An appropriate yeast?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.


Jun 26, 2009
Reaction score
518 NY
Hello all, I'm going to start an Oktoberfest VERY soon, but I've never done a Lager before. The way the local brewshop clerk told me to use I don't think this yeast is what I want to use. He then told me to let it ferment at room temp for a day, then bottle it with priming sugar for 3 weeks. Then finally lager it in bottle for 2-3 months. This doesn't seem right. Can someone please help me with this?

Can I also get good instructions on when to rest and/or sparge with Victory Malt? I'm also doing a Brown Ale...
pitch at 50, not room temp. leaving it at room temp allows the yeast to replicate more quickly, but it also allows them to produce un-lagerlike flavors. if you pitch 2 packs of the w34/70, they won't need the room temp to replicate faster, there will be a sufficient amount already pitched.
You know what I would do? Take a nice octoberfest recipe and use nottingham or pacman on a low and slow ferment, then lager it as usual. TASTY! I am in the process right now of a munich dunkel using pacman, it is shaping up nicely. You may not get an authentic lager, but I bet if you blind taste tested maibocks, rogue dead guy would hit the nail on the head pretty good and it's an ale. I am starting more and more to believe, that outside of pilseners and other truly specialized lagers, you can do an awefull lot with ale yeast.
I did that last year...thats why I'm aiming for a traditional Marzen this time. And I agree...TASTY AS HELL :mug: