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Old 07-24-2012, 06:58 PM   #1
MacGruber
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When does everyone here typically start brewing their oktoberfests? I'm thinking of brewing my first one (not my first lager) on August 18th. I'm hoping it'll be done around the end of October. I'm pretty late already I'm assuming.

 
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Old 07-24-2012, 07:03 PM   #2
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I am going to be doing one in the next few weeks. I want it to have at least 4 weeks of lagering behind it when I decide to bottle.

 
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Old 07-24-2012, 07:04 PM   #3
Cranny04
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That should be fine... How long do you ferment and lager?

I brewed one 6-29... And I will serve it on 9-15
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Old 07-24-2012, 07:06 PM   #4
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Traditionally, Oktoberfests were brewed in March (they are also called "Marzens") and lagered all summer for the Oktoberfest time in September.

But as long as you can lager for about 6 weeks, you should be just fine starting now.
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Old 07-24-2012, 07:08 PM   #5
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Actually, I'm going to make it on August 1st. I just checked my calendar. 3 weeks primary and 6 weeks layering should do it. I'll keg it on Sept 29th hopefully and it'll be ready for October. Even though Oktoberfest is in Sept.!

 
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Old 07-24-2012, 07:09 PM   #6
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Quote:
Originally Posted by MacGruber View Post
Actually, I'm going to make it on August 1st. I just checked my calendar. 3 weeks primary and 6 weeks layering should do it.
A three week primary is probably twice as long as you'd need- if you pitch enough yeast, it should be ready for the diacetyl rest in 7-10 days. And then it can be racked and lagered after the diacetyl rest.
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Old 07-24-2012, 07:10 PM   #7
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How about the best yeast to use for Oktoberfests? I make starters from Wyeast smack packs. Which Wyeast have you guys found to be the best?

 
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Old 07-24-2012, 07:27 PM   #8
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Quote:
Originally Posted by Yooper

A three week primary is probably twice as long as you'd need- if you pitch enough yeast, it should be ready for the diacetyl rest in 7-10 days. And then it can be racked and lagered after the diacetyl rest.
Depending on the yeast... I do exactly this.

I use Wyeast 2124 my favorite O-Fest yeast: pitch at 7 ish C ferment at 10c for 10 days. D-Rest for 4days (usually only have time for transfers and brewing on weekends hence the 14 total days)

Then I lager in Corny Kegs for 6-8 weeks @ -0.5C
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Old 07-24-2012, 08:15 PM   #9
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Last year I brewed my O-fest on Aug 23, and served it at a party on Oct 22. 10 gallons, pitched 4 packs SafLager W-34/70 at 43 deg, let rise to 49 deg for 2 week ferment, then D-rest followed by ~4 wks lagering at 34 deg. Kegged & force carb'd.

It came out beautifully clean. IMHO it was plenty of time to turn it around.

 
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Old 07-24-2012, 08:38 PM   #10
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can you lager in the keg you will be serving it in?

 
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