New England IPA "Northeast" style IPA

[tlucarelli]

i would guess they are as similar to conan as many of the other yeast strains from wyeast or white labs are similar to their purported brewery of origin. omega yeast labs and imperial also put out conan strains.

Perfect. Thank you!

 

[olotti]

dude, sorry about the last 20 minutes of the State-Kansas game...

lol that's ok. I'm a Michigan fan anyway, now that was a game.

 

[Braufessor]

i would guess they are as similar to conan as many of the other yeast strains from wyeast or white labs are similar to their purported brewery of origin. omega yeast labs and imperial also put out conan strains.

Yep - I would say these are the 4 that I know of that seem to be billed as conan..... they are probably all very similar to each other, probably not exactly the same, and unlikely that they are precisely what the Alchemist is using too - as yeast will change over time. Even John Kimmich from the Alchemist talks about the differences in batches over the course of 10-15 generations of pitching the yeast..... so, even harvesting from cans of Heady Topper may get you different variations depending on what generation of yeast went into that particular batch.

But - Gigayeast, Yeast bay, Omega and Imperial all have a version of Conan I believe. I have not used Imperial, but I have used the other 3 without noticing a dramatic difference one from the other.

 

[plazola86]

Nice write up. I did a version of this with Funk Weapon #2 after I saw your post a while back. It has been in primary a week now. Looking forward to seeing how it comes out in a few weeks.

any update on this? Just brewed mine with FW#2 yesterday. No activity yet but I went back an read mintyice's bloq and he mentioned he didn't get activity until day three at 68 degrees. I bummed mine up to 70 degrees, to hopefully to it started and finished sooner. What has your experience been with it?

 

[Braufessor]

any update on this? Just brewed mine with FW#2 yesterday. No activity yet but I went back an read mintyice's bloq and he mentioned he didn't get activity until day three at 68 degrees. I bummed mine up to 70 degrees, to hopefully to it started and finished sooner. What has your experience been with it?

Mine is still sitting in primary. I did sample it the other day (4-5 weeks after brew day) for the first time and took a gravity reading. Gravity was at 1.006. Flavor was good - Although, I will say, there was no mistaking the fact that it was a Brett IPA.

I did the initial dry hop (citra/mosaic/galaxy) early in primary fermentation (day 4 or so). I have not done the second dry hop yet, but, will likely do that tonight or tomorrow and take another gravity sample to see if it has finished out.

I am looking at bottling it this weekend I think.

I think it is going to be quite good, and will get better over time. I have 3 Saisons I did in August/September. I fermented with normal yeast and bottle with Brett.... Sampled 2 of those this weekend and they were really great. Based on that, I would think that this Funk IPA will be a much better beer in June/July/August than it is right now.

Right now, it is good - but the brett is still the strongest aspect of this beer. It is a bit rough.... which I would expect. I am hoping a second dry hop will put hops more in the forefront and time will smooth it all out (as it has with other brett beers I have on hand.)

Thinking ahead..... I got another pack of Funk Weapon #2 last week. I am thinking I may brew this again, but pitch something like 1272 in Primary and add the Funk Weapon #2 at Day 4-5 maybe. I think that might be a good strategy as well.

 

[stickyfinger]

a quick update on my fining vs non-fining exbeeriment (although, in a WC IPA):

https://www.homebrewtalk.com/showpost.php?p=7940070&postcount=17

 

[EndOfLine]

a quick update on my fining vs non-fining exbeeriment (although, in a WC IPA):

https://www.homebrewtalk.com/showpost.php?p=7940070&postcount=17

Nice post! Very interesting that the mouth feel is seemingly greater in your w c IPA. Strange.

 

[stickyfinger]

Nice post! Very interesting that the mouth feel is seemingly greater in your w c IPA. Strange.

always room for experimentation i guess...

 

[whovous]

Yep - I would say these are the 4 that I know of that seem to be billed as conan..... they are probably all very similar to each other, probably not exactly the same, and unlikely that they are precisely what the Alchemist is using too - as yeast will change over time. Even John Kimmich from the Alchemist talks about the differences in batches over the course of 10-15 generations of pitching the yeast..... so, even harvesting from cans of Heady Topper may get you different variations depending on what generation of yeast went into that particular batch.

But - Gigayeast, Yeast bay, Omega and Imperial all have a version of Conan I believe. I have not used Imperial, but I have used the other 3 without noticing a dramatic difference one from the other.

Yeah, they all have versions of Conan, but when you ask them if they do, they give you non-answers worthy of a politician. I suspect that is true of all commercial yeasts, and not just Conan.

 

[Cavpilot2000]

I think the obsession over / emphasis on Conan is overblown.
It's a fine yeast, but it is absolutely NOT necessary for a good NEIPA. Sure Kimmich uses it, but plenty of other great NEIPA breweries do not.
There are a million good yeast strains for this style that will do everything Conan will do.

I think worrying about using one particular yeast strain (which by the way is constantly evolving and mutating anyway, making it a moving target) is missing the big picture of what's really important: a good grain bill, a good hops bill/schedule, and to a lesser degree, appropriate water.

I've used WLP 001 and 007 to great effect (I think I prefer 007 slightly), and others have had success with other yeasts. Conan is not necessary.
If it's a hops-accenting yeast you're looking for, there are lots of them. If you are looking for that classic haze, well, the haze in these beers is absolutely NOT a function of the yeast, if the haze is your goal (which really should be a by-product, not a goal).

So use Conan if you've got it, but don't worry about it if you don't. There are at least half a dozen identified strains that work well with this style.

 

[Braufessor]

I think the obsession over / emphasis on Conan is overblown.
It's a fine yeast, but it is absolutely NOT necessary for a good NEIPA. Sure Kimmich uses it, but plenty of other great NEIPA breweries do not.
There are a million good yeast strains for this style that will do everything Conan will do.

I think worrying about using one particular yeast strain (which by the way is constantly evolving and mutating anyway, making it a moving target) is missing the big picture of what's really important: a good grain bill, a good hops bill/schedule, and to a lesser degree, appropriate water.

I've used WLP 001 and 007 to great effect (I think I prefer 007 slightly), and others have had success with other yeasts. Conan is not necessary.
If it's a hops-accenting yeast you're looking for, there are lots of them. If you are looking for that classic haze, well, the haze in these beers is absolutely NOT a function of the yeast, if the haze is your goal (which really should be a by-product, not a goal).

So use Conan if you've got it, but don't worry about it if you don't. There are at least half a dozen identified strains that work well with this style.

I agree with basically all of this. I actually like Conan for reasons other than some of what it is supposedly known for. I DO NOT find that it leaves beers "cloudy/hazy" ...... for me, it drops out quite well (which I like). I DON'T get any of the "peach" that people always talk about. I find it relatively clean to be honest. I think it does leave some nice fruity esters behind - so not as clean as say a 1056. However, way less yeast character than 1318 for instance.

I like it because I can repitch it to a lot of other beers - it is great in my blonde ale. I also like it in the various british beers I brew - milds, porters, bitters.

I like that it tends to not finish out as low as 007, but not as high as 002 can finish out sometimes.

I completely agree that there are many yeasts to use with confidence in this beer. The other yeast I find most similar in a lot of ways to what I get out of Conan is 1272. Over the last 6 months or so, I would say that I have used 1272 and Conan about equally. It gives me the same basic attenuation and a bit of a fruity ester accent, while remaining fairly clean. Drops out well - so there is "haze" from the hopping, but not "murkiness" from yeast in suspension.

Also - I think 1272 is a more consistent, reliable yeast than Conan.

 

[Cavpilot2000]

I like that it tends to not finish out as low as 007, but not as high as 002 can finish out sometimes.

Yeah, I actually like how "dry" 007 attenuates, but my recipe has an OG of 1.074, so there is still plenty of residual body even though my last FG was 1.012.
It really does depend on one's taste and goals with the beer.

 

[jekeane]

Got the day off today from watching my boys so I brewed this up. Used the updated recipe from the link in the OP.

Hit all your numbers so looking forward to seeing how it turns out.

I found it interesting that my wort was very clear going into the fermenter, is that generally the case? I used mostly pellets except for the citra which were whole. It was my first time with cone hops and I learned that pumps and cones don't mix... who knew.

My mash PH was 5.34 and end of boil was 5.25 so I suppose that could have an effect on the clarity.

@Braufessor what is your clarity into the fermenter like generally?

 

[Desertbrewer]

I agree with basically all of this. I actually like Conan for reasons other than some of what it is supposedly known for. I DO NOT find that it leaves beers "cloudy/hazy" ...... for me, it drops out quite well (which I like). I DON'T get any of the "peach" that people always talk about. I find it relatively clean to be honest. I think it does leave some nice fruity esters behind - so not as clean as say a 1056. However, way less yeast character than 1318 for instance.

I like it because I can repitch it to a lot of other beers - it is great in my blonde ale. I also like it in the various british beers I brew - milds, porters, bitters.

I like that it tends to not finish out as low as 007, but not as high as 002 can finish out sometimes.

I completely agree that there are many yeasts to use with confidence in this beer. The other yeast I find most similar in a lot of ways to what I get out of Conan is 1272. Over the last 6 months or so, I would say that I have used 1272 and Conan about equally. It gives me the same basic attenuation and a bit of a fruity ester accent, while remaining fairly clean. Drops out well - so there is "haze" from the hopping, but not "murkiness" from yeast in suspension.

Also - I think 1272 is a more consistent, reliable yeast than Conan.

I'm on about my 6th generation of Conan, used it in several hoppy beers and one porter and it's awesome. My beers always attenuate like crazy so I've preferred Conan to other American Ale strains so there's still some maltiness there. I have gotten clear beer as well, floccs pretty decent.

Perhaps you're right that the degree to which the "peach" ester has been purported is overblown. But I do get that ester pretty regularly. When I open a mason jar of washed yeast it smells like one of those Kern nectars. But that's for hoppy beers; my porter tasted very clean with a nice little English ester in the background.

Was thinking about doing a kettle sour, then pitch Conan and ferment with peaches in primary for a juicy Berliner style.

 

[crusader1612]

Was thinking about doing a kettle sour, then pitch Conan and ferment with peaches in primary for a juicy Berliner style.

This.
this is a good idea.

might i suggest dryhopping as well. a hoppy peach sour if you will.
(works well for me)

 

[Braufessor]

@Braufessor what is your clarity into the fermenter like generally?

Quite clear to somewhat hazy. I think most of the haze comes from the early dry hop addition.

 

[motosapiens]

that makes me thirsty.... only 3 weeks to go until i can have a beer again.

(FYI I blew out the ACL in my left knee awhile back, and just had a reconstruction done to repair it. a piece of the tendon from me knee cap drill and screwed into where the old one was)

to speed up my recovery, i decided i wouldn't drink any form of alcohol, until I've recovered to a certain point.

I had my acl reconstructed 5 years ago when I was 50. I didn't drink for about a week after surgery. After that I drank in moderation. Was back riding my dirtbike in 3 months.

 

[plazola86]

Was thinking about doing a kettle sour, then pitch Conan and ferment with peaches in primary for a juicy Berliner style.[/QUOTE]

This is my next beer actually! Not a Berliner but I was thinking of keeping the same NE style grain bill and kettle souring with sour weapon and pitching Conan. this would be my first sour so not sure how this type of grain bill would come out. What do you guys think? Keep it simple (maybe just 2 row & cara), or an NE sour....

 

[crusader1612]

Was thinking about doing a kettle sour, then pitch Conan and ferment with peaches in primary for a juicy Berliner style.

This is my next beer actually! Not a Berliner but I was thinking of keeping the same NE style grain bill and kettle souring with sour weapon and pitching Conan. this would be my first sour so not sure how this type of grain bill would come out. What do you guys think? Keep it simple (maybe just 2 row & cara), or an NE sour....[/QUOTE]

nothing beats a nice hoppy sour.

ive got one in ATM
Kettle soured with Plantarum
then my new (hopefully) house blend
WLP 648 / TYB Saison Brett Blend
I killed off the lacto after 48 hours
and brought up to pasteurise, added 1oz each of amarillo/simcoe, then i let sit for 8 weeks (post op) rack onto White peaches for another 2-3 months, then dryhop with 2oz each of simcoe/amarillo and keg.

 

[crusader1612]

I had my acl reconstructed 5 years ago when I was 50. I didn't drink for about a week after surgery. After that I drank in moderation. Was back riding my dirtbike in 3 months.

Yeah I thought about only take a couple of weeks off the booze. but figured it was a good time to take a short break (my wife's been pestering me to try dry july etc.) So I've done booze free march instead.

I'm 4 weeks post op, and I'm walking normally now, and im on the bike getting my movement etc all sorted.
just a personal choice i guess. that beer next weekend is going to taste amazing lol

funny thing is because ive not been drinking, ive been eating more, and the food hasn';t been good for my diet TBH.

I've organised a bottle share with some friend for my back to drinking day too, so there'll be plenty of lovely special one off beers to get me back into it.

 

[stickyfinger]

I like it because I can repitch it to a lot of other beers - it is great in my blonde ale. I also like it in the various british beers I brew - milds, porters, bitters.

I know I'm a broken record, but I would highly recommend WLP095, Burlington Ale in these beers or almost any beer where you want a fairly neutral, soft, round flavor from the yeast. I like it in Black IPA, Porter, NEIPA (think that's all I've tried so far....)

 

[stickyfinger]

Yeah I thought about only take a couple of weeks off the booze. but figured it was a good time to take a short break (my wife's been pestering me to try dry july etc.) So I've done booze free march instead.

I'm 4 weeks post op, and I'm walking normally now, and im on the bike getting my movement etc all sorted.
just a personal choice i guess. that beer next weekend is going to taste amazing lol

funny thing is because ive not been drinking, ive been eating more, and the food hasn';t been good for my diet TBH.

I've organised a bottle share with some friend for my back to drinking day too, so there'll be plenty of lovely special one off beers to get me back into it.

don't overdo the beer when you finally come back!! you'll probably feel like you made it to the mainland after being stranded on an island. oh, wait, you ARE stranded on an island!!! ha ha ha

 

[Korx]

Has anyone experimented with making a beer of this style with say a 30 minute boil instead of the standard 60? Curious if it would make a difference.

 

[crusader1612]

don't overdo the beer when you finally come back!! you'll probably feel like you made it to the mainland after being stranded on an island. oh, wait, you ARE stranded on an island!!! ha ha ha

HA!
That just made my day!

Theres no where else I'd rather be
great hops, fresh malt. what more do you need? Aside from cheaper Yeast .....

 

[crusader1612]

I know I'm a broken record, but I would highly recommend WLP095, Burlington Ale in these beers or almost any beer where you want a fairly neutral, soft, round flavor from the yeast. I like it in Black IPA, Porter, NEIPA (think that's all I've tried so far....)

I've heard it tends to be a little susceptible to Diacetyl? Is there any truth to this?

 

[stickyfinger]

HA!
That just made my day!

Theres no where else I'd rather be
great hops, fresh malt. what more do you need? Aside from cheaper Yeast .....

you go to the NZ HBC? I've seen stuff about US guest speakers going over. It would be awesome to have fresh NZ hops in beer!

 

[stickyfinger]

I've heard it tends to be a little susceptible to Diacetyl? Is there any truth to this?

Nah! The most diacetyl I've seen is in the Pride of Ringwood strain and WLP002. WLP002 clears up fairly quickly with extended room temp aging. WLP095 is diacetyl free in <=10 days.

 

[ThirstyPawsHB]

Has anyone experimented with making a beer of this style with say a 30 minute boil instead of the standard 60? Curious if it would make a difference.

Got one fermenting now, but its a PM. Added the DME at EoB so figured very little sulfates were created. Should know more in a few days. Just from what others said, wouldn't do it with AG.

 

[crusader1612]

you go to the NZ HBC? I've seen stuff about US guest speakers going over. It would be awesome to have fresh NZ hops in beer!

Fresh hops week is coming in about 3 weeks or so. Its always a good week of events and launches. but NZHC is this weekend coming, and I won't make it up unfortunately. Gordon Strong, Marshall Schott and Mike Tonsmeire all talking plus an array of other NZ Brewers (including a couple of mates.)

I'm one of the main organisers of one of the Brew clubs in the SI, and actually hit Mike up awhile back, and he was happy to do a meet greet/happy hour with some of our members. so we had a couple of drinks (non alcoholic for me) and talked crap basically. he's a really good guy. He gave a bottle of his recent saison with his new bootleg biology culture (we can't get it here), which is even cooler.

Our club is running the club night on friday evening too. which is cool

Nah! The most diacetyl I've seen is in the Pride of Ringwood strain and WLP002. WLP002 clears up fairly quickly with extended room temp aging. WLP095 is diacetyl free in <=10 days.

Might give it a crack sometime.

 

[Cavpilot2000]

Yes. I've done basically the same grain bill with 30 and 60 minute boils (the longest hops boil I do with these is 15 min).
It worked great.
I still do 60 usually, but that's mainly out of habit and consistency of process.
This beer is a prime candidate for a 30 min boil due to the lack of need for a 60 minute hops boil.