California Common

[PCBrewer]

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?

[Leann ull]

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?

[fishjam45 (Colin)]

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?

[molc]

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.

Sent from my HTC One_M8 using Tapatalk

[PCBrewer]

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

[ronan-k]

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.

[PCBrewer]

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?

[ronan-k]

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.