Oktoberfest is a lager so stick with whatever the recommended Oktoberfest yeast is. Probably something like German lager?
Yeah, though this recipe is quoted as an Oktoberfest with an ale yeast so I figured I'd make it as a true to style lager instead. Just never used a lager yeast before and didn't know if there were ones that were more forgiving for this style or not.
Hey Ed, or anyone for that fact. I am going to brew this this weekend. My question is I prefer to bottle. I see you call for it to sit at 39 for a month on gas. Would you recommend the same thing if I am going to bottle?
With my Oktoberfest, I will be bulk aging at 34* for 2 months in secondary, then bottle. Let condition for 3-4 weeks @ room temp, then chill @ fridge temp for a few before consumption. It works for me.
After a 2 week primary at 60 (swamp cooler) I cold crashed it for 5 days at 40°F (johnson controlled fridge in the garage) and then allowed it to come back up to 70°F (house) to bottle. Its carbonating at 70°F (house) now and then I will condition it in bottles at ~55°F for 2 months (cellar ie crawl space - dont want to run the fridge at 40°F in a hot garage for 2 months). Tasted good before bottling!