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In a traditional marzen/oktoberfest they don't use crystal...so if you are going for a more traditional style you might want to change that, otherwise leave it. I would drop the carafa and use 1lb or so of melanoidin. The hop schedule looks good. I just brewed a similar recipe with an ale...

Looks good. I like to use oats, they give a thicker smoother head that caramel/carapils. Flaked barley gives a really thick head, the kind you can float a bottle cap on.

I just had the same experience. I bottled after 23 days and it was barely done...It may end up slightly over carbonated, but there is only so long a man can wait for an ale. Hang in there, it will finish eventually. My Hefe was 50/50 Pils and white wheat. OG 1.050 FG 1.006

CORRIANDER!!! I did 1oz corriander and 1oz orange peel for 15min with wWyeast 3944 and it turned out great. Definitely a great summer brew. brew on

Change the yeast to Wyeast 3944 and add 1 oz corriander and 1 oz orange peel for the last 15min of the boil and you have a belgian wit. Keep the OG below 1.048, I have got really high attenuation with that yeast.

Bottle condition at room temp, even 75 F would be ok, so the yeast will have greater activity and carbonate quicker. You could do that for 2 weeks then cold condition them in the fridge if you have any time left. Just my 2 cents. I'm also doing an oktoberfest ale in a time pinch. I'm hoping...

I want a nice malty beer that isn't sweet..if that is possible. Maybe I should go with the 1007, but I'm worried about it finishing too low (atn 73-77). Avidhomebrewer did the 1338 leave a lot of sweetness? What attenuaton or FG did you get with it? Dan what FG can I expect with the 1007? I...

I'm planning on making an Oktoberfest with ale yeast here shortly. I'm making 2 batches, one with Wyeast 1084 and the other with either WLP011 of Wyeast 1338. Any opinions on which yeast would be better? I have read a lot on here about how slow wyeast 1338 is...would wlp011 be any faster...