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Old 07-22-2010, 03:20 PM   #11
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And.....a "real" Oktoberfest must be done with lager yeast, and fermented at 50 degrees, followed by about 8 weeks at 34 degrees.

If you can't do that, it's probably better to use a "clean" well attenuating ale yeast, to mimic a lager. It will not be the same as an Oktoberfest, but it will be a nice beer. I wouldn't use a lager yeast in the 60s, as it will produce tons of sulfur and other not-nice flavors and aromas.

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Old 07-26-2010, 03:32 AM   #12
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kolsch yeast is a good alternative as well.

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Old 07-29-2010, 10:15 PM   #13
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Thanks for the tips everyone. I put a thermometer inside my 2nd fridge to calibrate the temps for lagering so I can try to do it right the first time.

Other than modifying the malts (say 80 Vienna 20 munich) does the hop schedule/selection look ok?

Thanks!

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Old 07-30-2010, 12:08 AM   #14
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i think the germans just do bittering hops and let the malt do all the talking for this style. I could be wrong, but I don't think I am .

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