Conan Yeast Experiences

[mtnagel]

You mean like malt extracts that many people use to make great beer and everyone uses to make starters?

To each there own, but as I said many well respected craft breweries use extracts. If you don't want to, that's fine.

 

[Petekiteworld]

Haha sorry I meant the flavor additives!

 

[TyTanium]

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

 

[powermd]

I would skip the apricot extract. I tried using raspberry extract before and it tasted like medicine. I would wither try really or frozen fruit. I'm not sure of the amount, but you can look that up on here.

Just saw you where using puree maybe just add more of that

I'm posting to update on the Conan citra apricot wheat recipe I did a few weeks ago (the one I oxygenated at day 3 of fermentation and nearly dumped later). I figured what the hell and did the secondary with one can of apricot puree. At 10 days on the apricots I was really unimpressed with the apricot flavor, and didn't like how tart a flavor the beer had. Maybe that's characteristic of a nearly 50% wheat. Having come this far, I primed with dextrose, and threw in 4 oz of apricot extract, then filled about a dozen bottles or so planning to flush the rest. Here's the kicker... I tasted the beer straight out of the carboy just before flushing it, and found it was great! The apricot extract made a huge difference giving it the necessary apricot punch I wanted. I would not have gone any stronger than 4 oz in 5 gallons though for this otherwise very light bodied beer. Of course, now having contaminated the carboy, I went ahead and flushed the rest.

It's okay though, I have another apricot brew on deck. This one is more of an ale with a lot more hop action- Citra, centennial, and amarilo.

 

[Stauffbier]

Of course, now having contaminated the carboy, I went ahead and flushed the rest..

I would have still bottled it myself. Especially if it tasted good. It likely would have been just fine!

 

[TyTanium]

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

 

[jammin]

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

What was your source on the Conan?

 

[TyTanium]

What was your source on the Conan?

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

 

[Johnnyhitch1]

Extracts are sketchy in my opinion. First it can easily ruin your beer. Second, you are home brewing a wonderful natural beer...why add"extract" of anything to it? Just add the real thing!

Nailed it!

 

[bbatter35]

Been subbed to the thread for a bit and have to post my Conan experience: (bear w me, dont know how to post recipes yet)

on 8/16 brewed a 5 gal dipa ag w a 10lb Maris otter base, 1lb each wheat malt, Vienna & carapils. 1oz columbus fwh, 1oz chinook 15 min, 1oz citra at 5, 1oz simcoe at fo & 1oz simcoe steeped at 170 for 20 min whirlpool. Added 4 oz turbinado & 10oz orange blossom honey at 5 min. OG was 1.073

Pitched Conan that I harvested from two heady cans on 7/3, started the day before with 200ml 1.020 starter & BAZINGA it went off! Fermed a little hot @ 72 (don't have a ferm chamber yet, santa swmbo knows :rockin but still had fruity smells seeping from the airlock.

Racked it last week at 16 days in primary (As said many times in the thread it does not like to floc!) SG was 1.014 & tasted amazing! Had the balance of bitterness with solid malt body without being cloying. Eminently drinkable, flat no less! Swmbo has mooched a gallon in the past few days. Dry hopped on Sunday the 1st with 1oz simcoe & .5 oz citra from a Belgian pale ale I brewed that day. Ill bottle it this weekend, if swmbo doesn't bogart it all while I'm out!

Randomly, Netflix recommended Conan the destroyer to us (me), and after averting my eyes from grace jones we decided to name the beer CROM.

Best part, I washed the yeast after racking and now have 3 pints of conan in mason jars to use! It will be hoppy, so ill just adjust the hop sked on the next brew. Anyone use Conan in a stout? I'm intrigued by the fruity flavor in a chocolate stout.

 

[Stauffbier]

Been subbed to the thread for a bit and have to post my Conan experience: (bear w me, dont know how to post recipes yet)

on 8/16 brewed a 5 gal dipa ag w a 10lb Maris otter base, 1lb each wheat malt, Vienna & carapils. 1oz columbus fwh, 1oz chinook 15 min, 1oz citra at 5, 1oz simcoe at fo & 1oz simcoe steeped at 170 for 20 min whirlpool. Added 4 oz turbinado & 10oz orange blossom honey at 5 min. OG was 1.073

Pitched Conan that I harvested from two heady cans on 7/3, started the day before with 200ml 1.020 starter & BAZINGA it went off! Fermed a little hot @ 72 (don't have a ferm chamber yet, santa swmbo knows :rockin but still had fruity smells seeping from the airlock.

Racked it last week at 16 days in primary (As said many times in the thread it does not like to floc!) SG was 1.014 & tasted amazing! Had the balance of bitterness with solid malt body without being cloying. Eminently drinkable, flat no less! Swmbo has mooched a gallon in the past few days. Dry hopped on Sunday the 1st with 1oz simcoe & .5 oz citra from a Belgian pale ale I brewed that day. Ill bottle it this weekend, if swmbo doesn't bogart it all while I'm out!

Randomly, Netflix recommended Conan the destroyer to us (me), and after averting my eyes from grace jones we decided to name the beer CROM.

Best part, I washed the yeast after racking and now have 3 pints of conan in mason jars to use! It will be hoppy, so ill just adjust the hop sked on the next brew. Anyone use Conan in a stout? I'm intrigued by the fruity flavor in a chocolate stout.

Funny, I made an IPA with Conan that I named Crom. You can find it on Untappd. Here's the label I had designed..

 

[sweetcell]

Pitched Conan that I harvested from two heady cans on 7/3, started the day before with 200ml 1.020 starter & BAZINGA it went off! Fermed a little hot @ 72 (don't have a ferm chamber yet, santa swmbo knows :rockin but still had fruity smells seeping from the airlock.

wow... that seems to defy logic. if we take the generous estimate of there being 1.5 billion cells per can (i suspect it's closer to half that amount, but let's go big for now), in a 200 ml starter you would have had 16 billion cells (per yeastcalc.com).

both yeastcalc and mrmalty agree that 251 billion cells is the optimal pitch for 5 gallons of 1.073.

so, if all of the above is correct, you pitched about 6% of the needed cells. i find it hard to believe that those cells could have grown sufficiently to get the job done. did you aerate a lot? use a lot of nutrients? enquiring minds want to know!

 

[bbatter35]

Stauffbier: LOVE the label. Great minds think alike.

Sweetcell: Truth be told, I'm not entirely scientific about cell count. But I did forget to say that at harvest I stepped the dregs up with a 200ml starter, then cold crashed. There was maybe 3/8" of sediment in the jar-o.

A day before brewday I let the jar come to room temp, decanted, swirled to get the barbarian in suspension then added the 200ml of 1.020. I aerated the wort from the bk into the primary (the splash method-I'm not cool enough to have a stone that farts oxygen). No nutrients added, just mashed at 148 & figured if the dog wouldn't hunt, I'd bring in the 04.

Can't speak for the calculators, but mine own eyes did see the glory of the maltose enemy being driven before me. There wasn't any lamentation of the women though. I'll have to add that to the grainbill next time...

 

[Petekiteworld]

I've brewed a couple stouts and porters with conan. They come out very belgian with quite a bit of contrasting fruit flavors, be warned.
This yeast will completely change the profile of these beers.

 

[TyTanium]

I've brewed a couple stouts and porters with conan. They come out very belgian with quite a bit of contrasting fruit flavors, be warned.
This yeast will completely change the profile of these beers.

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

 

[FATC1TY]

I'm done messing with Conan. It works early, and then turns belgian clove. Will ruin a beer if you didn't intend to brew a belgian DIPA with american grains and hops.

 

[thatjonguy]

I'm done messing with Conan. It works early, and then turns belgian clove. Will ruin a beer if you didn't intend to brew a belgian DIPA with american grains and hops.

What generation did you notice the shift at?

 

[tgmartin000]

Sub'ed. I've got some conan on it's way in a few days!

So, I've read through about half the posts on this thread, and it seems like lots of people are doing APA, IPA, DIPA, etc with conan. I've got 2 IPA's in the queue, plus, now that it's moving into fall I want to brew some darker beers.

Has anyone used Conan in stouts, porters, etc? How'd it turn out?

Also, from what I was picking up, it sounds like a medium attenuator, maybe like a Denny's 50? And low flocculation. Is there any sort of consensus on it's attenuation?

 

[Beezer94]

Also, from what I was picking up, it sounds like a medium attenuator, maybe like a Denny's 50? And low flocculation. Is there any sort of consensus on it's attenuation?

Not sure where you heard of medium attenuation. From the hundreds of posts I've seen it's among the most attenuating of any brewing strain; 80-85% depending on generation.

 

[NewJersey]

anywhere that sells this?
i dont know how to harvest it from a can of HT and dont want to.

 

[thatjonguy]

Yeast Geek has a Green Mountains Ale that they usually release on Mondays around 3pm. Check their Facebook or Twitter for the announcement.

Otherwise there are a number of us that make slants. I good place to start looking for slants is in the trade forums.

 

[jammin]

The Yeast Bay sounds like it might be ready for business in a week or two as well. Really looking forward to that!

 

[Petekiteworld]

Yes, keep reading the thread, we talked about porters and stouts with conan.

 

[sweetcell]

Otherwise there are a number of us that make slants. I good place to start looking for slants is in the trade forums.

if he's too lazy to grow it up from a can, i doubt he'll be able to do much with a slant...

 

[sbuchan]

Anyone have issues with Conan crapping out early? OG of 1.050 now down to 1.032 after 10 days. Used it in 10 gallons of a fresh hop IPA with Cascade and Chinook. The batch literally tastes like pineapple juice. No citrus whatsoever. I fermented at 68 the entire time. Just upped it to 72 to see if I can get some more activity out of it before I pitch some US-05.

 

[mtnagel]

Nope. My two batches with Conan got to 1.011 and 1.014.

 

[g-star]

Anyone have issues with Conan crapping out early? OG of 1.050 now down to 1.032 after 10 days. Used it in 10 gallons of a fresh hop IPA with Cascade and Chinook. The batch literally tastes like pineapple juice. No citrus whatsoever. I fermented at 68 the entire time. Just upped it to 72 to see if I can get some more activity out of it before I pitch some US-05.

Yes. I had a 1.070 DIPA crap out at 1.024 using ECY-29. I pay close attention to pitch rate and oxygenation, so not sure what happened. I had to resort to S-05 to get it down to acceptable levels.

 

[HopRodGR]

I had been wondering if anyone else had any experience with the ECY 29 version. I brewed up a 1.071 Rye DIPA mashed around 148, which had 1lb of honey and 1/4lb of dextrose, and pitched an active starter of ECY 29. Krausen was forming within 10 hours, peaked the next day and had mostly dropped by day 4. On day 6 I was at 63% (1.026). Bumped from 68 to 72 at that point. As of last night (day 10) was at 73% (1.019). It's still working but very slowly. With all those adjunct sugars I was expecting a much quicker ferment.

 

[gpack]

I'm getting around 75-80 apparent at normal 66- 68 degree temps with pure 02 and solid pitch rates.

 

[Stauffbier]

I'm starting to wonder if my harvested Conan IS actually Conan after reading the article in the newest BYO magazine. It says the Alchemist is no longer using that strain..