Finding the “Conan Strain” of Yeast – Vermont IPA
Looking for the Conan strain of yeast? If you’re looking to use the “Vermont IPA” Strain of yeast to take a swing at home brewing something like Alchemist Brewing’s Heady Topper here are the options.
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LalBrew American East Coast Yeast
Dry Version! LalBrew’s American East Coast Yeast is the Conan Strain –
White Labs Burlington Ale
About: “Ideal for IPAs and other hop forward beers, this yeast will provide a unique flavor profile and nice body. This is the ideal strain to make your favorite North East IPA, New England IPA or Hazy IPA.”
Omega Yeast Lab’s Double IPA Yeast OYL-052 DIPA
About: “Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops”. There is a common thought that this is mostly likely the Conan Strain that’s used for The Alchemists Heady Topper.
GigaYeast Double Pitch – Vermont IPA Yeast GY054
About: “The Vermont IPA strain from Giga has a strong, growing following if you search the web. The problem is the supply has not been able to keep up with demand. MoreBeer! worked with Giga to get all they could produce and was able to offer this product via mail order delivery (it is not yet in our retail stores). We are excited because we know you are going to love it. As the name suggests this yeast is perfect in IPA’s where it leaves a beer with more body and a slight fruity ester. What really makes it stand out is that is known for being amazing when combined with aromatic hops. While perfect for IPAs it is also a good choice for any high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.”
NO CURRENT SOURCES
Imperial Organic Yeast Barbarian
About: “Barbarian is created to mimics the yeast used in a popular Double IPA in Vermont. Barbarian is a great choice for creating balanced IPA’s. this strain produces stone fruit esters and works excellent along side citrusy hops varietals.”
Heady Topper Clone!
About Topped With Hops: “Based off of one of the most exceptional east coast beers (in our humble opinion) on the market, this double IPA instantly became one of our favorite ingredient kits! Our version of a Heady Topper clone recipe is packed with almost a pound of hops, and is definitely a beer that will have hopheads in hop heaven.
One of the first things we noticed when pouring this beer into the pint glass was the aroma. With a dry hop addition consisting of Amarillo, Apollo, Centennial, Columbus, and Simcoe, we weren’t necessarily surprised. Impressed is more like it. A balanced malt profile helps to tame the bitterness, allowing the hop flavor and aroma to be the true star in this recipe.”
- Topped With Hops Double IPA | The Alchemist Heady Topper® Clone | 5 Gallon Beer Recipe Kit | Extract
- Topped With Hops Double IPA | The Alchemist Heady Topper® Clone | 5 Gallon Beer Recipe Kit | All-Grain
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More About LalBrew New England Dry Yeast:
LalBrewTM New England is an ale strain selected specifically for its fermentative consistency and its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. LalBrewTM New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.”
MICROBIOLOGICAL PROPERTIES
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrewTM New England Yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 20°C (68°F)LalBrewTM New England yeast exhibits:
Vigorous fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain..
Medium to High Attenuation and Medium Flocculation.
Aroma and flavor is fruity and phenolic with a hint of alcohol.
The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F)
Lag phase can be longer compared to other ale strains, ranging from 24-36 hours
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
USAGE
Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied. For LalBrewTM New Englandyeast, pitching rate varies between 100 grams and 100 grams of active yeast to inoculate 100 liters of wort.
A pitching rate of 100g per 100L of wort to achieve a minimum of 1 million viable cells per ml.
The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.
LalBrewTM New England has an ABV tolerance of 9%. For beers above 9%, the yeast will require nutrient addition such as 1g/hL of Servomyces.
REHYDRATION
Rehydration of LalBrewTM New England is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast.
Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust temperature to that of the wort and inoculate without delay.
Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors.
LalBrewTM New England yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.
When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.
STORAGE
LalBrewTM New England yeast should be stored dry below 4C° (39.2°F)
LalBrewTM New England will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.
Do not use yeast after expiry date printed on the pack.
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