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Old 05-06-2008, 05:57 PM   #11
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Ed - what psi are you keeping it at for those 2 months? And around what temp?
12 psi, 39 degrees.
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Old 05-15-2008, 06:41 PM   #12
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Stupid question, why do you keep it on the gas for two months? Couldn't you just purge and leave it without co2 hooked up?

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Old 06-28-2008, 11:57 PM   #13
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Ed-
Big fan of your recipes.
What "style" of beer is this, as far as Beer Smith is concerned? I'm just trying to be organized.

I'm also going to have to brew this with Nottingham or something similar, my apartment is too warm! This is probably going to be the next beer I brew to make sure it's ready for the fall.

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Old 06-29-2008, 12:30 AM   #14
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It's an Oktoberfest. It is a European Amber lager recipe but with a Kolsch yeast. Notty might be interesting, but I would wait till you have cooler temps as this is a big beer.

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Old 07-04-2008, 12:01 AM   #15
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I forgot to look at my inventory and now the LHBS is closed and I'm brewing tomorrow. I only have 10lbs of pilsner malt. Should I just brew with 10lbs instead of 11lbs (for 11 gal batch) or should I add 1lb of 2-row pale malt to make up the difference?

I went ahead and added an extra lb of 2-row. Shouldn't affect the recipe too much. Bringing the wort up to a boil now. This is my first time using victory malt, and I love the smell! I tasted a little bit of the grain and it reminded me of grape nuts cereal. Can't wait for this beer to age a little and taste it.

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Old 07-10-2008, 12:38 AM   #16
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Hi, any chance someone could convert this recipe to a 5 gal extract? Thanks!

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Old 07-17-2008, 01:25 AM   #17
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Hi, any chance someone could convert this recipe to a 5 gal extract? Thanks!
Don't think you are going to have much luck at making anything like an oktoberfest even in ale form from extract... You would at least need to mash the munich I would think to get the maltiness...
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Old 09-22-2008, 05:17 PM   #18
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I forgot to look at my inventory and now the LHBS is closed and I'm brewing tomorrow. I only have 10lbs of pilsner malt. Should I just brew with 10lbs instead of 11lbs (for 11 gal batch) or should I add 1lb of 2-row pale malt to make up the difference?

I went ahead and added an extra lb of 2-row. Shouldn't affect the recipe too much. Bringing the wort up to a boil now. This is my first time using victory malt, and I love the smell! I tasted a little bit of the grain and it reminded me of grape nuts cereal. Can't wait for this beer to age a little and taste it.
I finally got this on tap over the weekend and it doesn't taste anything like an oktoberfest. So I took a look at the recipe and it's 5.5lb of vienna and not victory. I guess that's what I get when I try to enter recipes into beersmith via a vnc session

The beer is still good, but very dark (victory is 25 SRM compared to 3.5 SRM for vienna). The taste is closer to porter with a strong toasted flavor.

Now I'll have to put this back on my list of beers to brew.
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Old 09-23-2008, 11:50 PM   #19
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edwort, could i just let this carbonated naturally an let it sit for in the fridge for two months bc i cant let one keg sit on gas for that long?

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Old 09-24-2008, 12:36 AM   #20
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edwort, could i just let this carbonated naturally an let it sit for in the fridge for two months bc i cant let one keg sit on gas for that long?
Once you let it sit on gas for a week or so at 12 psi, you can disconnect and leave it so you can carb another one. I have room for 12 kegs in my chest freezer, but can only carb 6 kegs at one time.
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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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