Oktoberfest (Ale) yeast question - Home Brew Forums
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Old 07-29-2011, 04:32 PM   #1
unfnole23
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Sep 2009
Jacksonville Beach
Posts: 49


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)

 
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Old 07-29-2011, 04:47 PM   #2
Hernando
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May 2011
Denver, CO
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Kolsch yeast or Wyeast 1007 would probably do the trick
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Old 07-29-2011, 04:50 PM   #3
unfnole23
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Sep 2009
Jacksonville Beach
Posts: 49

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

 
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Old 07-29-2011, 05:01 PM   #4
kpr121
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Jul 2009
Pittsburgh, PA
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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.

 
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Old 07-29-2011, 05:03 PM   #5
kpr121
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Jul 2009
Pittsburgh, PA
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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.

 
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Old 07-29-2011, 06:13 PM   #6
unfnole23
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Sep 2009
Jacksonville Beach
Posts: 49

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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Old 07-29-2011, 06:34 PM   #7
kpr121
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Jul 2009
Pittsburgh, PA
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Quote:
Originally Posted by unfnole23 View Post
I can probably keep it 60-64 with ice baths. After I bottle should i store in a small mini fridge to lager?
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!

 
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Old 07-29-2011, 08:27 PM   #8
Hernando
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May 2011
Denver, CO
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The Wyeast 1007 is good between 55-68 F. I believe. Kolsch yeast is 56-70 F.
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"Sometimes when I reflect back on all the beer I drink I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, it is better that I drink this beer and let their dreams come true than be selfish and worry about my liver." --Jack Handey
O'tega Labrewtories

 
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Old 07-29-2011, 10:10 PM   #9
dabeers
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Feb 2010
Louisville, KY
Posts: 66
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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.

 
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Old 07-30-2011, 12:25 AM   #10
thatsus02
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Sep 2010
Manton, MI
Posts: 85


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
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