Ale with Lager yeast question

[born3z]

So, Monday I brewed a Cream Ale and pitched Wyeast 2112 California Lager. It's fermenting nicely right now at 58*. My question is, can I treat it like an ale and bottle as soon as it's done fermenting or will I need to warm it up for a diacetyl rest and then cool it down again like with a lager? Thanks for the input.

 

[Yooper]

I have had some diacetyl with that strain on occasion. I'd probably do a short diacetyl rest to ensure it's gone. You can bottle right after the diacetyl rest, though, if you're not going to lager it.

 

[born3z]

Thanks Yooper. Would there be an advantage to cooling it down for a week or two?

 

[Yooper]

Thanks Yooper. Would there be an advantage to cooling it down for a week or two?

I think so. You'd get some "cleaner" crisper flavors, I think, plus a clearer beer.

 

[born3z]

Thanks again, Yooper! I'll take your suggestion and cool it down for a couple of weeks because clean and crisp is what I'm going for. I appreciate the replies!

 

[lumpher]

i know yooper already answered you, but in general, if it's a lager yeast, yes, you should do a d-rest, unless you want that nice buttery taste