Conan yeast - observations so far

[johnrm]

Mine is still in the Fridge. It was kept chilled when I transited it from Dub.

[mr hoppy]

Make sure you do a starter and aerate sufficiently when you do use it then.

[mr hoppy]

Tasted this and while I'm not sure about it I'm feeling a bit more positive than before. The missus didn't find it actively offensive either.

It had dropped down to 1018 from 1070 5 days after visible signs of fermentation. Ten days in and the krausen has finally dropped and it's down to 1012. It's  fruity (almost like Ribena) and there's other strong flavours which tally more with what I've read about Simcoe (leathery, tobacco) than what I'd expected from an infection (sour, dactyl, DMS / cooked veggies).

I'm wondering if the smell I got from the primary was a mix of the fruitiness from the Conan and sulphur from the US-05? I think I'll have to dry hop, package and bring along to a meet up for second opinions.

[imark]

What are you tasting though? It's a blend of US05, hafnia and GY054 right? If it's good you may have a distinct house culture! 

[mr hoppy]

I don't know what I'm tasting.

While the off gas in the primary set alarm bells ringing, at the moment I'm not seeing the kind of follow on tastes I was expecting based on that. We'll see, could well be in infection denial at this stage - but assuming the GY054 was a pure culture hopefully not.

[DEMPSEY]

Just put my yeast in a 1 litre starter today. I will see how it progresses and report back.

[Hop Bomb]

I decanted my pack of Conan into an erlenmeyer flask & chilled it down so I could separate out the yeast for slanting. There is only 20 ml of yeast in a pack by the looks of it. Compared with 35ml of yeast in a white labs vile. That's about 100 billion cells less so this might explain the slow starts some of you got if you pitched the pack without doing a starter.

[Ciderhead]

Under pitching leads to funky beer right?

[delzep]

James Brown Beer

[Ciderhead]

Leads to spontaneous outbursts of Getta up offa that thing

[DEMPSEY]

Looking at this yeast starter which is running 24 hours the yeast looks pretty dead. Stopped the gently stirring on the stir plate and let it settle. Not a gimp out of it. Nothing on the head so am wondering is this a bottom fermenting yeast.

[johnrm]

Were we sold a pup?
I have mine unopened in the fridge still.

[Taf]

I took a chance, and pitched mine last night without a starter. Checked this morning, when I would normally see decent krausen, and there was somthing there, but not much of it. Hopefully I will see something more substantial when I check again this evening. The temp was at 22c when I pitched, but the fridge is set at 18c, so I might ramp it up a bit if I don't see anything tonight. Fingers crossed!

[Rossa]

I used mine on Dec. Pitched direct. Never usually do and it stalled. Took heat and a few rousings to get it done. Finished a little high but still very tasty.

[imark]

Requires higher temps and flocs harder than what I'd read about conan. Does what it's supposed to in temrs of the hops though.

Big pitch of third generation fermenting at the moment at room temp at the moment to see if it fully attenuates.