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Old 06-24-2011, 06:07 PM   #1
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Default SMaSH: CA Common or Oktoberfest?

Considering making a SMaSH beer as my next batch. As an added restriction, I am thinking about trying to make it fit within a certain style. I've decided that I want to use Munich as my base malt. I cannot lager so they would be fake lagers using clean ale yeasts, perhaps I'll give the new WLP090 San Diego Super Yeast a shot, if not, I may default to Pacman that I can build up. Which of these styles do you think would take best to my brewing limitations?

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Old 06-24-2011, 06:43 PM   #2
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I'd try the common with a cream ale yeast

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Old 06-24-2011, 08:32 PM   #3
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IMHO, fake lagers are always disappointing. Make the best ales you can, but don't try to fool yourself that you're going to be able to make an Anchor or Ayinger taste-alike without lager yeast, temp control, cold storage, and patience.

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Old 06-24-2011, 08:41 PM   #4
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if you are trying to brew to style you should use the Cal Common yeast IMO

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Old 06-24-2011, 08:52 PM   #5
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I do this all the time and while I agree with the above two posters, terrapinj and 944play, I think you can make a very fine beer with the limitations you have set yourself. Are you brewing within style? Not necessarily but don't let that stop you!

I haven't done a California Common Style beer but have done an Oktoberfest style. I think your base malt as Munich is perfect (I LOVE it!) and use some German noble hop and you're off to the races. I used Hallertau on mine because that's what I had at the time.

As far as yeast goes, I use US-05 all the time and it serves me VERY well. It finishes out quickly and is very clean tasting.

My most often brewed fake lager is a Pils which also happens to be a SMaSH. All pilsner malt with either Hallertau or Saaz for the hops.

Enjoy!

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Old 06-24-2011, 09:13 PM   #6
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Why not use Californina Lager yeast (Anchor Steam). It's a warm lager, fermented in the low 60s, and doesn't need extended lagering. It's exactly what the california common style calls for.

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Old 06-24-2011, 09:15 PM   #7
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This time of the year, I cannot cool lower than about 74 or so, maybe 65 with the use of a fan and the wet towel trick.

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Old 06-24-2011, 10:29 PM   #8
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You won't find anything that will give you lager characteristics at 74*. If all you can cool to is 74*, you need to brew styles that are suitable, i.e. belgians and saisons.

Or.... do what the rest of us do that live in hot climates, and get a dorm-fridge with a temp controller to ferment in =)

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Old 06-27-2011, 02:58 PM   #9
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Quote:
Originally Posted by scottland
You won't find anything that will give you lager characteristics at 74*. If all you can cool to is 74*, you need to brew styles that are suitable, i.e. belgians and saisons.

Or.... do what the rest of us do that live in hot climates, and get a dorm-fridge with a temp controller to ferment in =)
I've had good results with the cream ale yeast from white labs at around 68 degrees. I really can't taste much, if any, diff between anchor steam and my brew. In fact, I prefer mine as it seems just a little crisper with less aftertaste.
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Old 06-27-2011, 03:35 PM   #10
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Quote:
Originally Posted by headbanger View Post
I've had good results with the cream ale yeast from white labs at around 68 degrees. I really can't taste much, if any, diff between anchor steam and my brew. In fact, I prefer mine as it seems just a little crisper with less aftertaste.
Well 74* and 68* are a big difference =)
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