Conan x WLP644 hybrid

[user 204491]

(where did the H come from? I thought it was F1C1?)

Interesting, so I went back to the first email I had from Kristoffer regarding his yeast, and he referred to them as H1 and H1/C4.

When the tubes showed up though, I swear they were labeled F1 and F1/C4, so that's what I went with, and even called them that in our mails back and fort a few times with no corrections.

Seems that stuck for a bit, but now people are mixing and matching the letters.

Original blog post definitely refers to them as H1 and H1/C4.

 

[dryboroughbrewing]

5 gallons of NEPA pitched with F1/C4 is rolling along, (the other 5 is OYL Bring on Da Funk). I'm planning on trying out F1 when I experiment with making a milkshake IPA. I'll report back when they're ready.

 

[505-Brewer]

Interesting, so I went back to the first email I had from Kristoffer regarding his yeast, and he referred to them as H1 and H1/C4.



When the tubes showed up though, I swear they were labeled F1 and F1/C4, so that's what I went with, and even called them that in our mails back and fort a few times with no corrections.



Seems that stuck for a bit, but now people are mixing and matching the letters.



Original blog post definitely refers to them as H1 and H1/C4.

I got some from last mailing: labeled F1 and F1/C4.

Need to get off my ass and grow them up and bank them. Been way to busy lately.

 

[suregork]

F1 = H1 and F1/C4 = H1/C4. I've used both names, since I call them F# in my own collection and used H# on my original blog post (H for hybrid). Sorry about the confusion

As it looks now I'll be growing up the next batch towards the end of April.

 

[TravelingLight]

F1 = H1 and F1/C4 = H1/C4. I've used both names, since I call them F# in my own collection and used H# on my original blog post (H for hybrid). Sorry about the confusion

As it looks know I'll be growing up the next batch towards the end of April.

Ahh makes sense. No worries. I was wondering if there were some other strains out there I did not know about! Thanks brother.

 

[jpb2716]

I really want to get my hands on some F1 and F1/C4. I emailed suregork to get me on the list for the next time he harvests. Hopefully I can wait that long!

 

[TravelingLight]

I really want to get my hands on some F1 and F1/C4. I emailed suregork to get me on the list for the next time he harvests. Hopefully I can wait that long!

If he's not harvesting for a while let me know. I can square you up.

 

[jpb2716]

If he's not harvesting for a while let me know. I can square you up.

Awesome! Thank you so much. If it's going to be awhile once I hear back from him I'll PM you and we'll go from there. Much appreciated!

 

[labbe15]

First time you use it it's slow starter not making a big Krausen and you wander if it was a good idea to use it.....second time ...wow the things is a beast I had a gallon of head space !

 

[TravelingLight]

First time you use it it's slow starter not making a big Krausen and you wander if it was a good idea to use it.....second time ...wow the things is a beast I had a gallon of head space !

Right on! You know...now that you say that, I think I've noticed the same thing. The second time I used F1 it was noticeably more active/violent than the first. Why is that, brew gurus?

 

[plazola86]

Right on! You know...now that you say that, I think I've noticed the same thing. The second time I used F1 it was noticeably more active/violent than the first. Why is that, brew gurus?

Its well documented that Conan performs better from generation to generation with the sweet spot being 2nd - 6th (or 8th) generation. I think the yeast just gets used to the environment and grows stronger and builds itself up to do work for next time. It would be cool to harvest some from a couple generations and see the changes this specific yeast goes through since it is a hybrid with 644.

 

[plazola86]

F1 = H1 and F1/C4 = H1/C4. I've used both names, since I call them F# in my own collection and used H# on my original blog post (H for hybrid). Sorry about the confusion

As it looks now I'll be growing up the next batch towards the end of April.

Have you come up with a name for these or are you just leaving it up to the people to name it what they like? I have these for mine:

H1 = Shogun (my favorite MMA and dogs name)
H1/C4 - Xena (warrior princess of course)

 

[TravelingLight]

Man, I love the thick lovely krausen the F1 throws...

 

[EcuPirate07]

Man, I love the thick lovely krausen the F1 throws...

Oh yeah like a fluffy pillow of goodness

 

[daoen]

So Imperial Organic Yeast has a new yeast Strain: "A38 Juice":
http://www.imperialyeast.com/organic-yeast-strains/

I haven't tried it yet, I wonder if its the same strain as WLP644 x Conan yeast. A38 started to appear just recently, and the description could partially match. Perhaps they got their own sample and propagated it? Ever since I heard about this hybrid yeast I wondered how long it takes for commercial yeast factories to grab it

 

[TravelingLight]

So Imperial Organic Yeast has a new yeast Strain: "A38 Juice":
http://www.imperialyeast.com/organic-yeast-strains/

I haven't tried it yet, I wonder if its the same strain as WLP644 x Conan yeast. A38 started to appear just recently, and the description could partially match. Perhaps they got their own sample and propagated it? Ever since I heard about this hybrid yeast I wondered how long it takes for commercial yeast factories to grab it

Welcome to HBT!

 

[user 204491]

So Imperial Organic Yeast has a new yeast Strain: "A38 Juice":
http://www.imperialyeast.com/organic-yeast-strains/

I haven't tried it yet, I wonder if its the same strain as WLP644 x Conan yeast. A38 started to appear just recently, and the description could partially match. Perhaps they got their own sample and propagated it? Ever since I heard about this hybrid yeast I wondered how long it takes for commercial yeast factories to grab it

There's a thread on A38 over here.

Really hope they are not profiting off of Kristoffer's work. What makes you think it's his strain?

 

[daoen]

There's a thread on A38 over here.

Really hope they are not profiting off of Kristoffer's work. What makes you think it's his strain?

I don't have any evidence for it, but the following points sort of made me think it maybe the same strain:
- The description says its for NE IPA style beers. I think that was Kristoffer's primary objective.
- Timing. This new yeast appeared just around after Kristoffer's Con644 took off.
- The fact that this is a great yeast and if I were a yeast company I would want to add it to my catalog.

I don't know how Kristoffer would feel about it, but making Krisoffer's great experiment available to the masses is a good thing for consumers (us). And if it's his experiment I sure hope/wish he would get the recognition.

 

[plazola86]

There's a thread on A38 over here.



Really hope they are not profiting off of Kristoffer's work. What makes you think it's his strain?

A38 sounds like a 1318 strain from the sounds of that thread. Has anyone F1 or it's variant in higher temps 68-70 to get more of an ester profile. I have used each once but didn't get the big fruity flavor/aromas as others have experienced. It reminded me of us-05 just a good working clean yeast. I've used Conan ( giga Vermont IPA) before and thought the same thing I was expecting big fruity aromas (peachy) but didn't get much.

 

[TravelingLight]

A38 sounds like a 1318 strain from the sounds of that thread. Has anyone F1 or it's variant in higher temps 68-70 to get more of an ester profile. I have used each once but didn't get the big fruity flavor/aromas as others have experienced. It reminded me of us-05 just a good working clean yeast. I've used Conan ( giga Vermont IPA) before and thought the same thing I was expecting big fruity aromas (peachy) but didn't get much.

I know drgonzo above ramps up into the 70s near the end. Also, ECUPirate hit 70 or 72 on his with F1.

 

[user 204491]

Yeah, my fermentation profile for both variants is as follows:

Day 1 - 66
Day 2 - 68
Day 3 - 70
Day 4 - 72
Day 5 - 72
Day 6 - 75
Day 7 - 75

As I mentioned before, I think the F1 variant is like an over the top Conan, just stone fruit for day. The first SMaSH I brewed with it was Golden Promise and Galaxy hops and my wife thought I had added peaches.

The F1C4 when handled this way comes across very much like when using 644 for a "brett" IPA - I get a lot of pineapple out of it.

 

[TravelingLight]

Yeah, my fermentation profile for both variants is as follows:

Day 1 - 66
Day 2 - 68
Day 3 - 70
Day 4 - 72
Day 5 - 72
Day 6 - 75
Day 7 - 75

As I mentioned before, I think the F1 variant is like an over the top Conan, just stone fruit for day. The first SMaSH I brewed with it was Golden Promise and Galaxy hops and my wife thought I had added peaches.

The F1C4 when handled this way comes across very much like when using 644 for a "brett" IPA - I get a lot of pineapple out of it.

I still have yet to brew with F1C4, but I will be later this month. I like the sound of a smash. Did you do a 60 minute or FWH for the Galaxy, or all late additions?

 

[user 204491]

I still have yet to brew with F1C4, but I will be later this month. I like the sound of a smash. Did you do a 60 minute or FWH for the Galaxy, or all late additions?

It was actually a pretty "old school" hops schedule - 60, 30, flame out, and then dry hop.

 

[EcuPirate07]

I know drgonzo above ramps up into the 70s near the end. Also, ECUPirate hit 70 or 72 on his with F1.

Yeah I hit 70 at the end of Fermentation then drop back to 66 for the dry hop.

 

[jpb2716]

Yeah I hit 70 at the end of Fermentation then drop back to 66 for the dry hop.

This weekend will be the first time that I'm using the F1 yeast and I'm trying to decide on a fermentation/dry hop temp schedule. What is the benefit of dropping the temp back down to 66 for the dryhop? Thanks!

 

[andrewmaixner]

A38 sounds like a 1318 strain from the sounds of that thread. Has anyone F1 or it's variant in higher temps 68-70 to get more of an ester profile. I have used each once but didn't get the big fruity flavor/aromas as others have experienced. It reminded me of us-05 just a good working clean yeast. I've used Conan ( giga Vermont IPA) before and thought the same thing I was expecting big fruity aromas (peachy) but didn't get much.

The descriptions in that thread of A38 as "needing a blowoff" and "going crazy" doesn't seem to match 644's characteristics, which I've found to be very reasonable (at 66F-->70F).
What are the activity and krausen like on the hybrid strain?

 

[user 204491]

I always do my dry hops at 65F as well. I'd read somewhere, sometime ago, that going above that could help to extract more of the compounds that lead to the grassy, off flavors some people get with dry hops. I've never tested it, but never got any of those flavors either.

For what it's worth I also only do a 2-day dry hop on all of my non-sour beers.

 

[EcuPirate07]

This weekend will be the first time that I'm using the F1 yeast and I'm trying to decide on a fermentation/dry hop temp schedule. What is the benefit of dropping the temp back down to 66 for the dryhop? Thanks!

https://www.homebrewtalk.com/showthread.php?t=281560

People seem to get more in your face hop Aroma from mid 60 temps.

 

[plazola86]

The descriptions in that thread of A38 as "needing a blowoff" and "going crazy" doesn't seem to match 644's characteristics, which I've found to be very reasonable (at 66F-->70F).
What are the activity and krausen like on the hybrid strain?

I use a blow off which had a lot of activity (bubbling) during fermentation but the krausen height was nothing out of the ordinary. I fermented both at 65 then ramped to 70 after fermentation activity slowed down (day 3). I'm going to try fermenting at 70 then ramping to 75 to see what happens.

 

[jpb2716]

https://www.homebrewtalk.com/showthread.php?t=281560

People seem to get more in your face hop Aroma from mid 60 temps.

Thanks.

I'll have to give that a try sometime. For NE style IPA's I typically do a 3-4 ounce dry hop when fermentation slows down and another 3-4 ounce dry hop four days later. At the point of the second dry hop I'm usually ramped up to 70-72 degrees. Maybe I'll drop the temp down to the mid-60's for the second round of dry hops and compare. My usual dry hop schedule gives me pretty in your face aromas but more is always good.