Conan Yeast Experiences

[sweetcell]

never dump. sounds awesome to me.

 

[DPlan00]

Piched a 24h starter of yeastgeek YG001 into a pale ale, and I'm 7 days into the ferment. Something is very wrong. I'm starting to get what I can only think is Brett funk. I have never used Brett in my brewhouse before, and my sanitation is spot-on so I don't think I introduced this myself. I can only think that this came in with the yeast. I haven't decided yet if I'm going to keep the beer yet, but I don't think a simcoe/amarillo pale is really the type to expect Brett/conan to shine.

I disagree. I used Conan on an all Citra IPA with nothing but 2 row and a little wheat that I have brewed with 001 at least a dozen times and have loved with 001. While the beer was definitely not the same, it was still very good.

I would like to hear how that beer tastes once you have tried it!

I am drinking a version of Janet's Brown with Conan as I type, and I have to say that the yeast is very, very much the center of the show. I dry hopped the hell out of it, too.

For better or worse this yeast's profile is going to steal the show every time.

 

[BeerGrylls]

I disagree. I used Conan on an all Citra IPA with nothing but 2 row and a little wheat that I have brewed with 001 at least a dozen times and have loved with 001. While the beer was definitely not the same, it was still very good.

I would like to hear how that beer tastes once you have tried it!

I am drinking a version of Janet's Brown with Conan as I type, and I have to say that the yeast is very, very much the center of the show. I dry hopped the hell out of it, too.

For better or worse this yeast's profile is going to steal the show every time.

I had to get rid of it, sadly. I don't know exactly what it was, but it wasn't pleasant. Like sucking on unwashed goat fur.

Glad to hear that citra and Conan go well together. I'll have to circle back around and try it again some time.

 

[beertroll]

I just finished drinking a stout fermented with Conan that I cultured from a can of Heady. SG was 1.062, FG was 1.018, though it tasted much drier than that FG would indicate. Mash temp was ~154, 70% Muntons maris otter, then a mix of flaked barley, oats, caramel, and dark roasted malts. I fermented in the 60-63 range, and even at that temp it blew foam like crazy. Overflowed the airlock, and overflowed the blowoff growler. The flavor was very clean, along the lines of S-04 in the ballpark of 1.015.

 

[Petekiteworld]

Wow, I did a stout with conan and it was straight up horrible but my temps got a tad high so that may have ruined it

 

[dangerbrew]

Conan can tend to smell a bit tart-fruitish while it's fermenting but usually comes out fine if you watch your temps. I noticed that scent recently when doing a Heady clone but when I kegged it? Just fine. No problems whatsoever. Tasted great btw!

 

[tgmartin000]

I just kicked a keg of double citra IPA fermented with Conan. It really attenuated well, from about 1.065 down to 1.010. I mashed around 148, and fermented about 63 degrees. The beer turned out great - nice and fruity! I've got a keg of galaxy/citra IPA carbonating now, should be ready in a week. It tastes excellent so far! I also plan on using the conan for a citra/amarillo pale ale and a big dank double IPA with colombus/apollo/simcoe/chinook.

 

[Herky21]

Ok, here it is...

http://www.youtube.com/watch?v=hqh1uKW9bgc&feature=youtu.be

This is exactly what's happening with a double IPA I'm fermenting right now. It looks so strange compared to other yeast strains!

 

[Petekiteworld]

Please post citra amarillo apa recipe!

 

[Chug]

My Heady attempt turned out to be phenol city. Very peppery, enough so to mostly dominate all the hops. I fermented at 63/64.

 

[geoffey]

Yeast Bay currently has Vermont Ale (Conan) available for anyone interested.


Sent from my iPhone using Home Brew

 

[FATC1TY]

Gonna get conan another shot. Ordered some from yeast bay to give a go. It was phenol filled last time, attenuated so-so, and actually sucked, IMO.

 

[tagz]

Give it another try. The generation I harvested is a work horse. I just cranked out a beer for a competition, grain to glass in 10 days including dryhop. It's got peach and apricot and is well attenuated.

 

[FATC1TY]

Yeah, I'm gonna give it a go. I've got a bit too many hops in the freezer I need to work through, and this will give me another reason to try it out.

Between bring up some sours, and trying to use hops, I'm busy at both ends of the brewing spectrum.

 

[geoffey]

Between bring up some sours, and trying to use hops, I'm busy at both ends of the brewing spectrum.

Amen brother!


Sent from my iPhone using Home Brew

 

[doomXsaloon]

Give it another try. The generation I harvested is a work horse. I just cranked out a beer for a competition, grain to glass in 10 days including dryhop. It's got peach and apricot and is well attenuated.

Really? Can u brak it down by days? My heady was 28 days g t g...

 

[BeerGrylls]

Really? Can u brak it down by days? My heady was 28 days g t g...

Uh, what?

 

[tgmartin000]

Gonna get conan another shot. Ordered some from yeast bay to give a go. It was phenol filled last time, attenuated so-so, and actually sucked, IMO.

My last conan beer was filled with a meaty, brothy off-flavor. Not sure if that was from over pitching, or what. It was a galaxy/citra IPA. I believe it attenuated all the way down to about 1.010. Had a ton of late hops.

After the meaty flavor faded, it was actually a decent beer, although most of my late hop additions had faded at that point, too.

I'm going to try to get some from an actual manufacturer rather than harvesting. Sucks, cause it cost me $50 to harvest that yeast. It worked well the first time, not so well the second. I suppose my harvesting technique could have had something to do with it as well.

 

[masonsjax]

Some people pick up garlic and onion notes in certain crops of Citra, maybe that's giving you the impression of meat?

 

[Mug_Costanza]

Yeast Bay currently has Vermont Ale (Conan) available for anyone interested.

Thanks for the update, ordered.

 

[doomXsaloon]

Uh, what?

Quote:
Originally Posted by tagz
Give it another try. The generation I harvested is a work horse. I just cranked out a beer for a competition, grain to glass in 10 days including dryhop. It's got peach and apricot and is well attenuated.

Really? Can u break it down by days? My heady was 28 days g t g...grain to glass

 

[tagz]

Here you go. It was a bit rushed but I made it!

Day 1-3 Ferment
Day 4-5 Dryhop
Day 6-7 Cold Crash + Gelatin
Day 8-10 Force Carb

 

[doomXsaloon]

Here you go. It was a bit rushed but I made it!

Day 1-3 Ferment
Day 4-5 Dryhop
Day 6-7 Cold Crash + Gelatin
Day 8-10 Force Carb

Wow! 3 days fermentation!? No off flavors? What yeast? Came out good?

 

[tagz]

Healthy pitch of Conan; tossed it in at high krausen off the stir plate. Started about 64 and raised it to 68 over the course of fermentation. The krausen had fallen by day 4, so I tossed the dry hop into the primary. I bet it had a few points to go at that point. But, it finished pretty dry by the time I racked it.

 

[pm5k00]

I just kegged a batch of pale ale that I fermented with Conan. I got the yeast from yeast geek awhile back, did a two stage starter and pitched after decanting.

Mashed at 153, OG 1.060, FG 1.016, 72% attenuation. Grist was only 5.6% specialty malt (honey malt). Fermented at 63*F for the first 4 days then increased it to 66*F to finish. 48 hour cold crash at 32*F and kegged.

Didn't get much peach aroma but there was a lot of hops in this one, so I am interested to see how it turns out after its carbed up.

Edit: typo; attenuation changed from 78% to 72%

 

[jammin]

I just kegged a batch of pale ale that I fermented with Conan. I got the yeast from yeast geek awhile back, did a two stage starter and pitched after decanting.

Mashed at 153, OG 1.060, FG 1.016, 78% attenuation. Grist was only 5.6% specialty malt (honey malt). Fermented at 63*F for the first 4 days then increased it to 66*F to finish. 48 hour cold crash at 32*F and kegged.

Didn't get much peach aroma but there was a lot of hops in this one, so I am interested to see how it turns out after its carbed up.

good feedback - ill be waiting on your update

 

[mbbransc]

I brewed a amped up Heady-ish Clone with OG 1.088 using the YeastBay Vermont Ale stain. After 8 days of fermenting, I'm at 1.012 (over 86% attenuation). I pitched a 2L starter, cold crashed and decanted, at 66*. I increased the temp 1* each day to 72*.

 

[Fermented_minds]

I brewed a amped up Heady-ish Clone with OG 1.088 using the Yeast Bay Vermont Ale stain. After 8 days of fermenting, I'm at 1.012 (over 86% attenuation). I pitched a 2L starter, cold crashed and decanted, at 66*. I increased the temp 1* each day to 72*.

Seems like the attenuation on the The Yeast Bay's Vermont Ale has been in the 80-85+% when fermenting in the upper 60's and raining to ~72 F. Glad to hear it's working out for people! Harvesting from a can is always hit or miss.

 

[rtg]

Live in Vermont and there is a lot of talk about Conan.
I hear that it came from the Vermont Pub and Brewery ( source local Guru).
That the Alchemist uses the same strain for up to 16 generations. Hence, the variability in flavors from Peach to Grapefruit ( lower Attenuation, more grapefruit flavor).

My usual and very successful culture method for this hearty strain:

3 cans of HT: pour into a glass ( yes its brew time, not taste time!) 3/4 of a can that has been upright and chilled to 42 degrees, and decant the remaining beers with the top of the can sterilized into a 1.040 DME light solution ( that had been boiled and chilled to about room temp) in a 2 liter flask. Fill to about 1200 cc shake and cover with sterilized porous foil and wait a few days and pitch. You may also step up the DME concentration especially if you want more cells, etc. With this method I usually get the FG to about 1.016 to 1.014.

Sign Post Brewing had the best HT Clone that I could find but is now off the internet:

Here is my suggestions for good Clone:

https://www.brewtoad.com/recipes/heady-topper-clone-8

 

[rtg]

I brewed a amped up Heady-ish Clone with OG 1.088 using the YeastBay Vermont Ale stain. After 8 days of fermenting, I'm at 1.012 (over 86% attenuation). I pitched a 2L starter, cold crashed and decanted, at 66*. I increased the temp 1* each day to 72*.

Where do you get this from?