>I am going to brew a steam beer this weekend and could use a little
>about fermenting times. How long should the steam beer stay in the
>Should it be racked to a secondary and if so for how long? I am
>letting it ferment in my cool cellar since the idea behind steam
>lager yeast at ale temperatures. Will this prevent (present) any
>problems? Any help would be appreciated.
In my experience, there's no great secret to making a steam beer that
doesn't apply to making other beers. In general, you should rack from
the primary to the secondary once the krausen has fallen back into
the beer and the initial furious rush of fermentation has settled
down for a bit. You're ready for kegging and/or bottling once the
fermentation has just about stopped.
A cool cellar should be just about right as far as fermentation
temperatures go. As I've been reminded by a number of people, you're
not looking for a full-blast ale temperature (60 to 70 degrees). In
fact, I believe that the recommendation for steam beers using
Wyeast's California yeast is fermentation in the neighborhood of 48
My only word of warning: if you haven't made a steam beer before,
lager yeasts cranking at ale temperatures can be pretty smelly. Lots
of rotten egg odor sometimes. But don't worry. There's nothing wrong.