Burlington ale yeast wlp095

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Permalink Reply by Tom on April 14, 2016 at 11:26am

I haven't used it but I will hopefully in the near future. There are rumors it is the Famous Conan Yeast Strain as used by The Alchemist Brewery is Vermont for their Heady Topper and other beers.

Am keen to hear your results though.

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Permalink Reply by Che Soffe on April 14, 2016 at 7:00pm

Yeah I'll definitely give an update when the beers finished.

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Permalink Reply by Rhyzla on April 15, 2016 at 9:30am

I haven't used this particular strain yet but have been using The Yeast Bays Vermont Ale as my house yeast for the past year(repitching & up to 12th generation so far). Apparently they are both the famous "Conan" strain used for Heady Topper, it sure has been a game changer for my hoppy beers, including a Heady Topper clone which came out amazing! Be careful doing this too hot fermentation-wise, mine pulled some almost belgian esters when done around 20C. I tried pulling it back to 17C then ramping to 19C at 5-7days and the esters weren't nearly as prominent, letting the more peachy/stonefruit flavours shine. It definitely improved in flavour around the third generation so do harvest some for reuse. This is a great yeast strain, highly recommended! Chur & Brew On ;o)

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Permalink Reply by Tom on April 15, 2016 at 1:47pm

How did you get your yest from them Rhyzla? Or are you living in the States?

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Permalink Reply by Rhyzla on April 15, 2016 at 1:57pm

I'm in Nelson Tom, got mine from Paul Finney at Finneys Homebrew supplies in Christchurch. This was over a year ago now, so don't know if he still carries it. The burlington ale from white labs is apparently the same yeast (I asked Chris White himself @ NZHC) and probably easier to get? Just having a pint of IPA done with the Vermont Ale and rammed with nelson sauvin/cascade/wet motueka hops...this yeast really makes those hops pop! ;o)

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Permalink Reply by Tom on April 15, 2016 at 2:34pm

Sounds good. Thanks mat

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Permalink Reply by Che Soffe on April 15, 2016 at 9:34pm

Awesome. Cheers for the info.

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Permalink Reply by Che Soffe on May 22, 2016 at 8:58am

Thought I better update this. Have done 2 beers with this yeast now. Definitely smells and tastes peachy. Attenuation is in the mid 70s. Am hoping to get it higher with future generations.

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