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Old 08-25-2010, 03:50 PM   #1
tdoft
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Jul 2009
Windsor Colorado
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Brewed Biermuncher's Octoberfast about three weeks ago with no problems on brewday. Pitched S-04 and got good activity in a few hours. Unfortunately, we had a heatwave shortly thereafter and my usually realiably cool basement allowed ferment temp to get into the seventies. Kegged this last night and sample clearly was not right-apple esters bigtime. Soooooooo.....any advice going forward? Will the esters age out better at 68 degrees or 40? Or am I permanently stuck with apple cidery beer in which case any ideas of making it more appealing would be greatly appreciated. I'm thinking cinnamon/clove/dryhop/anything!!!!!??????????? BTW finishing gravity was 1.010-should have been 1.014. Thanks!!!!!!!!

 
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Old 08-25-2010, 04:31 PM   #2
kwantam
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Aug 2010
Austin, TX
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Aging it for a while at 68 will let the remaining suspended yeast clean up some of their own byproducts. If you drop the temp to 40 they're going to go dormant and do nothing.

 
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Old 08-25-2010, 04:34 PM   #3
ErieShores
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Nov 2009
Buffalo, NY USA
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That is exactly why I used US-05, fear of the ester...

 
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Old 08-25-2010, 05:59 PM   #4
tdoft
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Jul 2009
Windsor Colorado
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Yeah, I did a deception cream stout with S-05 shortly after the Octfest which turned out great despite the same high temps. I agree that aging at 68 makes more sense. I just hope that my basement stays thatt cool....lately its clearly not something I can count on. Thanks all!

 
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Old 08-25-2010, 06:09 PM   #5
tenchu_11
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Mar 2010
Nome,AK
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dumb question what is exactly an Octoberfest..is it an ale or lager. What would be the closest beer to it..I have unfortunately never tried Octoberfest.

 
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Old 08-25-2010, 06:44 PM   #6
BrookdaleBrew
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Nov 2008
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Quote:
Originally Posted by tenchu_11 View Post
dumb question what is exactly an Octoberfest..is it an ale or lager. What would be the closest beer to it..I have unfortunately never tried Octoberfest.
Think of a malty lager with a toasted grain flavor.

 
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Old 08-25-2010, 08:35 PM   #7
tdoft
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Jul 2009
Windsor Colorado
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Yeah, I think it is typically a malt forward lager. However, in this case Biermuncher tries (and in his case) suceeds in replicating the style with a lowish attenuation ale yeast S-04. Thus, the beer in question in this post is an ale. Look under the amber hybrid category in the recipes section for more info.

 
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Old 08-25-2010, 09:47 PM   #8
bierhaus15
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Aug 2008
, New York
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Quote:
Originally Posted by tdoft View Post
Brewed Biermuncher's Octoberfast about three weeks ago with no problems on brewday. Pitched S-04 and got good activity in a few hours. Unfortunately, we had a heatwave shortly thereafter and my usually realiably cool basement allowed ferment temp to get into the seventies. Kegged this last night and sample clearly was not right-apple esters bigtime. Soooooooo.....any advice going forward? Will the esters age out better at 68 degrees or 40? Or am I permanently stuck with apple cidery beer in which case any ideas of making it more appealing would be greatly appreciated. I'm thinking cinnamon/clove/dryhop/anything!!!!!??????????? BTW finishing gravity was 1.010-should have been 1.014. Thanks!!!!!!!!
Yeah, sorry to hear that man but your stuck with what ya got now. Foremost, I don't know why anyone would willingly would use s04 for a oktoberfest (yeah, even if its fermented cool) and secondly, s-04 just plain sucks. Better yeasts out there no matter what style your brewing. I'd probably dump the beer and make a note to never use s-04 again. Or make a fresh batch of oktoberfest with a better yeast choice.

 
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Old 08-25-2010, 10:14 PM   #9
RavenChief
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Feb 2010
Dover
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Quote:
Originally Posted by tdoft View Post
Brewed Biermuncher's Octoberfast about three weeks ago with no problems on brewday. Pitched S-04 and got good activity in a few hours. Unfortunately, we had a heatwave shortly thereafter and my usually realiably cool basement allowed ferment temp to get into the seventies. Kegged this last night and sample clearly was not right-apple esters bigtime. Soooooooo.....any advice going forward? Will the esters age out better at 68 degrees or 40? Or am I permanently stuck with apple cidery beer in which case any ideas of making it more appealing would be greatly appreciated. I'm thinking cinnamon/clove/dryhop/anything!!!!!??????????? BTW finishing gravity was 1.010-should have been 1.014. Thanks!!!!!!!!
I would wait a month at 68 degrees and then see what it tasts like. Or better yet, send it to me and I will conduct a thorough scientific evaluation of all the esoteric qualities of your beer. I love Octoberfest!

 
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Old 08-25-2010, 11:43 PM   #10
Yooper
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UP of Michigan, Winter Texan
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Quote:
Originally Posted by bierhaus15 View Post
Yeah, sorry to hear that man but your stuck with what ya got now. Foremost, I don't know why anyone would willingly would use s04 for a oktoberfest (yeah, even if its fermented cool) and secondly, s-04 just plain sucks. Better yeasts out there no matter what style your brewing. I'd probably dump the beer and make a note to never use s-04 again. Or make a fresh batch of oktoberfest with a better yeast choice.
Really? I didn't know that S04 was such a poor yeast strain. I use it all the time. My beer must suck.
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