Conan Yeast Experiences

[Stauffbier]

My most recent brew (fermented with Conan that came from April 2013 batch of Heady) is also flocculating a lot more clearly than batches that came from yeast I harvested last November. The beers I made last year never cleared even after extended conditioning time. The batch I have now from the newer yeast has become very clear after only 1.5 weeks in the keg.

I should add that the Heady from last year poured very murky with lots of floaties. The batch from this past April didn't have floaties at all, and it was a lot less cloudy looking.

I've also detected that the yeast from last November contributed a much fruitier character as compared to this years April harvest.

 

[g-star]

Anybody have experience with direct-pitching ECY29 into a HT clone (~ 1.070ish)?

The jars are reported to contains 150 - 350B cells as is, and my jar is only 2 weeks old. Yeastcalc is telling me I need 254B cells for a 5.25gal pitch. This would seem to suggest that I would be OK just ptiching the jar as-is, but it still kind of bugs me out for a beer this big.

Any advice?

 

[theveganbrewer]

How many ml of actual yeast are in a vial of ECY29? I have an ECY02 and there is about 15ml of yeast in the 125ml bottle.

 

[g-star]

My bottle has about 35ml of solid yeast in the bottom after settling for 24hrs in the fridge

 

[bigmike99]

Anyone have a general idea of count per ml of conan harvested from trub after going through all the sanitizing steps etc i can expect?

 

[MTate37]

Has anyone used Conan in an American wheat? I want to do a very hoppy American wheat, but if some generations are giving clove and spicy flavors I don't know if the Conan would be the best idea. Not sure what generation I have...the beer that I harvested from was canned on 5/9.

 

[sweetcell]

Has anyone used Conan in an American wheat? I want to do a very hoppy American wheat, but if some generations are giving clove and spicy flavors I don't know if the Conan would be the best idea.

if it did throw clove and spice, that would put you closer to a witbier... not a bad turn of events, IMO. but i haven't heard of Conan ever being that spicy...

 

[MTate37]

if it did throw clove and spice, that would put you closer to a witbier... not a bad turn of events, IMO. but i haven't heard of Conan ever being that spicy...

True...not bad, but not what I'm shooting for. I may split the batch and use Conan on one and an American Wheat smack pack to see the impact of the different yeasts.

 

[yeastgeek]

We'll have some vials of YG001 up this evening around 8PM EST if anyone is interested.

http://yeastgeek.com/product/yg001-green-mountains-ale/

 

[sweetcell]

We'll have some vials of YG001 up this evening around 8PM EST if anyone is interested.

http://yeastgeek.com/product/yg001-green-mountains-ale/

how many cells are in a bottle? and is shipping extra?

 

[theveganbrewer]

how many cells are in a bottle? and is shipping extra?

.150-350 billion a vial. They're 125ml bottles. Shipping is extra at cost and includes ice pack, 1 per vial ordered.

They go out at the upper limit but I include the lower number as an estimate. I'm doing a shipping mock test this week to see how many viable cells make it to the customer after shipment.

 

[JBCSL]

Has anyone used Conan in an American wheat? I want to do a very hoppy American wheat, but if some generations are giving clove and spicy flavors I don't know if the Conan would be the best idea. Not sure what generation I have...the beer that I harvested from was canned on 5/9.

I did a hoppy american wheat with conan and it turned out fantastic, one of my favorite batches. The only time I've ever gotten clove is in unhopped starters.

 

[gritmaster]

.150-350 billion a vial. They're 125ml bottles. Shipping is extra at cost and includes ice pack, 1 per vial ordered.

They go out at the upper limit but I include the lower number as an estimate. I'm doing a shipping mock test this week to see how many viable cells make it to the customer after shipment.

Any idea what generation customers will receive?

 

[yeastgeek]

4th or 5th.

 

[g-star]

Anybody have experience with direct-pitching ECY29 into a HT clone (~ 1.070ish)?

The jars are reported to contains 150 - 350B cells as is, and my jar is only 2 weeks old. Yeastcalc is telling me I need 254B cells for a 5.25gal pitch. This would seem to suggest that I would be OK just ptiching the jar as-is, but it still kind of bugs me out for a beer this big.

As a follow-up, I went ahead and made a 1L starter and left it on the stirplate for about 16hrs. I pitched the whole thing into 5 gallons of a 1.071 DIPA with 90sec of O2 at 65F, and it took off in about 4-6hrs. By the next morning the airlock was like a machine gun and intese activity lasted about 24hrs.

This morning at about the 60hr mark, the krausen has completely dropped and activity has slowed markedly. I have never had a beer of this gravity ferment at this pace...impressive. I maintained a steady temp of 67-68F the whole time.

Based on the visual appearance, krausen behavior, and pace of fermentation, Conan seems to be a very low flocuulating strain of English origin. Unique indeed.

 

[theveganbrewer]

Conan should be done fermenting in 2-3 days. It is low to medium floc and likely some sort of English strain, I agree. It somehow puts malts and hops forward in the final product, a real amplifier of a yeast.

 

[g-star]

Conan should be done fermenting in 2-3 days. It is low to medium floc and likely some sort of English strain, I agree. It somehow puts malts and hops forward in the final product, a real amplifier of a yeast.

The low floc part of it is what makes it a highly unique English strain IMO. Probably helps get to the 80%+ atteuation numbers.

 

[theveganbrewer]

The low floc part of it is what makes it a highly unique English strain IMO. Probably helps get to the 80%+ atteuation numbers.

I'm going to try it in a high gravity 12% beer just for fun.

 

[Stauffbier]

I'm going to try it in a high gravity 12% beer just for fun.

That's what I've been wanting to do.

 

[theveganbrewer]

That's what I've been wanting to do.

You think that's a good % to try? I don't usually go about 1.090.

 

[Stauffbier]

You think that's a good % to try? I don't usually go about 1.090.

Yeah, I think Conan can handle it. I'd start cool for 2-3 days and then ramp up the temp slowly like a saison yeast. Lots of nutrient and double shot of pure oxygen in the first 12 hours.

 

[Beezer94]

Anyone have a source for this yeast?

 

[Stauffbier]

We'll have some vials of YG001 up this evening around 8PM EST if anyone is interested.

http://yeastgeek.com/product/yg001-green-mountains-ale/

Anyone have a source for this yeast?

Beezer, check out the post I quoted above yours..

 

[Beezer94]

Beezer, check out the post I quoted above yours..

Unfortunately out of stock

East Coast Yeast I guess has some on occasion, but you have to be incredibly lucky.

 

[Stauffbier]

Unfortunately out of stock

East Coast Yeast I guess has some on occasion, but you have to be incredibly lucky.

Maybe you'd have better luck finding somebody to send you some Heady Topper in trade, then you can harvest your own. I often see people offering it up for trade in the trade sub-forum and also on beerforum.com. That's basically how I got my hands on my two batches of it.

 

[thatjonguy]

Unfortunately out of stock

East Coast Yeast I guess has some on occasion, but you have to be incredibly lucky.

I have some slants...

 

[theveganbrewer]

Yeast Geek will be released every Monday for the next couple months. Just check the site around 8PM EST on Mondays, it lasts for a few hours each week.

 

[g-star]

Conan should be done fermenting in 2-3 days.

Well, I might have a problem here. I pitched fresh ECY29 into a HT type DIPA and saw vigorous activity for 2 days, then the krausen dropped like a rock and there is barely any perceptible activity. I'm stuck at 1.022 on day 5 after fermenting at 68F. Details:

81% Briess Pale Ale Malt
13% Light Munich (6L)
3% C20
3% Dextrose

-Mashed at 151F/1hr (temp checked with calibrated thermapen)
-90sec of pure O2
-Pitch temp = 65F, rose to 68F and held there
-1L starter (stirplate) made the night before, pitched whole thing into 5 gal of 1.071 wort.

Any guidance here? Can Conan take a while to get the last few gravity points? I was hoping for a finish around 1.012 - 1.014, which would put it in the stated attenuation range.

Thanks for any insight.

 

[theveganbrewer]

Conan should be pretty much done by day 3 if things are going well.

 

[Stauffbier]

Well, I might have a problem here. I pitched fresh ECY29 into a HT type DIPA and saw vigorous activity for 2 days, then the krausen dropped like a rock and there is barely any perceptible activity. I'm stuck at 1.022 on day 5 after fermenting at 68F. Details:

81% Briess Pale Ale Malt
13% Light Munich (6L)
3% C20
3% Dextrose

-Mashed at 151F/1hr (temp checked with calibrated thermapen)
-90sec of pure O2
-Pitch temp = 65F, rose to 68F and held there
-1L starter (stirplate) made the night before, pitched whole thing into 5 gal of 1.071 wort.

Any guidance here? Can Conan take a while to get the last few gravity points? I was hoping for a finish around 1.012 - 1.014, which would put it in the stated attenuation range.

Thanks for any insight.

In this case I'm surprised it didn't attenuate much further. I would take another gravity reading and also double check the accuracy of your hydrometer. My only other thought is that you didn't pitch near enough cells.