Austin Homebrew Supply AHS Oktoberfest - Page 2

neuron555 · 06-22-2008, 01:07 AM

The Kolsch yeast is an ale yeast, but the character is said to be cleaner than other ales, and more like a lager in taste. It isn't exactly the same, but it turns out pretty tasty.

Hoosierbrewer · 06-22-2008, 01:55 AM

If you use a Kolsch yeast, make sure you ferment it around 60-62. If it is the normal 68-72 it may be more fruity.

DanInMadison · 06-24-2008, 06:00 PM

Joe,

That's the same kit I brewed.
I had the mini-mash kit, plus alcohol boost, with the Wyeast Oktoberfest yeast.

I don't have my notes in front of me, but I'll give my best summary.

I did make a starter. (After an earlier experience, the great people on the boards convinced me to make a starter from that point on)

Basically, I followed the recipe's instructions.

I pitched the yeast at at 68 degrees and let it sit until I could see fermentation. (1 day)
Moved it to the fridge and slowly (2 days) lowered the temps to 50 degrees.

My fridge doesn't have a temp control for 50 degrees, so I adjusted my temps every 8 hours. (Primary temps ranged from 48-52). I know it's not ideal, but I took the RDWHAHB approach.

Fermented for 2 weeks.
Let the temps rise to room temp 68 degrees for 2 days. I think the instructions said this was for flavoring.

Transferred to secondary. Put it back in the fridge and slowly (3 days) lowered it to 40 degrees.
Then, I let it sit for 4 weeks.
Then, I bottled (and carbonated).

Dan

nostalgia · 06-24-2008, 06:20 PM

Thanks Dan! I'm posting my progress here in this thread.

I pitched my starter into 60F degree wort then brought the temp in my fridge down to 50F over the next 8 hours. So the wort itself will have cooled more slowly.

2 days later I've got a beautiful fluffy kraeusen and bubbles every 1-2 seconds in the blowoff jar.

My plan is to primary at 50-55F until my gravity is over halfway to the FG specified in the kit, then raise to 65F until close to/at the FG. Then to a secondary and drop the temp in my fermenter cabinet slowly to 35F. Then move it to a spare fridge (so I can start another ale or two) on its coldest setting (close to freezing) for 8 weeks.

-Joe

HomerT · 06-24-2008, 07:39 PM

Quote:

Originally Posted by Austinhomebrew

Our Oktoberfest kit turns out fine using White Labs Oktoberfest Lager yeast at room temperature.

If you are making a lager but can only ferment at room temperature, use the lager yeast anyway. It will taste closer to the way the beer is supposed to taste than using an ale yeast.

Forrest

WHat about substituting a Steam beer yeast? I've always been told that was the best to use to get the "lager" cleaness with warmer temps.

-Todd

**Austinhomebrew** · 06-25-2008, 04:01 PM

Quote:

Originally Posted by HomerT

WHat about substituting a Steam beer yeast? I've always been told that was the best to use to get the "lager" cleaness with warmer temps.

-Todd

Yes, you can use Steam beer yeast but you will miss some of the flavors. Oktoberfest is malty. Steam beer is not.

EricCSU · 06-25-2008, 06:27 PM

Quote:

Originally Posted by Austinhomebrew

Yes, you can use Steam beer yeast but you will miss some of the flavors. Oktoberfest is malty. Steam beer is not.

Forrest,
I think that this will be my next recipe. I can get carboys down to sixty degrees, but that is the lowest. Would I be better off fermenting at sixty or room temperature (78 degrees in my apartment)? Also, would you recommend a starter? Also, how much longer of a fermentation and conditioning period am I looking at (trying to time the beer being ready with the season)?

Eric

Righlander · 04-01-2012, 03:27 PM

Quote:

Originally Posted by Austinhomebrew

Yes, you can use Steam beer yeast but you will miss some of the flavors. Oktoberfest is malty. Steam beer is not.

hey man. i'm about to brew the all-grain oktoberfest kit from you guys. it just says 10.75lb base grain and 1lb specialty grain. can you give the the actual grain bill so i can plug it in to beersmith plz?