> |> What is the recommended temperature for fermenting a Steam Beer?
> |> I seem to recall a 75 degree temp but can't find the reference
> |> I had to it.
> From the Wyeast fact sheet:
> 2112 California lager yeast
> Particularly suited for producing 19th century style West Coast beers.
> Retains lager characteristics at temperatures up to 65oF, and produces
> malty, brilliantly-clear beers. Flocculation - high; apparent
> attenuation - 67-71%. (58-68oF)
> -- Mike Uchima
around 72 deg (using Wyeast 2112). I was very concerned about the high
temps, but the beer is dynamite. I did a lousy job of trub removal, I'd
like better head retention, I shoulda tossed in a skosh of toasted
barley, I have the worst chill haze you've ever seen. But the beer
tastes great. Did a side-by-side tasting w/ Anchor Steam and I pat
myself on the back.
Gonna brew this again when the weather will allow me to get to more
Bill Lovelace, Sweltering in Sacramento .
Saint Arnou, ora pro nobis