Conan yeast - observations so far

[imark]

Slightly OT but is that a sign of a good slant HB? Only did my first one the other day and I thought a clean zig-zag line of creamy yeast was the desired outcome?

[Hop Bomb]

A pure colony is one that grows away from the crowd. Those are the lads you want to culture more slants from. Its all in the yeast book by Chris White
.

[mr hoppy]

Two weeks in sub zero conditions out in the shed have really made a difference. This actually tastes like beer now. The fruity / berry flavours remind a lot of Rochefort, and I see someone on brewtoad actually did a R10 clone with Conan, but it only got down to 1034.

Seems obvious now, Rochefort is the ultimate BIPA / DIPA yeast. All hail the new king!

[imark]

My next Conan will be a dip a alright.

[mr hoppy]

Wildly off topic, but I'm harvesting the dregs from every bottle of gueuze and kriek I got the missus off that belgianbeerz site with the vials. Should get a decent starter of lambic badness going soon!

[imark]

Have a similar project on the go. We'll need a new thread for that one :-)

[Taf]

Just moved mine to secondary, and not very impressed with it at the moment, no real fruitiness,  although I used a lot of fruity hops, and just doesn't taste good. I think the delay was too long. I've dryhopped it, and will try it again in a week, but not hopeful.

[Hop Bomb]

Ive mailed Jim at Gigayeast & linked him to this thread. Hopefully he can shed some light on the irregular performance of the yeast.

[Hop Bomb]

Ive mailed Jim at Gigayeast & linked him to this thread. Hopefully he can shed some light on the irregular performance of the yeast.

hi tom,
good to hear from you.  i looked over the forum.  it looks like there are some things in line with what we expect and some things that aren't.  here's what makes sense--  gy054 consistently finishes 2-5 points higher than a typical ale yeast like nottingham.  many find this extra body really appealing in hoppy styles but if you want a dry beer maybe not so much...  the fruity esters are also typical--  often described as "tropical" pinapple or mango depending on the hop bill.  again, many like this but some might not. 
what's not typical are 2 week fermentations.  i'm not sure what to make of this.  starting at low ale temps like 17˚C i would expect 2 week fermentations out of GY054 but the brewers pitching at 20˚C and above would usually see a shorter fermentation (on the order of 6-8 days for a 15-17˚P wort).  we've been selling a lot of this yeast to commercial and home brewers and haven't heard any complaints about slow or stuck ferms so it's kind of a head scratcher...  maybe brewers used to working with ale strains that finish dry are waiting a long time for that last few points?  not sure.
on another note--  how did the beers taste? 

[Eoin]

Are pitching rates correct on all of those longer ferments?

[mr hoppy]

Probably not Eoin - a lot of us naively didn't make a starter which I think is your answer right there.

Tasted mine again tonight.

I'm not very good at diacetyl but despite aggressive dry hopping I got a very slick mouthfeel and to be honest I think I got butterscotch on the nose as well. I also got a burnt match taste that I suspect is heavy DMS. I'd be interested in a second opinion but I reckon my initial hunch wasn't too far off the mark.

Having said that I can see what a fruity yeast with fruity hops might work  but next time I think I'll reculture some Rochefort 6.

[Ciderhead]

It takes big liathroidi to admit that you didn't make a starter, now please stand against the wall there to be stoned

[mr hoppy]

It takes big liathroidi to admit that you didn't make a starter, now please stand against the wall there to be stoned

I would have but I was lulled into a false sense of security by the blurb on the package and how recently it was produced.

[mr hoppy]

For me conan hasn't been worth the effort. It doesn't do anything that 50g of Amarillo and a stalled US-05 doesn't do.

I won't be bothered with it again.

Especially when you  hear about people getting peach flavours off US05

[delzep]

For me conan hasn't been worth the effort. It doesn't do anything that 50g of Amarillo and a stalled US-05 doesn't do.

I won't be bothered with it again.

Lets see what the two upcoming competitions say about that