balickma
Member
Hello all, I have a couple questions regarding doing an Oktoberfest.
Allright, so I already did a pretty simple batch of Oktoberfest. This was the first yeast starter I made, so I hope I did it right. I didn't have a stir plate or flask, so I just did it in a growler and shook it whenever I could. The OG was pretty close at 1.052, but the FG was way too high at 1.018. Also, they aren't carbonated very well. I used Wyeast #2633 Octoberfest Lager Blend, details found here. It says an optimum temp of 48-58 F, so I put it in the fridge at ~53 with some fluctuation for 2 weeks, then lagered at around 40F for 2 months.
Ok, so I'm looking to redo it. This time, I got a flask and stir plate, so I'm going to use those. According to Mr. Malty calculations, I need about 1.5L of starter and use 2 starter packets, so I'm going to do that. I'm going to use 6 cups of water and 1.5 cups of DME.
I'm also still not sure about the fermentation schedule for lagers. I went straight from 2 weeks at ~53F to 2 months at ~40F, without really letting any time for it to cool down. Some sources recommend letting it sit at RT for a day or two, but when exactly? Between primary and lagering? After lagering but before bottling? After brewing but before Primary? Should I let it sit at RT at all?
Also, I was asked from a friend if I was going to replenish some yeast before bottling, and I didn't, but the beer did come out pretty flat. It's not terrible, but definitely not carbonated enough. Should I save some of the yeast from the starter to pitch then, or will it not make a difference?
Sorry for the long post, any input is appreciated.
Allright, so I already did a pretty simple batch of Oktoberfest. This was the first yeast starter I made, so I hope I did it right. I didn't have a stir plate or flask, so I just did it in a growler and shook it whenever I could. The OG was pretty close at 1.052, but the FG was way too high at 1.018. Also, they aren't carbonated very well. I used Wyeast #2633 Octoberfest Lager Blend, details found here. It says an optimum temp of 48-58 F, so I put it in the fridge at ~53 with some fluctuation for 2 weeks, then lagered at around 40F for 2 months.
Ok, so I'm looking to redo it. This time, I got a flask and stir plate, so I'm going to use those. According to Mr. Malty calculations, I need about 1.5L of starter and use 2 starter packets, so I'm going to do that. I'm going to use 6 cups of water and 1.5 cups of DME.
- Does it matter what DME I use for the starter? Most places I've seen just say to use light DME, but Oktoberfest is darker, so should I use darker DME?
- Should the starter be stirring at room temp (around 69F) or should it be chilled to the optimum range it is indicated at?
- Last time I tried putting it in the fridge overnight to decant, but the yeast didn't settle out very well and I ended up just pitching all of it. Is this hard to do with lager yeast or should I just pitch all of the starter?
I'm also still not sure about the fermentation schedule for lagers. I went straight from 2 weeks at ~53F to 2 months at ~40F, without really letting any time for it to cool down. Some sources recommend letting it sit at RT for a day or two, but when exactly? Between primary and lagering? After lagering but before bottling? After brewing but before Primary? Should I let it sit at RT at all?
Also, I was asked from a friend if I was going to replenish some yeast before bottling, and I didn't, but the beer did come out pretty flat. It's not terrible, but definitely not carbonated enough. Should I save some of the yeast from the starter to pitch then, or will it not make a difference?
Sorry for the long post, any input is appreciated.