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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * January 9, 2004 * Cal Common Question < Previous Next >

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Dispensing Californian Common?Juliobrewer12-23-03  08:30 pm
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Mike Thorwart (68.85.84.243)
Posted on Tuesday, December 23, 2003 - 07:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm going to try to brew a steam beer over the holiday. I have a pint starter of WY2112 going now.

I've never used 2112 before. Any hints? Is a pint started enough or should I step up again? I know a starter is no place to judge, but it seems 'sluggish' to me and I'm leaning to an even bigger starter.

I plan to ferment around 65F and shoot for an OG of 1.050 or less.

Thanks!
Mike
 

Bill Pierce (24.141.63.119)
Posted on Tuesday, December 23, 2003 - 07:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you aerate the wort well I suspect a pint starter will be sufficient if not quite optimal. Try to keep the fermentation temperature as close to 60 F as you can and cold condition the beer in secondary.
 

Chris Smedley (67.85.187.13)
Posted on Tuesday, December 23, 2003 - 08:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Another Question: Is Northern Brewer considered absolutely essential for this style? I know Ray Daniels talks about the use of Clusters in traditional examples, but I don't like them much either. I, too, am about to brew a CA Common and I'm planning on using Northern Brewer for bittering only with Crystal flavor and aroma additions. How stringent is the unwritten Northern Brewer rule?
 

Mike (167.88.200.30)
Posted on Tuesday, December 23, 2003 - 08:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chris

I brewed a California Common that was an NHC Second Round Qualifier. I bittered with Northern Brewer, flavor addition of Amarillos, and finished with Mt. Hoods. I think the underlying tone you want is the woodiness of the Northern Brewers as a bittering addition. Outside of that, I would experiment.

Enjoy!

Mike
 

Chris Smedley (67.85.187.13)
Posted on Tuesday, December 23, 2003 - 10:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, Mike.

Slightly off-topic now but, has anyone brewed a B52 with 2112 before? Thinking about putting one on my CA Common yeast cake.
 

robert rulmyr (63.156.128.21)
Posted on Wednesday, December 24, 2003 - 11:31 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm about to brew with 2112 too! First batch is with all Saaz hops. Have no fermenting 'fridge, but temps will be low 60s.

WacoBob
 

Chris Smedley (67.85.187.13)
Posted on Wednesday, December 24, 2003 - 03:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've never used 2112 before either, Bob. But the way it is described (lagery but slightly tart and crisp) makes Saaz sound like its perfect compliment. Care to share the whole recipe?
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 24, 2003 - 03:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

In my opinion there's no reason B52 (apologies to Skotrat for tweaking his excellent recipe) couldn't be fermented with Wyeast 2112. The beer is all about smooth drinkability despite the significant alcohol content. This is enhanced by cold conditioning, and using 2112 would be in line with that.
 

Chris Smedley (67.85.187.13)
Posted on Wednesday, December 24, 2003 - 03:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, that settles it! Thanks for the encouragement/advice, Bill.
 

robert rulmyr (63.156.116.14)
Posted on Wednesday, December 24, 2003 - 03:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

10 Gallons, almost all Saaz Hops.
79% 2-Row
2.3% Wheat malt
4.7% Dextrine
14% American Munich Malt

Perle Hops, 11.3 IBU 60min.
3 oz. Saaz, 17.4 IBU 40min.
3 oz. Saaz, 12 IBU 20min.

Munich Malt because I don't want to try a decoction yet!
I've never brewed this before.

WacoBob
 

robert rulmyr (63.156.116.14)
Posted on Wednesday, December 24, 2003 - 03:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I forgot, O.G. approx. 1.051

WacoBob

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