Juan De Fuca wrote:
I brewed the BCS all grain Cal Common last year, and didn't mess with lagering, or extra conditioning time. Went straight from primary (2 weeks) to bottles, carb/conditioned for the usual 2 weeks at 70, as you did, and began drinking right away. I remember it being very good right off the bat. I don't remember whether the book suggests lagering this style, as it does for the altbier recipes.
I am far from an expert when it comes to lagering or conditioning, but what I've gleaned from reading, listening, etc. is that lagering in the bottle will allow the beer to crisp, clear, meld, and/or mellow, but it will not allow for the removal of some of the off flavors that need to be scrubbed out while in a vented container, and/or while sitting on yeast cake (depending on the off flavor). I read an Ashton Lewis article in BYO once that summed it pretty nicely. I don't remember which issue, or the exact subject of the article, but he was basically saying, what goes in the bottle, stays in the bottle.
I hope your issue clears up, this a great beer! Love northern brewer hops.
Yeah, Jamil calls for lagering like the alt. I brewed the Cowboy alt and it turned out great. Bottled, carbed, then stored in the fridge to lager in the bottle. I'm wondering if the bottle I tried just didn't have the yeast drop well enough. I was careful pouring, but I didn't notice much in the way of any sludge/sediment at the bottom of the bottle like I got with the altbier. Never used the 2112 yeast before. Fingers crossed.