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Beerdoc · 02-14-2006, 04:59 PM

My area for primary fermenting an oktoberfest batch will be at around 65F. Will this ruin the batch? If not, what will change with the taste?

Mikey · 02-14-2006, 05:03 PM

It may develop some 'fruity' sweetish esters. Won't ruin the beer, but won't be true to style either.

I sure wouldn't dump it!

boo boo · 02-14-2006, 10:07 PM

It will make a lager no matter what, just not as good a lager that it can be at proper temps.

drengel · 02-14-2006, 10:11 PM

i second what mikey said. lots and lots of esters. you should somehow try and keep it cool while fermenting, use a bucket filled with cold water and ice maybe. my advice though would be to not brew lagered beers until you have a frig for it. they just don't come out very well at that high a temp. i would use a german ale yeast, or maybe a american ale just cause its so clean with it instead of the marzen yeast which requires low temps. it won't be to style, but neither would one with the correct yeast at incorect temps. i think you have a better chance of producing a really good beer using a clean ale yeast, and then cold storing whatever you can to get it that lagered smoothness and cleaness.

Kaiser · 02-15-2006, 01:19 AM

Quote:

Originally Posted by drengel

i think you have a better chance of producing a really good beer using a clean ale yeast, and then cold storing whatever you can to get it that lagered smoothness and cleaness.

I second this.

Kai

McCall St. Brewer · 02-15-2006, 02:15 AM

I don't have the ability to lager. I made one this fall using Wyeast German Ale Yeast (1007). It was probably in the low 70's when it fermented. When it was ready to drink my wife and I compared it to a bottle of Paulaner Oktoberfest. It was amazing how similar the two beers were. They were almost indistinguishable (although naturally I though mine was better

).

Mikey · 02-15-2006, 04:11 AM

Quote:

Originally Posted by boo boo

It will make a lager no matter what, just not as good a lager that it can be at proper temps.

Not true at all. It needs to be lagered (stored for extended periods at near freezing temperatures) to be called a lager.

Kaiser · 02-15-2006, 01:11 PM

Quote:

Originally Posted by Mikey

Not true at all. It needs to be lagered (stored for extended periods at near freezing temperatures) to be called a lager.

Well, then call it lager like beer. What he is after, is a cleanly fermented beer which is a characteristic of lager beers. There are many good Ale yeasts out there that can get you close to this.

Kai

DeRoux's Broux · 02-15-2006, 03:18 PM

yea, you need to be careful using some lager yeast at warmer temps. some will leave a HUGE Juicy Fruit gum flavor/armoa. it's best to use a clean ale or German ale/Kolsch yeast as mentioned. why risk it....

GABrewboy · 02-15-2006, 03:19 PM

Just so you guys know, anchor steam is supposedly a LAGER, but it is not fermented nor conditioned like any lager should be. My understanding is it is brewed and conditioned just like an ale, but using lager yeast strains.......