straight 6?

[BDawg]

I think that Cal Ale, Cry Havoc, Denny's Favorite 50, or 2112 would all be great yeasts for a CACA. Even Nottingham, fermented cold, is a good choice, too, or the German Ale (Alt) yeast Wyeast 1007 (needs filtering or at least finings though). Personally, I think a Kolsch yeast might be a little bit too estery.

HTH-

[ResQ]

I have never used cry havoc and am not too sure as to what it imparts on a beer. There really arent any descriptions that I can find on it other than its charlie P's go to and that its very versatile. I think it may be between that and cal ale. maybe even notty.

[ResQ]

I just brewed a cream ale last night. My local homebrew shop had a fantastic cream ale on tap. They told me to use Wyeast 2112 California Lager yeast and ferment at ale temps. 65-68 degrees. Then they lagered it for a month or so around 40F. I was nervous about lager yeast at such high temps. I made a starter a few days before brewing, pitched it, and now it is fermenting like a champ. Remember to use the pitching rate calculator at http://www.mrmalty.com if you use a lager yeast. Good luck and happy brewing.



Ben The Brewer

Wouldnt fermenting at ale temps with that lager yeast create off flavors?

[thatguy314]

That lager yeast is traditionally fermented warm.

IME, cream ales (and kolsch) benefit TREMENDOUSLY from a period of lagering. 2 weeks good, 4 weeks better. The beer will develop a clean crisp character that allows the malt and hops (and fermentation character) to really express themselves.

[BenTheBrewer]

Wouldnt fermenting at ale temps with that lager yeast create off flavors?

This is what Wyeast says about 2112:

"This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. "

From what I tasted at my LHBS fermenting at 68F still created a crisp clean brew. It was bright and crisp as hell. However that was probably due to the lagering time.

I am hoping that as long as I keep the temps under 70F it will be ok.



Ben The Brewer