All-Grain - BierMuncher's OktoberFAST Ale (AG) - Page 17

wscott823 · 02-22-2010, 01:20 PM

Quote:

Originally Posted by mhermetz

As for the yeast I assume s-04 is a lower attenuation yeast?

My experience with S-04 has always been higher attenuation (80-85%). If I'm looking for a higher finishing gravity I go with the US-05 strain. If you keep the fermentation down in the low 60s it should keep the ester production under control too.

Just my $.02

Baja_Brewer · 03-12-2010, 08:42 PM

Just mashed this bad boy in. I got the grains awhile ago but went on a unintentionally brewing hiatus. First batch back! Hit 155*F on the mash (grain was colder than anticipated) and I'm getting to use my new Banjo KAB6!!!

**springer** · 05-12-2010, 02:08 PM

into this with four 10 gallon brews all turned out great. The fifth one on tap right now not so much . Mashed at 157° S-04 went from 1.058 to 1.008 instead of 1.015 ish that I always get with this brew. Not balanced at all . I would add lactose but the wife is lactose intolerant . Its really not bad just dry with no malty backbone . This style is my wifes absolute favorite beer guess I will be brewing some more soon

HIbrew · 05-24-2010, 09:15 PM

Just tasted a batch of this. Really nice octoberfestish beer. Mine had slightly more hop flavor and bitterness than is really appropriate, but then I tasted it at 3 weeks, so it has got some aging to do and I expect the hops to fall off a bit. But all in all, as a fresh beer, it tastes great, even if mine doesn't hit the style yet.

cyclonetx · 05-29-2010, 05:02 PM

I just bottled about 30 pints this morning and I am wondering how long I need to let it age before it is ready? My finishing gravity was a bit high (1.018) for some reason. Gave the beer out of the secondary a taste and didn't get a big malt taste like I was expecting. Color appeared to be right on. Another issue, this is going to have to age at room temperature which is around 78 degrees. Is this going to be a big problem? The fermentation was done in a chiller that was set at 65 degrees.

kjones · 06-03-2010, 01:55 AM

the recipe says 8.5# of pilsner and also has 2 row in parenthesis, which one should i buy?

ekjohns · 06-08-2010, 06:13 PM

i was gonna do this this weekend but was wondering about the US-04. I can get it and will use it but people mentioned about pitching on a yeast cake to get it to ferm fast. Should i pitch 1, 1 1/2, or 2 packets. Is 2 overkill? This is gonna be for a 5.5 gal batch. Also what is the overall best mash temp for using US-04 and letting it ferment out (no stopping it)

UnderThePorchBrewing · 06-09-2010, 02:33 AM

I also have a yeast question. I plan on brewing this next week. my 4th BM brew. (love your recipes). I have S-04 but for me the taste profile is ok but not my favorite. I have washed WLP cream ale blend which I do like the taste of. Would the cream ale be ok since it also give a lager like taste addition as well as the ale?

Enhoffer-Knopfe · 06-17-2010, 05:40 PM

I just brewed an Octoberfast 06/13/2010 (OG 1.059) w/Safale 04. Do you see any potential drawbacks in brewing a Tits-Up IIPA and pitching on the yeast cake on 06/27/2010?

**BierMuncher** · 06-18-2010, 08:47 PM

Quote:

Originally Posted by Enhoffer-Knopfe

I just brewed an Octoberfast 06/13/2010 (OG 1.059) w/Safale 04. Do you see any potential drawbacks in brewing a Tits-Up IIPA and pitching on the yeast cake on 06/27/2010?

Aside from a massive blow-off...none. Just rig a big tube baby.