That's not so bad then i guess..... Maybe i should know this but is YG001 the same as conan?
Yep. IIRC it's 3rd or 4th gen Conan.
That's not so bad then i guess..... Maybe i should know this but is YG001 the same as conan?
Yep. IIRC it's 3rd or 4th gen Conan.
Just thought I'd post about my experience with Conan cultured from HT cans. I've made three different batches with the yeast. I don't use gelatin or cold crash - just whirlfloc in the boil. All three of the batches I fermented with Conan have been the clearest I've ever made. Very strange I know. I was particularly surprised on the first one when it came out crystal clear after about 10 days cold in the keg, having observed Heady's cloudiness and heard about how Conan doesn't floc well. I have a RR Blind Pig clone in the kegerator right now that I fermented with Conan. It was also very clear at 10 days, and now after about 3 weeks in the kegerator this stuff looks commercially filtered.
I can't explain it, but I can say that it's very consistent, and that the beers still have a distinct Conan flavor. They've all been absolutely delicious.
savylemons said:My ht clone was very cloudy which I attributed to the wheat. I made a pale ale with harvested yeast from my ht clone and it was crystal clear after 10 days in the keg.
The heady clone seems far off in the BYO, but I'm wondering how close the HF stuff is.. or the lawsons for that matter.
I find it odd that the article about Vermont breweries in the Oct 2013 BYO states, "Conan is no longer the yeast being used" and recommends fermenting with 1056, US-05, or Bry-97 around 62F to produce peach and other stone fruit flavors.
But then in the Heady Topper clone recipe in the SAME article (along with 4 of the 6 other clone recipes), the recommended yeast is Wyeast 1028, White Labs WLP013, or Nottingham yeast.
What's up with all this?
The heady clone seems far off in the BYO, but I'm wondering how close the HF stuff is.. or the lawsons for that matter.
I agree, I find a few things in the article incorrect. Firstly, for all the documented interviews, the Mitch Steele IPA books w/ recipes; I find it very odd that all of a sudden Kimmich goes away from what has been a house yeast since Greg Noonan way back when. I have to figure this is misinformation; some brewers being funny with the author (whoever it is). The clone is also immediately off; as we KNOW they use Pearl Malt, also quite documented, and there is a photo of them using Fawcett Caramalt. So not off to a good start.
And yes, then the contraditory yeast suggestions, use US-05 at low temp; but no mention of that in the actual recipe. Poorly done I say, disappointed in BYO.
As a result, I'd question the other recipes as well. Both Lawson and HF list their hops and sometimes even the grain bill (for most beers) on their websites, so those are easy to figure out. Outside that, I'd wonder if they are even in the ballpark.
I've nailed the extract version ... Well as close as I can get w/o Connan yeast or spending paycheck on hops
How did you spend less on hops and get the same taste/aroma/bitterness?
Care to share via PM the recipes? Or even if someone could snap a photo and post it, I would appreciate. More interested in the HF since the HT clone seems like a dead ringer at this point. I have Beer Advocate and Zymurgy but not BYO.
Magazine must be waiting for me at home in the mailbox.
What HF recipes are in there? Please say Double Galaxy... or Harlan. Columbus and Galaxy are my two favourite hops.
I haven't delved into it too deeply, just browsed it while I was killing a couple minutes at the house. Don't remember DG, maybe Harlan.. I know Abner was in there..
I think they had Toast, and Double Sunshine from LF.
yeah, well, let's hope those recipes are better than that heady topper "clone"... i fear they are just about as close, i.e. not.Hot damn. Abner you say - great!!! Well that's probably where I can stop my subscription to BYO. Don't see any issue getting more use for me than that. End on a high note!
Which issue of BYO?
October 2013, Vol.19,NO.6
Yep. IIRC it's 3rd or 4th gen Conan.
Some videos of VT breweries including Alchemist. Will be on the air tonight on VPT
http://www.vpt.org/show/20158/0
I could post the picture of the recipie but I don't want to violate any rights ....
I haven't read through all 150+ pages, so forgive me if this has been kicked around already...
A buddy of mine is the head brewer at our local, and was at a few other places here in the northeast not to be mentioned. He gets stomach issues after drinking beer with one particular yeast type...ringwood(1187).
He gets the same issues after drinking Heady.
Just sayin'.
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