Classic New England

(2 customer reviews)

$11.99

BBUSA2 – Classic New England

Availability: Core culture. Available year round

Source:  Vermont brewery famous for creating the New England IPA style.

🏆 Classic New England helped win the Silver medal in Juicy or Hazy Imperial IPA (GABF 2021) for BKS Artisan Ales 🏆

Famously referred to as “Conan” by brewers, this yeast helped launch an entirely new type of IPA. Classic New England creates distinctive peach and tropical notes along with a touch of malt nuttiness. Good luck getting this haze bomb to drop clear!

Try Classic New England in a side-by-side comparison test with Classic English or our NEEPAH Blend to better refine your hazy IPA brewing.

Ordering Information:

🚀🚀🚀 This homebrew culture qualifies for FAST Flat Rate Shipping (2 Day Air) with NO order minimum!

Please note that temperatures may vary wildly during shipment and after delivery. We highly recommend shipping to a person/location that can immediately refrigerate the culture once delivered.

Before ordering, please read Bootleg Biology’s homebrew culture shipping policy. By ordering cultures, you are agreeing to this policy. Thank you!

Commercial Brewers: Please visit our Commercial Pitches page to order 1 to 30BBL sized pitches.

In stock (can be backordered)

SKU: BBUSA2 Categories: , Tags: , , , , ,

Description

Catalog: BBUSA2 – Classic New England

Brewing Info*:

  • Type:  Ale Yeast; Saccharomyces cerevisiae (non-STA1)
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Estimated Attenuation: 78-88%;
  • Estimated Final pH: 4.3-4.6
  • Flavor/Aroma Profile: Citrusy, Fruity, Nutty
  • Flocculation: Low
  • Recommended Fermentation Temperature: 64F-72F (18C-22C)

* Performance information subject to change due to ongoing testing.

Product Category: Bootleg Classic

This culture is part of our Bootleg Classic program, traditional cultures that have stood the test of time.

Additional information

Weight.1875 lbs
Dimensions5 × .5 × 8 in

2 reviews for Classic New England

  1. Michael Lane (verified owner) –

    Too start things off, the only word I can think of is fantastic. Made this into a Triple Dry Hopped Vanilla Milkshake NE IPA. Basically went all out.

    Recipe, 3 Gallon batch
    70.59% 2 Row
    23.53% Flaked Oats
    5.88% Lactose Powder
    OG 1.060
    FG 1.020
    ABV 5.25%
    I used HBC-586, Dr Rudi and Medusa hops all from YVH starting the hop additions at 15 mins and then triple dry hopping through fermentation. Temp was kept between 68-72 degrees throughout duration of fermentation. Allowed to ferment for 14 days before bottling, has been carbonating for 7 days. Just opened first bottle and wow. This is a great beer, fermented very clean allowing the hop esters to shine. Has a great haze to it, and fermented fairly quickly for being low flocculation. Great yeast, 10/10 would buy again. Only complaint is maybe more cells, 50ml pack is small not giving a crazy amount of yeast cells. No yeast starter made, don’t have the stir plate and flask.

  2. David (verified owner) –

    I did a 3 gallon small batch with this yeast. Mashed in at 150°.
    77% – 2-Row
    15% – Flaked Wheat
    8% – Cane Sugar
    Hops- 1oz each of Galaxy. Mosaic. Citra. At yeast pitch.

    Pitched yeast at 67° and let sit at around 70° for 48hrs.
    Dry hopped with 2oz each of Galaxy. Mosaic. Citra. Elevated to 72° and let sit for 3 days.

    Final gravity at 1.010.
    Kegged on day 6. Force carbed for 24hrs. Then let sit for two days.
    It’s a hop bomb with great flavor and huge aroma.
    As I have experienced with a Conan in past, it did drop a bit more clear than I want. Still some haze but not thick.
    If you are going for a thick hazy hop bomb, this isn’t it. However, it gives great flavors and big aroma.

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