Brief Description:
Steam Beer is essentially a hybrid beer; a cross between an ale and a lager. The final flavor of a beer is determined by the type of yeast used in the fermentation process.
Lager yeast is fermented at temperatures ranging from 35-55 Degrees F and is considered to be involved in Bottom Fermenting (meaning that after fermentation the yeast settles on the bottom of the fermenter).
On the Countrary....
Ale Yeast is fermented at temperatures ranging from 55-75 Degrees F and is considered to be involved in Top Fermenting (after fermentation the yeast settles at the top of the fermenter).
Steam Beer, or in this case, our first-born California Common, is using Bottom Fermenting Lager Yeast at Ale Temperatures. Ultimately, if brewed, fermented, and bottled correctly, we will have ourselves a very distinctly flavored beer with both lager and ale characteristics.
Lager yeast is fermented at temperatures ranging from 35-55 Degrees F and is considered to be involved in Bottom Fermenting (meaning that after fermentation the yeast settles on the bottom of the fermenter).
On the Countrary....
Ale Yeast is fermented at temperatures ranging from 55-75 Degrees F and is considered to be involved in Top Fermenting (after fermentation the yeast settles at the top of the fermenter).
Steam Beer, or in this case, our first-born California Common, is using Bottom Fermenting Lager Yeast at Ale Temperatures. Ultimately, if brewed, fermented, and bottled correctly, we will have ourselves a very distinctly flavored beer with both lager and ale characteristics.
Let The Brewing Begin!
Day 1:
Beginning Gravity (Readings taken with a hydrometer): 1.038 OG
Ideal Gravity (According to our handy home-brewing direction packet): 1.048-1.051
The wort was finished brewing and transferred into the fermenter (6-gallon glass container) at 6:12 P.M. on January 29, 2012.
Yeast is added before the airlock is placed on the fermentor. Yeast will be an ingredient necessary to turn our wort into actual beer. The yeast will convert the glucose in the wort to alcohol and carbon dioxide, which gives the beer its carbonation as well as its potency to make you giggle, impair your motor functions, and encourage you to exhibit taboo behavior.
An airlock is placed on top of the fermentor once the wort is funneled into the apparatus (that's a fun word). This airlock is a one-way valve that allows carbon-dioxide produced during the fermentation process escape out, while keeping outside oxygen from getting into the wort. If any oxygen were to get into the fermentor, this could ultimately affect the taste of the final product (Boo!)
As you can see, there is very little activity in the upper-sector of the fermentor. As our brew begins to ferment, we should see more activity. This process is said to take up to 72 hours, so we will report back with our latest observations as they come onto our radar. Over and out.
No comments:
Post a Comment