[Thirsty_Monk]

What do you think.
Could it work?
Will it work?
How warm to ferment it to get some fruity esters?
Is 60F too warm for this yeast?
I regulary ferment it at 52F to get nice Czech beers.

[morticaixavier]

As I understand it the Cali common yeast is a continental lager yeast repurposed for the warmer conditions. I say go for it! perhaps not with 300 gallons but... I did my last cali common at 58-62 for the bulk of the ferment and got some esters but it was pretty clean and malty. Try 62 and see what happens?

[Thirsty_Monk]

Anybody else?
More advice please.

[gordonstrong]

Read the description and it says that it can go 65-72F for pseudo-ales with no sulfur production.  Sounds promising.

I've used 2206 warm-ish, and it can get a bit fruity.  But that's what I wanted in a BDG.

Without having used 2124 warm, I don't know how much fruit you'll get, but you should get more than at normal temps.  From the description I read, it sounds like that's something you can use it for, and that normal ale temps aren't out of line for it.

So I'd say go for it and report back on your findings.

[Thirsty_Monk]

Thank you Gordon.
It might be a while till I report back.
I was thinking about California Common for next summer and I was wondering if I could use "house" yeast for it.
The same train of thoughts is to use this yeast for Alt beers.

I have fermented WY2124 at 54F without any noticeable fruit in BoPils.
That was with 120 gallons so there could have been some (small) hydrostatic pressure.

[blatz]

L - why not make a 5gal batch on your old homebrew system to see an estimation of what will happen before committing to it fully?

[Thirsty_Monk]

L - why not make a 5gal batch on your old homebrew system to see an estimation of what will happen before committing to it fully?

That sounds like reasonable approach.
I spend all my time in brewery and do not have time to brew at home. (I am not complaining)

I could do this.
Take some of my production wort put it into 5 gal fermenter and ferment it at higher temp to see the results.
California Common comes close to Marzen/Oktoberfest so I could do this in early next year.
On the other side fermenting on larger scale gives a slightly different taste to my opinion.