Recommended Ferm Temp for Conan

I say try 60F and adjust from there. Most of my Conan fermentations are in this neighborhood. John Kimmich has been quoted as saying he uses it as cool as 50F for some beers (back in the brewpub days). If you get above 65 or so it can get pretty spicy (clove), especially in later generations. I think, but can't verify at the moment, that Heady is fermented at 62F, though John is sensitive to changes in his yeast and probably adjusts a bit depending on what generation he's using. I've gotten a peach note from fermenting 1056/001/US05 cold so if you want that, the 56-60F range might be good.

edit: You might want to consider a diacetyl rest at 68F or so in secondary if you ferment cool. I have not experienced diacetyl with this yeast but some cans of Heady occasionally have a hint.

 

What's the plan for stepping up your starter? Do you pitch the whole starter or cold crash and decant first? If you just started it, in my experience, you may not end up with enough for a 10 gal batch by the weekend. If you cold crash at any point, you're looking at 48 hours minimum for most of the yeast to drop out.

I have had very good results fermenting in the mid to high 60s. My most peach/tropical fruit forward batch to date was fermented at 68.

Fermentation is typically pretty furious. The yeast I used from HT cans would always blow off a bit (5 gal in 6 gal better bottle) and I'd hit my target gravity within just a few days. Last batch of ECY29.... well, that's another story.

 

It wasn't apeshit when I used it, and I think I had a later generation and used it around 66 or so, and I got that belgian-ish clove taste from it. I use 6.5 g carboys, and had 5.25 in there, no issues and no need for a blow off tube.

Ruined the beer pretty much.

 

Sounds like you have a good plan. This yeast does not flocculate well at all so cold crashing takes forever. Last time I washed it and filled jars, it took around 3-4 days at ~38 degrees for most of the yeast to drop out. Cold crashing a 2.5 gal batch in the carboy took about 4-5 days at that same temp.

Some folks on different forums have reported more peachy flavors developing when under pitching also.

 

I am bottling/kegging a batch this weekend. I under pitched it a bit, kept it around 64 until things slowed and then brought it inside to finish out because it was too cold in the garage to step up. Usually I would step it 2 or so degrees a day to 70. Then I transfer if I want to save the yeast and . I usually end up filling pretty close to the top and using a blow off tube.

When I tasted this version (the 3rd time Ive brewed it) it was pretty darn nice, it had a lot of fruit character and seemed to have some pineapple and peach. The last time I brewed this beer I used two row because I got a bag cheap but it wasnt nearly as good, though friends and family didnt complain. It came across much more harsh IMO so I went back to maris otter this time for the base grain.

I noticed that when I used conan on a breakfast stout to see what would happen it didnt have any characteristics similar to my IPA. Ive been reading on brett a bit lately and wonder if this yeast is doing something similar to what brett will do with hops. If you put it in with certain hops it accentuates them, that would explain why I may as well have used US05 in my stout because there was nothing that stood out.