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I'll keep you posted with which way I go. I can't say it's dump-worthy, it's just "drinkable" And I'm looking for a way to improve it before bottling. Any ideas on a fruit that might mask better than others? I have a bunch of lemons kicking around that could be zested and thrown in.

It just occurred to me I could make a fruit beer of it, any ideas on which fruit might work with a california common

Sour of sorts. And perhaps a bit like tart apples. Reminds me of vinegar but doent smell like vinegar

So I brewed Midwest's California Common and made a couple of additions to the recipe including some pale 2-row, Vienna and Wheat malts. Used the dry yeast (bad Idea) Transferred it over to glass last night and... it's not the greatest beer ever. There is something about it (perhaps lager...

Does WYeast still publish those brochures that describes their different strains? I know that explained a lot of the details The info is on the website though www.wyeastlab.com/

I like ChoasStout's recipe out look. Hit the nail on the head. In my experience Porter is never the same thing twice, some roastey, some not. If you don't want roasted flavors, I'd leave out the roasted barley (kinda obvious I know). As far as using pale in stead of dark, I was just told at...

Distillers yeast doesn't sound like a bad idea for cider. I think I've heard of champagne yeast for that too. The cider recipe in reference was a prohibition era one. it came along with recipes for "beer" (with "dry roasted barley" corn grits and nettles) and a dandelion wine recipe that I...

Seems like a pretty straight forward malt bill, I don't think you'll have anything to worry about with the hop schedule you've selected.

I am getting ready to bottle a california common that uses lager yeast at ale temps. Tasted fine at transfer time. And I tried to make an old cider recipe that called for bread yeast-that didn't turn out so well.

I haven't seen orange extract, but I know they make extract for other fruits, something like add a few drops at bottling. or dry hop in the fermenter with the zest

I've heard bad things about fermenting orange juice. When I brew with orange, I use just the zest, and I like to mix my citrus. 1-2 orange(s) 1/2 lemon 1/4-1/2 grapefruit. I add the zest in the last 5 minutes or less of the boil for partial mash recipes

a half a pound or Roasted barley? as a minimum? I don't know I'd place that kind of rule on this kind of beer. Most recipes (including yours) aren't relying strictly on a lot of pale malt or light extract and then only a bunch of roasted barley for flavor and color. There are those in between...

I would switch at least to amber extract, or light and add 1/2 lb of Roasted Barley. Seems like a lot of wheat for a stout, but hey I put a lot of oatmeal in mine. Keep the middle malts like the caramel and munich, you could even boost them up a bit. I do like the way chaoStout's recipe looks...

I can't say i have much experience, I've only used 5 gal carboys for secondaries. Seems like there's little risk of anything exploding with things being able to recirculate. The BYO article seems to be well written. I'm now interested to know if I could set up one of these for yeast harvesting...

Agreed, I think EKG would be most traditional. But it is homebrew, I'd go with any "non-harsh variety" As well, I like a little hop flavor in my stouts, and I can't square up with only 1 addition, I'd recommend another at the 20-10 minute mark.

What does the recipe look like so far? I would recommend Willamette, Fuggle, or Goldings, I've used all in dark beers with good luck. Hallertau or Crystal might be out of style but fit what you're looking for

Did you check the temperature? gravity is dependent upon it, and your hydrometer is calibrated to be accurate at a certain temp, that could be the culprit.

I'll concede to styles conforming to BJCP guidelines, and perhaps my beef is with those guidelines rather than anybody on this forum. I'm still wrapping my head around lagering a beer that "is fermented at ale temperature" I mean my ales even benefit from a few days in cooler temps, but it seems...

BigEd, From what I have read California common has been described to me as I had listed it at the start, and because of that it appears to me that most recipes for this style are more like pale ales, low gravity IPAs and things of the like only using a lager yeast (at ale temps) instead of the...

Brilliant!