Designing My First Cream Ale

[Brew Cat]

Yeast went crazy on this since pitching and now most of it has dropped out and the beer is noticeably clearer. Seemed to have a nice ferment in the 60-62F range for the last 4 days. I think I might take it upstairs tomorrow or the next day to finish out at 68F. I might end up cold crashing and fining it with gelatin but my last beer (Irish Red) turned out quite clear and I didn’t bother with either. Seems like whirlfloc does wonders. The basement is kinda a dark and the beer looks much lighter under a stronger bulb. Cheers!

At those temperatures I would call it a steam beer or California Common.

 

[Prairie Dog]

At those temperatures I would call it a steam beer or California Common.

Pre-Pro Steam Cream Ale/Lager. Whatever it is, I hope it’s tasty

 

[J A]

At those temperatures I would call it a steam beer or California Common.

If it fits the description in the style guidelines, fermentation temp is completely irrelevant. the 34/70 easily stays clean enough at 60 to make a Cream Ale or Helles Lager.
Color and IBU may be distinguishing factors - you'd have to have a much darker and hoppier beer than a typical Cream Ale in order to have it fit the Cali Common style.

 

[Brew Cat]

Hmmm I suppose that's true. I don't really know much but a steam ale is brewed with lager yeast and its called an "ale" so I suppose you could call your Cream ale an "ale" even though what you're making is a lager.

 

[J A]

Hmmm I suppose that's true. I don't really know much but a steam ale is brewed with lager yeast and its called an "ale" so I suppose you could call your Cream ale an "ale" even though what you're making is a lager.

Check out the BJCP guidelines. Not much is depend on process but rather on outcome. The plenty of lager yeasts, definitely including the "San Francisco Lager" strain will produce low levels of esters (though usually more diacetyl) at low temps but still be very happy at higher temps, producing more esters but no diacetyl. A lot of ale yeasts are very similar. The names of styles like "Steam Lager" (officially California Common) and "Cream Ale" are just attached to certain style beers and don't really have much to do with exact yeast strain or species.
As far as "making a lager" goes, the beer doesn't usually take on the clean character that we associate with lager styles until it's stored cold (lagered) for a while. Kellerbier is a perfect example of a "lager" style having ale characteristics (less clear, more estery) because it's served before it matures into what we expect a lager to be.