Heady Topper w/WLP001?

[ultravista]

I just ordered the Northern Brewer all grain Heady Topper clone but did not get the yeast as it's a long journey from MN to Las Vegas and it's still hotter than hell here. My sales rep suggested Safale 05 instead.

I know Heady won't be Heady without Conan; however, I have a lot of WLP001 available and would like feedback from those who have brewed Heady regarding yeast choices.

My LHBS does not carry the Conan either. My choices are limited.

Chico does a great job with Pliny so I assume it will do the same with Heady minus the subtleties produced by Conan.

Your thoughts?

 

[Legume]

They are not equivelent, but they have a lot in common. Given your situation it is a good substatute.

I use a lot of US-05, but have been using Conan a bit lately, and have been enjoying it.
I like that it leaves a more full mouthfeel even at a low final gravity.
When the weather cools down and you can safely get a shipment, you should give it a try.

 

[ultravista]

I have read that Conan is finicky and tough to attain final gravity. Perhaps less attenuating. WLP001 is a workhorse and I use it exclusively for just about everything.

 

[ultravista]

Has anyone brewed a Heady clone with WLP001?

 

[Climber77]

I've used WLP001 two times in a Heady clone. It made a very nice beer, albeit not a perfect clone.

 

[ultravista]

I've used WLP001 two times in a Heady clone. It made a very nice beer, albeit not a perfect clone.

Thanks for the feedback. We can't get Heady hear in Vegas (can't get Pliny either) and there are so many variables in production so a close approximation is good enough nor do I have a comparison.

Which recipe did you use and did you get similar results to Conan?

 

[Bramstoker17]

Conan is a pretty unique yeast so Chico won't get you a clone, but I've read that when fermented at the low end of it's range it can throw off some peach esters somewhat similar to Conan. I'd keep it in the low 60's to get it as much peach out of it as I can to get closer to Conan

 

[m00ps]

http://www.bear-flavored.com/2013/08/brewing-heady-topper-clone-recipe-group.html
this discusses how central the yeast is to headys unique character vs other IPAs. I would not consider doing a clone without it

 

[ultravista]

I usually ferment at 67-68F. What range exactly do you suggest?

 

[Bramstoker17]

I usually ferment at 67-68F. What range exactly do you suggest?

Low 60's, maybe around 62. I haven't tried this first hand though. I recall reading this in an issue of Brew Your Own that focused on Vermont IPAs a while back. Conan wasn't quite as widely available and they suggested Chico yeast fermented low as an alternative to get some of those peach esters. This will hopefully get you some of that peach flavor, and it should make a great IPA, just not a Heady clone

 

[ultravista]

I contacted White Labs regarding the production of fruity/peach esters with WLP001. I'll report back with their response.

 

[aprichman]

FWIW a lot of people (including myself) don't like the "peach" ester that Chico throws at cold fermentation temps. To me it tastes more like peach skins. Wyeast 1272 (American Ale II) would be a good choice if you can't get Conan. Pacman (also available from Wyeast) would be another fun yeast to use in a Heady Clone. If you do end up using Chico you could target a temp of around 66F which would help you avoid the esters.

Some people really enjoy Chico at the lower end so it really just comes down to personal taste.

 

[ultravista]

I used Pacman when I was into brewing Rouge's Dead Guy. I really disliked how it floculated. It was very 'powdery' and stirred up easily.

 

[roncruiser]

It's not Heady Topper without Conan. The Yeast Bay cultures Vermont Ale Yeast. Northern Brewer sells the same stuff. Order from The Yeast Bay. They're much closer to you. BTW, make sure you get your water profile in order, otherwise the aroma and taste will be very muted.

Happy Brewing!