I don't know. I use Conan 40-50 times a year. It drops clear as a glass in my blonde ale.... It is clear coming out of the fermenter with no cold crash and no fining. After a week kegged/in the fridge it is brilliantly clear. Yeasts like 1056, 007, 1272..... they all produce very clear beers..... but, when taken through a beer like this, the beer is quite hazy - but not "murky" with lots of yeast in suspension.
I don't think you need lots of yeast in suspension to make these beers and make them well. To be honest, the "yeastier" the beers are, the less I tend to like them. Some of the commercial examples I see that are murky/yeasty/milky..... I just don't think that is what the well brewed versions of this are all about. I sense people sometimes get caught up in chasing a yeast like 1318 because "you need it to make the beer hazy/cloudy." I think seeing a hazy beer that used 007 is a perfect example of that not being the case...... "Haze" comes from things beyond just having lots of yeast left in your beer. "Murky" generally comes from yeast. Often, when beers like this fail, it is because they end up overly "yeasty" as opposed to simply being hazy.
I can't tell you the chemistry behind the pH..... but, I can tell you my personal experience says 1-2 tenths of a pH on finished beer pH does seem to make a difference. I think Brulosopher's recent experiment (even though he was testing something a bit different) shows a similar thing.... If you scroll down in the experiment, look at the two beers when he measured final pH..... 4.39 vs. 4.50. The 4.50 has significant haze in it. The 4.39 is clear. I notice the same type of thing in my beers as well.
http://brulosophy.com/2016/08/08/water-chemistry-pt-5-boil-ph-in-an-ipa-exbeeriment-results/
Not to say there is no yeast left in suspension at all with conan, or other yeast.... I just don't think it is the significant player it is made to be sometimes. I also wonder if that higher pH locks up protein/hop oil/polyphenol along with holding some yeast in suspension????
I don't think you need lots of yeast in suspension to make these beers and make them well. To be honest, the "yeastier" the beers are, the less I tend to like them. Some of the commercial examples I see that are murky/yeasty/milky..... I just don't think that is what the well brewed versions of this are all about. I sense people sometimes get caught up in chasing a yeast like 1318 because "you need it to make the beer hazy/cloudy." I think seeing a hazy beer that used 007 is a perfect example of that not being the case...... "Haze" comes from things beyond just having lots of yeast left in your beer. "Murky" generally comes from yeast. Often, when beers like this fail, it is because they end up overly "yeasty" as opposed to simply being hazy.
I can't tell you the chemistry behind the pH..... but, I can tell you my personal experience says 1-2 tenths of a pH on finished beer pH does seem to make a difference. I think Brulosopher's recent experiment (even though he was testing something a bit different) shows a similar thing.... If you scroll down in the experiment, look at the two beers when he measured final pH..... 4.39 vs. 4.50. The 4.50 has significant haze in it. The 4.39 is clear. I notice the same type of thing in my beers as well.
http://brulosophy.com/2016/08/08/water-chemistry-pt-5-boil-ph-in-an-ipa-exbeeriment-results/
Not to say there is no yeast left in suspension at all with conan, or other yeast.... I just don't think it is the significant player it is made to be sometimes. I also wonder if that higher pH locks up protein/hop oil/polyphenol along with holding some yeast in suspension????
Yeah - I just keep coming back to that one.
I am just about to put a batch into the fermenter right now:
1:1:1 ratio of Citra/Amarillo/Simcoe..... never tried it, but it has to be good
Others I have liked -
* 1.5:1.5 of Citra/Mosaic all 4 additions
* Single hop versions with Citra or Mosaic ( I assume others like galaxy, Amarillo, etc. would be good too.)
* 1:1:1 of Amarillo/Simcoe/Centennial in Boil additions and then Simcoe/Amarillo 1.5:1.5 in the Dry Hops
* Did a 2:1 Citra:Columbus version that was quite good.... should do that one again sometime now that I think about it.
I did a batch with Eureka/Citra/Columbus that was just over the top and too much - did not love that one.
I have had a commercial beer that was Citra/Eureka that I really liked.... Maybe 2:1 Citra:Eureka if I tried that again.
Those are probably the ones I have settled on most of the time..... The more of these I have brewed, the more I keep coming back to combinations of:
Citra, Mosaic, Galaxy, Centennial, Simcoe, Amarillo, Columbus
I generally always bitter with Warrior... Although Columbus sometimes if I am using it or Centennial if I am using it.
