Yes, it was a very clean finish at the 60 degrees I fermented at. After 4 days at 60-62 degrees, I let it ramp up to room temp (gradually over a few days to 68-70 degrees). I've done a similar recipe with Kolsch yeast, and liked that too, but I found the Kolsch slightly fruitier and softer than the California Lager yeast.
I've done true German lagers before and liked this one just as well. It's a slightly different finish, lacking the slight sulfur taste of a true lager, but it's nice and neutral finish without the need for oxygenating the wort and huge starters. I did do a lot of aeration and a 2L starter.
I will add that I've heard people fermenting Cal Common yeast in the mid to upper 50s. I have not taken it below 60 myself.
In Heaven there is no beer
That's why we drink it here
And when we're all gone from here
Our friends will be drinking all the beer.
Last edited by Omahawk; 07-27-2013 at 03:07 AM.