*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Oktoberfest beer
Reply
 
LinkBack Thread Tools
Old 08-12-2012, 02:34 AM   #1
BrewerRob23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 4
Default Oktoberfest beer

So I got a kit to brew an Oktoberfest, it came with the dry lager yeast, I bought the white labs cry havoc yeast cause I didn't have temp control, but now I do. Which yeast should I use? And should I chill it as a lager or hold it in the ale range? I would appreciate any advice or comments on what difference it will make

__________________
BrewerRob23 is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2012, 04:01 AM   #2
Kate00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Denver, CO
Posts: 279
Liked 9 Times on 8 Posts
Likes Given: 7

Default

Assuming you have a fridge to hold the batch at lager fermenting temps, 50 degrees or so, I vote for the lager yeast. Oktoberfest beers are traditionally lagers, so go that route. If you dont have a fridge to hold it at the lower temp, use the ale yeast because the lager yeasts will make a lot of off tastes at warm temps.

__________________
Kate00 is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2012, 05:26 AM   #3
Transamguy77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Perkasie, Pa
Posts: 742
Liked 38 Times on 35 Posts
Likes Given: 10

Default

I don't lager (cause I can't at the moment) but I think if you use a lager yeast it wont be done in time, don't you have to lager for a few months before bottling or keging? I made an Octoberfest last week and use Whyeast 2112, it's an ale yeast that is fermented colder between 55-65 degrees which works for me since my basement is in the low 60's all year. I'll bottle next week and be ready for October.

__________________
Transamguy77 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools