Conan in Focal Banger/The Crusher?

I think it would be a safe assumption, given that Conan is well suited to IPAs and they are both IPAs, but I have no info to add.

 

Weird, most breweries are pretty forth coming with info about their recipes. I guess their yeast is pretty special to them.

 

Can't remember where I heard it, may have been in the BYO with the Vermont Clones a few months ago, but I heard that the Alchemist switched to a different yeast than Conan?

The other thing to remember when culturing the yeast is if you can try to get it all from the same canning run of one particular beer, it might be better. The can of one beer might be Conan Gen3, another might be Gen8, and another might be Gen1. I have read that each Generation of Conan changes flavor profiles, floccuation, attenuation, etc. You would be best served having a homogeneous culture so they are all on the same page. I got some Conan from a Heady Topper can and the yeast was infected from the opened can wondering around the Christmas party for hours before travelling home. The guy stepped it up a few times then gave me a pitch. My buddy has it now and has cleaned it up (microbiologist) and is steeping it up from a single cell.

 

John stated in the Q&A that Chop & Brew posted that they are indeed still using Conan and that they did not change yeast strains.