Giga Yeast-Vermont IPA

[Beer-lord]

Almost 2 years ago I posted about my use of Gigayeast Norcal #1 which I liked but at $12.99, I wasn't paying for that. Now they're down to $8.99 and since I make huge starters and save enough to make liquid yeast more than worth it, I thought I would give the Vermont IPA yeast a shot. So, I'll try my hand at the new and supposedly cool, juicy IPA on my next brew (will have to wait until after Asheville.)

Has anyone used this yeast? I believe it to be the same or very similar to Conan (Heady Topper), has a great temperature range and is gets about 80% attenuation. It's supposedly is clean but compliments this style of IPA with a peach/apricot flavor.

I know many use a type of British Ale Yeast for New England style IPA's but I'm just going to go with the Vermont version, lots of flaked wheat and some oats tons and tons of late addition and dry hop. That way I can use much of my hops and then get to buy new hops and we know how much I love that! I also plan to try a more sessionable pale with this yeast to see how it might help add body to a smaller beer.

[Kealia]

Nope, haven't used it. But let me know if your beer turns out like this IPA:

[Beer-lord]

I have to say that there are some locals brewing this type of beer and I'm kind of digging it! I don't care if it's cloudy, clean or what, I like the taste and smell. These HAVE TO be enjoyed uber fresh too.
I'm not sure if it's the yeast, the hops, the wheat and flaked oats are all of the above but it's ok with me.

[Kealia]

Yeah, it doesn't bother me either. I don't know if the yeast is adding to the aroma and flavor or not - but the beers I've had like this are pretty damn good.
I've also noticed the use of wheat and oats in these "East Coast style IPAs" out here in CA.