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Old 11-29-2008, 07:40 PM   #1
ChefyTim
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Default Octoberfest?

OK,

So I ordered an AG kit from Morebeer.com and brewed it up just as I would any other AG brew. I was very careful, as usual, to ensure sanitation was in place all the way to the keg.

I have tasted the brew various times hoping it would age and taste better. It has been five months now and it still doesn't taste right to me.

However, I have never even tasted an Octoberfest before so I'm not really sure what it "should" taste like. My brew has a bit of a "wang" or "sour" taste to it so I am assuming some kind of bacteria got into it.

When I moved it to the secondary it looked find and it looked ok when I kegged it also. So no film on top or any kind of strange looking things floating in it.

Recipe:
8# Candian 2-row
2# Munich
8oz Caravienne
8oz Caramunich
8oz Aromatic

Vanguard Hops (60min)
Sterling Hope (1 min)

WLP820 White Labs - Octoberfest/Marzen Lag
Whirfloc

Thanks,
Tim

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Old 11-29-2008, 07:50 PM   #2
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What did you ferment it at?

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Old 11-29-2008, 08:00 PM   #3
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Quote:
Originally Posted by ChefyTim View Post
My brew has a bit of a "wang" or "sour" taste to it...
*snicker*
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Old 11-29-2008, 08:12 PM   #4
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How does wang taste anyway?

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Old 11-29-2008, 08:14 PM   #5
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If you can find a commercial example of an octoberfest still try one out. They have a certain taste to them from the vienne or munich malts, I'm not sure which one, that has a different taste I wasn't first used to. When I see a dark colored beer I automatically think malty, sweet, caramel but with munich and vienne it is malty but a different malty taste.

and with my sub par flavor description capabilities I leave it at that....


edit: it's Munich I am thinking about. I taste it in Oktoberfests and pumpkin ales that are made with fair amounts of Munich malt. good, just different.

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Old 11-29-2008, 10:20 PM   #6
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Here is mine that I brew in March and lager all summer long. I pop the top usually in the fall at the end of September or begging of October. Its a long wait but it goes fast so fast that I am planning on 20g early next spring.


Recipe: Ür-Märzen Oktoberfestbier
Brewer: Robert Coughlin
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.62 gal
Estimated OG: 1.067 SG
Estimated Color: 9.8 SRM
Estimated IBU: 23.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Munich Malt (9.0 SRM) Grain 32.65 %
8.00 lb Vienna Malt (3.5 SRM) Grain 32.65 %
7.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 30.61 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.04 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 2.04 %
1.00 oz Hallertauer [4.80 %] (90 min) Hops 8.4 IBU
1.00 oz Northern Brewer [8.50 %] (90 min) Hops 14.8 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 24.50 lb
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 30.63 qt of water at 129.3 F 122.0 F
90 min Saccharification Heat to 158.0 F over 15 min 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

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Old 11-30-2008, 02:36 AM   #7
ChefyTim
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Quote:
Originally Posted by Parker36 View Post
What did you ferment it at?
Well, unfortunately I didn't realize and Octoberfest was a lager brew and fermented it as an ale so like 65-68. Honestly, I just realized it was a lager type brew today after posting this thread. I suspect that has something to do with my problems.

It was in the primary for like 2 weeks then into secondary for a week then I moved the secondary to the freezer at like 40 for two more weeks. Its been in the freezer in a keg ever since.

Honestly, I did my first lager this past week so back in June when I brewed it I hadn't done any kind of lager education before brewing this one.

Anyway, looks like it might be trash but I may just bottle it and keep it in the freezer for another 6 months or so. Sounds like TulsaStageHand lets his lager a long time but I'm sure it is lagered at the start.

Cheers
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Old 11-30-2008, 06:43 AM   #8
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I had a friend who did something similar, he had requested an ale yeast be sub'ed for his Octoberfest kit but they sent a lager yeast. It wasn't until it was bottled and tasting funky that he realized his error. The beer was drinkable, but not very enjoyable. It ended up down the drain.

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Old 11-30-2008, 02:26 PM   #9
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Quote:
Originally Posted by ChefyTim View Post
Sounds like TulsaStageHand lets his lager a long time but I'm sure it is lagered at the start.

Cheers
Yes I lager mine for the whole summer. After all the research I did it was suggested, however, that particular recipe calls for many months of lagering. Most lagers are 2 to 3 months ageing for best results.
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