Steam Beer

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Steam Beer

Postby HardcoreLegend » Fri Feb 07, 2003 7:51 am

Just thinking here. Does the steam style beer I just made need to be lagered after primary fermentation is completed? What is appropriate for the secondary phase of this brew?
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Steam Beer

Postby fitz » Fri Feb 07, 2003 8:17 am

Historically, steam beer was born because of the lack of refridgeration, but the familiarity with lager yeast.
So, they didn't lager it back then.
Its not going to hurt it to lager, but that isn't what they used to do.
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California Common...

Postby Mesa Maltworks » Fri Feb 07, 2003 12:51 pm

If you are trying to reproduce the classic Cali. Common, Anchor Steam, they ferment at 67 Deg. F and then condition with krausen at ~60 deg. F. for 3 weeks. It is then bottled or kegged and pasturized.

As far as the other long gone examples of this indigenous brew, no one is sure what variations existed to this known regimin.

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