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Old 05-06-2011, 05:40 PM   #121
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Hey everybody, Im brewing this recipe this weekend! Like hopalotamus, I cut the grains back just a tad. (Im using 5lbs each of Pils/Vienna instead of 5.5) Even 13lbs will be pusing my mash tun to its limit.

I am also using Wyeast Kolsh 2565 instead of the WLP029 just because thats what was available.

The rest of it I am going to try to follow to a "T"!

Im really looking forward to this one! Octoberfest is some of my all time favorite beer!
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Old 05-11-2011, 05:10 PM   #122
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So who has actually used this recipe and had good results by using a traditional Oktoberfest Lager yeast? We have plenty of time to brew a 10 gallon split batch and one of us will be using an Oktoberfest lager yeast and one will be using an ale yeast. Figured a recipe close to this might be a good choice.
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Old 05-11-2011, 07:57 PM   #123
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I have used this recipe multiple times with different yeasts and every yeast variety has worked out great. The American Ale yeast was very good and the Okto-lager yeast was very smooth. My favorite has been Ommegang brewery yeast.
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Old 05-30-2011, 06:32 AM   #124
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Brewed this a few months back and just tapped it a week or so ago...I've probably brewed 50 batches of beer give or take and this is THE BEST! Both SWMBO and I agree.

This goes on the regular rotation for sure
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Old 05-30-2011, 04:06 PM   #125
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Assistance Please!
I do not have the space nor the time to do a lager. What is a great Ale yeast for this recipe? Would America or East Coast work?
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Old 05-30-2011, 04:18 PM   #126
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wlp029 is an Ale yeast. if you can hold the beer at 65 deg During fermentation you'll be just fine. and have a more traditional taste than using american 1056 Or wlp008 East coast.
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Old 05-30-2011, 04:55 PM   #127
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Yes it IS an ale. I kept my ambient temperature at about 60 and turned out fantastic
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FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA
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Old 05-30-2011, 06:22 PM   #128
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Quote:
Originally Posted by iparks81
wlp029 is an Ale yeast. if you can hold the beer at 65 deg During fermentation you'll be just fine. and have a more traditional taste than using american 1056 Or wlp008 East coast.
Thanks! I think I will try it.
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Old 06-07-2011, 03:34 AM   #129
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I am brewing this tomorrow. I will put this on yeast cake from Kolsch that was Ed Worts recipe as well. I anticipate that its as good as his Kolsch. Thanks Ed for sharing your awesome recipes with us.
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Old 06-07-2011, 05:08 AM   #130
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any thoughts out there about using a yeast cake from Wyeast 1450 for this beer? I really like the beer, and I happen to have this yeast going right now, don't really know what I can and cannot use it for.

description says " It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.. "

sounds to me like it should work.

cz
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