Cream Common / Classic American Cream Ale - Page 2

**Bsquared** · 08-27-2009, 10:44 PM

Quote:

Originally Posted by ODaniel

I think I am going to try Wyeast California Lager. It says it's temperature range goes up to 68, although the lager characteristics goes up to 65. Hopefully my LHBS has it. They only carry Wyeast and Dry Yeast.

Wyeast Laboratories. California Lagerâ„¢ 2112

According to Mr. Malty, they are comparable yeasts. I brewed many California common with the WL equivalent, If you can get the temp down to 65 great, if not it still makes a great beer.

P.S.
I like you page about the Kentucky common, I'm going to have to try that soon. I love sour beer.

ODaniel · 08-27-2009, 10:56 PM

Yea I figured they were about the same. I may put the fermenter in a tub of water replacing an ice bottle/pack each day to bring the temp down a few degrees, as my cellar is a constant 68 currently, according to the temp gauges on the bucket.

Thanks. I've pretty much killed the keg already, in like 2 weeks after tapping it, hah. I like it with just a hint of sourness, but if you want more, just mash longer, like 36 hours. I think 48 would make it pretty sour. Plus, it's a great under 2 week beer, from grains to glass.

**Bsquared** · 08-28-2009, 02:14 AM

Good to know! I like to drink beer more than I like to brew beer...And boy do I like to brew beer! So a two week beer really helps out with the beer's I'm trying age.

ODaniel · 08-28-2009, 05:07 AM

Yea I love everything about it. I'm hoping this will be the same - tastes great consumed fresh, which is what they were both intended for back then. The KY Common cost $15 for a 5gal batch, and I would think most could get it even cheaper. This might be a little more due to more hops and malt (unless I get ridiculous efficiency with this too). I added some Cream Common stuff to my Kentucky Common site. Here is the recipe I plan on brewing:

Quote:

Recipe: O’Daniel’s Cream Common
Brewer: O’Daniel
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.054 SG
Estimated Color: 3.3 SRM
Estimated IBU: 34.6 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
————
Amount Item Type % or IBU
6.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 72.22 %
2.50 lb Corn, Flaked (1.3 SRM) Grain 27.78 %
0.50 oz Cluster [7.90 %] (60 min) Hops 14.0 IBU
0.50 oz Cluster [7.90 %] (15 min) Hops 7.0 IBU
1.00 oz Cluster [7.90 %] (10 min) Hops 10.2 IBU
0.50 oz Cluster [7.90 %] (5 min) Hops 2.8 IBU
0.50 oz Cluster [7.90 %] (1 min) Hops 0.6 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager

Mash Schedule: My Mash
Total Grain Weight: 9.00 lb
—————————-
My Mash
Step Time Name Description Step Temp
60 min Step Add 13.50 qt of water at 165.6 F 152.0 F

Notes:
——
Lager yeast fermented at 65 degrees F.

**Pappers_** · 11-06-2009, 12:09 AM

Quote:

Originally Posted by ODaniel

Also, I found this yesterday, thought it was kind of cool. "Cream Common" and "Dark Beer" ads, along with Pabst ad, in a 1906 newspaper "Kentucky Irish American". Cool site to search old newspapers. I just noticed there is an ad for my old high school in there too at the original location, that's pretty cool.

Kentucky Irish American. (Louisville, Ky.) 1898-1968 - Chronicling America - The Library of Congress

Hi O - I really liked the beer ads in your link, outstanding!