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Calli Common
I know this style is supposed to be fermented a little warmer than most lagers, but what I'm wondering is if it needs to be lagered afterwards?
Jamil focused on California Commons in this month's Style Profile in BYO. His instructions regarding fermentation state to keep it at 62 to complete attenuation then bottle and keg. No mention of lagering and his recipe uses the San Fran/California Lager yeasts. For more info check out his podcast on the style here.
I didn't think it would need it. I wonder what effect it would have, if anything noticieable, if you did lager it.
Hogarthe wrote:
I didn't think it would need it. I wonder what effect it would have, if anything noticieable, if you did lager it.
Lagering certainly will only help and not hurt. If you have the time and equipt the rest will ensure great attenuation and a cleaner finish.
I lager almost everything. Granted it's usually only around two weeks for my ales, but I feel it not only drops a lot of the heavier solids out of solution but really helps merry the flavors better and retains the freshness longer than if it was at room temp. I like it so much that I have to convince myself not to lager a wheat.
well, I got the ingredients for a cali common on the way, still not sure if I'm going to lager it though. I also have the ingredients for a dry mead ordered, and if I make that, it'll be in the fridge I'd need for lagering. If I hold off on the mead, I could lager the common for a a few weeks, but I'm also running out of homebrew, so I might decide to skip the lagering just to get some beer. I guess I'll just decide after primary fermentation is over.
Just bottled this one. I fermented for 2 weeks at about 62 F, then dropped the temp to 35 for a week. Unfortunately I can't remember my og, but my fg was 1.011, and the taste of the sample was excellent. Might even turn out to be the best batch I've made, but I'll have to wait till its carbed to know for sure.
and I tried saving some yeast from this batch in a jar, so I'm hoping that project works out too.
this one came out a little more bitter than most lagers I've had. Think next time I'm gonna have to change up the hops. But it's still a good brew, and crisp and lager like.
Hogarthe wrote:
this one came out a little more bitter than most lagers I've had. Think next time I'm gonna have to change up the hops. But it's still a good brew, and crisp and lager like.
Hogarthe I just finished fermenting 4 lager recipes at 50F for 25 days. I allowed them to rise to 60F over days 26 to 28 and I bottled them after adding my priming sugar. I stored the bottles at 45F and after 4 days they were starting to feel firm already (I use 1 liter PET bottles)....I call this my 'Spinning Monk Lager' and it's produced some really crisp tasting beers.
well, I came up with a new and lower ibu recipe based on the hops I already have. What do you guys think of this:
9 lb 2 row
8 oz carapils
8 oz crystal 40
1 oz tradition hops 4.0% 60 minutes
1 oz willamette hops 4.5% 60 minutes
1 oz hallertauer hops 3.6% 5 minutes
White labs san Fransisco lager yeast.
The recipe is the recipe from Midwest's Cali steam kit, but I changed the hops. I used ones that I already have, but I could always buy others if these aren't going to work well together.
beer smith shows the ibus coming in at 29.9 instead of the 40 something the original brew had. Any thoughts or suggestions would be appreciated.
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