All-Grain - Bee Cave Brewery Oktoberfest Ale - Page 19

**johnnybrew** · 10-12-2011, 06:56 PM

Quote:

Originally Posted by bknifefight

It wouldn't fit to style to dry hop but if you think it would help the beer, go for it. If I were you, I wouldn't judge the beer until it's been bottled for a few weeks and carbonated.

Thanks, agreed. But, the fruity nose is way out of character for the style, as would be a hoppy one.

It's in the keg now for a little over a week at 45F. I plan to keep it there for a month or two to see if it changes. Will let folks know. Thanks for all of the feedback. Cheers, Jbrew

**johnnybrew** · 10-12-2011, 07:00 PM

Oh, one more thing. I sent a note to Wyeast with a description of my mash, hop and fermentation schedules. Below is the response I got back (quickly too).

Quote:

I think the fermentation temp should be lowered. I think this was the main reason for the beer being more fruity that you wanted. Also, I would look in the future at making a larger starter (~2 L) and fermenting around 55oF if you brew this beer again with that strain.

Let me know if you have other questions.

The lower temp, in retrospect, makes a lot of sense. As does the larger starter since we're basically brewing it like a lager. If you recall, my starter was 1 liter.

Live, learn and brew on!

Cheers, Jbrew.