Anyone who keeps an eye on the Homebrewtalk forum may have come across a thread regarding this. But basically a brewing scientist from Finland called Kristoffer has bred a hybrid of the conan yeast (as used by Alchemist) and WLP644 (sacch trois) in an attempt to create a great IPA yeast. Every now and then he propagates a fresh batch and sells vials to anyone interested. This isn't a blend of the two yeasts but rather a new strain bred from the other two which I found intriguing (his blog post about it). I emailed him some time last year and he told me he was all out but would let me know next time round. I forgot all about it until he emailed a couple of weeks ago saying he was preparing a new batch. It cost Ã¢âÂ¬6 for a 2ml vial including shipping, and as well as the original hybrid strain (known as F1) he also included a vial which contains a variation on the original (known as F1C4). I think that's a bargain for two new strains to play with. I'm not really sure what the difference is between the two, he describes the variant as "the best performing segregant", which no doubt means something to a microbiologist, but not to me. The thread on homebrewtalk has lots of replies from brewers who have used them and the F1 has been described as "conan on steroids" with lots of peach, mango and orange. The F1C4 variant is a little more "brett" like, with a bit of funk but still very fruity, particularly pineapple which is common in 100% brett IPAs. I'm excited to try these out because they sound like exactly what I'm looking for in my NEIPA beers, and people seem to be having lots of success using these yeasts with this style (there was one guy who had bagged 3 medals for his IPA, BIPA and NEIPA). So I'm going to document my experiences here, starting from the 2ml vials right up to the finished beers. I don't have a particular recipe in mind yet, but I'm probably going to do a slightly simpler version of my vermont IPA, split the batch and pitch the two strains for a comparison. I will also be happy to send some bottles to those interested in trying it. I'm in the middle of buying a house so brewing has taken a back seat recently, but I'm keen to get started on this soon. More details to follow.