Tweet
Figured I'd bump this thread rather than start a new one.
I've done Cal Commons before, on a homebrew scale years ago, but am getting ready to brew one on a commercial level.
The question, of which I know the best answer already, is what yeast should I use? I currently use the Saflager W-34/70 for my lagers and Wyeast 1728 for my ales. I'd like to use one of these to ferment it out, but know in deep in the bottom of my cockles I should be ordering a Cal Common strain from one of the major producers. Has anyone had success with either of these two yeasts for this style, or should I bite the bullet and order the traditional hybrid strain?
I've done Cal Commons before, on a homebrew scale years ago, but am getting ready to brew one on a commercial level.
The question, of which I know the best answer already, is what yeast should I use? I currently use the Saflager W-34/70 for my lagers and Wyeast 1728 for my ales. I'd like to use one of these to ferment it out, but know in deep in the bottom of my cockles I should be ordering a Cal Common strain from one of the major producers. Has anyone had success with either of these two yeasts for this style, or should I bite the bullet and order the traditional hybrid strain?
Comment