Justdrumin
Well-Known Member
Ive been in search of a true German brewed and bottled Oktoberfest that doesn't taste like its skunked. This is fantastic. Thoroughly enjoying it. This is what I need to brew in March.
Ive been in search of a true German brewed and bottled Oktoberfest that doesn't taste like its skunked. This is fantastic. Thoroughly enjoying it. This is what I need to brew in March.
Ayinger makes great beer. Try their doppelback in the dead of winter. I'm making a marzen using a tri-decoction method in March; I'll lager it until September.
Ive been in search of a true German brewed and bottled Oktoberfest that doesn't taste like its skunked. This is fantastic. Thoroughly enjoying it. This is what I need to brew in March.
My wife doesn't like beer and she likes Ayinger's Marzen... far and away my favorite.
I wish I could get these on tap. Why do they use green bottles. Skunk fest
I wish I could get these on tap. Why do they use green bottles. Skunk fest
A friend of mine owns a bar and so far he's been able to get it on tap the last couple of years. That my friends is heaven!
Anyone have a good recipe or know what ingredients they use and the process?
This can get you started:
http://braukaiser.com/wiki/index.php?title=Imperator
The author uses a decoction method with Weyermann's Dark Munich malt as a base. The use of an under-modified floor malt would require a more complicated process.
I'd like to make a Dopplebock one day but am learning to make Pilsners at the moment. In a few years I'll tackle a Doppelbock but in the meanwhile I'm happy to drink Celebrator during the dark winter months.
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