BrewinHooligan
Well-Known Member
I will be brewing a California Common (recipe from Brewing Classic Styles) and am leaning towards using the Wyeast 2112 California Lager yeast and will be making a starter. I do not have the ability to lager but I can maintain 62f in my swamp cooler no problem and that is where the recipe says to ferment. I have heard many different things regarding length of time for fermentation. I was planning on leaving in primary for a month, but doing a diacetyl rest around 70f when I am at about 75% completion, then returning back to 62f. After the month long primary I plan to go right to bottles. I will let carb at room temp for 2-3 weeks, then stick in the fridge to "lager" for around 3 weeks unless I can't stand to wait . Does this sound like an ideal process? Please steer me in the right direction if my plan is wrong. Any and all tips and suggestions from people with experience in this style are welcome. I have spent several hours searching this style and the yeast over the past few days and haven't really found answers I am looking for.