First Steam Beer

[Mookie]

Doing my first steam beer. Looking for pointers/advise from all aspects, including yeast starter, time in primary, fermentation temperature, ETC.

Using San Fran Lager yeast WPL810.

Thanks,

John

 

[Zamial]

Doing my first steam beer. Looking for pointers/advise from all aspects,

-yeast starter: Yes use Mr.Malty. Mrmalty.com

-time in primary: Untill you reach FG. You will know when because you will have 2 identical hydrometer readings that are 24 hours or more apart. Time = nothing. I personally do not mess with my beers until at least 3 weeks on the yeast for the most part.

-fermentation temperature: You will need to ferment this per the recipe or how you normally would lager. You can control your fermentation temps???

 

[morticaixavier]

When checking mr malty select the hybrid option rather than ale or lager. I disagree on ferm temp the same for lagers. you want colder than an ale, maybe 60* but I wouldn't go below 58 or it's too clean. no esters.

+1 of the ferm time being until it's done.

don't get stuck on northern brewer for hops, try something else. the only reason that is in the style guidlines is because anchor uses them and they were the only ones making this style for a long time. I like cascade, or ivanhoe or cluster.

 

[Mookie]

I can control temp by putting in an ice/water bath. House is 68F. Recipe really does not call out a fermentation temp, but the yeast performs well from 58F to 65F. I plan to ferment as close to 60F as possible.

Since this is a lager yeast, but fermenting at a higher temperature, I assume some of the MrMalty calculations are a bit off, therefore my reason for posting. I think a starter that is somewhere between an ale recommendation and a lager recommendation would be appropriate.

I am also thinking, that this thing will ferment out faster than a Lager, but slower than an ale.

I am looking for someone with experience steam beers to let me know how the process will differ from an ale.

Thanks

 

[Mookie]

Too late Morticaixavier.......already have my Northern Brewer hops. Will use your advise on my next steam beer.

Also......I never noticed the hybrid option. Will take a look at that.

Thanks

 

[A4J]

do your starter like you would any ale starter and ferment in the low 60's.

 

[Mongrel]

I'm doing my first steam beer right now too. Fermented at 60 (wyeast doesn't recommend cold fermenting with this strain), and I'd be racking it in a couple days, but traveling tomorrow, so it's going to get a month in primary. After racking to keg, it will lager for another month at 50. Then I'll jump it to a clean keg, carb and serve.

 

[morticaixavier]

Too late Morticaixavier.......already have my Northern Brewer hops. Will use your advise on my next steam beer.

Also......I never noticed the hybrid option. Will take a look at that.

Thanks

ahh well, next time then. process wise is no different than an ale. don't have my recipe in front of me but it's something like

8.25 lbs pale ale malt
.75 crystal 60

cascade hops at 60, 30, 10 and hop back

 

[Mookie]

Thanks to everyone.

I plan to just do a primary fermentation then bottle. Would it be unreasonable to expect this batch to be ready to bottle at 3 weeks with a fermentation temp of 60 to 63F. I don't want to rush the beer, but I will be wanting to start an English bitter 3 - 4 weeks after this batch starts and currently only have one Fermentation bucket. Obviously I could get another bucket, but just curious.

 

[woodstone]

Regarding temps....Steams use lager yeast fermented at ale temps.

Steams are some of my best beers and I ferment/condition in a carboy for 3 weeks (house is typically 68 to 70*F), then keg or bottle and enjoy when ready.

Brew it without much worry...it will be great!

 

[Yooper]

I make steam beer often (recipes posted under my avatar) and I ferment it at about 55 degrees, then raise the temperature after about 7 days to 62 or so. I like to lager, or at least cold condition, steam beers as I think it crisps them up quite a bit.

I ferment at 55, raise up the temp for a diacetyl rest (it's often needed with that strain), and then lower the temperature to 40 for two weeks or longer if I can stand it! Sometimes I keep it in the 50s, though, with good results.

 

[tcory77]

Oh.....one of my favorite styles!!!!! I have brewed 2 batches so far this winter. Winter is the only time my house is cool enough for my liking. I put the primary into a rubbermaid container and fill it with water 1/2 to 3/4 of the way up the carboy. I cycle frozen water bottles in and out twice daily to keep the temp around 55. I do that for 2 weeks or until the bulk of fermentation is over, then I stop the water bottles which puts the temp around 60-62. The last week of fermentation i drain all the water and let it sit at room temp, ~65-68. Then I keg, carb, and enjoy.

For the Fiesta Bowl (Go Pokes!!!!) I pulled out a bottle of common that has been sitting in my beer fridge for 11 months. WOW.......it was nice!!!!!!! This stuff ages pretty darn good. My mouth is watering, I can't wait for my latest keg to get carbed!!!!!!

Enjoy your common!!!