ALEiens Homebrew Club

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Happy Holidays to one and all! I have never had an Anchor Steam brew before and was lucky to be at a Christmas Eve party this year and they had a keg of it. Well I love this beer and of course now I want to take a poke at brewing it. However from what I'm reading it is made with a lager yeast which ferments at 58 degrees and I don't have refrigeration to accommodate my carboy (not yet anyways :).


The wiki page for this Anchor Steam says "...Anchor Steam uses a lager yeast fermented at ale temperatures, giving the beer a hoppy flavor and clean finish..."


So my question is has anyone had any experience using lager yeasts but fermenting them at ale temperatures as well as if anyone has any recipe links for Anchor Steam.


A safe, happy and healthy New Year to all my fellow brewers, hope all is well!

Views: 185

Comment by Sam Scott on December 30, 2010 at 1:19pm



I used the "smaller" version of the Cal Common recipe in Brewing Classic Styles and I couldn't tell the difference between the commercial example and my beer.  Pitched the Wyeast 2112 at 58F and raised it to 62F after 2 days.  Northern Brewer hops are a must.




Comment by Sam Scott on December 30, 2010 at 1:33pm
Ah, I just skimmed your post and I think I misunderstood your question. To me, "ale temperatures" are between 62F and 68F. I don't let it go much higher unless I'm working with a Belgian strain or something.

I don't think you'll like what you get if you ferment a lager yeast above 65F. The SanFran yeast will be your best bet. The critical time is the first couple of days; try to keep the fermentation under 65F somehow. After 2 days you can probably let it run up to as high as 75 to finish out and it would be okay.
Comment by Scott Murray on December 30, 2010 at 8:30pm
PERFECT! That is exactly what I was hoping to hear. In the winter months I wont have any problem keeping it at between 60-62; I can always heat it above that but dont think I can consistently keep it at lagering temps for the duration of the secondary. What about keeping it at the lower temp until the krausen falls then transfer to the secondary at the slightly more manageable temps?
Comment by Scott Murray on January 26, 2011 at 10:33am
Now that I got my used chest freezer for $50, this brew will be on hold until I get this thing up and running and I'll ferment it the way its supposed to be :)
Comment by Sam Scott on January 26, 2011 at 11:26am



By the way, a secondary is probably not required.  I haven't used a "secondary" for years... old school practice that's just not worth the time, effort or risk (of infection or not letting the yeast clean up after themselves) in most cases.  And for what benefit?  A secondary doesn't clear the beer any faster - in fact, it may take longer.


There are times where a secondary makes sense; adding stuff like fruit, spices, etc., dry-hopping (maybe), or if lagering/aging for more than 7 or 8 weeks.  I do ales and most of my ferments are done in 10 - 14 days (sometimes faster; depends on strain and ferment temp).  When the ferment is done, I usually drop the temp down below 40F and let it sit 'till I find time to keg (sometimes a month or more later).


I helped a buddy brew his first batch (belgian blonde extract kit) and he left it in primary (no secondary) for almost 9 weeks at about 75F before bottling.  He took a first place ribbon at War of the Worts 4 weeks later.


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