New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Oktoberfest Ale yeast choice?




Reply
 
LinkBack Thread Tools Display Modes
Old 10-18-2013, 02:06 AM   #1
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 124
Liked 2 Times on 2 Posts

Default Oktoberfest Ale yeast choice?

Yes I know brewing this is late but Im brewing a beer for my son's 1st B-day party for the adults. I was lazy and didn't brew an Oktoberfest this year so lets call it a Novemberfest. I have basically right under 4 weeks to brew and keg. So i'm thinking 3 weeks in the primary and 1 week in the keg to carb up. I have some washed US-04 and WL kolsch strain. I'm looking for advice on which out of these two would be best for the limited time I have to ferment. I do have temp control capabilities.



__________________
schoellhorn82 is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 02:09 AM   #2
chilton82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Lexington, KY
Posts: 8
Default

S-04 is a typical Octoberfest yeast and it'll do fine with 3 weeks. Just try to cold crash if you can.



__________________
chilton82 is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 02:17 AM   #3
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 124
Liked 2 Times on 2 Posts

Default

I am also wanting the better strain out of the 2 to not ferment out too dry. Maybe ill use a higher sacc. temp rest

__________________
schoellhorn82 is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 02:21 AM   #4
Nhurianek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 14
Default

Quote:
Originally Posted by schoellhorn82
I am also wanting the better strain out of the 2 to not ferment out too dry. Maybe ill use a higher sacc. temp rest
I did a test with cry havoc and San Francisco lager and both turned out great. Everyone so far has preferred the San Fran over the cry havoc. Both fermented at around 58-60. The San Fran was done in just over a week and the havco took almost 3 weeks.
__________________
Nhurianek is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 02:23 AM   #5
schoellhorn82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: St. Louis, MO
Posts: 124
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Nhurianek View Post
I did a test with cry havoc and San Francisco lager and both turned out great. Everyone so far has preferred the San Fran over the cry havoc. Both fermented at around 58-60. The San Fran was done in just over a week and the havco took almost 3 weeks.
Im really just looking at using these 2 yeasts that ive listed
__________________
schoellhorn82 is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 03:20 AM   #6
BeerGrylls
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BeerGrylls's Avatar
Recipes 
 
Join Date: Feb 2013
Location: Beverly, Massachusetts
Posts: 719
Liked 134 Times on 101 Posts
Likes Given: 93

Default

Quote:
Originally Posted by chilton82 View Post
S-04 is a typical Octoberfest yeast and it'll do fine with 3 weeks. Just try to cold crash if you can.
What? S-04 is an English ale yeast, and Octoberfest is a German lager.. I don't think either yeast is the right one, but between the two I'd chose the Kolsch.
__________________
BeerGrylls is online now
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 03:40 AM   #7
mobrewdude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Sedalia, MO
Posts: 91
Liked 3 Times on 3 Posts

Default

I use the white labs Kolsch in my Oktoberfests and they don't dry out too bad, I usually ferment in the low 60's and they turn out clean. You probably already know this, but if you're going for a 4-week turn-around I'd probably keep it on the light side with the OG and specialty grains since it won't have a lot of time to lager or mellow

__________________
mobrewdude is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2013, 03:02 PM   #8
bmick
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: New York, NY
Posts: 324
Liked 25 Times on 15 Posts
Likes Given: 2

Default

If you want to do an ALE version of an Oktoberfest (which I do, for time purposes), you can use US-04. I used Wyeast 1968 this year (the Fuller's strain), and it worked very well. It doesn't attenuate very highly, so you'll get that residual sweetness you're looking for if you mash around 154.



__________________
bmick is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast choice for a RIS stbnj Recipes/Ingredients 4 06-30-2013 02:07 AM
Help with Yeast choice please Cuzco_Brew Fermentation & Yeast 10 07-23-2011 09:04 PM
Choice of yeast Insomniac Cider Forum 7 04-27-2011 10:36 PM
Yeast choice? johnbus Mead Forum 6 04-26-2011 05:04 PM
Yeast choice for IPA eon Fermentation & Yeast 33 11-02-2010 06:37 PM