St. Jon's Wort
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- Aug 26, 2007
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...last night. I brewed a Brewers Best brand German Oktoberfet (although I substituted the Williamette and Vanguard hops the kit came with with Hallertau and Saaz and used a Wyeast Bavarian Lager activator instead of the dry Muntons yeast pack it came with). I just have to say, what the hell have I been doing for the last two years? There is nothing like cracking open a bottle and enjoying something you brewed yourself.
The Oktoberfest turned out absolutely wonderful. I allowed it to sit in primary for 10 days at 48 degrees and then I cold-crashed it for three days at 36 degrees (it left about two inches of trub in the bottom of the fermenter - cold crashing is awesome). Although it wasn't very clear (the cold crashing allowed most of the sediment to drop but there is still a pretty significant chill haze) the brew had a rich and creamy head on it that lasted FOREVER and it tasted awesome.
The Oktoberfest turned out absolutely wonderful. I allowed it to sit in primary for 10 days at 48 degrees and then I cold-crashed it for three days at 36 degrees (it left about two inches of trub in the bottom of the fermenter - cold crashing is awesome). Although it wasn't very clear (the cold crashing allowed most of the sediment to drop but there is still a pretty significant chill haze) the brew had a rich and creamy head on it that lasted FOREVER and it tasted awesome.