This is my first tasting of a beer made with the venerable 'conan', I've got to say, I'm honestly tired of hearing about it, and it's famous beer, but damn, it does make good beer. There's been much discussion and speculation about it's lineage, I'm still (and always will be I think) a novice brewer, so I can say I haven't used a yeast that behaves or tastes like the flavors this beer imparts. With my limited experience and hydrometer tastings, I feel like you could use any hop, and this yeast would make good beer. ATMO, this yeast dominates the flavor of the hops, sort of juices them up. You'll notice the cloudiness, this yeast does not flock out. This beer sat in primary for 5 weeks, then in secondary for another 3 weeks getting dry hopped, and now has been in the keg, no dry hops and cold crashed for over a week, and look how cloudy it is. Granted, I forgot my whirlfloc (again), but even my 'ranched' pitches stored under boiled water were cloudy for a couple months before the yeast fell out. This is my recipe here:

Amt Name Type # %/IBU
6 lbs 13.1 oz Munich 10L (Briess) (10.0 SRM) Grain 1 46.6 %
6 lbs 13.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 46.6 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 3 6.8 %
1.00 oz Cascade [6.20 %] - Boil 60.0 min Hop 4 18.6 IBUs
1.00 oz Millenium [15.90 %] - Boil 60.0 min Hop 5 47.6 IBUs
1.50 oz Cascade [6.20 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs
1.00 oz Centennial [8.70 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.00 oz Simcoe [12.20 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs

1.00 oz Columbus (Tomahawk) [14.40 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

It's pretty crammed with hops, but it's not a bitter beer. I'm looking into exploring my water further as I'm not getting the hop brightness I'd like, but I'm not sure you could get the bright hop character like a west coast IPA with this yeast, it's just so JUICY for lack of a better word. If you've had Heady Topper you know what I mean, it's a completely different beer than say Sculpin. It's hard to describe if you haven't had it. If you're on the West Coast, this beer is on a different planet than Pliny for instance.


  1. Looks awesome, Ive never tried using a Munich base for an IPA I may have to try that out. I love the color you got on this beer. One thing I notice with Conan, beside being hop steroids, is you get a full creamy mouthfeel (thats what she said) that you don't get with Chico. I recently tried to play up on that and add Oats...We need to get together to brew.

  2. *Brakes screeching* What was your final gravity with ECY29? I have about 10 months experience with Conan that I cultured myself last year and I consistently got 80-83% attenuation. Well, my first pitch with ECY29 and my 1.056 pale ale is stuck at 1.020, and apparently Im not the only one. Conan is known to stall there in older generations, and I know Al Buck cultured an old generation.

  3. Ed, this beer finished out at 1.012, then I brought it up from the basement to keg, and didn't get to it for a week or 10 days, it warmed up to around 72ish and actually knocked another two points off. What you're saying about the creamy mouthfeel is totally on point, even a big beer like this that finished low, it has a roundness, that's the juicy I'm referring to. I've noticed the same flavor in HT, it has almost a hard candy flavor.