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Old 07-16-2013, 01:39 PM   #231
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,264
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Has anyone fermented this with a lager yeast? I finally have the ability to lager and was looking for a good October fest to brew up this month so it might be ready in time.

Any suggestions on a good yeast to use for this recipe and for a first time lagerer

 
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Old 07-19-2013, 07:51 PM   #232
crusader1612
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May 2012
Christchurch, New Zealand
Posts: 1,063
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Quote:
Originally Posted by D_Nyholm
Has anyone fermented this with a lager yeast? I finally have the ability to lager and was looking for a good October fest to brew up this month so it might be ready in time.

Any suggestions on a good yeast to use for this recipe and for a first time lagerer
Oktoberfest is a lager so stick with whatever the recommended Oktoberfest yeast is. Probably something like German lager?
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Old 07-19-2013, 08:35 PM   #233
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,264
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Quote:
Originally Posted by crusader1612 View Post

Oktoberfest is a lager so stick with whatever the recommended Oktoberfest yeast is. Probably something like German lager?
Yeah, though this recipe is quoted as an Oktoberfest with an ale yeast so I figured I'd make it as a true to style lager instead. Just never used a lager yeast before and didn't know if there were ones that were more forgiving for this style or not.

 
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Old 07-31-2013, 01:50 AM   #234
Jwash1705
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Mar 2011
Wickliffe, OH
Posts: 46

What Hallertau was used in the original recipe. I have mittlefrau at home but the AA is only 3.5.

 
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Old 08-02-2013, 01:40 PM   #235
Iceman6409
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Jun 2008
Rochester, NY
Posts: 378
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Hey Ed, or anyone for that fact. I am going to brew this this weekend. My question is I prefer to bottle. I see you call for it to sit at 39 for a month on gas. Would you recommend the same thing if I am going to bottle?

 
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Old 08-02-2013, 01:41 PM   #236
Iceman6409
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Jun 2008
Rochester, NY
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Sorry looks like it is two months but the questions remains the same

 
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Old 08-02-2013, 02:08 PM   #237
TangoHotel
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Jan 2012
Colorado Springs, Colorado
Posts: 1,159
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With my Oktoberfest, I will be bulk aging at 34* for 2 months in secondary, then bottle. Let condition for 3-4 weeks @ room temp, then chill @ fridge temp for a few before consumption. It works for me.

 
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Old 08-02-2013, 07:24 PM   #238
kingmatt
 
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Mar 2010
Souderton, PA
Posts: 768
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taking a shot at this today after work...thanks for the recipe!
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Old 08-03-2013, 03:30 PM   #239
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
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After a 2 week primary at 60 (swamp cooler) I cold crashed it for 5 days at 40F (johnson controlled fridge in the garage) and then allowed it to come back up to 70F (house) to bottle. Its carbonating at 70F (house) now and then I will condition it in bottles at ~55F for 2 months (cellar ie crawl space - dont want to run the fridge at 40F in a hot garage for 2 months). Tasted good before bottling!

 
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Old 08-22-2013, 05:43 PM   #240
mjwitz
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Dec 2010
Douglassville, PA
Posts: 33
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This looks good! I just did a Kolsh and could have used the yeast. Bummer

 
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