Festbier Bee Cave Brewery Oktoberfest Ale

[jmill]

Brewed this yesterday. Did not adjust efficiency for the new equipment and ended up with a ridiculously high 1.072, which means this may turn out to be a 8% Oktoberfest. May have to try this again when I dial in the new setup.

 

[Iceman6409]

So I think I am going to make this in a half batch. I am going to bottle this. So do I ferment at 65 for 1 week, drop down to 60 for 2 weeks then bottle and then set at 39 for a few months?

 

[jmill]

Trying this one a second time to see if I can dial it down with the new equipment. I am thinking of doing a double decoction to really improve that sweet malt profile. Good thing this keg will live in a fridge outside of my house until it is ready.

 

[jmill]

Wow, the 2 decoctions really made a difference in the color. This is pre and post boil samples.

View attachment 1469590165826.jpg

 

[Iceman6409]

Ok so I made this last week. Following the directions I was supposed to hit 65 for the first week. I check temperature last night and it has been at 60 since this past Saturday. I know the second 2 weeks are at 60. Will this have any effect?

 

[jmill]

Ok so I made this last week. Following the directions I was supposed to hit 65 for the first week. I check temperature last night and it has been at 60 since this past Saturday. I know the second 2 weeks are at 60. Will this have any effect?

The kolsch yeast has a pretty wide temp tolerance. I think you'll be fine, especially if you are leaving it for 3 weeks. It might have a slightly different yeast flavor profile than the original recipe, but it shouldn't be a huge difference.

 

[MrAverageGuy]

So I think I am going to make this in a half batch. I am going to bottle this. So do I ferment at 65 for 1 week, drop down to 60 for 2 weeks then bottle and then set at 39 for a few months?

So, I made a half batch of this, fermented at 65 for a week, then 60 for two, then kegged it. It was ready to go after a couple weeks in the keg, and tastes GREAT!

 

[GreenDragon]

I'm doing a BIAB version of this on Saturday morning. The grain/hop bill is identical to Edworts the only thing that I changed was the mash (obviously). Here's what BF came up with:

http://www.brewersfriend.com/homebrew/recipe/embed/381134

I'll post some brew day picks tomorrow hopefully.

Update: Brew day went fairly smooth. Ended up .001 higher than predicted at 70% efficiency so I'd guess the BIAB setup I linked above is pretty spot on. It's currently fermenting away at 62F.

 

[Culln5]

Ed, are you using the WLP029 from your Kolsch recipe??

 

[DeftwillP]

Says in the original post he is.

 

[Baabaad00]

What would the recommended yeast for those of us who don't have temp control? Notty's been mentioned, but that adds fruity esters, correct? Would you go for something cleaner, like S05, as mentioned by Ed earlier I think?

Maybe this'll be a winter brew and I'd put it in the basement. Maybe DIY chill it if need be with a shirt and wicked water/chilled? Use notty or S05 and keep it lower?

 

[ncbrewer]

What would the recommended yeast for those of us who don't have temp control? Notty's been mentioned, but that adds fruity esters, correct? Would you go for something cleaner, like S05, as mentioned by Ed earlier I think?

Maybe this'll be a winter brew and I'd put it in the basement. Maybe DIY chill it if need be with a shirt and wicked water/chilled? Use notty or S05 and keep it lower?

There's been some interest in fermenting lagers warm, using lager yeast. See this as an example: http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/

I plan to try it some time soon.

 

[Baabaad00]

Interesting. Good luck. I'm a newbie and I want to brew this as intended. Not really goin for a steam beer.

 

[pmatson]

I brewed this on the 1st of April using Nottingham and subbing in Crystal 20 for the Caravienne due to availability and fermented at 58ºF in a basement waterbath. Just sampled this morning and the OG dropped from 1.062 to 1.015 in 10 days and tasted pretty good to me. Don't know if I will be able to let it rest as long as Ed originally called for in the recipe.

 

[Turricaine]

It just looks like too much grain and not enough hops imo.
You could half the grain and double the hops is still rationale?

 

[cgoldberg3]

Brewing this recipe today, following the recipe as written except for using WY2565 since my local shop doesn’t carry Omega Labs products. Doing a 5.5 gallon BIAB batch, will ferment at 58-60f. Excited to see how this turns out! I liked Ed Wort’s graff recipe quite a bit so I’m sure this will be good too.

 

[cgoldberg3]

Got an OG of 1.072, a little high. Currently sitting in the basement in the high 50s F. I plan to bottle this - should I bottle it after 3 weeks of primary, then lager? Or lager it for 2 months before bottling?