Conan yeast in a stout?

Discussion in 'Homebrewing' started by BeboThoughts, Sep 9, 2015.

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  1. BeboThoughts

    BeboThoughts Zealot (559) Mar 24, 2012 Canada (ON)
    Trader

    I know Alchemist makes/has made stouts with this yeast but I'm wondering if anyone here has. I'm brewing the 4th iteration of a coffee stout at around 8% and I'm wanting to try a different yeast.

    Any advice besides keep it cold so it's not like a peach Snapple mixed with Starbucks cold brew?
     
    #1 BeboThoughts, Sep 9, 2015
  2. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    My only thought is why uses Conan if you DON'T want the unique characteristic (peach/apricot flavor) that it's known for?
     
    #2 koopa, Sep 9, 2015
    PortLargo likes this.
  3. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    In addition to adding peachy-apricottiness to your stout, Conan will attenuate in the upper 80s. So, this would work if you wanted a fruity, thin-bodied brew.
     
    #3 PortLargo, Sep 9, 2015
  4. BeboThoughts

    BeboThoughts Zealot (559) Mar 24, 2012 Canada (ON)
    Trader

    #4 BeboThoughts, Sep 9, 2015
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