Hey folks: I have asked and read a lot about lagering. I am now(this weekend) going to make one using a cold room in the basement and outside temps. I decided on an Oktoberfest. While browsing here and the internet I am surprised to see varying grain bills. Some use alot of 2 row, some a lot of Munich, others a lot of Vienna.... I'm so confused. Jamils has a GB of almost equal munich, vienna and pils.
What do you guys/gals think? I was anticipating using munich for part of it but don't know what else? I hear yeast is also very important. Many use WLP 820 but have also seen WLP 833 for a less sweet and dryer finish.
Drinking Arrogant Bastard clone, Belgian Dark Strong ale, Oktoberfest
On Deck Kate RIS clone, Russian River APA clone, Dominion Oak Barrel Stout clone, Green Flash IPA clone