After bottling should I condition my steam beer at the same temperature as I fermented at (about 49F)? what will yield the best result?
Primary: Pale ale
Conditioning: Apricot Ale, Barley Wine
Drinking: Oatmeal Stout, Irish Red Ale, lager
I think I remember someone saying that for a lager you can prime at room temperature.
Steam beer is beer that is fermented with lager yeast at ale temperatures, so this would not be a steam beer but a lager, and you need to "lager" it at a mid 30 degree temp after a room temp carbonation.
the recipe I got from "Joy of Homebrewing" called for fermentation at 50F so I followed that