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Old 02-21-2008, 12:48 AM   #1
Feb 2008
Posts: 19

So i Just ordered a cali common steam ale extract kit. (it will be my second ever batch!)(im hooked) Does anybody with a little more experience have any suggestions for keeping everything on track (especially with steam ale)?

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Old 02-21-2008, 01:03 AM   #2
Ice9's Avatar
Dec 2007
Fort Wayne, IN
Posts: 456
Liked 4 Times on 4 Posts

I just did a partial mash steam beer a week and a half ago using a Wyeast Activator smack pack Cali Common Yeast. I'm fermenting it at the low end of temp range for that yeast 57-59F. So I'm going to let it go a little longer in primary than my last couple ales. I'll probably take a gravity reading tomorrow to see where I'm at.

Depending on the yeast you are using, just watch the fermentation temp range.
I plan on sticking mine in secondary for 2 weeks and then I'll keg it and cold condition it for 3 more weeks.

Hopefully someone that's brewed one of these before will chime in with more tips for you.

Good Luck!
Bottled/Kegged/Conditioning: Orfy's Boddington's clone, Orfy's Old Speckled Hen clone, SN Celebration clone
On Deck: Gumballhead clone, German Pilsner
Drinking: Old Ale, Bourbon Barrel Wee Heavy, Bourbon Barrel RIS

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Old 02-21-2008, 02:30 AM   #3
Professor Frink
Professor Frink's Avatar
Sep 2006
San Diego, CA
Posts: 3,085
Liked 19 Times on 16 Posts

Ferment it on the cool side for ales (around 60-65), other than that, it's just like a regular ale.
Primary: Cherrywood Smoked Porter
60 Minute IPA
On tap:Amber Ale
Milk Stout


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Old 02-21-2008, 02:39 AM   #4
uglygoat's Avatar
Jan 2005
Clebland, OH
Posts: 2,765
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it's supposed to be a lager style fermented on the high side. i think of brewing a pale lager in the desert during the gold rush, with no way to control fermentation temps. then you tap it, and drink it.
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

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Old 02-21-2008, 03:06 AM   #5
Jan 2008
winnabow, nc
Posts: 131
Liked 1 Times on 1 Posts

i kept my fermentation around 65 and it bubble away for a week and a half. its bottle conditioning now but from the samples its great.
Primary: Cider

Primary #2: Amber

Secondary :

Bottled: Oatmeal Stout, Beesley's Barley Wine Ale, Berlinerweiss, Funkhouse

Kegged: O'Kellets Irish Stout, Caribou Slobber, Amarillo Pale Ale

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Old 02-21-2008, 03:07 PM   #6
Mar 2007
Posts: 456
Liked 1 Times on 1 Posts

My basement's been cool-so it fermented at about 57-62 degrees...and it took a while longer than normal ales. I think it was in the primary for 5 weeks-then bottled. Just coming around now, but it's really tasty.

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Old 02-21-2008, 06:10 PM   #7
Feb 2008
Posts: 19

cool thanks dudes

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Old 02-21-2008, 06:15 PM   #8
RICLARK's Avatar
Nov 2007
Grand Ledge, Mich
Posts: 2,534
Liked 12 Times on 10 Posts

I do mine at 65 degrees and let it age a little long than My other brews. Man I love Steam.

Kegged/Bottled: Boston Lager Clone, Crimson Ale, Guiness Draught Clone, Kilt Warmer Scotch Ale, BBB Blonde Ale, Oberon Clone Pt. 1,000

Do I Look Like A Man.....With A Plan??

Local Home Brew Store

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Old 02-21-2008, 06:25 PM   #9
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
Liked 269 Times on 134 Posts

San Francisco Lager Yeast at around 60*F temps is the way to go for a steam beer! I've got one right now that i added some chocolate malt too. i think i need to rack that puppy this weekend

Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

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Old 02-21-2008, 06:32 PM   #10
Beer, not rocket science
Brewpastor's Avatar
Feb 2006
Corrales, New Mexico
Posts: 4,574
Liked 37 Times on 31 Posts

Steam is one of my favorite beers to make. This is making me thirsty. There is something about all those Northern Brewers and the bready yeast that rings my bell!
Before I learned to brew I was poor, sober and lonely. Now I am just poor.

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