TLDR version: 1.). Will a German lager yeast, like wlp830 produce enough esters for a steam, if fermented in the low/mid 60s?
2.) is 7 days enough time with this yeast to service a 1.054 ish steam
3.) any issues with using a yeast cake for a lager
So my wife got me a blichmann burner as a one year Anni present, and designed a label for us to make a beer together. She likes o fest, so we decided on doing that. Been researching them a bit, and it looks like, based on jamils recipe, that we should be able to get it done and lagered in time for the month that bears its name.
My question is, instead of doing a boring old yeast starter, could I just make a steam beer with the Bavarian lager yeast (ray Daniels says its an appropriate yeast for the style, and I have an assload of northern brewers in the freezer)
My only worry would be that the steam wouldnt be done in time, if we want to brew our o fest on august 18th. I would need to brew the steam by the 11th at the latest to give the yeast time to ferment. I hate rushing yeast personally, and tend to leave beers in the primary for 3-4 weeks now. I'd probably ferment the steam at around 60-64 with a d rest at 70 for a day or two. Bottom line: the steam won't have much time I the primary, even if I brew on Wednesday of this week.
I should also mention that this is my first lager. I do want to make sure I have plenty of yeast and would need an extra day to get the yeast cake down to pitching temp for the marzen (~50).
Doing a steam (even extract for expediencys sake) would also let me test my system for the ever-finicky and foreboding lager.
Any tips or suggestions would be appreciated! (ESP those directed toward lager brewing for lager novices)