rubenosqui

Recipes 

I am trying for my next batch to brew an Oktoberfest but unfortunately I do not have an additional fridge any more so I cannot lager my Oktoberfest.

I am thinking about using Ale yeast...??? Have any of you tried this before ???
any recommendation on what type of Ale yeast to use ???

beeraroundtown

Recipes 

Widmer here in Portland, OR makes their Oktoberfest with an ale yeast and it isn't all that bad. Its just a malty amber/alt. For yeast maybe the Wyeast 1007 German Ale yeast?

Donner

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DrinksWellWithOthers

Recipes 

I made Biermuncher's Octoberfest Ale with Wyeast 1084 Irish Ale yeast. Fermented around 64 and it came out pretty good.

enderwig

Recipes 

I do my Oktoberfest with Kolsch yeast, I think it's a happy medium between temp control and lager flavor.

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SavageSteve

Recipes 

I would imagine you'd want as clean of a yeast as possible... flavor emphasis in Oktoberfests should be on the malt, so if the yeast leaves too much/many flavors behind, it might impact the end result. I'm not saying that's bad or good, just different from how it traditionally tastes.

So if you want as close to a lager experience as you can get, then go with a clean yeast, otherwise, experiment and have fun! Either way, I think fermenting at as low of a temperature you can get that still works for the yeast is generally a good practice.

-Steve

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THart

Recipes 

I don't really have the set up...or the patience maybe to really do a lager right so I usually make do. I did an Oktoberfest over the winter. Used the 1007 German Ale yeast & in my lowly opinion it turned out fantastic. My basement was around 58 to 60 at the time. Personaly, I don't think the kolsch yeast woud finish malty enough. I think a California lager yeast (steam beer)would work well too.

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Boerderij_Kabouter

Recipes 

I was impressed with Ed Wort's Oktoberfast.

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Volcom-Brewer

Recipes 

I brewed and Oktoberfest-styled Ale last Year with Kolsch Yeast. It portrays a more clean taste compared to other yeast strains. Mine turned out great, everyone who enjoyed oktoberfests in general really liked my brew. It isn't quite the same, but it's as close as you'll get without lagering. Enjoy if you end up doing it

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mathdj

Recipes 

I am going to try using White Labs WLP011 European Ale Yeast for a Octoberfest/Marzen "Ale" that I am going to brew very soon. My receipe will be using 6.6 lbs Briess Munich LME and 1 lb of Amber DME.

If I rember from my receipe correctly, SG is going to be around 1.054

Information from Whitelabs is shown below.
http://www.whitelabs.com/beer/strains_wlp011.html
WLP011 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature: 65-70°F
Alcohol Tolerance: Medium