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Normyl

Perhaps you steeped you're grains too long

I just spent the last few hours trying to figure out my similar issue. What I discovered is that due to the boil-off variable/rate, it was causing my boil volume to be to high. The default setting isn't right for my equipment, so I kept missing my target gravity. I suggest you figure out what...

I have read the saga and am grateful for all contributors. I would like to know the best approach for keeping a tower lines cold, but not frozen. I've read the copper pipe design, the wide hole approach and the tube with a fan to the tower solution. Any lessons learned from any of these...

My hunch is the cane suger. Is this just table suger? Liquid or granules? If granules, are you boiling it in water first, then cooling it down?

Personally I have decided against using DME in the future. Simply because the attenuation of DME is around 70%. Leaving behind added flavors/sweetness. I brewed a kick butt Weissen Doppelbock, prime with DME and now it's too sweet. ugh. 5 months and waiting... I will switch back to table...

Many breweries in Europe have open fermentors. I don't think the head space will matter.

I would recommend hitting up Prost Brewery. It's not downtown, downtown, but not far away. There thing is German beer and they do a good job of it. http://www.prostbrewing.com/

Buy Palmer's book to start. I've thumbed Daniel's book after buying it, but haven't found any gold nuggets of information like in Palmers. In fact, I don't find much value in Daniels book. It's just a bunch of boiled up data on what others have done.

I've had good success with Wyeast #3056, Wyeast 3068 and Wyeast #3638. I would recommend adding some Carahell for color. Up then15%. I've also added a little carawheat for color as well. Cheers

I started using DME for bottle conditioning and it seems to take quite a bit longer to carbonate than table sugar. Sometimes I lose hope that it will ever carbonate at all. I have a Weissen Dopplebock that has been in the bottle a month and still not where it should be. Does higher gravity...

I'm curious what method you used to aerate the wort?

McMenamins and Rogue are good.

Thanks mhot55 for the feedback

Ha ha Cider123, not a chance :-) My quest is to produce a Spaten Oktoberfest clone. I'm happy to drink my own mistakes.

Thank you all for your feedback. All-in-all it's a good beer, just off the mark. I will take all of your advice and try to tune it. Cheers!

My Oktoberfest came out tasting like a Nut Brown Ale. This is perplexing to me. Any clue, given the grain bill and process that could have cause it? Mash Method: two-step infusion Step 1: Protein at 122 for 30 min Step 2: Saccharification at 152 for 30 min Mashout at 168 for 10 min Fly Sparge...

My Oktoberfest came out tasting like a Nut Brown Ale. This is perplexing to me. Any clue, given the grain bill and process that could have cause it? Mash Method: two-step infusion Step 1: Protein at 122 for 30 min Step 2: Saccharification at 152 for 30 min Mashout at 168 for 10 min Fly...

I've done a couple lagers and each time I've added yeast to my bottling bucket. The first time was 1 teaspoon and it took quite a while to carbonate properly (maybe 1 month). Then second time I was a bit more liberal and it carbonate within 2-3 weeks. Both had been lagered for a couple months...

I've heard that only the Brix side of a refractometer can be trusted. Not sure if you do like I do and look at the gravity side. Anyway, my method moving forward will be to take the Brix reading and plug that number into a calculator to figure the OG. Sounds like you had a bit more water left...