Conan yeast - observations so far

[biertourist]

Lots of people have reported clove from Conan yeast.  Just search your favorite search engine for "Conan yeast clove".

Don't freak; it's a weird yeast strain...

Adam

[mr hoppy]

Does anybody have some of this left that they'd be prepared to part with?

Hope spring eternal and I'd not mind giving it another try.

[johnrm]

I know someone in Midleton that has it...

[nigel_c]

I don't think id waste my time brewing with this yeast again. With the extra time needed and unpredictability of the yeast I would much rather ferment Notty or us-05 at a lower temp.

[delzep]

Wouldn't be arsed meself either

[imark]

I found the esters it produced seem to dissipate fairly quickly. Beer was delicious for a couple of weeks differences from a beer fermented on notty were indiscernible after about 6 weeks.

[mr hoppy]

Saw this post earlier and was wondering, did the drop off in esters (and the esters are the only reason I'm tempted to try this one again) have anything to do with yeast flocculation?

In other words, would the berry taste come back if you shook the bottle?

[mr hoppy]

Sorry, johnrm, tsp of yeast nutrient and a drop of olive oil and I'd say this yeast STILL SUCKS BIG TIME.

Here's hoping it cheers up.

[johnrm]

If it doesn't wake up there are slants floating about.

[mr hoppy]

If it doesn't work I'll go with the back up US-05 I got in the HBC last week. I know garry's still reeling from the horror of having me rolling up on his doorstep on Christmas Eve!