Thumbs71

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Any suggestions for an Oktoberfest extract kit and type of yeast to use? This is going to my 3rd brew and my first lager. I have a root cellar that stay's right around 50 degrees all year. Is that ok for conditioning/ lagering or is it too warm?

OldStage

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I hope you get a couple answers...I'm about to do my first beer, and it will be an Oktoberfest.
The temperature for conditioning is of particular concern.

Thumbs71

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Anyone? Bueller? Bueller?

Brewnoob1

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Maybe post the question in the recipe forum

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ArcaneXor

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My suggestions are the following:

If you can keep the beer at a steady temperature between 45 and 55 degrees during fermentation, use the White Labs Oktoberfest yeast. The actual lagering part (cold conditioning) happens after fermentation is done, and it's best to get the beer as close to freezing as possible for that, at least for two weeks or so.

If you intend to use Briess Munich extract for the beer, go easy on it - it has a tendency to produce very sweet beers. Better to use a Pilsen extract and mini-mash a bunch of Munich malt.

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Thumbs71

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Thanks guys. I think I'll repost in the Recipe fourm.

Thumbs71

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Repost link...
http://www.homebrewtalk.com/f12/suggestions-first-oktoberfest-extract-lager-recipe-300851/