BWils39 said:So I don't often post but have been following this thread since it's inception and was lucky enough to be in Vermont last week for a ski trip. Drive to the Alchemist twice and on both occasions noticed tanks at 71 on the right bank of their fermenters and at 56 on the left side. Has anyone taken their Conan yeast as low as 56 and gotten the peachy tropical character that we are looking for in this recipe? I have a ton of cans that I will be culturing from in the next week so if anyone wants yeast pm me and I'll be glad to oblige. I'm contemplating brewing a test batch and splitting into 5 or 6 1 gallon carboys to ferment from 56 to 71/73 and see what nets the best results. I'm very interested in getting this beer cloned and am happy to contribute what I can to the effort. Let me know if anyone needs Conan!
Brian
Do they ONLY brew Heady at the brewery or do they brew their Celia Saison there as well? I look at the 71 degree temps as either a good temp for saison yeast or they raise it towards the end of fermentation to help the yeast finish up