Culturing Conan from 45 day old Heady

Discussion in 'Homebrewing' started by cavedave, Mar 2, 2013.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    I get it as more of a subtle Amarillo-like but tarter and also sweeter apricot note that accentuates the flavor of the hop profile amazingly. HT is in a class of its own IMO taste wise. Also key is the fact that, according to ref materials, linked above, with a proper ferment higher attenuations can be achieved. This also gives HT a beautiful dry finish. Hope to bring those qualities to my own beers now.:slight_smile:
     
    #21 cavedave, Mar 8, 2013
  2. LopeJuice

    LopeJuice Initiate (0) Aug 23, 2012 New York
    Trader

    great thread. gonna give this a shot tomorrow. any advice on storing long term and short?
     
    #22 LopeJuice, Mar 8, 2013
  3. Schnibbz

    Schnibbz Initiate (0) Feb 26, 2013 Illinois

    For less than a month, you should be fine storing in the refrigerator. If leaving a starter in the fridge for more than a week, I like to decant off the beer, add some fresh sterile wort, and step up on the stir plate again. For long term storage, I prefer slanting over freezing with glycerine. I just added Conan to my yeast bank via a few slants.
     
    #23 Schnibbz, Mar 8, 2013
  4. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah


    Amen on the dry, but oh so sweet and peachy note the yeast has. It's really amazingly good. It has that subtle Amarillo note to it. I"m prett sure there IS amarillo in the beer, but the yeast can give it a back note.
     
    #24 FATC1TY, Mar 9, 2013
  5. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    How would one slant the yeast?

    I apologize for the silly question. I've had a few Headys and Hopslams tonight at the house and I"m not thinking clearly
     
    #25 FATC1TY, Mar 9, 2013
  6. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    If you ask the question, you are not prepared for the answer... Somewhat seriously...

    You plate the yeast and build up colonies, select the appropriate one and then put it on an agar medium and put it into a deep freeze and rebuild it every 5-6 months (alternatively freeze it at -80F indefinitely.)

    This is all IIRC so don't flay me too much if I am wrong :astonished:
     
    #26 kjyost, Mar 9, 2013
  7. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah


    I assumed that much. Was curious what people were doing to keep it for an extended period of time. I've got some stored in the freezer with some glycerine, but was wondering what one would do to keep a solid clean yeast profile and could use from there later.
     
    #27 FATC1TY, Mar 9, 2013
  8. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I had peachy flavors from Chico once when I fermented it on the very cool side....62F or so. I enjoyed them though!
     
    #28 koopa, Mar 9, 2013
  9. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    Change of plans gonna do this last step up, and split it for 2 starters and 2 mason jars to keep. This is fun, it's like a game to see if you can keep it totally sanitized and free from invaders while the yeast survivors of the cans rally. [​IMG]
     
    #29 cavedave, Mar 9, 2013
  10. LopeJuice

    LopeJuice Initiate (0) Aug 23, 2012 New York
    Trader

    about how long did it take before you started seeing bubbles? I've had mine going for about 3 days now, there's a decent amount of sediment on the bottom that I'm assuming is yeast but there doesn't seem to be any fermentation going on. thanks
     
    #30 LopeJuice, Mar 12, 2013
  11. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    My first two step ups were in mason jars, so no airlock, no bubbles, but a decent amount of hiss when I pulled the rubber band off the second one's foil (apparently a bit too tight, that gas was supposed to discharge). Lotta bubbles once it got into my gallon fermenter, just like a regular starter.
     
    #31 cavedave, Mar 12, 2013
  12. rmalinowski4

    rmalinowski4 Pundit (753) Oct 22, 2010 Illinois

    Following closely. I am interested in trying this myself. When is brew day?
     
    #32 rmalinowski4, Mar 12, 2013
  13. LopeJuice

    LopeJuice Initiate (0) Aug 23, 2012 New York
    Trader

    So I have about 700mL of wort and a pretty nice layer of yeast along the entire bottom of a beaker... I used the dregs from 2 cans and it's been about 6 days. Any idea how much yeast I currently have? Enough to pitch in a 5 gallon batch of pale ale tomorrow?
     
    #33 LopeJuice, Mar 15, 2013
    cavedave likes this.
  14. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    If you can estimate the volume of your yeast layer, the "Repitching from Slurry" Tab on the Mr. Malty calulator might help...

    http://www.mrmalty.com/calc/calc.html
     
    #34 VikeMan, Mar 15, 2013
    LopeJuice likes this.
  15. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    Good gosh amighty this is one of the most vigorous ferments I have had in quite a while. This yeast is well named let me tell you. Lotta head room in this 6.5 gal. fermenter, but I might just hook up a blowoff anyway. Barbarian Pale Ale I am calling it. Those of you who are going to use this be aware it is indeed a beast, and you will need to be the beastmaster.
     
    #35 cavedave, Mar 17, 2013
  16. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    Awesome that things seem to be working out. I plan to try this next time I get ahold of some HT, thanks for documenting it.
     
    #36 JebediahScooter, Mar 17, 2013
    cavedave likes this.
Page 2 of 2
Thread Status:
Not open for further replies.