Steam Beer
I don't mind the hijack either, just thought I'd point it out, I'm as guilty as anyone.
My system is a modification of a HERMS. It uses a copper coil in 10 gal igloo cooler that also has an electric heater element in it. The temp of that vessel is controlled, when the mash temp drops, or if I'm doing a step in my mash, the pump comes on, cycles wort through the coil to bring it to temp, and then returns it to the top of the mash.
Your heating element is in the cooler? That is a bit different system than I have seen. Any pics?
I'll be firing it up this Friday, I'll try to get some then.
The advantage is I then use the heated water to sparge with by just switching a valve. SO the same water used as a heat exchanger is then used as my sparge water, a little simpler design, that I managed to make complicated.
Seems like a good design. I will wait for the picks. I can sell the wife on a few additions to the system if it will cut down on the time required to brew, or least on the amount of time I need to spend paying attention to my brewing.
Why the hi end? I'm not sure - my notes are targeting more like 155, but likely i looked away at a critical moment 
With all the Vienna, Special B, and Crystal in your recipe I would think you'd be good mashing at 150-154.
[imgr]Would a steem beer taste good with a fruit flavor added? I want to make an apple beer, and I have a batch of steem beer fermenting in my furnace room right now... (talk about steamy)[/imgr]
Split out part of the batch and try it. Or the whole thing, I'm just not that brave.
Steam beer on hold, with the mentioning of keeping it at a constant appox temp of 70is i didnt want to goof it up, so tonight i brewed a Czech Pilsner instead, Steam beer next week via brew belt or xmas lights
You don't necessarily need to keep the steam beer in the 70's, in fact, this is probably too high. If you are using the California Yeast, then you want to be in the low 60's or even 50's. If you are using a traditional lager yeast, then you are probably looking at the low to mid 50's for temps.
As to the fruit beer question, it probably depends on what all you've got in there. Just as cmanley states, you might try to split part of the batch and give it a shot.
Califorina Common
7.00 lb Pale Liquid Extract (8.0 SRM) Extract 93.3 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.7 %
1.75 oz Northern Brewer [11.20%] (60 min) Hops 33.8 IBU
0.25 oz Northern Brewer [11.20%] (15 min) Hops 2.4 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
5.00 gal Distilled Water Water
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager
Well guys thanks for the help and advice on the Steam Beer, this is the final reciepe that i created and used last night. hopefully it will come out well.
well, i tried it this morning and so far im very happy with it. i will do this one again.
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