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Old 09-22-2011, 11:47 PM   #51
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Man after 3 weeks in primary, and a D-rest.. I carbed up my keg, and got some butterscotch in the aftertaste.

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Old 09-23-2011, 11:37 AM   #52
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Out of curiosity what temp did you ferment at? Was this with WLP810?

With WLP810 I usually shoot for 60-62 for the first four-five days of active fermentation and then let it rise to 68-70 for another week or two. If the weather is cool then I secondary around 60-64 for another few weeks (I often dry hop with NB during this stage as well).

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Old 09-23-2011, 12:38 PM   #53
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I fermented at 60 for about 10 days, and then raised the temp to 68 for 3 days, and then returned to 60. I didn't detect any diacetyl when I sampled it, but now that it's almost carbed up it has distinct butterscotch on the finish. Not entirely unpleasant, but I would like it minimized for sure. I've taken it out and left it at room temp.

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Fermenter 1 - Spring Saison
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Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 10-12-2011, 07:49 PM   #54
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Ok.. so after some more aging I pulled a pint and the diacetyl is gone.. but this beer is awful. I'm terrible at describing it, but it's not at all what I thought. Seems like some weird esters from the yeast, and the hops don't smell good at all. It has to have something to do with finishing out so low.. I'm wondering if I didn't get an infection of some sort.

This thing is 6 weeks old, and I don't need the keg yet so I'm going to leave it be, but if it doesn't get any better I may dump it. There is no way I would get through 5 gallons of this. Would I be better to drag it out, and let the keg warm up.. or keep it in the fridge?

I'm sure the recipe is great, but I think I just screwed it up. I have never had a California Common before, but after reading descriptions I don't seem to be anywhere close.

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Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 12-22-2011, 12:33 PM   #55
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Brewed this one last weekend.

I don't keg yet. When I bottle this beer seems like I should leave it in the basement at 60F instead of putting them upstairs at closer to 70F.

Right?

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Old 01-03-2012, 01:32 AM   #56
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Here she sits at 1.011 after 2 weeks at 58, then I did (a screwed up ?)d rest at 65 for the last three days.

Clear. Taste is oooo. Nice. No butterscotch.

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Old 01-03-2012, 01:41 AM   #57
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Quote:
Originally Posted by JimTheHick View Post
Brewed this one last weekend.

I don't keg yet. When I bottle this beer seems like I should leave it in the basement at 60F instead of putting them upstairs at closer to 70F.

Right?
Not if you want them carbonated!

Put them at room temperature for several weeks until they are completely carbed up, and then you can store them wherever you wish.
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Old 01-03-2012, 01:52 AM   #58
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Quote:
Originally Posted by Yooper

Not if you want them carbonated!

Put them at room temperature for several weeks until they are completely carbed up, and then you can store them wherever you wish.
You answered me on another thread for this one. Thanks for being thorough and for the recipe!!
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Old 01-04-2012, 06:22 PM   #59
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Is 1.011 pretty high att. for this beer which for me started at 1.060?

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Old 04-17-2012, 09:32 PM   #60
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I've been offered some WLP830 (German Lager yeast), would this work for a recipe similar to this? The temp range is listed as 50-55f whereas the SanFran Lager is listed as 58F-65F. Realistically I can only get down to the low 60's.

Would using the WLP830 make an estery sulphur bomb? I've got no experience with lager yeasts, closest I've done is a Kolsch.

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