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Old 03-13-2012, 10:33 PM   #1
jjrandall
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Default california common fermentation length and temperature?

I brewed up a true brew California common today and I threw the wort in my 6.5 plastic gallon bucket. Right now its in my room which is 69 F , but I have been reading that maybe i should keep it at a lower temperature. Any california common experts out there? What temp should I keep it at and for how long ? I am using dry lager yeast by the way , but I also have a glass carboy that I want to use for the second fermentor, I just don't know when to switch it and what temp I should keep it at?

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Old 03-13-2012, 10:37 PM   #2
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The White Labs San Francisco Lager yeast recommends 55F for fermentation, the recommended range on the packaging is 58-68F. It is the White Labs "Common" yeast.

Which dry yeast are you using?

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Old 03-13-2012, 10:39 PM   #3
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I've always used the California Lager yeast from wyeast

I fermented in the mid 60's left if for a few weeks. One of my favorite beers to date. You don't have to use the seondary for this beer unless you need to for some reason

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Old 03-13-2012, 10:44 PM   #4
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I'm no expert (I've made one CC) and I used Wyeast California Lager. Fermented at 60 for 3 weeks and then "lagered" in secondary at 45 (I think without looking at my notes) for 3 weeks. It was one of my best brews.

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Old 03-13-2012, 10:44 PM   #5
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Not an expert, but I think you get a cleaner tasting beer with lower ferm temps. I ferment mine at 59-60F and then do a diacetyl rest at 68F for a few days at the end. All in the primary 3-4 weeks and then it's ready to bottle. Turns out great.

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Old 03-13-2012, 11:01 PM   #6
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This is a steam beer. It is meant to be fermented at ale temperatures. So mind 60's is perfect. It's not a lager even though it uses lager yeast which is the point it's a hybrid style. I prefer mine like this, if I want a lager I will make a lager.........

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Old 03-14-2012, 12:12 AM   #7
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Quote:
Originally Posted by two_one_seven View Post
this is a steam beer. It is meant to be fermented at ale temperatures. So mind 60's is perfect. It's not a lager even though it uses lager yeast which is the point it's a hybrid style. I prefer mine like this, if i want a lager i will make a lager.........
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Old 03-14-2012, 02:18 AM   #8
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Perfect timing on this one, I brewed my first batch of CC last Thursday. I have it in the ferm chamber set at 61 degrees.

Time to research methodology and benefits for "diacetyl rest"

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Old 03-14-2012, 04:39 AM   #9
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Quote:
Originally Posted by slarkin712
Not an expert, but I think you get a cleaner tasting beer with lower ferm temps. I ferment mine at 59-60F and then do a diacetyl rest at 68F for a few days at the end. All in the primary 3-4 weeks and then it's ready to bottle. Turns out great.
This is exactly how I just finished mine and it was great.
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Old 03-15-2012, 05:18 PM   #10
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Default How to tell when fermentation is done?

The california common form the TRUE BREW GOLD KIT is still in its primary bucket, on day two of fermenting.. Now the guy at the store told me after a few days it should stop bubbling, and then I can switch it to the secondary (glass carboy), but on here everyone is writing that you ferment it in the primary for a few weeks. THis guy only said a couple days.. So what do you think? How long do I keep it in the primary or how do I tell when its done? By the airlock? And then what about the secondary? How do I tell when its done in the secondary ? (I want a more refined brew so thats why I am using a secondary).. Thanks

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