So to date, I am getting what I perceive as a close profile to HFS taste/mouth feel/softness/head and lacing without cold crashing the yeast out (using Conan).
However, the thing I notice more than anything with using Conan in particular is how my batches look (which is very "muddy looking" as a description) in the glass due to how Conan tends to not flocc much at all, especially when young.
For me its not a problem, but with some of the folks that drink my beer, its noticeable and for some, a complete turnoff. (yea I know I should not care what others think, but I am a stickler for how my beer is perceived..plus its something else I can test/work on to dial in on my batches)
As mentioned before Conan is such a damn good yeast for PAs and IPAs its hard not to use it..
My batches with Conan and no cold crashing tends to be far more muddier in the glass than I have seen HFS IPAs and PAs be including their DIIPAs which made me wonder if they are cold crashing their batches (if the yeast they are using as we know its not Conan, is a low flocc'er like Conan is) to drop out some or most of the yeast out along with a massive dry hop to keep a alot of the haze/hop oils in the glass and if that is in any way helping their beers hop profile without sacrificing or maybe even enhancing the mouthfeel/softness a bit more..again..I have yet to attempt a cold crash with Conan along with a massive dry hop to test this, but want to try and see what I get.
NOTE: I know HFS is unfiltered and all, so SOME of the yeast is going to be there regardless..
The other variable is if they are using an english strain (as we know they are not using Conan at HFS at this time) then maybe it is NOT as low floccing as Conan usually is and the yeast is in there, but just not as "clingy" to stay suspended as Conan usually is without a cold crash.
This is yet another interesting test that I want to do with the english strains I mentioned before based on those yeast profiles.
I am no where even close to claiming I am 100% there with their profile by any means, but I "think" I am getting close(r) based on having quite bit of their beer over this past Thanksgiving holiday as well as having 10 more bottles of their brew sitting in my fridge (although sadly they do NOT bottle any of their IPAs).
Its all about dialing in and testing the little things that will get my own batches to really pop like theirs does with the balanced, clean, crisp and soft mouthfeel/taste profile but not have it look like total pond water when I serve it.
Below is a post of some Abner I had less than a month ago for reference..my batches using Conan without a cold crash are much "muddier" than this brew looks:
Sorry if I confused anyone on the previous posts and damn that photo makes me want to make another roadtrip to HFS.