's no harm in dropping the temp fast. The yeast are done. The slowly-dropping is necessary in more traditional lagering where you start dropping to lagering temp when you're a few points above final gravity, and the yeast continues to work well into the lagering...

That is really surprising to me, in a good way. Thanks.

May of 2012 or May of 2013? Make a starter, see what happens. May have to step it up a couple of times, but I bet it works.

I would recommend top cropping. 2-3 days into fermentation, scoop off the foamy krausen into a sanitized mason jar. Super easy and works great with this strain.

If you already have 5g, go with 6.5 for primary. That way when you drop in 5.5g of wort you still have plenty of headspace. Plus margin if you have an extra quart or two.

Top-cropping is super easy with 1968. Recommend checking that out.

Ditto. Have a cherry stout going right now. It's...interesting. Verdict is still out on awesome good or awesome weird.

Another homebrewer. I think he got it from someone in his club? Not sure exactly.

Second batch with Conan: 1.078 down to 1.012 in 3 days. 85%. Tastes awesome.

1469 is a killer top cropper. The krausen gets nice and clean after 2-3 days. Good job!

First time using Conan. It's a beast. 1.056 down to 1.006. Tastes very belgiany. Still super cloudy after a week.

No problem. Sounds normal. Normal gravity ales usually get close to FG after 3-4 days.

Pull off a few oz of your first runnings, bring to a boil for a few mins, then chill quick in a mason jar dropped into ice water. Add that to the yeast to at least give them an hours head start.

+1 agreed