This is what I am planning on brewing next (already got everything except listed yeast)
• 8 lbs. Alexander’s pale malt extract
• 8 oz. crystal malt, 40° Lovibond
• 2 oz. Northern Brewer hops (8.8% alpha acid): 1.5 oz. for 60 min., 0.5 oz. for
15 min.
• 1 oz. Cascade hops (5.2% alpha acid) for 2 min.
• 1 tsp. Irish moss for 15 min.
• Wyeast 2112 (California lager) or dry lager yeast
• 3/4 cup corn sugar for priming
It is a clone of Anchor Steam beer - a US beer which is very very nice. Trouble is, I cant get the real (liquid) California lager yeast. I can get packet lager yeast, but I hate using packet yeast.
I have a jar of ale yeast in the fridge form my local brewery - what do you reckon this will be like as an ale?
Another thing putting me off lager at the mo' is that is isnt that cold..
JC
Will this taste like like Dirty Tapwater..?
), may have to try a clone of that sometime.-
sagwalla
Waitrose has had Anchor Steam for a while now (YMMV). I don't know if it's harvestable. Or just pitch another lager and see what happens.
I don't care for Anchor Steam. I do like Sierra Nevada (also Waitrose, Sainsbury's). That uses the US-56 yeast (or Wyeast 1056) - the "California Ale" or Chico yeast. I believe you can harvest SNPA as well. Never tried, but I believe it's bottle conditioned. I've got heaps of US-56 (I bought 500g from Farams). I can now get US-56 at my local shop (Cheers, Cheam).
I think your Anchor Clone looks like it would work as an ale; a Sierra Nevada clone, in fact (not sure how the Northern Brewers would stand in for the SNPA kettle - I've used Perle for that before). Hell, split the batch and see what happens.
I'd also caution on using 3/4 c. of priming sugar for that much beer if you like it in British condition, and remind that the web recipes are usually based on US gallons, not imperial. If you brew to 5 imperial, you'll miss your OG by about 20%.
I don't care for Anchor Steam. I do like Sierra Nevada (also Waitrose, Sainsbury's). That uses the US-56 yeast (or Wyeast 1056) - the "California Ale" or Chico yeast. I believe you can harvest SNPA as well. Never tried, but I believe it's bottle conditioned. I've got heaps of US-56 (I bought 500g from Farams). I can now get US-56 at my local shop (Cheers, Cheam).
I think your Anchor Clone looks like it would work as an ale; a Sierra Nevada clone, in fact (not sure how the Northern Brewers would stand in for the SNPA kettle - I've used Perle for that before). Hell, split the batch and see what happens.
I'd also caution on using 3/4 c. of priming sugar for that much beer if you like it in British condition, and remind that the web recipes are usually based on US gallons, not imperial. If you brew to 5 imperial, you'll miss your OG by about 20%.
-
James
Thanks all,
Think I will brew that as an ale an see what happens - feelings are it will come out quite fruity.
Well spotted sagwalla on the US/UK gallons thing - ive been caught out on that in the past.
Ive got all of the wheeler books, and overall think they are OK. trouble is they are becoming a bit dated (the one in front of me was 1st published in 1993 - so it is nearly 15!) in all the books that ive read (I think) that's the only place ive heard that a lager can be made at room temp. I dont agree really. A lager yeast is designed to work at say, 10 degrees.
Force this to work in a warm environment and you will get a stuck ferment - room temps are probably asking for this. BUT if you try brewing a lager with ale yeast (i.e. like Coopers (how can you package a lager with an ale yeast??!!??) his statement makes more sense.
Lager is crisp clean and simple. Ale yeast's are much fruiter, with and dont lend well to clean, direct tastes.
Ive never ever had any luck harvesting from bottles...anyone else?
JC
Think I will brew that as an ale an see what happens - feelings are it will come out quite fruity.
Well spotted sagwalla on the US/UK gallons thing - ive been caught out on that in the past.
Ive got all of the wheeler books, and overall think they are OK. trouble is they are becoming a bit dated (the one in front of me was 1st published in 1993 - so it is nearly 15!) in all the books that ive read (I think) that's the only place ive heard that a lager can be made at room temp. I dont agree really. A lager yeast is designed to work at say, 10 degrees.
Force this to work in a warm environment and you will get a stuck ferment - room temps are probably asking for this. BUT if you try brewing a lager with ale yeast (i.e. like Coopers (how can you package a lager with an ale yeast??!!??) his statement makes more sense.
Lager is crisp clean and simple. Ale yeast's are much fruiter, with and dont lend well to clean, direct tastes.
Ive never ever had any luck harvesting from bottles...anyone else?
JC
-
James
Mmmm...I'm not convined.
There is a lot of debate as to the ability to freeze-dry true lager yeast, I have no real view on this but it might explain why Coopers supply an ale yeast.
I’ve never brewed a lager I’ve been happy with (despite using live yeast and brewing in the winter). I don’t think temperatures were low enough or constant enough. That’s why I don’t really agree with Wheelers ‘brew a lager at low temps’ comments.
My lagers were too fruity and rounded, not crisp and sharp..that goes hand in hand with high ferment temperatures (from memory it was about 10-15 degrees or so)
How have your lagers been?
As a side issue, DCL, as a company don’t inspire me with confidence (particularly their lager yeast) the UK website (for S23) claims 10-14 degrees (optimum) but will ferment at room temps. That’s a huge range in temperatures, which is likely to result in significant flavor change, imparted by the yeast. To make matters worse if you look at the US website for DCL
http://www.crosby-baker.com/DCL.htm#Saf ... er%20Yeast
It says optimum ferment temps are 7-10 degrees. 10-14 in the UK and 7-10 in the US?? What the hell does it do? 'Morph' in transit?
JC
There is a lot of debate as to the ability to freeze-dry true lager yeast, I have no real view on this but it might explain why Coopers supply an ale yeast.
I’ve never brewed a lager I’ve been happy with (despite using live yeast and brewing in the winter). I don’t think temperatures were low enough or constant enough. That’s why I don’t really agree with Wheelers ‘brew a lager at low temps’ comments.
My lagers were too fruity and rounded, not crisp and sharp..that goes hand in hand with high ferment temperatures (from memory it was about 10-15 degrees or so)
How have your lagers been?
As a side issue, DCL, as a company don’t inspire me with confidence (particularly their lager yeast) the UK website (for S23) claims 10-14 degrees (optimum) but will ferment at room temps. That’s a huge range in temperatures, which is likely to result in significant flavor change, imparted by the yeast. To make matters worse if you look at the US website for DCL
http://www.crosby-baker.com/DCL.htm#Saf ... er%20Yeast
It says optimum ferment temps are 7-10 degrees. 10-14 in the UK and 7-10 in the US?? What the hell does it do? 'Morph' in transit?
JC