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Old 04-17-2012, 10:40 PM   #61
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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.
I don't know. I've never used a "real" lager yeast at ale temperatures. It's possible that there would be some off flavors, that's why I've never done it.
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Old 04-18-2012, 10:15 AM   #62
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It's also why I've never done it

I think I'll make a starter tonight at work and see what that's like, then if I brew with it make a post about using WLP830 at ale temps as I'm struggling to find any results of it being used other than people saying, "should be fine for a steam beer" but definitive, "I've used it for a steam beer and the result was ......"

Production manager seems to think it should be ok, hopefully the higher temps will stop CO2 produced being absorbed and allow it to strip out the various sulphur compounds. Maybe diacetyl will be a problem?

Oh well, all in the name of random experimentation (note how I didn't use the term science).

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Old 04-24-2012, 11:32 PM   #63
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Well I pitched the wlp830 Sunday afternoon at around 60f, it had krausen the next morning and I've kept the temp 63-65f so far.

Faint wiff of sulphur, but I'm not concerned about that... shall gravity check and taste in a few days to see how it's coming along.

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Old 11-04-2012, 02:33 AM   #64
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I know its a little out of season maybe, but I'm making this tonight per the all grain recipe. California Common is on of my absolute favorite styles but somehow this one has eluded me for a while. I have high hopes! My "fermentation closet" is in the high 50's now so I figured, why not? Smelled absolutely amazing at dough-in

Thanks for the recipe Yooper!

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Old 11-06-2012, 08:20 PM   #65
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I know its a little out of season maybe, but I'm making this tonight per the all grain recipe. California Common is on of my absolute favorite styles but somehow this one has eluded me for a while. I have high hopes! My "fermentation closet" is in the high 50's now so I figured, why not? Smelled absolutely amazing at dough-in

Thanks for the recipe Yooper!
I just bought a pound of northern brewer hops so I'm going to make again in a week or two myself! I really like this beer, and I hope you do also.
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Old 11-07-2012, 05:38 PM   #66
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Thanks Yooper!

The wort and the fermentation smell amazing on this one. I brewed it up on Sunday and hit all the numbers right on the head, so I'm pretty excited. Fresh 2012 Norther Brewer smells amazing! I might end up a little more hoppy than the original recipe, but I don't really mind. I'm really getting confident with my all grain process now that its predictable. I'm jealous of your NB haul! I wish I brewed enough to justify the bulk purchases

Unfortunately we've had an unseasonably strange heat wave recently, last 2 days have hit 88-90° so my fermentation temp crept up to about 68° and its not dropping back down. Yeast is 2112, do you think this will cause problems? I can try to throw my carboy in a cooler with a couple of ice bottles, or I can let it go. Not sure if I should worry about it or not seeing as Wyeast lists this strain at 58-68°F. I'm within, but at the top of the range. I'm not super familiar with this strain, what say you?

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Old 11-08-2012, 06:18 PM   #67
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Quick questions about fermentation.

1. Is fermentation a total of 8 weeks.
2. If so, for the 4 weeks of lagering do i just leave it in the primary and move it to colder location.
3. And then go to a secondary for 2 more weeks.
4. What about just 2 weeks of lagering if im in a hurry.

sorry if these are noob questions
Thanks

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Old 11-09-2012, 11:52 PM   #68
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I'm still new at this, so $0.02:

The first time I did a common, it took FOR EVER to finish fermentation. It stuck at 1.038 and it just sat there for weeks. I raised the temp an bit and then added a bit of nutrient & DAP and it finally finished out at 1.014. I plan on taking gravity readings to confirm progress with this one. Once its done, I plan to rack it to a keg and stick it in the keezer for a couple of weeks to clear and/or lager. If it takes longer than a month to finish, I *might* secondary it, but I doubt it.

My first common lasted about 3 weeks in the keg before we drank it all. I didn't plan to lager it on purpose between fermenter and serving, unless you count the time it took to carb-up or the 3 weeks it took us to drink it down. It DID get progressively better the longer it sat in the keg, so this time I plan to be patient and give it a couple of weeks to sit in there and lager before I tap it. Maybe

Its supposed to be a lager-type yeast, so lagering it does make sense!

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Old 11-10-2012, 12:52 AM   #69
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Quote:
Originally Posted by omega3 View Post
Quick questions about fermentation.

1. Is fermentation a total of 8 weeks.
2. If so, for the 4 weeks of lagering do i just leave it in the primary and move it to colder location.
3. And then go to a secondary for 2 more weeks.
4. What about just 2 weeks of lagering if im in a hurry.

sorry if these are noob questions
Thanks
I keep it in primary for two weeks or so, and then rack and lager. I wouldn't keep a beer on the yeast cake for 4+ weeks.

If you only want to lager it for 2 weeks, that's better than not doing it at all but it might not give you the crispest finish or the "cleanest" result.
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Old 11-13-2012, 02:00 PM   #70
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Looking at the fermentation schedule you have listed Yooper, it seems to be about 6-8 weeks.

Is this beer reaching its peak at around the 8 week mark or will it be better after sitting in a keg in my keezer for a few more weeks? I am thinking about brewing this beer and trying to work it into the schedule so it would be peaking around the 3-4th week of February. With the holidays and life in general being busy, I am trying to get a better handle on my brewing calendar and when I should brew this beer so it peaks at the right time.

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Last edited by KurtB; 11-13-2012 at 11:12 PM. Reason: figured part of it out. still wondering about peak time.
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