Conan yeast - observations so far

[Hop Bomb]

A guy on a well known auction site that cant be named as its illegal to sell alcohol on it. All those empty cans of heady up for sale there are just to lure you in haha.

[Hop Bomb]

Does anyone want to go splits with me on a 4 pack of Heady? There is a guy online that will sell & ship it. Havent asked for a price yet as Im skint but would like to get a can for xmas to see what the fuss is about.

$20 a can to get it to the US West Coast...

I payed a 10er for a 33cl gueuze in Salthouse. 20 USD sounds alright to me haha.

[delzep]

A guy on a well known auction site that cant be named as its illegal to sell alcohol on it. All those empty cans of heady up for sale there are just to lure you in haha.

ebay? can't find it

[biertourist]

Really? I don't know one way or the other but I've left beers lying around for months and never seen that kind of colour change. Also, I've been thinking about using my Conan yeast to do the El Jefe recipe from Mitch Steele's book and he talks about how it's brown not black because Kimmich didn't want it to be too roasty and also didn't want to use Sinnamar.

Very curious about an all Simcoe "black" IPA.

It's possible that they changed the recipe, BUT... Then again maybe they didn't have their canning line dialed in back then; oxidation over time causes an increase in beer color. -Having said that I had a 30 year old Westmalle Tripel and it had only just turned honey-coloured...  The beer is also can-conditioned so the yeast should take up any O2 introduced during canning (and canning only introduces a TEENY TINY bit of O2; it's better than double evacuation purging if they have a state-of-the-art modern canning line) so I'm betting that they slowly changed the recipe's grist to be lighter and more California IPA-like.


Adam

[mr hoppy]

Seems I'll just have to brew it to find out.

[DrowningManatee]

I tried a semi-allgrain beer with simcoe and galaxy. I used 500g vienna, 500 pils, 500 carapils and 500 crystal 40, then added 2 cans LME, using a mashing bag in a ferenter. There's a huge mass of debris (about 2 finhgers) at the bottom, that i assume is from the grain not being filtered enough. But I remember the same haooened with a wheat beer and it turned out fine so not too sure...

No smells yet but its began to bubble this morning, gonna ferment at 24 i think...

[barkar]

Yeah mine there was a huge amount of debris when i took any samples in last week -  It is currently down to 1.012 so its about 80% attenuated by my reckoning, sample took last night compared to previous in the week - the  bitterness is really shining through, peach & mango fuitiness still there on the nose  , it has cleared very well and seems to have flocullated pretty well, I am surprised at the ferment as its only on day 8/9 and it kinda contras  others experiences with it, at the moment i think dry hopping it would over complicate it. I probably  ferment it a little hi 18  to finish at 20, more aroma hop flavours i think at lower temps     

[eanna]

What hops did you use barkar? I used Citra and Galaxy at 1.050. Mine is at a steady 18, didn't want to go higher in case esters overpower the hops. Will experiment with future batches. I'll have a look at debris when I get home to it tomorrow.

[barkar]

40 litre batch , quite a few bits and bobs

40 Summit 60
70 Zeus     25

10 Mosaic   0
40 Cascade 0
60 Simcoe  0
70 Zeus      0

Whirlpool etc

[mr hoppy]

Pitched 2 days ago. Admittedly had some temperature issues but moved it to a warm (18 - 20 degrees) place last night. Seems to have been some build up of CO2 in the fermenter, but no bubbling and nothing really to suggest krausen.

Until I read this thread just now I was assuming the yeast was knackered - will leave it overnight before pitching the US-05.

Did anyone do a starter with this?

[mr hoppy]

Didn't start at all. Woke up on Christmas morning to a slightly dodgy whiff. Pitched US-05 which took off within hours. The dodgy smell developed into a smell of parsnips, yes parsnip - on Christmas Day: seems to be a Hafnia infection.

Interestingly enough, per New Lager Brewing by Greg Noonan (from whose brewery Conan is supposed to originate) hafnia is an infection which affects fermenting beer during the lags phase and which originates in the pitched yeast rather than the wort. Apparently hafnia is a pitching yeast contaminant which is fairly harmless provided you have a quick start as it can't survive pHs below 4.2. However, if the lag period is longer it can be a real issue as the off-tastes / odours it produces have a very low detection threshold.

http://onlinelibrary.wiley.com/store/10.1002/j.2050-0416.1974.tb03631.x/asset/j.2050-0416.1974.tb03631.x.pdf?v=1&t=hpo8qb8s&s=a351bfe1e096a17cdee13e23f3b8997c0e0fd6ab

I think this is likely to be my first dumper in 5 years of brewing.

Lesson: if you're planning on giving Conan from the group buy a first outing at some point in the future, and particularly if it's not a low gravity beer, do a starter - regardless of what it says on the packaging - and be ready to repitch if it doesn't do the business in 24 - 48 hours. Obviously, make sure it's well oxygenated as well.

[mr hoppy]

Funnily enough the bacterium now know as  Hafnia Protea was first isolated by  J.L Shimwell in 1936, in none other than Beamish & Crawfords in Cork.!

http://onlinelibrary.wiley.com/store/10.1002/j.2050-0416.1964.tb01988.x/asset/j.2050-0416.1964.tb01988.x.pdf?v=1&t=hpoldoj2&s=c1ea86ee7ae530724eb2a20e72efbdfe200a869c

[johnrm]

A Wild local yeast then. (I didn't read the article)

[imark]

Interesting re the hafnia and +1 on the starter here.

[mr hoppy]

Nope, not yeast at all.

It's bacteria. Apparently until the 80s it was found in virtually all UK ales, albeit at very low concentrations in most cases.