mock lager
- Thread starter Kendo2gz
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If your using ale yeast, treat it as an ale. I would let it ferment til it's done. Use the hydrometer over several days, just to make sure.
marnel
Well-Known Member
I'd ferment it like an ale, leave it for atleast 3 weeks to ferment out however since it is a lager strain it's still capable of producing sulfur by products so you may want to let it condition out for a while longer as needed.
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Even when done as an ale, I think it can benefit from some cold conditioning also. Califormia lager yeast can produce some diacetyl, so I'd do as suggested above and keep it in primary 3 weeks. Then it can be cold conditioned for a couple of weeks before bottling.
It's too late to change your recipe now, of course, but for a pseudo-lager, next time I'd suggest a clean well attenuating ale yeast like nottingham or pacman, and ferment it in the low 60s if you can. The yeast for steam beer is great for California commons, but it definitely has more of a fruitiness than a cleaner ale yeast.
