Just an guess, as I will be brewing the cal common for the 1st time with my next batch, but cold lagering the bottles for a longer period of time should help.
I did another hybrid, an altbier, which I bottle conditioned, carb'ing up at warm temps for 2 weeks, then cold lagering in a fridge for 4 weeks. Not sure if the 4 week cold conditioning did it, or if it's just one part of the equation, but my alt was crisp and a bit lager-like despite the (german) ale yeast.
What was your FG?
I did another hybrid, an altbier, which I bottle conditioned, carb'ing up at warm temps for 2 weeks, then cold lagering in a fridge for 4 weeks. Not sure if the 4 week cold conditioning did it, or if it's just one part of the equation, but my alt was crisp and a bit lager-like despite the (german) ale yeast.
What was your FG?
Made this 5 weeks ago and while the taste is great it lacks the crispness that I expected and mine seems to have more of a creamy, thicker mouthfeel than expected. My question is will this beer continue to get crisp as it cold conditions?
For reference: I hit OG and FG perfectly,
fermented at 58 degrees and at 1.020 did a D rest until complete, moved back and let sit two weeks at 55 degrees, then added gelatin and cold crashed 48 hours, bottled and carbed up for three weeks, and has only been in the fridge 48 hours since carbed.
Is the lack of cold time since carbonation have anything to do with it? I've only brewed ales and it's the first time I've used this strain, I just expected it to be more crisp, for I've gotten crisper results with WLP001 fermented at 62.