BuzzCraft
Well-Known Member
I've got a steam beer in the fermenter right now, about 4 days in...fermenting at 61 degrees F. Fermented pretty vigorously for 3 days and now slowing down (I pitched White Labs SF Lager yeast from a 2 L starter).
This is my first shot at the style, but before getting started I read a fair amount from different sources on fermentation/conditioning. Couple of questions I'm hoping people with experience brewing this style can help me with. I've read and gleaned from listening to Jamil Z's podcast on the style that slowly ramping up temps to 65+ late in the fermentation process is beneficial. Any folks with personal experience there?
I've also read that cool conditioning for a few weeks at 50F is recommended by some. Does this imply conditioning in a secondary or bottling and conditioning at this temp?
Thanks for any insight.
This is my first shot at the style, but before getting started I read a fair amount from different sources on fermentation/conditioning. Couple of questions I'm hoping people with experience brewing this style can help me with. I've read and gleaned from listening to Jamil Z's podcast on the style that slowly ramping up temps to 65+ late in the fermentation process is beneficial. Any folks with personal experience there?
I've also read that cool conditioning for a few weeks at 50F is recommended by some. Does this imply conditioning in a secondary or bottling and conditioning at this temp?
Thanks for any insight.