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Old 11-13-2012, 12:42 AM   #11
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I have to disagree with the point that San Fran lager yeast is too fruity. I have used it a couple times, fermented at about 62 degrees, and the beers came out great. one was a cali common, the other was an American lager. neither one had fruitiness from the yeast. I did lager for a few weeks after primary fermentation, at about 35 degrees. It is actually the yeast I have had the best results with when making lagers. I have also used White labs American Lager strain, which was fruity, and White Labs Budejovice strain, which for some reason killed off all the hop aroma in the beer I made with it, as well as Wyeast 2112 cali lager, which worked almost as good as the San Fran yeast.
+1 as I stated above I fermented it around 50 degrees and I got no fruity tones what so ever. Btw I used it in a helles. And I did pitch a large starter also.


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Old 11-13-2012, 12:46 AM   #12
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+1 as I stated above I fermented it around 50 degrees and I got no fruity tones what so ever. Btw I used it in a helles. And I did pitch a large starter also.
Yes, but at 50 degrees, that's lager fermentation temperatures. I'm pretty sure we're talking about fermenting at ale temperatures. That's a huge difference.


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Old 11-13-2012, 01:06 AM   #13
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Yes, but at 50 degrees, that's lager fermentation temperatures. I'm pretty sure we're talking about fermenting at ale temperatures. That's a huge difference.
Very true Yooper 10 degrees of temp does make a big difference. In a earlier post on this thread I did state if fermenting at ale temps I would stick to brewing a California common.
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Old 11-13-2012, 01:12 AM   #14
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I agree with the experience that lagers come out great with this yeast. I did a 6% American Pilsner with 6-row malt and lagered for 12 weeks at 32F. It is spectacular and very "lager" in characteristics. I primaried at about 60 F.

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Old 11-13-2012, 03:14 AM   #15
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Drinking a Cali common made to style presently using the san fran yeasties. Wouldn't describe anything as fruity. Temp was out of the standard lager range at around 63 or so. Personally I think this yeast benefits from some lagering time bringing out a crispness generally associated with a lager.



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