Sailor's Funeral for my Oktoberfest?

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thisjrp4

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I brewed an Oktoberfest a few weeks ago, and I'm not sure if I should dump it or let it age. I used Wyeast 2112 with the following recipe 6# 2-Row, 4# Munich, 0.5# 60L, 0.5# Wheat, 6.3 AAU Liberty for 60 min, 0.75 oz Saaz for 15 min. It was a bit of a sluggish start and fermentation, and took about 3 weeks to finish at 66 - 68 degrees. Now it has been in the kegerator for 2 weeks and it tastes off/yeasty. It's also not real clear. I thought 2112 was supposed to make "malty, brilliantly clear beer." Am I using the yeast wrong? Does the beer just need more time to age? Dump it?
 
I have not used that yeast for an Oktoberfest but I would at least give it some more time to condition.

Did you make a starter? What was the final gravity.

In either case I would just wait it out to see what happens. Time can heal alot of perceived faults.
 
I did make a starter but it still took a while before I saw activity in the airlock. Final gravity was 1.017.
 
thisjrp4 said:
I brewed an Oktoberfest a few weeks ago, and I'm not sure if I should dump it or let it age. I used Wyeast 2112 with the following recipe 6# 2-Row, 4# Munich, 0.5# 60L, 0.5# Wheat, 6.3 AAU Liberty for 60 min, 0.75 oz Saaz for 15 min. It was a bit of a sluggish start and fermentation, and took about 3 weeks to finish at 66 - 68 degrees. Now it has been in the kegerator for 2 weeks and it tastes off/yeasty. It's also not real clear. I thought 2112 was supposed to make "malty, brilliantly clear beer." Am I using the yeast wrong? Does the beer just need more time to age? Dump it?
Click to expand...

It sounds like the beer is still green, so I would let it age. I don't think it will ever taste like an Oktoberfest, but it probably will be a nice example of California common.
 

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