Originally Posted by craigd
Does steam beer usually have a lager phase? I had assumed the style was fermented at ale temps traditionally because they couldn't reach lager temps... I have been considering doing one but mid 60s is about as low as I can keep my fermenters and I'm not sure how that will turn out.
From everything I've read on "steam" ales, you're correct. The lager yeast suggested for this brew is either WLP810 or Wyeast 2112. The yeasts are used because they produce lager characteristics at higher-than-normal fermentation temps, in the Ale range. 2112 is rated a tad bit lower than WLP810, but both are fine in the mid 60s.
I recently made my first batch of common as an extract recipe derived from YooperBrew's other version. I started at 64ºF for a week, warmed it up to 67ºF for three weeks (in a plastic bucket, on the cake for the entire month, no agitation) and it finished out quite low, but not too dry. I used WLP810 with a 1.5qt starter in a gallon jug, occasionally shaken over an 18 hour period. Tastes wonderful, and has been a real hit with everyone who's tried it!