OP
OP
I don't know. I've never used a "real" lager yeast at ale temperatures. It's possible that there would be some off flavors, that's why I've never done it.
California Common California Common- HBT Comp winner 1st place
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I don't know. I've never used a "real" lager yeast at ale temperatures. It's possible that there would be some off flavors, that's why I've never done it.
It's also why I've never done it 
I think I'll make a starter tonight at work and see what that's like, then if I brew with it make a post about using WLP830 at ale temps as I'm struggling to find any results of it being used other than people saying, "should be fine for a steam beer" but definitive, "I've used it for a steam beer and the result was ......"
Production manager seems to think it should be ok, hopefully the higher temps will stop CO2 produced being absorbed and allow it to strip out the various sulphur compounds. Maybe diacetyl will be a problem?
Oh well, all in the name of random experimentation (note how I didn't use the term science).
I think I'll make a starter tonight at work and see what that's like, then if I brew with it make a post about using WLP830 at ale temps as I'm struggling to find any results of it being used other than people saying, "should be fine for a steam beer" but definitive, "I've used it for a steam beer and the result was ......"
Production manager seems to think it should be ok, hopefully the higher temps will stop CO2 produced being absorbed and allow it to strip out the various sulphur compounds. Maybe diacetyl will be a problem?
Oh well, all in the name of random experimentation (note how I didn't use the term science).
Well I pitched the wlp830 Sunday afternoon at around 60f, it had krausen the next morning and I've kept the temp 63-65f so far.
Faint wiff of sulphur, but I'm not concerned about that... shall gravity check and taste in a few days to see how it's coming along.
Faint wiff of sulphur, but I'm not concerned about that... shall gravity check and taste in a few days to see how it's coming along.
OcularTrauma
Active Member
I know its a little out of season maybe, but I'm making this tonight per the all grain recipe. California Common is on of my absolute favorite styles but somehow this one has eluded me for a while. I have high hopes! My "fermentation closet" is in the high 50's now so I figured, why not? Smelled absolutely amazing at dough-in
Thanks for the recipe Yooper!
Thanks for the recipe Yooper!
OP
OP
I know its a little out of season maybe, but I'm making this tonight per the all grain recipe. California Common is on of my absolute favorite styles but somehow this one has eluded me for a while. I have high hopes! My "fermentation closet" is in the high 50's now so I figured, why not? Smelled absolutely amazing at dough-in
Thanks for the recipe Yooper!
I just bought a pound of northern brewer hops so I'm going to make again in a week or two myself! I really like this beer, and I hope you do also.
OcularTrauma
Active Member
Thanks Yooper! :rockin:
The wort and the fermentation smell amazing on this one. I brewed it up on Sunday and hit all the numbers right on the head, so I'm pretty excited. Fresh 2012 Norther Brewer smells amazing! I might end up a little more hoppy than the original recipe, but I don't really mind. I'm really getting confident with my all grain process now that its predictable. I'm jealous of your NB haul! I wish I brewed enough to justify the bulk purchases
Unfortunately we've had an unseasonably strange heat wave recently, last 2 days have hit 88-90° so my fermentation temp crept up to about 68° and its not dropping back down. Yeast is 2112, do you think this will cause problems? I can try to throw my carboy in a cooler with a couple of ice bottles, or I can let it go. Not sure if I should worry about it or not seeing as Wyeast lists this strain at 58-68°F. I'm within, but at the top of the range. I'm not super familiar with this strain, what say you?
The wort and the fermentation smell amazing on this one. I brewed it up on Sunday and hit all the numbers right on the head, so I'm pretty excited. Fresh 2012 Norther Brewer smells amazing! I might end up a little more hoppy than the original recipe, but I don't really mind. I'm really getting confident with my all grain process now that its predictable. I'm jealous of your NB haul! I wish I brewed enough to justify the bulk purchases
Unfortunately we've had an unseasonably strange heat wave recently, last 2 days have hit 88-90° so my fermentation temp crept up to about 68° and its not dropping back down. Yeast is 2112, do you think this will cause problems? I can try to throw my carboy in a cooler with a couple of ice bottles, or I can let it go. Not sure if I should worry about it or not seeing as Wyeast lists this strain at 58-68°F. I'm within, but at the top of the range. I'm not super familiar with this strain, what say you?
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omega3
Well-Known Member
Quick questions about fermentation.
1. Is fermentation a total of 8 weeks.
2. If so, for the 4 weeks of lagering do i just leave it in the primary and move it to colder location.
3. And then go to a secondary for 2 more weeks.
4. What about just 2 weeks of lagering if im in a hurry.
sorry if these are noob questions
Thanks
1. Is fermentation a total of 8 weeks.
2. If so, for the 4 weeks of lagering do i just leave it in the primary and move it to colder location.
3. And then go to a secondary for 2 more weeks.
4. What about just 2 weeks of lagering if im in a hurry.
sorry if these are noob questions
Thanks
OcularTrauma
Active Member
I'm still new at this, so $0.02:
The first time I did a common, it took FOR EVER to finish fermentation. It stuck at 1.038 and it just sat there for weeks. I raised the temp an bit and then added a bit of nutrient & DAP and it finally finished out at 1.014. I plan on taking gravity readings to confirm progress with this one. Once its done, I plan to rack it to a keg and stick it in the keezer for a couple of weeks to clear and/or lager. If it takes longer than a month to finish, I *might* secondary it, but I doubt it.
My first common lasted about 3 weeks in the keg before we drank it all. I didn't plan to lager it on purpose between fermenter and serving, unless you count the time it took to carb-up or the 3 weeks it took us to drink it down. It DID get progressively better the longer it sat in the keg, so this time I plan to be patient and give it a couple of weeks to sit in there and lager before I tap it. Maybe
Its supposed to be a lager-type yeast, so lagering it does make sense!
The first time I did a common, it took FOR EVER to finish fermentation. It stuck at 1.038 and it just sat there for weeks. I raised the temp an bit and then added a bit of nutrient & DAP and it finally finished out at 1.014. I plan on taking gravity readings to confirm progress with this one. Once its done, I plan to rack it to a keg and stick it in the keezer for a couple of weeks to clear and/or lager. If it takes longer than a month to finish, I *might* secondary it, but I doubt it.
My first common lasted about 3 weeks in the keg before we drank it all. I didn't plan to lager it on purpose between fermenter and serving, unless you count the time it took to carb-up or the 3 weeks it took us to drink it down. It DID get progressively better the longer it sat in the keg, so this time I plan to be patient and give it a couple of weeks to sit in there and lager before I tap it. Maybe
Its supposed to be a lager-type yeast, so lagering it does make sense!
OP
OP
I keep it in primary for two weeks or so, and then rack and lager. I wouldn't keep a beer on the yeast cake for 4+ weeks.
If you only want to lager it for 2 weeks, that's better than not doing it at all but it might not give you the crispest finish or the "cleanest" result.
Looking at the fermentation schedule you have listed Yooper, it seems to be about 6-8 weeks.
Is this beer reaching its peak at around the 8 week mark or will it be better after sitting in a keg in my keezer for a few more weeks? I am thinking about brewing this beer and trying to work it into the schedule so it would be peaking around the 3-4th week of February. With the holidays and life in general being busy, I am trying to get a better handle on my brewing calendar and when I should brew this beer so it peaks at the right time.
Is this beer reaching its peak at around the 8 week mark or will it be better after sitting in a keg in my keezer for a few more weeks? I am thinking about brewing this beer and trying to work it into the schedule so it would be peaking around the 3-4th week of February. With the holidays and life in general being busy, I am trying to get a better handle on my brewing calendar and when I should brew this beer so it peaks at the right time.
OP
OP
I really don't know when it would be at peak. I lager it, and then put it on tap and drink it till it's gone. I haven't noticed any changes in that time, positive or negative.
Sounds good. Knowing that it doesn't really change, I can get it on the calendar any time it fits in the next month or two.
hustonfabrication
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Just started brewing 6 weeks ago on my 5th 5 gallon batch so far, trying to make this stuff this time because I live in CA and sounds like a lager I can do with my basic equipment and I like Anchor steam). all grain so far so good, got this recipe from brew your own magazine and i rounded off the numbers up a little
10 lb 2 row pale
1 lb crystal 60
northern hop pellets 1 oz 60 min
northern hop pelets .5 oz 15 min
cascade pellets( had them left over from last batch) 1 oz end of boil soak for 10 min
liquid 2112 cal lager yeast
OG of 154
bubblin away day 3 at temp between 55 and 65 in a 6.5 gallon plastic bucket, I am planning on secondary a few days after bubbles stop( a week total of primary?)
cant wait to see how it turns out, but I have a feeling it will be good beer
10 lb 2 row pale
1 lb crystal 60
northern hop pellets 1 oz 60 min
northern hop pelets .5 oz 15 min
cascade pellets( had them left over from last batch) 1 oz end of boil soak for 10 min
liquid 2112 cal lager yeast
OG of 154
bubblin away day 3 at temp between 55 and 65 in a 6.5 gallon plastic bucket, I am planning on secondary a few days after bubbles stop( a week total of primary?)
cant wait to see how it turns out, but I have a feeling it will be good beer
OcularTrauma
Active Member
Well, its been about 3 weeks and I'm down to 1.020. I bumped my fermentation temp up to 65°F and roused the yeast about a week ago, but its still not moving. I've had 2112 stick on me in the past, I solved that with a little bit of DAP and Fermaid-K.
Not sure if I should rack it, feed it, warm it or move on and lager it.
Not sure if I should rack it, feed it, warm it or move on and lager it.
OcularTrauma
Active Member
Well, I roused it and left it on the yeast for another week and it hit 1019, so I figured it was done. Its been in the keg "lagering" in the keezer for about 2 weeks now. It smells simply incredible! Good thing I'll be out of town till the 26th because its going to be tough to keep my hands off this one :cross:
I brewed this one three weeks ago and pulled a sample during transfer to the keg today... it's freaking delicious and hasn't even lagered yet.
The only modification I made was to the hop schedule:
0.25 oz Northern Brewer [10.30 %] - First Wort 60.0 min
0.25 oz Northern Brewer [10.30 %] - Boil 30.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 15.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 20.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 10.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 5.0 min
0.50 oz Northern Brewer [10.30 %] - Aroma Steep 15.0 min
Thanks for sharing this fantastic recipe!
The only modification I made was to the hop schedule:
0.25 oz Northern Brewer [10.30 %] - First Wort 60.0 min
0.25 oz Northern Brewer [10.30 %] - Boil 30.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 15.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 20.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 10.0 min
0.50 oz Northern Brewer [10.30 %] - Boil 5.0 min
0.50 oz Northern Brewer [10.30 %] - Aroma Steep 15.0 min
Thanks for sharing this fantastic recipe!
bchurch
Well-Known Member
I have a question regarding your d-rest, I just pulled a sample after 5 days and I am sitting at 1.022 I didn't detect any off flavors but want to do a D rest to be safe. Should I bump it up now and what temp do you recommend? It is fermenting at 61 degrees at the moment should I ramp it up to 68 for a day or two? Oh the OG was 1.054 if anyone wanted to know.
OP
OP
Yes, that would be fine to do it now.
bchurch
Well-Known Member
Thanks Yooper!
MuddyCreek
Well-Known Member
I plan on giving this a whirl this weekend.
Yooper Common! Somehow when I say that in my head it comes out sounding like Chupacabra!
EDIT
Here we are about a month later. I made Yooper Common Amber with minor mods. (I don't have much capacity to lager right now so I made it as a straight ale.)
FG came out at 1.012, down from 1.056
This beer surprised me in how smooth and light it tastes. It does have a very nice finish. The color is a beautiful light copper. I'm force-carbing it in the keg and it won't be ready for the real world for some time yet, but first impressions are that this is an excellent beer, even when done as an ale.
Thanks Yooper!
Yooper Common! Somehow when I say that in my head it comes out sounding like Chupacabra!
EDIT
Here we are about a month later. I made Yooper Common Amber with minor mods. (I don't have much capacity to lager right now so I made it as a straight ale.)
FG came out at 1.012, down from 1.056
This beer surprised me in how smooth and light it tastes. It does have a very nice finish. The color is a beautiful light copper. I'm force-carbing it in the keg and it won't be ready for the real world for some time yet, but first impressions are that this is an excellent beer, even when done as an ale.
Thanks Yooper!
dyqik
Well-Known Member
I might as well ask this here, I think. I'm planning on brewing a Cali Common, and I got a copy of Brewing Classic Styles yesterday. In it, the Cali Common recipe (that this recipe is based on) seems very heavy on the pale malt - the AG version calls for 10 lb of pale malt, plus the same character malts as in this recipe. Is this a mistake in the book, or are they assuming very low efficiency? BeerSmith puts it at 1064 or so for my efficiency in a 5.5 gallon batch into the fermenter (6 gal post boil volume at 60F).
Has anybody ever used any other hop substitutions on this? I know it wouldn't be true to the style I guess just wanting to make it and I just want to use what I have on hand. I have Willamette, EKG, Cascade and Centennial in copious amounts. What are your thoughts on any of those? Thanks.
Heard from a couple folks that they subbed Cascade for N. Brewer. If brewed already, which one did you use and how did it turn out?
Just brewed this BIAB, and was just above the OG mark, and hit 1.058. Will look forward to this final results in a couple weeks.
Just brewed this today!
OP
OP
Let me know how you like it, please! I am a real hophead, but I do like this beer a lot and I'm really curious to see how you feel about it as well.
I don't think I've ever had a beer take off so fast. Pitched yeast at 3:45 pm, and just got home at 10:30 and I have a 2 inch full krausen on it. I'm used to lager yeasts at lager temps, maybe being a little on the slow side. I have my temp controller running a heat belt to keep it at 62 degrees, so I guess lager yeast running hot must take off like gangbusters.
OP
OP
When I've done this beer, it hasn't taken off so well for me but I've run it a bit colder, using ambient temperatures in the high 50s generally (one of the joys of living in a frigid climate.
). Now I want to go out and buy some Northern Brewer hops, just to make this again. You've got me excited about this beer again!
We brew this very similar recipe at high 60's using S23. Works great and gets the flavours that the lager yeast makes at ale temps. As for the post about hop subs I would go with will as it has some of those earthy tones that NB has.
brew703
Well-Known Member
I brewed this in August. I fermented 14 days @62 and 7 days @56.
Bottle condition for 1 week before trying.
First impression was not good. Had a off flavor, initially like grain alcohol.
Figured it was due to not being able to ferment for the 4th week at 56.
Been trying a bottle about every week. As each week passed the off flavor was slowly dimensioning.
Today is 2.5 months from brew day. I can now say the grain alcohol taste is now gone. Now it has a very nice malty flavor. So much better now that it's aged 1.5 moths in the bottle.
Will definitely brew again but will make sure time allows for the 4th week of fermentation.
Bottle condition for 1 week before trying.
First impression was not good. Had a off flavor, initially like grain alcohol.
Figured it was due to not being able to ferment for the 4th week at 56.
Been trying a bottle about every week. As each week passed the off flavor was slowly dimensioning.
Today is 2.5 months from brew day. I can now say the grain alcohol taste is now gone. Now it has a very nice malty flavor. So much better now that it's aged 1.5 moths in the bottle.
Will definitely brew again but will make sure time allows for the 4th week of fermentation.
