So lately I've been pretty interested in pre-prohibition beers. The big two around here back then were Dark (Cream) Common Beer and regular Cream Common Beer, the dark being what is now called Kentucky Common. I was wondering if anyone has any info on the CC/CACA. I have been searching for awhile tonight and have found some vague and conflicting data. So far it seems 70-75% 6-row and 25-30% corn. 25-30+ IBUs, fairly hoppy. I don't know what to think about the yeast. Some sites say use Lager yeast fermented at Ale temperatures, 68*F, others say Ale yeasts fermented at lager temperatures, or just Ale at Ale temp. I'm thinking about trying the Lager yeast at 68*F, which is what my cellar currently is. I read that temp control is important so esters aren't overpowering, but a lot of the results of fermenting lager yeast at ale temps is part of the style. I can't find anything as far as the gravity or abv goes. Any info or input would be appreciated. Thanks.
Also, I found this yesterday, thought it was kind of cool. "Cream Common" and "Dark Beer" ads, along with Pabst ad, in a 1906 newspaper "Kentucky Irish American". Cool site to search old newspapers. I just noticed there is an ad for my old high school in there too at the original location, that's pretty cool.
Kentucky Irish American. (Louisville, Ky.) 1898-1968 - Chronicling America - The Library of Congress
Also, I found this yesterday, thought it was kind of cool. "Cream Common" and "Dark Beer" ads, along with Pabst ad, in a 1906 newspaper "Kentucky Irish American". Cool site to search old newspapers. I just noticed there is an ad for my old high school in there too at the original location, that's pretty cool.
Kentucky Irish American. (Louisville, Ky.) 1898-1968 - Chronicling America - The Library of Congress