NonServiam
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- Apr 1, 2009
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So as I understand it, California Common and Cream Ale are the two American beer styles made by fermenting lager yeasts at ale temperatures (frequently, anyway; see the wiki). I was thinking of brewing a cream ale in the next week or so, and would like to try this technique. My question is whether there are any particular lager yeast strains that are recommended for high-temperature fermentation, and whether there are any that should categorically be avoided. I've read that some lager yeasts can give nasty flavors (sulfur, etc) when fermented above 60F or so, so I'm kind of worried. In particular, I happen to have the Fermentis S-23 "Saflager" yeast on hand, and was wondering if anyone has any experience fermenting it in the 60s.