Oktoberfest with Ale yeast ??? any suggestions ... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Oktoberfest with Ale yeast ??? any suggestions ...

Thread Tools
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 ???

Reply With Quote
Old 06-05-2009, 11:14 PM   #2
May 2009
Portland, OR
Posts: 108
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?

Reply With Quote
Old 06-05-2009, 11:55 PM   #3
Donner's Avatar
Feb 2008
Oxford, MS
Posts: 823
Liked 3 Times on 3 Posts

check this out

Reply With Quote
Old 06-06-2009, 12:04 AM   #4
DrinksWellWithOthers's Avatar
May 2008
Posts: 1,047
Liked 27 Times on 25 Posts

I made Biermuncher's Octoberfest Ale with Wyeast 1084 Irish Ale yeast. Fermented around 64 and it came out pretty good.

Reply With Quote
Old 06-06-2009, 12:36 AM   #5
enderwig's Avatar
Nov 2007
Dickinson Texas
Posts: 1,435
Liked 8 Times on 8 Posts

I do my Oktoberfest with Kolsch yeast, I think it's a happy medium between temp control and lager flavor.
Read the
Homebrewtalk Wiki!

Reply With Quote
Old 06-06-2009, 12:45 AM   #6
SavageSteve's Avatar
Sep 2007
Posts: 987
Liked 9 Times on 6 Posts

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.

On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
Planning: n/a

Reply With Quote
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.
The piano has been drinking
my necktie is asleep
The combo's gone back to New York and
the jukebox has to take a leak
Tom Waits

Reply With Quote
Old 06-06-2009, 01:31 AM   #8
Boerderij_Kabouter's Avatar
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,757
Liked 148 Times on 120 Posts

I was impressed with Ed Wort's Oktoberfast.

Reply With Quote
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
PBNation, everything and anything for Paintballers

Primary: none
Secondary: none
Bottling: none
Drinking: Ayinger Weizenbock, Chimay, Blue Moon, Long Trail Blackbeary Wheat.

Reply With Quote
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

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooper's yeast in an Oktoberfest? jldc Beginners Beer Brewing Forum 3 01-15-2009 04:22 PM
Oktoberfest suggestions monty3777 General Beer Discussion 6 08-27-2008 03:51 AM
Need some yeast help. Oktoberfest Fingers Recipes/Ingredients 5 02-08-2008 01:06 AM
Oktoberfest - Munich 08...any suggestions from those experienced? blizz81 General Chit Chat 6 02-05-2008 05:34 AM
Oktoberfest W/ALE yeast Bpoch73 Recipes/Ingredients 12 05-07-2007 12:01 AM

Forum Jump