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I finally got around to trying the VT IPA from Gigayeast and wasn't all that impressed. This is supposedly the Conan yeast used in Heady Topper. And, probably, due to user errors the beers I used it in all came out too sweet. My first mistake was mashing too high. I thought I'd make an IPA along the lines of Lagunitas and mashed at 159F. Big Mistake. I failed to realize that the attenuative power of VT IPA is very low. Which leads me to think that I should have:
1. Made a starter (I thought the double pitch from Gigayeast would be enough). I should have gone to Mr. Malty.
2. Mashed way too hot! I should have gone with 148-150F not 159.
In the end I was disappointed with VT IPA from Gigayeast. In the future, I might just stick with S04. A yeast that is tried and true in my house.
Posted 34 days ago.
I haven't used the Gigayeat version, though I have used the ECY one, and several have used the Yeast Bay's version. Conan is not a great attenuator, that's true.
Mr. Malty? Heh, have you seen our yeast starter calculator?
Now, all that said... the esters from Conan are really enjoyable to me. But it does have to be treated a bit differently.
Posted 34 days ago.
I think if you used it properly, you may have a differing opinion. I've used it twice, and found profile to be very good. I got good attenuation, but I mashed around 149. It didn't produce a super dry beer, but was very balanced.
Give it another try.
Posted 34 days ago.
I've said it before, and I'll say it again, this is my favorite yeast. Whenever I use it, I mash at 151/152. This yeast works so well with Citra and Amarillo hops for me, but I always make sure I allow for warmer fermentation just towards the end in an attempt to get some of those esters that I love so much. I really have never had a problem with attenuation with this yeast. Disclaimer: I use the Omega Yeast Labs version of Conan.
Posted 34 days ago.
I've used The Yeast Bay version of the yeast and thoroughly enjoyed it. I didn't get quite as much ester profile as I would have liked but did see people say with increasing passages, the ester production increases. Since I appreciate that flavor, I hope they're right.
Not sure what the "directions" say for the Omega version, but TYB says mash low (148F) and add 5-10% of the fermentables as sucrose. This will help with attenuation and your excess sweetness problems. Didn't recognize this, but the site also says "
Attenuation has also been reported to increase when repitching after the first generation."
Also try to heat up the beer to 70F towards the end of fermentation to ensure it has reached full attenuation.
Posted 34 days ago.
Edited 34 days ago by turduckenpillow
I'm going to try and repitch a "dirty" slurry next time I have some Conan left in a fermenter, using the same recipe as before to see how well it does.
Posted 34 days ago.
I pitched the yeast on Sat and am having almost no activity 48 hours later. Mash 149-150. It's in my keezer at 70 deg.
The other half of the 10G batch used whitelabs East Coast WLP008 and it took off.
I'm holding my breath... So far I am not impressed.
Posted 34 days ago.
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