So they suggested adding hops the same time you pitch your yeast? I always thought that would affect the yeasts ability to reproduce. Kind of why they say don’t add hops before you kettle sour but that’s bacteria
Unfortunately it’s a little more complicated than adding your dry hops at high krausen. In order to release the aromatic aglycones found in hops, and various other plant materials, you need to have a yeast (or bacteria) that displays the right enzymatic activity. Unfortunately most brewer’s yeasts have limited to none of the capability of doing this. Some strains may… but there’s not a great resource showing which ones may have this ability (but I bet Conan can). Now brett on the other hand, that’s a different story.
Just empirical evidence. In general sacch is not great at breaking down glycosides, but considering all the people reporting huge fruity and tropical flavors on hop-heavy beers fermented with Conan, I wouldn’t be surprised if there’s a combination of fruity esters and glycoside break-down with this particular strain.
Interesting…I wonder if that is part of the reason why the Omega Tropical IPA is so fruity? They say it was originally thought to be a Brett strain, but was recently reclassified as Sacch.
Yeah, it certainly behaves a lot like a brett strain, even down to making a pellicle occasionally. It definitely hasn’t been tamed as much as the more common brewers’ yeasts!
Centennial brett IPA. This one is almost a year old, and the hops are still shining, with some rustic brett mustiness underneath. Close your eyes and take a sip, and you’ll swear it’s pineapple juice from over-ripe pineapples that are about to turn to mush. Delicious!
Other than a 40-ibu bittering charge, all the hops were added in two stages in the whirlpool, and a large dry hop as fermentation slowed. Love me some hops biotransformation!
Yeah, 644 is the same as omega tropical, is the same as imperial citrus. There might be a couple more yeast labs that sell it… yeast bay’s funktown pale ale is a blend of 644 and Conan. I never had great luck with it, and as soon as the yeast fell out it lost a lot of character.
See, if I didn’t read this, and saw a name like “tropical IPA,” then saw something like a pellicle and sensed any Brett like funkiness, I’d assume I had messed up sanitation and burn my fermentors. I love all the stuff I learn on this forum.
I almost forgot to take a photo of this one; it was my first attempt at a NE style IPA. It’s been in the keg for almost a month now, and given I used a highly flocculent yeast strain, this is showing no signs of clearing up (yay for hop haze!). Basically tasted like a cross between grapefruit juice and Five Alive.
Recipe (11 gallon batch):
OG 1.061 @ 81% efficiency
Golden Promise x 21 lbs
C20 x 1 lb
C40 x .5 lb
Mashed at 148°F for 60 minutes
Galaxy x 2 oz @ FWH
Citra x 3 oz @ 3 minutes
Galaxy x 2 oz @ 3 minutes
Citra x 2 oz @ Whirlpool
Galaxy x 2 oz @ Whirlpool
Galaxy x 2 oz @ Dry hop during high krausen