Suthrncomfrt1884
Well-Known Member
Hey all,
I stopped by the LHBS today to pick up supplies for tomorrows brew, and decided I'm going to do a double brew day. On a whim, I decided I was going to try an Oktoberfest w/Ale yeast.
Now, my ideal yeast would have been a Kolsch, but unfortunately my brew shop doesn't seem to keep a lot of yeast stocked.
Anyway, after looking through the wyeast pamphlet, I decided to go with a California Lager yeast. It says it provides a maltier taste and no fruityness. It also ferments lager characteristics up to 68 degrees.
I haven't decided whether I'm going to build a Son of fermentation chiller or not, so I need some advice..
Will this yeast work if it happens to creep a little above 68? If so, will I have off flavors?
I might just build the damn SOFC and go get a normal Oktoberfest yeast.
Sorry about the long post.
I stopped by the LHBS today to pick up supplies for tomorrows brew, and decided I'm going to do a double brew day. On a whim, I decided I was going to try an Oktoberfest w/Ale yeast.
Now, my ideal yeast would have been a Kolsch, but unfortunately my brew shop doesn't seem to keep a lot of yeast stocked.
Anyway, after looking through the wyeast pamphlet, I decided to go with a California Lager yeast. It says it provides a maltier taste and no fruityness. It also ferments lager characteristics up to 68 degrees.
I haven't decided whether I'm going to build a Son of fermentation chiller or not, so I need some advice..
Will this yeast work if it happens to creep a little above 68? If so, will I have off flavors?
I might just build the damn SOFC and go get a normal Oktoberfest yeast.
Sorry about the long post.