I'm mostly an ale drinker, but I do like some of the bigger, richer lager styles (Oktoberfest/Marzen, dunkel, schwartzbier, bock) enough that I'd brew them occaisionally as a change of pace if I had lagering capability.
My basement floor, though, holds steady at about 60, which is exactly where you want to be to get maximally lager-like results from the California lager strain.
Typical California Common recipes are hoppier than those classic lagers, but tend to have similarly rich grainbills with munich, crystal, etc.
Anyone have experience brewing some of those bigger, richer German lager styles with California lager yeast? Is it worth doing?
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale