« on: March 13, 2017, 10:39:25 AM »
I decided to swap out the California Common yeast and instead use the Vermont Ale/Heady Topper strain and brew a 100% Red X Malt Pale Ale. Bittering addition of Warrior and all the rest was Cashmere, with everything added at 5 minutes, flameout, 140F steep, and dry hop. Really liking the aroma and flavor profile so far. The malt profile of the Red X is present but I think compliments the Cashmere and "peachy" profile of the Conan yeast. I can convince myself that I detect some melon, but that is more likely due to selection bias of knowing the profile. The Red X may mask it as well. Will have to try it with a more malt neutral base grain.
I definitely pick up on the citrus side and it is more on the lemon lime end, especially lime, and it seems to work well with the yeast. I would be interested in trying it in a Saison. The problem now is finding any Cashmere available for sale.