CML California common yeast

[marshbrewer]

I used this yeast at 22C, in a rye ipa. It’s definitely got some phenolic characteristic to it, not too much, I’m pleased with the outcome.

That's really interesting; I fermented it at the bottom end of its temperature range and it was completely clean.

 

[marshbrewer]

Actually, I've just checked my brewing notes and realised that's complete nonsense. I did Barkley Perkins sparkling beer at the bottom end of the temp range and a Kentucky Common at 17°. Both were very clean, however.

 

[Benfleet Brewery]

I followed a Pilsner recipe and stuck it in the FV at 17 degrees on Saturday using a pack of the CML California Common yeast. I still have no airlock activity now over 48 hours later. Is this normal? I’ve never fermented at a temperature this low before.

 

[MyQul]

I followed a Pilsner recipe and stuck it in the FV at 17 degrees on Saturday using a pack of the CML California Common yeast. I still have no airlock activity now over 48 hours later. Is this normal? I’ve never fermented at a temperature this low before.

I use CML CaliCommon at least once per winter. I usually ferment it at 15-16C I normally use twice as much yeast as you normally need (I make 10L batches, so use 1 whole pack). So if you used 1 pack for 23L, it should ferment out fine but will take a bit longer to get going at colder temps

 

[marshbrewer]

I'm pretty sure I used one pack when I did a 20L batch of Kentucky Common. I seem to remember it taking a while to start, but hopefully by now you will have seen some activity.

 

[MyQul]

I'm pretty sure I used one pack when I did a 20L batch of Kentucky Common. I seem to remember it taking a while to start, but hopefully by now you will have seen some activity.

CML sell a CaliCommon and a Kentucky Common yeast(havent used this one). I've used MJ's Calicommon. It took ages to get going. Perhaps the MJ CaliCommon and the CML Kentucky Common are the same strain?

 

[marshbrewer]

I actually used the Cali yeast for my Kentucky Common, so I haven't used the CML KC yeast yet either. Might have to give our a spin as the Kentucky Common is a nice style, IMHO.

 

[Benfleet Brewery]

Ok, thanks. I'll check it again this evening.

 

[terrym]

I followed a Pilsner recipe and stuck it in the FV at 17 degrees on Saturday using a pack of the CML California Common yeast. I still have no airlock activity now over 48 hours later. Is this normal? I’ve never fermented at a temperature this low before.

I ue CML Cali Common yeast. It isn't too slow in getting going, it well on the way after 18 hours, and I ferment at 19*C. It takes about 3 days to nearly finish then several days to finally stop. And I find it predictable and have not had a duff one yet, and that applies to all CML yeasts I have used.
In your case I would not be solely relying on your air lock to tell you its fermenting. If you have a standard FV, the lid to FV seal is prone to leaking. Your lid might look sealed but it isn't and CO2 is bypassing the airlock, hence no bubbles. Anyway after 48 hours plus have you actually looked inside the FV to see what is going on, perhaps even taken an SG reading? I certainly would have. For me this would be one of the situations where the lid comes off, more important than worrying about the minute risk of getting an infection, which everyone talks about but few seem to actually get.

 

[pms67]

I ue CML Cali Common yeast. It isn't too slow in getting going, it well on the way after 18 hours, and I ferment at 19*C. It takes about 3 days to nearly finish then several days to finally stop. And I find it predictable and have not had a duff one yet, and that applies to all CML yeasts I have used.
In your case I would not be solely relying on your air lock to tell you its fermenting. If you have a standard FV, the lid to FV seal is prone to leaking. Your lid might look sealed but it isn't and CO2 is bypassing the airlock, hence no bubbles. Anyway after 48 hours plus have you actually looked inside the FV to see what is going on, perhaps even taken an SG reading? I certainly would have. For me this would be one of the situations where the lid comes off, more important than worrying about the minute risk of getting an infection, which everyone talks about but few seem to actually get.

When I think back to when I started brewing I transferred from my FV to my bottling bucket by opening the tap and letting it splash away on top of the sugar!
I have dropped things into the FV and stuck my full arm in without any adverse effects

 

[Benfleet Brewery]

I ue CML Cali Common yeast. It isn't too slow in getting going, it well on the way after 18 hours, and I ferment at 19*C. It takes about 3 days to nearly finish then several days to finally stop. And I find it predictable and have not had a duff one yet, and that applies to all CML yeasts I have used.
In your case I would not be solely relying on your air lock to tell you its fermenting. If you have a standard FV, the lid to FV seal is prone to leaking. Your lid might look sealed but it isn't and CO2 is bypassing the airlock, hence no bubbles. Anyway after 48 hours plus have you actually looked inside the FV to see what is going on, perhaps even taken an SG reading? I certainly would have. For me this would be one of the situations where the lid comes off, more important than worrying about the minute risk of getting an infection, which everyone talks about but few seem to actually get.

Yeah, it’s possible there’s an air leak in the lid. I’ve had brews before that have had no airlock activity but fermented out all the same. There’s a bulge in the lid and the starsan in the airlock has move to the point a slight touch on the lid sends a bubble up so all is probably good. I’ll leave as is and grab a sample to check the SG in a few days time.

 

[terrym]

Yeah, it’s possible there’s an air leak in the lid.

I sometimes seal the lid to FV joint with four strips of cling film. I have a beer using a CML Cali Common yeast in the FV at present at 19*C and did use cling film on the FV from the outset. After about 12 hours it was steadily bubbling, and after the usual frantic bubbling when the fermentation is at its peak the bubble rate dropped back to about 4 or 5 every minute in not much over 2 days since I pitched. That was 4 days ago and the airlock is still burping every half minute or so, and I don't expect it to fully stop for another 4 at least although I might take the heat off it before then and then leave it to clear for 2/3 days.

 

[marshbrewer]

Looking back at my notes, I see that the krausen didn't form until day 3, although there was plenty of obvious activity before that. Hopefully, you'll get home tonight and it will be going bananas!

 

[Benfleet Brewery]

Well, I took a look and there’s no Krausen but signs that there has been some so I took a gravity reading. OG was 1.046, now it’s at 1.012!
Looking ok then I think?

 

[marshbrewer]

Great news, looks like the bulk of it is done to me. If just leave it now to clear up over the next 7-10 days.

 

[Benfleet Brewery]

Great news, looks like the bulk of it is done to me. If just leave it now to clear up over the next 7-10 days.

I won’t touch it, I promise

 

[terrym]

And the moral of the tale is .... never trust an airlock.
And the lesson is .....sometimes you have to investigate if you believe something may not be going as planned

 

[Benfleet Brewery]

And the moral of the tale is .... never trust an airlock.
And the lesson is .....sometimes you have to investigate if you believe something may not be going as planned

Indeed. The Citra IPA I did before this with MJ M44 created a volcano effect within 12 hours and then this looked dormant for three days but I should have learnt by now that no two brews behave the same .

I suppose as it was my first attempt at a (fake) lager, first time with this yeast, first time at this temperature, I just doubted myself. I should have known better

 

[terrym]

Indeed. The Citra IPA I did before this with MJ M44 created a volcano effect within 12 hours and then this looked dormant for three days but I should have learnt by now that no two brews behave the same .

I suppose as it was my first attempt at a (fake) lager, first time with this yeast, first time at this temperature, I just doubted myself. I should have known better

We are all still learning. I know I am and started brewing in 1969