Conan yeast - observations so far

[Taf]

Yeah, didn't make a starter either, so probably my own fault as well. Lesson learnt re starters and liquid least anyway.

[mr hoppy]

Thinking about pitching some brett to clean up the diacetyl, any ideas how to get rid of DMS? 

[mr hoppy]

Just tried again, and a triple dry hop with 100g of Simcoe seems to have got me to the point where i can just about drink this. But, as that charming man Kirsten England said (more or less paraphrasing Keynes's "in the long run we're all dead) " time smooths out of flavours - and mountains - get it right first time.

[johnrm]

'just about'? Sounds like you're forcing yourself.
I hope mine is still alive.
I will defo do a starter.

[Eoin]

I find it strange myself i.e. When I did kits a 7g pack of dried yeast was always enough to ferment a brew out. I move into AG and all of a sudden beer is very susceptible to underpitching, I've no idea why, although with AG I use all liquid yeasts.

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[Eoin]

Thinking about pitching some brett to clean up the diacetyl, any ideas how to get rid of DMS? 

I think you're best not to get DMS in the first place.....

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[Eoin]

Burnt match is more like infection often also described as burnt rubber. Either that or sulphur.... DMS is always described as vegetal, like cooked corn or cabbage.

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[nigel_c]

If your getting rubber it could be autolysis. The extra time on the yeast due to slow fermentation could explain it.

[mr hoppy]

I've been sneaking glasses of this from the keg with increasing frequency. There's definitely diacetyl, but sustained aggressive dry hopping and a couple of weeks in the fridge have worked wonders. In the absence of more Conan yeast I might rebrew with Rochefort yeast, as I've a feeling the end result might not be so different.

[barkar]

On my 3rd generation of this stuff , i brewed a simcoe /citra pale - 2 days in the fermenter , its throwing off some serious clove , unlike any of the previous . Any one else have experiences of this ? previously i got mango and peach from anything else i brewed. Fermenting at 17 - 18 c

[imark]

Did 4 generations but didn't get any clove on mine. Stressed yeast can lead to increased phenols which could explain the clove aroma. If it was underpitched or not in good shape you might want to consider that.
Or chlorine apparently is another possible cause.

[barkar]

Dont think it was stressed , i made a 3 litre starter adn it took off fairly quickly as did the main, i have noticed that our water is not as natural as previous - i used ph stabiliser which i though would have corrected this.

[Eoin]

Dont think it was stressed , i made a 3 litre starter adn it took off fairly quickly as did the main, i have noticed that our water is not as natural as previous - i used ph stabiliser which i though would have corrected this.

For chorine or chloramines you need to add a half a campden tablet per 5 gallons approximately to neutralise the chlorine.

pH stabliser is not really worth the money, it doesn't really work that well at all. You're almost better with plain tap water to be honest, cos it's cheaper.

If you're interested in water treatment on the cheap, go with an aquarium test kit and then CRS and DLS, to do the most basic of hardness treatment and salt additions.

[barkar]

For chorine or chloramines you need to add a half a campden tablet per 5 gallons approximately to neutralise the chlorine.

pH stabliser is not really worth the money, it doesn't really work that well at all. You're almost better with plain tap water to be honest, cos it's cheaper.

If you're interested in water treatment on the cheap, go with an aquarium test kit and then CRS and DLS, to do the most basic of hardness treatment and salt additions.

Any point in throwing them in now ?

[Eoin]

Nope it's about getting mash pH correct for maximum efficiency, but no worries always at least treat with campden to fix that basic issue.

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