Cali Common Yeast Question
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I'm kicking around the idea of using WLP830 (German Lager) to make a Cali Common later this year (for a fireworks party), and i'm fairly unfamiliar with the style itself. In looking around, i haven't seen anyone use this type of yeast before, so i had some questions.
In reading the Steam Beer chapter of "Designing Great Beers" Ray Daniels mentions that the style presumably originated from German immigrants using lager yeast w/o the means for chilling. So, that leads me to think WLP830 would be a viable option for a common.
In general, though, given "normal" conditions (proper starter, 60-65F ferment temp, etc.) does a higher ferment temp shorten the time required for a full fermentation (4-7 days)? Or should i still expect a lager-like ferment time?
I'm trying to plan out the brew schedule, as i'll be whipping up a few batches for this party...
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~~ Malted barley wants to become beer. ~~
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