Conan yeast - observations so far

[imark]

I brewed a pale ale (OG 1.045) last weekend with the yeast from the conan group buy. My observations are that it's more flocculent and less attenuation than expected.
I fermented at 17C by the way.

Curious to hear other peoples experiences with it.

[imark]

Bumped temp up to 18.5 for a week and it has fully attenuated and pretty much floc'd out.  Not off flavours that I can detect.

I didn't make a starter for this brew so perhaps that is a factor (although the yeast viability should have been very high.

Perhaps my STC-1000 isn't very accurate. If it's a couple of degrees off it could also explain things.

[Shane Phelan]

I found it very slow to ferment, was going for two weeks.

TT

[imark]

Ah...good to hear you had similar experience with it. Did you use a starter? What temperature did you ferment at?

[Hop Bomb]

Im gona do a 10 gallon batch & ferment one high & one low. Will do a starter for both. Same everything just different ferm temps. Excited to taste what fruity esters this beast adds to IPA.

[imark]

It definitely has a peachy note. I didn't use any hops that would account for this flavour in the pale ale I brewed.

[Shane Phelan]

I directly pitched the bag and fermented at approximately 20 degree, it is a bit cooler now.

[Shane Phelan]

Bottled my current conan batch and its extremely fruity in both aroma and flavour. I did use Amarillo hops but cant all be attributed to them alone. I also found the krausen ring very difficult to remove, could be useful info for those using carboy's. Also attenuated very well down to 1.012 which was reassuring as it was slow to ferment and I was worried it would finish high.

[ColMack]

I pitched yesterday and have no krausen after 24 hours. That is not normal right?
I pitched directly into well aerated wort at 22oC but it's been a bit cool overnight.
Should I give it a shake and warm it up or just leave it?

[Shane Phelan]

I'd say leave it another day before doing anything, but yeah its not normal, it should be showing some sort of activity after 24 hours. Was your yeast at room temperature when you pitched it or was it straight out of the fridge?

[ColMack]

It was out of the fridge for a few hours but probably still a bit cooler than the wort it was added to. If it's shocked, will it just take it longer to get going?

[DEMPSEY]

If the yeast was colder than the wort that should have helped it to warm up and kick in.

[Rossa]

Mine is also very slow. 5 days in and really I thought there would be more movement. Gravity check tomorrow.

[imark]

So it seems like the slow fermentation isn't directly related to the low temperature.
Slow fermentation seems contrary to what I'd read on conan. Interesting.

[baphomite51]

thats the yeast thats used in heady topper right? i take it u got it from the states how much did that set ya back? would love to get my hands on some