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Old 06-05-2009, 10:31 PM   #1
Jun 2009
Posts: 9

I am trying for my next batch to brew an Oktoberfest but unfortunately I do not have an additional fridge any more so I cannot lager my Oktoberfest.

I am thinking about using Ale yeast...??? Have any of you tried this before ???
any recommendation on what type of Ale yeast to use ???

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Old 06-05-2009, 11:14 PM   #2
May 2009
Portland, OR
Posts: 107
Liked 1 Times on 1 Posts

Widmer here in Portland, OR makes their Oktoberfest with an ale yeast and it isn't all that bad. Its just a malty amber/alt. For yeast maybe the Wyeast 1007 German Ale yeast?

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Old 06-05-2009, 11:55 PM   #3
Donner's Avatar
Feb 2008
Oxford, MS
Posts: 823
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check this out

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Old 06-06-2009, 12:04 AM   #4
DrinksWellWithOthers's Avatar
May 2008
Posts: 1,037
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I made Biermuncher's Octoberfest Ale with Wyeast 1084 Irish Ale yeast. Fermented around 64 and it came out pretty good.

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Old 06-06-2009, 12:36 AM   #5
enderwig's Avatar
Nov 2007
Dickinson Texas
Posts: 1,435
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I do my Oktoberfest with Kolsch yeast, I think it's a happy medium between temp control and lager flavor.
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Old 06-06-2009, 12:45 AM   #6
SavageSteve's Avatar
Sep 2007
Posts: 987
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I would imagine you'd want as clean of a yeast as possible... flavor emphasis in Oktoberfests should be on the malt, so if the yeast leaves too much/many flavors behind, it might impact the end result. I'm not saying that's bad or good, just different from how it traditionally tastes.

So if you want as close to a lager experience as you can get, then go with a clean yeast, otherwise, experiment and have fun! Either way, I think fermenting at as low of a temperature you can get that still works for the yeast is generally a good practice.

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Old 06-06-2009, 01:16 AM   #7
Mar 2009
Posts: 64

I don't really have the set up...or the patience maybe to really do a lager right so I usually make do. I did an Oktoberfest over the winter. Used the 1007 German Ale yeast & in my lowly opinion it turned out fantastic. My basement was around 58 to 60 at the time. Personaly, I don't think the kolsch yeast woud finish malty enough. I think a California lager yeast (steam beer)would work well too.
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Old 06-06-2009, 01:31 AM   #8
Boerderij_Kabouter's Avatar
Dec 2007
Oconomowoc, Wisconsin
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I was impressed with Ed Wort's Oktoberfast.

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Old 03-19-2010, 02:20 AM   #9
Jun 2009
518 NY
Posts: 24

I brewed and Oktoberfest-styled Ale last Year with Kolsch Yeast. It portrays a more clean taste compared to other yeast strains. Mine turned out great, everyone who enjoyed oktoberfests in general really liked my brew. It isn't quite the same, but it's as close as you'll get without lagering. Enjoy if you end up doing it
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Old 03-19-2010, 11:45 AM   #10
Jun 2009
Markle, IN
Posts: 7

I am going to try using White Labs WLP011 European Ale Yeast for a Octoberfest/Marzen "Ale" that I am going to brew very soon. My receipe will be using 6.6 lbs Briess Munich LME and 1 lb of Amber DME.

If I rember from my receipe correctly, SG is going to be around 1.054

Information from Whitelabs is shown below.
WLP011 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium

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