Conan Yeast Experiences

[Desertbrewer]

Does "let it go" from a 68°F pitch mean literally letting it get as warm as it wants through the throes of fermentation?



I've been running Imperial Barbarian with the wort controlled to 64°F and there's plenty of peach.

But good peach, not like what US-05 run around 62°F throws...



Cheers!

Temperature controlled chamber at 68, mine goes about 1+/- degree. Maybe bump it to 70 after 4-5 days. Good to hear it ferments well at 64 as well.

Totally agree; I've had some problems with US- 05, "bad peachiness". This, however is a very pleasant underlying flavor and has blended well with IPA, pale ale and I have an ESB in the fermentor now that I think will be just as good.

Maybe not the most expressive yeast for English beers, but I have loved how it is more characterful then something like American ale yeast. A nice middle ground between the two, and for me has accentuated maltiness, in a good way, compared with American strains. We'll see how my malty, caramelly ESB turns out.