California Common California Common (Anchor Steam Clone) Extract and AG - Page 16 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > California Common California Common (Anchor Steam Clone) Extract and AG

Reply
 
Thread Tools
Old 04-01-2012, 09:45 PM   #151
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,741
Liked 8017 Times on 5602 Posts


Quote:
Originally Posted by Bgon View Post
Want to make this tonight and I have a question. How long after pitching this yeast, how fast should it get to the 55 degree mark? Directions I have from my Homebrew store makes it seem like I wait for 24-36 hours then get it down to the 62-70 degree mark.

My Brown Ale I have, I waited 12 hours (same kind of directions) before getting it to 63 to allow for fermentaion to start well, but this was month or two ago and room temp was a bit lower than it is now. Just wondering if this is where my off taste is coming from in the Brown Ale and not wanting it in the Anchor beer.

Thanks
I fermented it at 55 degrees. I always pitch at or below fermentation temperature, using an appropriate sized starter, and let the beer rise to the proper fermentation temperature. I never pitch warm and then reduce the temperature.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 04-01-2012, 09:49 PM   #152
Bgon
 
Bgon's Avatar
Recipes 
 
Feb 2012
Montgomery, AL
Posts: 30
Liked 2 Times on 2 Posts


So after transferring the wort from boiling pot to fermentation bucket I will get it down to the 62-70 degrees range then pitch the yeast in and then get it to the 55 degree mark?

 
Reply With Quote
Old 04-01-2012, 09:59 PM   #153
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,741
Liked 8017 Times on 5602 Posts


Quote:
Originally Posted by Bgon View Post
So after transferring the wort from boiling pot to fermentation bucket I will get it down to the 62-70 degrees range then pitch the yeast in and then get it to the 55 degree mark?
That's possible, I guess. But it's not easy to cool that much wort down to 55 degrees, if that's where you want to ferment. I cool the wort, and then add the appropriate amount of yeast (usually about a 3 liter starter) into the wort.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 04-02-2012, 12:37 AM   #154
Bgon
 
Bgon's Avatar
Recipes 
 
Feb 2012
Montgomery, AL
Posts: 30
Liked 2 Times on 2 Posts


My ingredients:
Pilsen Light Malt Extract
Muntons Crystal 60 16 oz
NB .5 oz flavor and aroma
Warrior for bittereing
Safale US-05 (11.5g) dry yeast

I will hold off on this a day or two so I can get a second pack of yeast now or maybe even change it out. Will the Warrior be best to use in another recipe and get more NB or should it hold out fine?

 
Reply With Quote
Old 04-02-2012, 12:42 AM   #155
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,741
Liked 8017 Times on 5602 Posts


Quote:
Originally Posted by Bgon View Post
My ingredients:
Pilsen Light Malt Extract
Muntons Crystal 60 16 oz
NB .5 oz flavor and aroma
Warrior for bittereing
Safale US-05 (11.5g) dry yeast

I will hold off on this a day or two so I can get a second pack of yeast now or maybe even change it out. Will the Warrior be best to use in another recipe and get more NB or should it hold out fine?
If you're using S05, no need to wait for more yeast. But be advised that the key to a really good CC is the lager yeast fermented at above lager yeast temperatures, and only a certain strain of lager yeast at that. Otherwise, it's just a plain 'ole amber-ish beer.

Warrior would be fine for bittering, I think.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 04-02-2012, 01:44 AM   #156
Bgon
 
Bgon's Avatar
Recipes 
 
Feb 2012
Montgomery, AL
Posts: 30
Liked 2 Times on 2 Posts


I did not notice that about the yeast until just now. Not only was i given the wrong yeast, I was also short on the NB. I am glad I slowed down a bit and not rushed through it or I may not have been to happy with the outcome compared to the Anchor I have in the fridge. Emailing the HB shop now asking about the 34/70 I ordered.

Thanks

Whoa Likes This 
Reply With Quote
Old 04-03-2012, 06:17 PM   #157
Bgon
 
Bgon's Avatar
Recipes 
 
Feb 2012
Montgomery, AL
Posts: 30
Liked 2 Times on 2 Posts


Homebrew store will replace the missing hops and will the 34/70 lager dry yeast. NVM... upgraded to the correct liquid yeast.

Edited due to dropping iphone.
__________________
Drinking: NewCastle Clone
Drinking: Blonde Ale
Drinking: California Common
Primary: Blonde Ale
On Deck: Amber Ale

 
Reply With Quote
Old 04-23-2012, 02:33 PM   #158
jimlin
Recipes 
 
Feb 2011
Merrimac, MA
Posts: 167
Liked 2 Times on 2 Posts


Going to try to brew a cal common very soon. Spring time in NE and the temps only just dropped back to what should be normal for this time of year (had a warm winter and almost summer-like temps in April). This should mean my unfinished, not insulated basement should be able to keep the temp around 60-62, especially if I have the carboy on the cement floor. I don't have a fridge for fermenting at lager temps, so I did an altbier at 60*this winter (using a fermwrap and temp control). I don't keg, so I had to bottle, carb up, and then lager the bottles. The alt came out fantastic, and very clear. Loved that Wyeast German Ale yeast (sludge at the bottom of my bottles allowed me to pour all the beer, unlike when I use Cal Ale yeast).

So, while the basement temps are cool, I'm going to try the Cal Common recipe from Brewing Classic Styles. Jamil Z says to brew something closer to Anchor Steam we should remove the Munich, Vicotry, and small amount of pale chocolate form the grist, but I'm thinking I'll just go with JZ's recipe. Loaded up on Northern Brewer hops (as it's one of the hops used commonly in the recipes I like, along with the typical Centennial and Cascade).

Will try to mash low (149-150) to dry it out a bit.

I have pretty soft water, and have found that my hop bitterness isn't as present or firm as it should be. Recently tried some gypsum in the boil for a hoppy amber (Tasty McDole's Amber recipe) and will likely do the same for this one. The only negative about my altbier was that it was supposed to be a Dusseldorf Alt, but the lack of hop firmness put it a bit more in the Northern Germany alt style, I think.

 
Reply With Quote
Old 04-26-2012, 02:39 AM   #159
theshoe82
HBT_LIFETIMESUPPORTER.png
 
theshoe82's Avatar
Recipes 
 
May 2010
Norwood, Massachusetts
Posts: 136
Liked 7 Times on 6 Posts


Made this tonight. I added .5 oz more of NB hops at 5 mins in addition to the .5 at flameout for a bit more aroma.

It's already bubbling away thanks to my new aeration kit. Cannot wait till its done!
__________________
Virtus Junxit Mors Non Separabit

 
Reply With Quote
Old 05-01-2012, 11:26 PM   #160
savylemons
Recipes 
 
Jan 2012
Tulsa, Ok
Posts: 20
Liked 2 Times on 2 Posts


Made this 5 weeks ago and while the taste is great it lacks the crispness that I expected and mine seems to have more of a creamy, thicker mouthfeel than expected. My question is will this beer continue to get crisp as it cold conditions?

For reference: I hit OG and FG perfectly,
fermented at 58 degrees and at 1.020 did a D rest until complete, moved back and let sit two weeks at 55 degrees, then added gelatin and cold crashed 48 hours, bottled and carbed up for three weeks, and has only been in the fridge 48 hours since carbed.

Is the lack of cold time since carbonation have anything to do with it? I've only brewed ales and it's the first time I've used this strain, I just expected it to be more crisp, for I've gotten crisper results with WLP001 fermented at 62.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
California Common/Steam Beer--Hop Subs? TriggerFingers Recipes/Ingredients 1 03-04-2014 02:07 AM
Anchor Steam Clone Extract Kit SmoothSmoke Extract Brewing 3 06-19-2012 01:44 AM
California Common (Anchor Steam Ale) billk911 Beginners Beer Brewing Forum 3 02-13-2009 01:32 PM
Steam Beer (California Common) NUCC98 Recipes/Ingredients 12 03-21-2005 03:03 PM


Forum Jump