Originally Posted by Bob
I like a little fruit in my Cream Ale - that's really the only thing that makes Cream Ale any different than Light American Lager (or should be) - so I generally ferment with a clean(er) ale yeast like Notty or US-05 then lager it for a few weeks.
I've looked at the Cream Ale Blend too, and just can't bring myself to take the plunge.
I just made a Cream Ale using White Labs Cream Ale Blend. Fermented between 62 - 65F. Lagered for 2 weeks. The beer is super clean, almost lagerlike. I think if it was fermented at a little higher temperature, say 68F, it would come out a little fruitier. I will continue to use this yeast blend for future Cream Ales. I like it very much.