ApolloMC
Active Member
Burlington ale is a connan strain. So is A04 and A24 is a blend of a connan strain. All connan strains are all temp specific to be able to gain the esters and need to be under pitched to get them. You can either ferment at a constant 63*f but I personally don’t get as much esters with the temp as I do with the temp drive I use. Pitch 68 let it free rise to 72ish in the next day and a half then push it to 74 for the remainder of highly active fermentation. Then let it natural fall to the 70-72 and hold it there until you drop the yeast or dryhop
I was never all that convinced that Burlington Ale was conan. At the bottom of this thread, there is a quoted email from a White Labs rep, saying it's "Conan Like". They also note in that thread that the temp range and flocc characteristics for WLP095 are different than those noted from other yeast manufacturers, all of which leads one to believe it's not quite conan. The WL rep also notes that strains do evolve over time, so it's very likely they all came from the same source at one time.
https://www.homebrewtalk.com/forum/threads/wlp095-sposed-to-be-conan.571011/
At the end of the day I bet it would do just fine. When I used it in the past I was bottling and my water chemistry wasn't quite on point yet, so that all affected the outcome. Probably more than the yeast did I bet (I know, bottling an NEIPA is a sin, I keg now). One of these days maybe i'll do a split batch and try WLP095 next to an Omega or Imperial strain.
Speaking of Imperial, I'll have to wait until the colder months and order some. None of the local shops near me carry it.