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Old 09-19-2012, 05:34 PM   #51
voodoocurt
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Apr 2010
Lower Alabama
Posts: 109
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Oktoberfest label....


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Old 09-19-2012, 06:19 PM   #52
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 461
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I am impressed with ALL your labels man. Very professional. I still use window marker on my bottles because we go through them so fast lol.



 
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Old 10-02-2012, 01:22 PM   #53
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
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Jul 2011
Towaco, NJ
Posts: 461
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OK! So, the party was a success. Went through a lot of beer in general and about 3/4s of the Oktoberfest. I will make the slight change in the hop qty as there was a bit more residual bitterness than is typical for the Marzen style if I'm thinking correctly. I did the original recipe just before you made the hop change to lower So, you are probably gonna have the more maltier style you wanted. Hopefully you've been enjoying yours now for a while?

Thanks again for the recipe! I will be looking forward to making this next year!

 
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Old 10-08-2012, 03:40 PM   #54
greenthumbed
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Mar 2012
Golden, BC
Posts: 82
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Hey Guys,

So, I broke into the Marzen this passed weekend. I brought 1/2 the batch on ice down to a friends place for a Thanksgiving/Oktoberfest party. Wow! I am very impressed if I must say. So dark and malty with an amazingly clean finish and just a hint of hops flavour. I am very pleased with the results after 5 months of lagering @ 2-4C. I don't think I'll change a thing for next year.

BTW...
V,
Awesome Labels, Dude!

 
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Old 03-22-2014, 09:13 PM   #55
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
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Jul 2011
Towaco, NJ
Posts: 461
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Hey Voodoocurt! It's been a long time but I've had this on my list since the previous year. Moved to NJ so I didn't have the chance in 2013 to make it. But I did today. I changed to AG now so I did the following from the "updated" recipe:
- 10lb Munich
- .5 Vienna
- .5 Biscuit
- .5 Crystal 60

1 oz German Hallertauer @ 60
1 oz German Tettnang @ 30
4 tsp of Fermax @ 30
1 tsp of Irish Moss @ 30

OG is @ 1.054 @ 68* and I'll report after 3 weeks primary what next gravity reading is before I transfer to carboy for 1 month lagering period.

I used WLP820 and made a 3l starter earlier this week. I made that choice due to the time people said it takes with this yeast. I decanted almost all of the beer (just realized I should have drank it) and had a good amount of yeast to put in there.

Looking forward to seeing how this turns out. It was a much lighter color without the LME so I'm curious what it will be at the end.

Thanks again for the recipe!

Reason: I put the wrong yeast in there originally. Was supposed to be 820 vs 920

 
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Old 04-12-2014, 10:14 PM   #56
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
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Jul 2011
Towaco, NJ
Posts: 461
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Transferring today after 3 weeks @ ~55*. I let it raise to 68 for 24 hours and will be lagering for approximately 4 weeks in my keezer @ 36-40*.

When transferring, SG was 1.010 @ 68 so that gives me a 5.9% right now. It tastes like an Oktoberfest!



 
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