Buy Conan Yeast
Conan is a medium-to-low flocculating yeast. It commonly leaves a haze in the beer that has become expected in New England-style IPAs. This may also contribute to the creamy mouthfeel it also leaves behind. It is cleaner and crisper than other haze producing strains, which helps set it apart from other strains.
buy conan yeast
Conan also has very good attenuation, regularly reaching into the low 80% range. It leaves beers full of alcohol and low on residual sugars. This is one of the reasons it is such a good yeast strain for Double IPAs.
Commonly referred to as the conan yeast strain, it's ready to attack your IPA. Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA, leaving a nice round and full-bodied mouthfeel.
Art Whitaker wrote:For those of you who attended the presentation by John Kimmich of The Alchemist, I asked the question about the quote in the BYO article about brewers saying they no longer used the Conan yeast in heady Topper. John said they did so I emailed BYO to let them know they had a mistake, Here is their response:Hey Art,I just talked with John and yes sounds like your hunch is correct and that John is indeed still using Greg's Conan (VPB1188). Sounds like there were some wires getting crossed between my interview with him and Shaun Hill. In my interview with John he mentioned the evolution of his yeast over time and Shaun Hill made reference to the fact that Conan is no longer used by 'us'in a reference when talking about the proprietary status of Conan and it's status with the Alchemist and Hill Farmstead. Anyway long story short I thought 'us' was the Alchemist & Hill Farmstead while it was just Hill Farmstead. I jumped to conclusions on that point and when I sent the article back to John for fact-checking he must have glossed over those sentences because he heavily edited an version of that paragraph in regards to Conan's use by yeast ranchers and legal rights surrounding the strain (supposedly why White Labs, Wyeast haven't been able to release it to date).ALL that said, it matters very little to us homebrewers who are either going to get a culture of yeast from the can (no matter whether it's Conan or not)or from a yeast ranch that has harvested a can or trying to sub out for decent substitute. Looking again, now feeling ridiculous that I included this point even if was true since it has almost no bearing on the yeast homebrewer should use and instead stay focused. Oh well, too late now forthat. Will email the edit team to see about a retraction...Thanks for following up Art!Cheers!Dave GreenAdvertising/Sales ManagerBrew Your Own and WineMaker magazines5515 Main St.Manchester Center, VT 05255 USAph: 802-362-3981 ext. 107fx: 802-362-2377e: [email protected] ------ Forwarded MessageFrom: BYO Reply-To: Art Whitaker Date: Sun, 3 Nov 2013 22:56:50 -0600To: Subject: BYO: Article and recipe on Heady TopperThis is an enquiry email via from:Art Whitaker In your October issue I believe, you had a clone recipe for Heady Topper. Inthe article it was mentioned that a brewer told the writer that TheAlchemist did not use the Conan yeast anymore. John Kimmich was the guestspeaker this weekend at the Music City Brew Off. I asked John about this andhe had seen that and did not know where that information came from and thatthey indeed still use the Conan yeast strain for Heady Topper.
On the subject of the attenuation, isn't it expected behavior when culturing yeast from a bottle or can that you're getting low flocculators? Subsequent generations cropped from fermenters will be more flocculant, and therefore less attenuative?Flocculation isn't the sole factor in attenuation, but I haven't seen anyone address it for Conan specifically.
I have only used the ECY29 version of Conan and after 3 different beers with various mash temperatures and gravities, I have yet to achieve a final gravity below 1.017. The 3 have varied between 1.017-1.019, with the 1.017 being a 4% hoppy session ale. The yeast is also extremely low on the flocculation spectrum. At refrigeration temperatures it takes weeks to clear out the beer.
Interesting, Luke. I was wondering because I know it's possible within just a few generations to get better flocculators, given Jasper's wild Saccharomyces' behavior at Lost Rhino. That's in a pro brewery setting with good yeast propagation technique. But I don't remember if it changed anything with attenuation.
Looking for some clarification: You quoted Mitch Steele as reporting the Alchemist pitches their yeast low "0.5 million cells per degree plato". After looking at Mitch's IPA book again I am confused; he reports on pg 287 the Alchemist pitches at 6-7 million cells/mL. I took this to be the concentration of the yeast culture and not that they are pitching 6-7 million cells per mL of wort. If you push through the calculations this would be beyond low in orders of magnitude. If this is the actual concentration of the yeast slurry I find this to be very interesting. I work in a lab and recently just grew up Conan cells from a can of Heady. I took this slurry into the lab and used our cell counter to get a cell count. The cell count was 180 million per/mL and 80 million per/mL viable. Am I interpreting this data wrong or do we still have no idea how much yeast the Alchemist is pitching. Love reading the blog!!
I pitched two vials of ECY North East Ale (ECY29) in a 13 gal IPA similar to Kern River Citra DIPA. Having brewed this beer a couple of times before with WL001 I noticed the following differences:1) Beer did not have the neutral smell that 001 has during fermentation. I achieved 80% AA with the FG at 1.012.2) Did not floc when cold crashing and using gelatin like 001. I can usually ferment out and clear a beer in 12 days. After 15 days (adding gelatin and 3 days cold crashing at 33 deg) the beer fermented out but stayed hazy and the residual yeast in suspension contributed to a harsh resiny bitterness. I did not notice any strong peach flavors in spite of dry hopping with 3oz of Amarillo.3) After two more weeks the beer settled clear. However it had a sweetness that none of the other beers I brewed with 001 had.Although I only used this yeast one time and I may be drawing a premature conclusion but I wonder if the Alchemist doesn't play to this yeasts character and put it in a can (and suggest you drink from it) for this very reason.I am interested in other experiences as to the final flavor of their beers with this yeast.
Had a 4 pack ( Heady Topper ) brought to me from the brewery and kept cold the entire time ! I kept 1 oz in each of the 4 cans I drank and used the last part of those cans to make a starter. Several days and 2 more starters later I had a nice size yeast cake and pitched it into a Hoppy pale ale... basic 2 row, 3% Crystal 40, 10% Munich. Bittered to 35 IBu with simcoe then added 4 oz of citra and 4 oz of galaxy at @ 180 degrees and steeped for 30 mins. Cant wait to see how this turns out, the 63 degree fermentation is on day 4 and still going strong.
This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs. Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness. Esters are higher than WLP001 California Ale Yeast and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested.Pitch Rate Calculator Curious about brewing with this strain? White Labs Brewing Co has the data you need!
Having mostly brewed hoppy beers with WLP002, I decided to branch out and try these strains for myself. I chose to do a side-by-side experiment comparing two identical beers fermented with two different yeast strains, in this case I used Wyeast 1318 London Ale III vs. GY054-Vermont IPA. Recipe and Results below.
GY054-Vermont IPADescription: From one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops. Good choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.
My Impression: Well, the GY054-Vermont IPA keg kicked about 3 weeks before the Wyeast 1318 London Ale III beer, so I guess there is my answer to which one I preferred. I thought the aroma of the GY054-Vermont IPA really popped, almost like a freshly opened pack of life savers (orange ones especially). Even after 2 months in the keg the aroma was still fresh and bright, this is likely due in part of the keg hops, which seems to prolong the life of hoppy beers in my experience.
Both beers were nice, soft creamy body, big hop tropical dankness. I recently brewed with some of the harvested London Ale yeast in a Citra/Amarillo session IPA and again really enjoyed this yeast in a hoppy low ABV beer!
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Problems with beer spoilage have occurred since the dawn of fermentation. Those problems have spurred many inventions, including stainless steel fermenters, addition of hops to retard lactic acid bacterial growth and the accidental invention of cold fermenting lager yeast that grow in conditions too cold for most spoilage organisms. 041b061a72