Originally Posted by bigbeergeek
I've brewed a great American Light Lager and a nice Oktoberfest with the San Francisco Lager yeast. I did control my fermentation and kept the yeast on the cool side (around 60*F if I recall correctly) and it performed wonderfully. It reached terminal gravity quickly and had the characteristic taste and illusive "crispness" of a true lager strain. I've read of brewers having estery issues when using this strain at room temps (ambient temps of 70+*F), but I've never gone that high with it. In response to the OP's point, I totally agree: great lagers can be made with this yeast at cool temperatures, and I think more brewers should experiment with it.
Well said! and this goes back to what jfowler1 was saying, the difference between making beer and brewing-to-style is just that. Brewing an O-Fest with this strain was simply making beer, or more specifically brewing a lager and would do poorly being judged under that style. But no doubt that 2112 made a great O-Fest.
Thanks beergeek, I have been toying with the idea of a Marzen or a Czech Pils recipe with this strain!
Might have a great experiment on my hands! ---- 10gal of O-Fest 5gal with 2112 and 5gal with 2206. (all under lager ferm specs)