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Old 08-17-2012, 10:35 PM   #1
Melvin
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Default San Francisco Lager Yeast

Traded my Cry Havoc for the Sanfrancisco Lager yeast from White Labs. What can you tell me about it? Still having trouble trusting the guys at the brew shop on lager yeast. Thanks Guys.

Mel

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Old 08-17-2012, 10:50 PM   #2
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I've used this yeast quite a few times and the label is pretty accurate. Good lager characteristics (clean/neutral), especially if you can keep fermentation temps in the low 60's. Hop flavors are somewhat subdued but the malt comes through beautifully. The yeast is pretty flocculant and will leave a clear beer with standard aging. Hope this helps. Happy brewing!

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Old 08-17-2012, 11:10 PM   #3
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I've used this yeast a fair bit too. As the previous poster mentioned, it ferments out clean and malty at low ale temps, although it's not a perfect substitute for real lager yeasts/process. Wlp060 (Am. Ale blend) is another good choice for steam beers or cali lagers if you want something that ferments out clean and crisp, but lets the hops come through a bit more.

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Old 08-17-2012, 11:18 PM   #4
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Ferment it at 62F the whole time. The resulting beer is a slightly fruity but very "authentic" tasting lager. Great for a speedy Oktoberfest, and I've had success with it twice for quicker-turn-around light American lagers for family.

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Old 08-18-2012, 03:32 PM   #5
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I've used it in IPA's before. It's been years since I've done that recipe, but it was good. Ferm temp was low 70's

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Old 08-23-2012, 03:22 PM   #6
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Quote:
Originally Posted by bigbeergeek
Ferment it at 62F the whole time. The resulting beer is a slightly fruity but very "authentic" tasting lager. Great for a speedy Oktoberfest, and I've had success with it twice for quicker-turn-around light American lagers for family.
I also tried this yesterday for a quick Oktoberfest. what was your fermentation schedule?
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Old 08-30-2012, 12:01 PM   #7
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Had Oktoberfest in primary at about 58-60*F for 7 days now. Still good amount of krausen. should I let her go until the krausen subsides completely before racking to secondary?

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Old 08-30-2012, 12:14 PM   #8
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I love this yeast. Also just finished an Oktoberfest. Fermented at 58 for 5 days and then ramped up to 68 for another 7 days. Crashed for 7 days and bottled. Great malty beer and few esters. I messed up the recipe a bit and used too many hops, so I am a bit out of style.

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Old 08-30-2012, 01:15 PM   #9
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When did you rack it? or just leave in primary ?

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Old 09-04-2012, 01:07 PM   #10
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Do think 68*F is warm enough for a diacetyl rest?

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