Finally, after reading about this style and having only tried it twice, from Karl Strauss brewing, I decided to brew it. Wheatwine is a very interesting style and can taste delicious.  I am trying to make a balanced version. As i write this am in the second hour of the boil. After the mash it seems to taste very "wheaty" with an aftertaste of hoppiness. I was only going to boil for 75' but after a gravity reading I decided it needed to boil longer. This will probably make for a long cool down...arrgghhh. One immediate change is add more caramel malt, for color/flavor. I will give it a few weeks and see how it turns out. Pics to come soon, batteries need recharging.
Here is the recipe: Wheatwine 08' 2-row 4# Wheat 7.5# Crystal 60L .5# (+ 1#rice hulls)  Total grains: 12#
Hop Schedule: 60' Galena 15' Centennial 15' Cascade 5' Centennial 5' Cascade Total IBU's: ~66
Yeast:WLP029 German Ale/ Kölsch Yeast  Ferment @ 65F
 I like to brew styles that are hard to find  This way its hard to compare and be dissapointed :)  1st time using rice hulls, it made brew day easy  I had 2 yeast sitting in my fridge, did not want to purchase another. The other was Wyeast Ringwood 1187
UPDATE: The Steam beer(s) is trucking along at a constant 55F.
It's that time of year again to make the holiday Appleweizen. I still have most of last years batch (Appleweizen 07' and Spiced Appleweizen 07') which will be used for new year's eve celebrations. This years version consists of 2 gallons of apple juice with 1 pound of berries (blackberries, strawberries and blueberries) mixed in before fermentation. Also, have 1 gallon mixed with 1 pound of blueberries. MMMmmm, can't wait to taste.
Oh, there was an accident the 1 gallon blueberry mix blew off the airlock and has been fermenting exposed for a few days....oh well we shall see where this experiment takes us...
A friend and myself have talked about brewing an steam beer experiment. We decided to play with the hops, like any other hop lover. Besides, I think the San Fran lager yeast is what really defines this style of beer. After doing some research, which by the way is very interesting for this beer (it's a hard style to define by history).
The Steam Beer Mash
After the research and talking to a couple local pro brewers we decided on this recipe. I went a bit further and made an additional experiment.
 He will be using Northern Brewer hops  Both beers are currently fermenting at 56F. My friends experiment is @ 50F. So much for controlling variables...  55F, average temperature in San Francisco  Dampf is German for Steam
I believe that yeast are, or can, be your best friends when brewing beer. When you control the yeast, by control I mean give it the best possible environment, it can give you amazing results. Also, I believe that you should play with 1 or 2 strains of yeast and learn from it the best you can. At what temperature does this same yeast give you certain characteristics: fruity, sulfer, balance etc. I have been sticking with the WLP-029 German/Kolsch yeast and have learned quite a bit from it. If you ferment this yeast at lower temps 60-65F, recommended is 65-69F, it can give you a really clean "lager like" flavor profile. I have used this yeast in many different types of styles, kolsch, honey beers, stouts, porters, pale ales. I think this yeast can almost be as versatile as the WLP-001 Cal ale yeast.
Now that we are in winter mode I will be playing the WLP-810 San Fran Lager yeast