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Hmm. I'm trying to enter this into BS3 and I don't see a Style called Oktoberfest. What do I use?

Thanks! This is just what I was looking for! So, after reading through most of that long thread, this is the recipe that I think is correct: Batch size: 5.5 gal 4.0 lb Pilsner malt 2.5 lb Vienna malt 2.0 lb Munich malt 1.0 lb Aromatic malt 1.0 lb Crystal 20L malt 0.5 lb Cara-Pils malt 0.5 lb...

I know this isn't a pure Oktoberfest beer, but I need an ale version of this recipe that will be ready in about 5 weeks for a friend. Can anyone share a Oktoberfest Ale recipe?

What is the proper lager temp? I would like to lager this in my keezer set to 35F. Is that okay?

Sounds normal to me. If you're not in a super rush, I would leave it at 30 PSI for 12-18 hours, drop to 20 PSI for another 12-18 hours, and then down to normal pressure. This is what I do. Less fuss and work.

So, my lagers are ready for secondary in my kegs. Do I pressurize them after transfer or just let them be?

I've got my system partially completed. Here's a few pics. I DID have problems with CO2 leaks on the connectors through the collar wall. I eventually just removed it and ran the line directly through the collar wall. I still need to add insulation and add the beer lines, but I'm getting close!

I had a barleywine that was decent after 10 years. It was over 10% though!

Well, I wasn't planning on getting a drip tray, at least not right away. It's in my garage and I figure I'd just let some beer drip on the floor, but that might change after some use. However, I think your equation is wrong. I think you divide by the number of taps-1. To use your example...

So, I have 4 of the Perlick 630SS faucets and I'm ready to mount them to the side of the collar. Is 4" a good spacing between them?

All the directions I see online say to do a diacetyl rest. Can doing the rest actually hurt the beer?

I just took a small sample of each. Both taste clean with no butterscotch flavor detected. VDK test? Never heard of it. So, is it worth do a rest at 60F or maybe a little lower at 55F or 58F? Or, should I just start dropping the temperature now?

Ok, its been 2 weeks at 50F and I measured the gravity this morning at: Pils = 7.0 Brix = 1.011 Helles = 6.8 Brix = 1.012. So, is it time to raise the temp to 60F for a diacetyl rest for 3 or 4 days before I cold crash it down to 35F?

I did consider the extra connections could be a cause for concern, but I have many connections now and they seem fine. SEndorf, thanks for links. I think those will work!

I decided to go with the collar with the faucets mounted on the side of the freezer to keep them out of harms way. I think I'm going with the Perlick 630SS faucets and this http://www.beveragefactory.com/draftbeer/faucets/stainless-steel-shanks/KCSHANK3-ASC.html nipple shank. I'll use 1-1/2"...

Wow! Quite impressive! But, you do bring up a pro and con I missed on my list. Collars require no modifications to the freezer. They can be put back to their original state after the collar is removed. The tower requires drilling and modifying the freezer which can't be reversed. In any case...

Hmmm. That's an option.

I live in NJ and its been in the 90's for days! HOT. Sounds like a collar may be the winner. Did I miss any pros and cons for either?

I have 4 kegs in a keezer in my garage that use picnic taps to dispense beer. I've used picnic taps for various reasons, but mainly because I don't drink every night and I want to make sure the beer, lines, and taps all stay cold. Unfortunately, I've had two instances where a guest has poured...

I guess the 4-faucet tower is the way to go. Does anyone sell an insulated version to keep the internal beer lines and faucets cold?