Author Topic: CAP questions  (Read 559 times)

Offline goschman

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CAP questions
« on: April 24, 2014, 09:12:50 AM »
Can I get away with WY2112 for this style? How about using Willamette hops?

I realize that cluster, liberty, or noble, etc. hops and a different yeast would be more appropriate for the style. If not CAP, could I fit it into Premium American Lager? Shooting for IBUs above 30 which may cause stylistic problems with that...
« Last Edit: April 24, 2014, 09:15:21 AM by goschman »
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Offline hopfenundmalz

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Re: CAP questions
« Reply #1 on: April 24, 2014, 09:29:05 AM »
I think 2112 and Willamette will work. Might not be as refined as using noble or noble derivative hops, but some old recipes used Styrian Goldings IIRC. I would try and ferment cool to keep the esters down.
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Offline goschman

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Re: CAP questions
« Reply #2 on: April 24, 2014, 09:35:18 AM »
Thanks! I honestly don't know if I have ever had a commercial version of CAP but it seems like a style that I would like.
On Tap:                       
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Fermenting: nothing :(
Up Next: XPA #2:Azacca-El Dorado, Baltic Porter, Saison

Offline weithman5

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Re: CAP questions
« Reply #3 on: April 24, 2014, 09:36:44 AM »
i use willamette in mine (homegrown) i have never used that yeast though
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Offline goschman

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Re: CAP questions
« Reply #4 on: April 24, 2014, 09:40:49 AM »
Unfortunately, I don't have enough temperature control and WY2112 (or equivalent) seems to be the only choice for temps between 60-65
On Tap:                       
American Wheat / Blonde / Walter Wit / GoschaLagerBier / American Strong Ale
              
Fermenting: nothing :(
Up Next: XPA #2:Azacca-El Dorado, Baltic Porter, Saison

Online HoosierBrew

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Re: CAP questions
« Reply #5 on: April 24, 2014, 09:45:38 AM »
I've used 2112 @ 58F, and if you use a plastic tote with frozen water bottles added to the water, you can get in the ballpark of that. It's a pretty clean strain at those temps.
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Re: CAP questions
« Reply #6 on: April 24, 2014, 09:46:10 AM »
Unfortunately, I don't have enough temperature control and WY2112 (or equivalent) seems to be the only choice for temps between 60-65

I think you'd have a much cleaner beer with 1007 or 1056.
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Offline klickitat jim

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Re: CAP questions
« Reply #7 on: April 24, 2014, 09:52:27 AM »
I use 2112 a lot. It's a good clean version at 55° to 58°, much above that and it seems like 1056. I'd try to keep it at 55° at least for first two or three days.

Hops wise, when I use Willamette in a lager I get lemon. Some day I will try cascade. They use it in Henry's Private Reserve and seems to be ok.
« Last Edit: April 24, 2014, 09:54:26 AM by klickitat jim »

Offline goschman

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Re: CAP questions
« Reply #8 on: April 24, 2014, 10:00:36 AM »
I've used 2112 @ 58F, and if you use a plastic tote with frozen water bottles added to the water, you can get in the ballpark of that. It's a pretty clean strain at those temps.

This is my plan. I have a cubical cooler that should fit my fermenter bucket. I will fill it with water and ice to control the temp to the best of my ability.

I am always confused by yeast companies guidelines:
"Temperature Range: 58-68° F (14-20° C)
This strain is particularly well suited for producing California Common-style beers. 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."

Although they state this, I apparently should stay away from 60-65F...drives me crazy haha..
« Last Edit: April 24, 2014, 10:05:22 AM by goschman »
On Tap:                       
American Wheat / Blonde / Walter Wit / GoschaLagerBier / American Strong Ale
              
Fermenting: nothing :(
Up Next: XPA #2:Azacca-El Dorado, Baltic Porter, Saison

Offline kmccaf

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Re: CAP questions
« Reply #9 on: April 24, 2014, 10:05:06 AM »
I've used 2112 @ 58F, and if you use a plastic tote with frozen water bottles added to the water, you can get in the ballpark of that. It's a pretty clean strain at those temps.

This is my plan. I have a cubical cooler that should fit my fermenter bucket. I will fill it with water and ice to control the temp to the best of my ability.

Sounds like a good plan to me. That is how I make all of my lagers. I can get the temps down quite low in it, and they hold fairly stable as well. Sounds like you will make a delicious CAP!

Kyle M.

Online HoosierBrew

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Re: CAP questions
« Reply #10 on: April 24, 2014, 10:25:01 AM »
I've used 2112 @ 58F, and if you use a plastic tote with frozen water bottles added to the water, you can get in the ballpark of that. It's a pretty clean strain at those temps.

This is my plan. I have a cubical cooler that should fit my fermenter bucket. I will fill it with water and ice to control the temp to the best of my ability.

I am always confused by yeast companies guidelines:
"Temperature Range: 58-68° F (14-20° C)
This strain is particularly well suited for producing California Common-style beers. 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."

Although they state this, I apparently should stay away from 60-65F...drives me crazy haha..

It is pretty confusing. But if you pitch and ferment @ 65F, then @ peak krausen you're closer to 72F or so and you'll definitely get more ale-like results. For a CAP, it's better to go cool.
Jon H.

Offline goschman

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Re: CAP questions
« Reply #11 on: April 24, 2014, 10:48:53 AM »
I've used 2112 @ 58F, and if you use a plastic tote with frozen water bottles added to the water, you can get in the ballpark of that. It's a pretty clean strain at those temps.

This is my plan. I have a cubical cooler that should fit my fermenter bucket. I will fill it with water and ice to control the temp to the best of my ability.

I am always confused by yeast companies guidelines:
"Temperature Range: 58-68° F (14-20° C)
This strain is particularly well suited for producing California Common-style beers. 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."

Although they state this, I apparently should stay away from 60-65F...drives me crazy haha..

It is pretty confusing. But if you pitch and ferment @ 65F, then @ peak krausen you're closer to 72F or so and you'll definitely get more ale-like results. For a CAP, it's better to go cool.

When I say 60-65F I mean that would be ferment temp not ambient temp. I realize that fermentation temp is usually about 5 degrees higher than ambient. Is my thinking incorrect?
On Tap:                       
American Wheat / Blonde / Walter Wit / GoschaLagerBier / American Strong Ale
              
Fermenting: nothing :(
Up Next: XPA #2:Azacca-El Dorado, Baltic Porter, Saison

Offline erockrph

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Re: CAP questions
« Reply #12 on: April 24, 2014, 11:00:35 AM »
According to Greg Doss from Wyeast, WY2007 stays reasonably clean in the low 60's. I know I've used it at 58F in a hoppy pale lager without an issue. You may be better off giving that a go for a CAP than the 2112.
Eric B.

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