I know that BCS states that you have to use San Fran lager yeast but has anyone tried using German lager strains? I’ve been building up a W34/70 population for a Helles but I need something fast and different and I was thinking a Cali common would be a good way to build up yeast and get a faster batch out. But would it even work? I’ve seen that it can add sulphury notes.
If you are having it judged, some may say it ends up to clean. That strain is fairly clean up to 60F+, while the SF lager yeast is more estery at 60.
Thanks Jeff,
Would fermenting it slightly warmer, say 64F make up for the reduced esters?
Go even higher, 66 to 68F according to Wyeast for a Common. 2124 is said to be the same as WLP830 and 34/70.
https://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=30
I think to have it more fruity you need to have open shallow fermenter.
I recently made a common using WY2565 - Kolsch. Did not feel like buying a pack of yeast for only one batch and I had a large slurry already available. Came out a bit too clean at 62. Next time I will try it warmer.