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Old 04-03-2013, 01:23 PM   #1
Effingbeer
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I am wondering about the fermentation profile as far as primary ferm temps and lagering.
Should I hold at lager temps and allow to warm up at the end to engage the ale yeast, or begin at the low end of the stated range(65-75) and move to lagering temp afterward? Or is lagering a waste of energy and I can just cold condition in the keg in the fridge? I am not looking for beginner advice, more thoughts on

 
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Old 04-03-2013, 01:26 PM   #2
Effingbeer
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(Stupid iPhone)

Looking for thoughts on how different temperature programs may affect the flavor profile of the beer.
Basically the same grain bill as Brewing Classic Styles cream ale

 
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Old 04-03-2013, 05:18 PM   #3
robfar
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You got it right. Ferment on the low end, then into the keg for lagering/cold conditioning. You can always raise the fermentation temp a few degrees near the end, can't hurt.

 
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Old 04-03-2013, 06:44 PM   #4
Effingbeer
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Quote:
Originally Posted by robfar
You got it right. Ferment on the low end, then into the keg for lagering/cold conditioning. You can always raise the fermentation temp a few degrees near the end, can't hurt.
So cellar temps(55f) or blue Rocky Mountain on the can cold?

 
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Old 04-04-2013, 01:44 AM   #5
msa8967
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I would not go lower than 55 F for the primary fermentation for 3 weeks and then you can lager below 40 F if you like. Are you planning on kegging this beer or bottling?
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Old 04-04-2013, 04:28 PM   #6
Effingbeer
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Quote:
Originally Posted by msa8967
I would not go lower than 55 F for the primary fermentation for 3 weeks and then you can lager below 40 F if you like. Are you planning on kegging this beer or bottling?
Thanks for the reply. Kegging. I pitched yesterday at 60F and raised to 62F overnight. It's really going to town. It has a ton of yeast that parked on top and a lot of activity in the wort. I plan on keeping it there for a week or so, then warming it up a few degrees to let the ale yeast clean up. Hopefully that will dry it out as much as possible. After a few rounds of sampling/tasting, I will keg it and put it in the fridge.

 
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Old 04-04-2013, 06:01 PM   #7
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I love this blend at 62-64F, works great and requires very little (if any) lagering. I just fine the beer in the keg and let it sit for a week while it carbonates, and then I'll just jump the brite beer over into an empty keg and it's ready to go.
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Old 01-11-2015, 05:11 PM   #8
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iäm planning on using this for a Anchor Steam clone. what do you think?

 
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Old 01-17-2015, 11:21 PM   #9
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Quote:
Originally Posted by drumuglyknuckles View Post
iäm planning on using this for a Anchor Steam clone. what do you think?
It won't give you that expected yeasty fruit hit, but I use WLP080 for my Cali Common and love it. If anything, it will be more like Anchor Steam than a beer made with the SF Lager yeast- I think homebrewers overstate the yeast contribution to Anchor Steam.
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Old 01-18-2015, 02:16 AM   #10
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Quote:
Originally Posted by daksin View Post
It won't give you that expected yeasty fruit hit, but I use WLP080 for my Cali Common and love it. If anything, it will be more like Anchor Steam than a beer made with the SF Lager yeast- I think homebrewers overstate the yeast contribution to Anchor Steam.

I made two consecutive batches of Cali Common with one using wlp810 and the other us-05. Both were very good. I think I'll try the wlp080 next time. Sounds intriguing...

 
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