I have been delving through the goodie bag from brew con, which contained a couple of mangrove jack california lager yeast in it, so I am thinking of having a go at a California common.
Has anyone any good tried and tested recipes?
With that yeast does it need the whole lagering phase or can I just go ahead and brew this at standard ale fermentation temps/times?
Beersmiths anchor clone in this article I've done with wlp810
http://beersmith.com/blog/2008/06/11/steam-beer-and-california-common-recipes-beer-styles/
Think that yeast is new and done at 18?
I did a Helles recently with that yeast and also a California Common last Friday.
I reviewed the yeast on this forum, check that thread out.
I can share the recipes too if you want?
Check out either Jamils recipe in brewing classic styles or the nhc gold winners from the last few years. Brewed both and they come in pretty close, if a little bigger and breadier
Only used wlp810 for mine, but usually hold them at 17 to get the right flavour.
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Quote from: fishjam45 on May 11, 2016, 05:05:48 PM
I did a Helles recently with that yeast and also a California Common last Friday.
I reviewed the yeast on this forum, check that thread out.
I can share the recipes too if you want?
yeah if you have the recipes you used and what your fermenting times/schedules where taht would be a gerat starting point
I've used that yeast twice now following the recipe here: http://www.homebrewtalk.com/showthread.php?t=54301&highlight=anchor+clone but I added Munich to make up 15% of the grain bill.
Both times it came out a little creamier than I was looking for, but my fermentation temps were higher than has been discussed in this thread - usually 19c or 20c. If the temp is kept to the lower end of range, I think this would be a great yeast to use. It gets working quickly and had fermentation is pretty much done within 7 days.
Quote from: ronan-k on May 13, 2016, 09:14:04 AM
I've used that yeast twice now following the recipe here: http://www.homebrewtalk.com/showthread.php?t=54301&highlight=anchor+clone but I added Munich to make up 15% of the grain bill.
Both times it came out a little creamier than I was looking for, but my fermentation temps were higher than has been discussed in this thread - usually 19c or 20c. If the temp is kept to the lower end of range, I think this would be a great yeast to use. It gets working quickly and had fermentation is pretty much done within 7 days.
How long/ what temperature did you condition then for?
Quote from: PCBrewer on May 13, 2016, 09:38:44 AM
How long/ what temperature did you condition then for?
Two weeks in fermenter at about 19c/20c fermenting then 17c after it finished, then stored in bottles at about 16c. It's about two months old at 6.5% and needs the time. The fermentation temp was def on the high side.