KingBrianI
Well-Known Member
Yep, does it smell of hydrogen sulfide?
That glass looks beautiful.
Brian - Please brew this again so I can drink some of it. I am way too lazy to do anything more than a single decoction.
Thanks,
Scott
Haha, I don't have much time if i want to brew it in march. You should try it with a single decoction and we can see how it compares.
Has anyone tried this with just doing a straight step mash w/o the decoction?
Wondering how it turned out. I really want to brew an Oktoberfest before temps in the celler get too warm for primary. Thought I would do some type of light lager and use the cake for this. That glass looks beautiful. Never have done a decoction mash before. I'm sure it builds complex flavors, but my normal brew day runs 8 hrs as is. I guess only because I'm brewing 16.5 gallon batches.
Brewed this "Decemberfest" a few weeks ago and right now it's sitting in the primary having a diacetyl rest at 58 degrees. This was the first decoction for me so I'm interested in finding out how the flavor will be affected.
With my other lagers I generally do not gas the keg during secondary/laggering phase. I read another brewer's post recently that indicated the keg should be force car bed for this part of the final fermentation.
Fact or fiction?
By the way, this brewer recently wona trip to Prague for his pilsner so I'm leaning towards the idea that gas is good here.
Appreciate any responses.
Cheers.
Hey all. I've managed to keep this beer out of my gut since March and I am stoked that Its nearly time to drink it. One thing. After the primary for 3 weeks I racked to a secondary and I have left it in the secondary since. Was this a good call? I was leaning toward "don't expose it anymore than necessary" but wasn't sure if sitting on the small amount of yeast layer left in the vessel would affect taste. In either case I'm kegging it tomorrow to give it a month to carb.
I brewed this today just as a single infusion at 155F. I pitched WLP802 Czech Budejovice Lager Yeast cake from a Victory Prima Pils clone that I just racked to a lagering keg. I had other things I needed to do so I didn't do the decoctions. I will revisit this beer when I'm ready to do a decoction and it will be great to experience the difference between the two. My OG was 1.053. Mashed for nearly two hours. 90 min boil.
Was Wondering how this turned out with the Czech yeast?. Really would like to hear?.
Man, this beer was fantastic. I'll definitely be brewing this again. I won't waste my time on 5 gallons though, from now on it's going to be at least 10 gallons. My OG was 1.053 and FG was 1.012. This beer was dry, very crisp and very malty. No diacetyl. My best beer of 2011.
Hats off to KingBrianI. Thank you!
Man, this beer was fantastic. I'll definitely be brewing this again. I won't waste my time on 5 gallons though, from now on it's going to be at least 10 gallons. My OG was 1.053 and FG was 1.012. This beer was dry, very crisp and very malty. No diacetyl. My best beer of 2011.
Hats off to KingBrianI. Thank you!
Was this the double decoction or the single infusion you mentioned on the previous page?
I know i am a bit late, but i really want to brew an Oktoberfest and I have been comparing this one to Yooper's and I think I want to brew this one. I have done DD in the past and it sure takes some serious time. I am hoping this is your single infusion that you are commenting about, then I'll brew it this weekend.
Well, I just brewed the OP's recipe with one minor change. I went with a single decoction instead of a double.
I rested the mash at 133F 20 minutes, withdrew my decoction, boiled for 10 minutes, then added decoction back to main mash and rested at 150F for 60 minutes. I then batched sparged 190F and rested at 168F for 10 minutes.
OG was a tick high at 1.064, but the color and taste is excellent so far. I pitched a 4L starter at 55F that i stepped up twice throughout the week(first time using a starter...*fingers crossed*)
Start to finish I was at it about 6 hours, so I am glad I just did a single decoction to save a little bit of time. I didn't want to exclude the decoction altogether, so I compromised.
I'll let you know how it turns out in about 6 months
Just saw this thread and figured I would post an old review I did of this beer that the King sent me back in 2009.
Reviewed August 3rd, 2009:
Aroma: 10/12
Caramel and bread with a sweet maltAppearance: 1/3
Almost no head with a bit of haze, but the color is nice. (Obviously looking at the pics, the recipe can produce a very appealing beer, but my bottle wasn't quite as impressive)Flavor: 17/20
Sweet malt, crisp finish, subtle hops, molasses high notes shine throughMouthfeel: 3/5
Full up front, ends crisp, a bit more carbonation would brighten it up (I would guess this affected the appearance as well)Overall: 7/10
Very good with nice depth and true to style. We felt a bit more carbonation would have been better. World's Best is a bold name, but this is a solid damn beer. I rarely score a beer this high.Totals: 38/40
The wait will be worth it, you'll see!
I just couldn't wait any longer. Especially, with all the Oktoberfest and Harvest Style beers already on the shelves.
This beer is great! Flat out, great! I will brew this again and again and again.
Great recipe, thanks for sharing.
Yum!
First off,let me say, that is one good looking brew!!!
Second, I'm thinkiing of brewing this and fermenting it on top of a wyeast 2035 American Lager cake that was my first lager. Will this yeast do this brew justice? This may be my first ever AG brew as well. Is this too "involved", "advanced", or difficult for a noobs first AG brew?
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