I was thinking of doing an American brown ale next week and was wondering if Wyeast 2112 (California Lager) fermented at about 62* would be ok? I am also thinking of Wyeast 1272 American Ale II. FOr some reason Wyeast’s website has been down (for me) all week so I am coming here for advice.
I saw that Wy2112 favors the malty flavor and it finishes really clear, other than that at those temps should be fairly neutral. White Labs same strain is WLP 810 if you can get their website for characteristics. Either one will produce a sulfur smell during ferment, but it disappears during clean-up. I’ve not used it for a good while but I believe it’s a good strong performer.
I think 2112 would be an interesting and appropriate choice at 62*. I haven’t used it for a brown but I can’t see why not. Let us know how it comes out.
I think you’d be better off with 1272.
Thanks Denny. That is the one (1272) that I picked up. Looking forward to brewing this Wednesday.