Omega vs yeast bay Conan strain

[olotti]

I've been doing some reading through old threads in regards to the two strains, I believe it was that the omega labs version didn't attenuate as much as the yeast bay Vermont ale strain. Are people still seeing this trial at all. Either way I wanted to start trying my IPAs with the Conan strain and I've also read that it attenuates better in subsequent generations so regardless I'm planning on taking the yeast and making a starter just to build up the yeast and then decant it into mason jars to save for when I want to use it. My thought is that hopefully this will build up the yeast enough to help avoid the under attenuation problems with gen 1 batches

 

[m00ps]

I used both and didnt have issues with either or notice any appreciable difference. I got the same apricot/peachy flavor, low flocculation, and same pattern fo later generations getting better attenuation with both. I think the current one I have now is omega and its on +10 generations harvesting from an overbuilt starter

just go with whichever

 

[Biobrewer]

With The Yeast Bay Vermont Ale, we recommend fermentation at 66-68 F, and then letting it rise to 72 F as fermentation winds down. That should get you around 80% apparent attenuation on the first generation. Cheers!