I just tried the Winter Solstice last night and thought it would be a nice seasonal beer to have around. My question is when the beer seemed to clearly be an ale why does the OP use a lager yeast? I'm happy to use it but my fermentation chamber (a.k.a guest room closet) stays at a steady 67F. Would this be too warm for the yeast? And if it isn't would it be warm to the point of imparting feelthy ester bubble gum banananasty to the beer?
"An alcoholic is someone you don't like who drinks as much as you do."
Im almost positive it's brewed with California Lager yeast. It ferments well up to around 65. Is your wort temp 67 or your ambient temp? 67F is probably fine for wort temp, if that's your ambient temp, use something like California Ale yeast. It'll be close, but not dead on.
Just gonna chime in and say this recipe is a winner. Brewed the winter solstice back in mid October, and enjoying it now. I used S-05 and fermented in the low 60's, nice and clean with pronounced caramel notes. I used 0.75oz of pure vanilla extract at bottling.
Its very close to the real thing...certainly better than the kit offered by Austin Homebrew, which I tried last year and is not even in the ballpark.
I'm all set to brew an AG batch of this (winter solstice) and have a question. The recipe I have calls for two weeks primary @ 62 degrees and two weeks secondary no temp listed. My basement is not heated and stays @ 58-59 degrees. Would letting it ferment at that temp be an issue? I'm thinking it would be okay just might take a little longer but being a rookie thought it best to ask those with more experience (: Any advise/info would be appreciated.