All-Grain - BierMuncher's OktoberFAST Ale (AG) - Page 9

**Soperbrew** · 02-19-2009, 05:56 PM

Is the consensus that S-04 is the proper yeast for this beer? I'll be brewing it up this year.

**BierMuncher** · 02-19-2009, 05:58 PM

Quote:

Originally Posted by Soperbrew

Is the consensus that S-04 is the proper yeast for this beer? I'll be brewing it up this year.

Depends on your taste. I've had variations of O-fests...some were malty sweet, others you'd have thought they were nothing more than an amber.

I lean towards the malty sweet when an O-fest is in season. Leaves turning. Air getting crisp. Still smell the fresh cut grass of Autumn.

If you're brewing this for a warmer weather event, and -05 might get this a bit dryer.

**Soperbrew** · 02-19-2009, 06:01 PM

Quote:

Originally Posted by BierMuncher

Depends on your taste. I've had variations of O-fests...some were malty sweet, others you'd have thought they were nothing more than an amber.

I lean towards the malty sweet when an O-fest is in season. Leaves turning. Air getting crisp. Still smell the fresh cut grass of Autumn.

If you're brewing this for a warmer weather event, and -05 might get this a bit dryer.

I like my beers a little on the more malty side & not too dry. When I think of this beer slightly sweet comes to mind.

**Clayton** · 06-04-2009, 03:33 PM

i am going to brew this friday,
i have a quart of San Francisco Lager yeast from a batch of steam beer i made that i plan to use. i think that should work really nicely
what do you guys think?

**BierMuncher** · 06-05-2009, 03:18 AM

Quote:

Originally Posted by Clayton

i am going to brew this friday,
i have a quart of San Francisco Lager yeast from a batch of steam beer i made that i plan to use. i think that should work really nicely
what do you guys think?

Well I'd guess a QUART of lager yeast will work very well.

We'll be over in October.

**Clayton** · 06-05-2009, 03:42 PM

yeah thats the plan is for the fall

mew · 06-05-2009, 05:18 PM

Quote:

Originally Posted by Soperbrew

Is the consensus that S-04 is the proper yeast for this beer? I'll be brewing it up this year.

I just don't see how S-04 fermented in the high 60s (F) could taste remotely like a lager. Nottingham can ferment at pretty low temps. If I did it. I'd go with a slight overpitch (10%) of Nottingham and ferment at 58 degrees F. Perhaps Biermuncher can weigh in on this one.

**RandalG** · 06-17-2009, 03:33 AM

Quote:

Originally Posted by Bulls Beers

Can anybody break it down for a 5 gallon batch. Thank you...

I'd like to know this as well. Do you just cut the recipe in half?

**BierMuncher** · 06-17-2009, 03:36 AM

Quote:

Originally Posted by RandalG

I'd like to know this as well. Do you just cut the recipe in half?

Essentially, yes.

If you don't have Beersmith or another brewing software program, cutting everything in half will get you there. However, you might want to get a calculator out and figure out what you'll need to get a 5.5 gallon batch out. Don't forget to allow for loss due to trub.

**RandalG** · 06-17-2009, 01:27 PM

Thanks. I do have Beersmith but I need to play around with it more when I have time as I don't feel I'm using it to it's full potential. When you say getting a 5.5 gallon batch out do you mean tweaking the grain amounts to get to the proper og?