Oktoberfest (Ale) yeast question

Here is my Oktoberfest recipe, AG and have a question about which yeast strain to use. I've heard S-05 works well. Any other suggestions? I'm down here in Florida so it'll be hard to keep it under 60 degrees throughout August.


4# Vienna Malt
2# Munich Malt
2# Munich 20L Malt
2# Pilsner german Malt
1.0 oz Tettnang hop (60 min)
.75 oz Tettnang hop (30 min)

Kolsch yeast or Wyeast 1007 would probably do the trick

hmmm, interesting. How high of temps can these yeasts withstand?

I did a 10 gallon batch with a similar grain bill (2 parts Munich and Vienna to 1 part German Pils, used Hallertau instead of Tettnang) and split it between US-05 and Notty. Both were fermented at 63 degrees. So far I have the US-05 version on carb, and it tastes amazing. A month or so of lagering should make it nice and crisp, lager-like. I imagine the Notty will be similar.

I would be interested in Kolsch yeast, and in fact that's what I originally planned to use, but I think it might throw off a little too much of a acidic wine-like flavor to be compared to a true O-fest. A crisp clean Ale yeast like 1007 (or 05, Notty and liquid counterparts) would be more to style I believe.

You want to keep those temps down as close to 60 as possible. But I guess if you were to choose a yeast based on temperature constraints, US-05 would be my best guess.

I can probably keep it 60-64 with ice baths. After I bottle should i store in a small mini fridge to lager?

unfnole23 said:

I can probably keep it 60-64 with ice baths. After I bottle should i store in a small mini fridge to lager?

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Yeah if you dont have capabilities to bulk lager, then I would just leave them in the fridge in bottles as long as you can stand it. Of course you need to bottle condition at room temp for 2-3 weeks after priming with sugar. Make sure they are carbonated correctly, then into the fridge they go!

The Wyeast 1007 is good between 55-68 F. I believe. Kolsch yeast is 56-70 F.

I plan on harvesting some wlp080 cream ale/lager blend from my cream ale and using that for a oktoberfest ale. Gonna try to go for it this weekend-have not used the yeast before this batch. Theoretically should be good if I keep temp in low 60s, don't know if any others have tried this. US-05 sounds good too.

just had another sample of my october harvest marzen today which I used Klosh yeast and its great. almost cant wait till october to finish the two cases. made this i april and I think I am going to enter this into a brew competition

geez oh man that's a long time to wait for a beer!

I went with the US-05. Brewed on 8/10 Plan on leaving it in the fermentor until somewhere between 8/20 and 8/24. Using an ice bath, it took about a day and a half to get the temp down to 60 degrees. I want this beer to be ready on 9/17 for the FSU-OK football game and the start of Oktoberfest! I'd like it to be as close to a lager as possible. So I should bottle and let it condition at room temp? or cooler for lagering?

If you dont have room to cold condition (lager) in the fermenter, then I would bottle, let it carb at room temp for 2-3 weeks, and then put them all in the fridge to lager in bottle as long as you can stand it. Its pushing it for only having 5 weeks until game day, but I bet they will be good! Im almost done with the first keg of O-fest Ale I did this year with US-05, it is amazing!

Bottle condition at room temp, even 75 F would be ok, so the yeast will have greater activity and carbonate quicker. You could do that for 2 weeks then cold condition them in the fridge if you have any time left.

Just my 2 cents. I'm also doing an oktoberfest ale in a time pinch. I'm hoping to start wed or thurs and split 6 gal Wyeast 1084 and 6 gal Wyeast 1007. I'll post the results.

My oktoberfest have been in bottle for 2 weeks and I'm looking to tap in them next weekend. Should I cold condition them at this point with a week left? If so, at what temps?