Lallemand Dry Conan Strain

[foxbat]

yeah that’s it!

Which liquid strain are you using? Think I’ll give that a try next time

I've used The Yeast Bay WLP4000 and more recently Omega OYL-052. I find them both the same in terms of flavour. You get more cells per pack with the Omega so I prefer that. I used the last pack 4 times in a row through overbuilding my starters.

I ferment at 20C and routinely get fast ferments that flocculate well and attenuate above 80%.

 

[Northern_Brewer]

Brian from northern monk told me it was created by them and cloud water

AIUI Lallemand harvested it from a mix of a NB beer and a Cloudwater beer both made with commercial Conans, to act as a legal "cut-out" to avoid accusations they were stealing yeast directly from the US yeast companies. Cloudwater have been using the Lallemand version in a number of their recent beers, presumably because dry yeast means they don't need to aerate in the same way, so their hops are less exposed to oxygen.

We now know from DNA sequencing that the Conan family (they're all slightly different, the Yeast Bay WLP4000 is more characterful than White Labs WLP095 for instance) are close relatives of WLP002 and WLP007, so they presumably originate in one or other of the Whitbread breweries.

The Ringwood link is a persistent myth, that seems to have its origin in part of the original Ringwood multistrain being deposited at the NCYC as strain NCYC1188. The original name of Conan was VPB1188, which is more likely to do with the fact that Vermont Pub and Brewery opened its doors in November 1988 than to NCYC1188.