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California Common Cream

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akueck

akueck

Certified Mead Mentor
Certified Mead Mentor
Jun 26, 2006
4,958
11
0
Ithaca, NY
Brewed this up today, I'll pitch it onto the yeast from the altbier (SF lager) tomorrow.

~3 gallons
2.5 lb US pale
0.5 lb US Vienna
0.75 lb flaked corn
1 lb liquid Pilsner extract
1/4 oz Sorachi Ace (10.1%) 60 min
1/4 oz Crystal (5.6%) 60 min
1/4 oz Crystal 15 min
WLP810 SF lager yeast (cake from previous batch)

OG ~1.046

The wort is being chilled overnight, hope to pitch in the 50s.
 
akueck said:
Brewed this up today, I'll pitch it onto the yeast from the altbier (SF lager) tomorrow.

~3 gallons
2.5 lb US pale
0.5 lb US Vienna
0.75 lb flaked corn
1 lb liquid Pilsner extract
1/4 oz Sorachi Ace (10.1%) 60 min
1/4 oz Crystal (5.6%) 60 min
1/4 oz Crystal 15 min
WLP810 SF lager yeast (cake from previous batch)

OG ~1.046

The wort is being chilled overnight, hope to pitch in the 50s.
Click to expand...

Hey, Akueck. I am interested in following the progress of this. In particular, I am interested in your temp management.

I enjoy the California Common style, but from what I have read, temp schedule is key...

How do you chill? In a fridge? and then do you just let ambient temp raise the temp?
 
Pitched this at 58 F.

In case anyone cares here is the water I was shooting for on this one (ppm): 75 Ca, 12 Mg, 12 Na, 92 SO4, 49 Cl, 28 HCO3.

I have a big tub of water, the bucket goes in there and I can add ice to the water. Not very controlled, but it does moderate the temperature swings and with the ice additions I can get the temp down well below ambient. For the altbier I pulled the bucket out of the water for about 36 hours before racking it, to let it warm up to 65 in case it needed a little push at the end.

If the altbier is any indication, tossing in a freezer pack once a day will keep this one around 58-60 for the duration of fermentation. Overnight temps outside are in the low 50s here, and the porch area gets down to the mid 50s at night. Air temps there can hit 70 during the day, but the water bucket is in the shade on the ground so it doesn't warm up much.
 
Bottled this today. 25 12oz bottles plus almost another full one. Tastes...thin.
 
My notes are across the room, so I'll have to go by memory. :p I think the mash temp on this one was 150? On the low side, whatever it was. I think it will perk up with carbonation.
 
Across the room? Oh so far away in a 600 sf apartment! And I thought I was lazy!

Hee hee hee!

For some reason that made me giggle. :)
 
So do I but in my case it's a bunny, who starts eating my pants if I stop patting her for too long...
 
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