Festbier Bee Cave Brewery Oktoberfest Ale

[stalewater]

So brewed this about 3 months ago true to orignal except i use wyeast instead of white labs, cold conditioned it after primary was done, WOW this is a great beer a new staple on my schedule, thanks Ed for the reciepe!!!!

 

[Matthewjscott]

I brewed this 12 days ago and everything seems to be going well except for one thing. It is still fermenting at a decent rate. The airlock is still bubbling about every 6 seconds. Any words of wisdom?

 

[Mysticmead]

I brewed this 12 days ago and everything seems to be going well except for one thing. It is still fermenting at a decent rate. The airlock is still bubbling about every 6 seconds. Any words of wisdom?

yeah...

you can't rush beer. it'll be done when it gets done.

 

[bknifefight]

i brewed this 12 days ago and everything seems to be going well except for one thing. It is still fermenting at a decent rate. The airlock is still bubbling about every 6 seconds. Any words of wisdom?

hydrometer

 

[Matthewjscott]

I checked it and it was too high. I will just need some patience, I guess

 

[GreenDragon]

Well this went over crazy well at our annual Halloween party. Pretty much emptied 2 kegs of it in one weekend. Everyone loved it. Next year I may need to bump it up to 15 gallons.

 

[bdub03]

Just use a high flocculating ale yeast with good attenuation. S-05, wlp001, 1056, etc. and make a BIG starter. Aerate well after cooling and you should be set.

Thanks. Brewed 11 gallons on 10/11. Had a strong bubble with-in 6 hours in the fermenter and transfered last night to Keg's with an FG of 1.02. This should be a delicious beer for my Novemberfest! Thanks

 

[bknifefight]

That is a pretty high FG. I dont think it had finished when you kegged.

 

[rwagner23]

Made this for a friend's wedding after party. Twas a big hit! This is my third Oktoberfest recipe and I have to say this will be the recipe from now on.

 

[bdub03]

That is a pretty high FG. I dont think it had finished when you kegged.

Unfortunately it didn't. Ran out of time before my party. I've added notes to give it a full 3 weeks fermentation before I cold crash. Taste and color were right on par, just a little low on the alcohol side (fine when you're guests are devouring 25 gallons in a night!)

Last pour at the bottom of the keg

 

[elproducto]

I brewed a split batch with S04 and Kolsch yeast. The S04 was great after only 3 weeks.. the Kolsch version was not very good. I've let the Kolsch version lager for about 6 weeks, and it's fantastic. I always forget how much that yeast benefits from lagering.

 

[Wheelspin]

Am planning to brew this this weekend.

However, I do not presently have a fridge to "lager" this beer for 2 months at 39 F. Best I can do is keep it at around 64 F.

Could anyone tell me how these higher temps will effect the outcome and .....

if it is even worth attempting if I can't condition at 39 F ?

 

[18DPA]

I used a Kolsch yeast, Kept it around 65 degrees and it turned out very mellow but still a good beer!!

Ed's recipes are very solid and I haven't had a bad one yet. Very easy to do, play with, and substitute.

 

[Wheelspin]

That's reassuring so think I will give it a ago.

Just a quick question, Ed says Ferment at 65 degrees for 1 week, drop to 60 for 2 weeks, then crash cool for a few days at 39 before kegging.

However, the White Labs website says:

Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.

Any thoughts from Ed or others ?

 

[rockytoptim]

I regularly ferment White Labs Kolsch yeast @ 60 F with no issues.

 

[Matthewjscott]

I fermented at 62 and it turns out great! I let it age for about four months and it turned out to be one of the best beers I've made yet.

 

[FearKnowBeer]

Thinking of making this as my first keg beer. Keezer in production I used the yeast calculator and it says i need two vials, with a starter for a 5.5 gallon recipe. Sound about right or is it overkill?

 

[crusader1612]

Nice beer looks good. Subscribe!

 

[ayupbrewing]

Is there anything special about the grain bill that makes this more amenable to fermenting at ale temps. I ask because I was thinking of changing up the grain bill to do 4lb of each, the pilsner, munich, vienna (and omitting the caramuich and caravienna) and fermenting as suggested. Im new-ish to brewing so want to start with the equalized grain bill and vary the grain qty each time i brew it to taste the difference. I may end up back at Ed's grain bill but I figured its a worthwhile experiment, for me anyway.

I would be happy to hear any opinions on this little experiment and what you think the results could be and why.

Thanks
Ayup

 

[mufflerbearing]

Hey guys this look ok? I added a little more hops to up the IBUs. Ed's recipe shows 25 IBUs and the brew builder only hit around 18 when entered. I am looking to brew this this week for a campout in Helen GA(small German style town) the 1st week in October. Thanks in advance.

 

[D_Nyholm]

Has anyone fermented this with a lager yeast? I finally have the ability to lager and was looking for a good October fest to brew up this month so it might be ready in time.

Any suggestions on a good yeast to use for this recipe and for a first time lagerer

 

[crusader1612]

Has anyone fermented this with a lager yeast? I finally have the ability to lager and was looking for a good October fest to brew up this month so it might be ready in time.

Any suggestions on a good yeast to use for this recipe and for a first time lagerer

Oktoberfest is a lager so stick with whatever the recommended Oktoberfest yeast is. Probably something like German lager?

 

[D_Nyholm]

Oktoberfest is a lager so stick with whatever the recommended Oktoberfest yeast is. Probably something like German lager?

Yeah, though this recipe is quoted as an Oktoberfest with an ale yeast so I figured I'd make it as a true to style lager instead. Just never used a lager yeast before and didn't know if there were ones that were more forgiving for this style or not.

 

[Jwash1705]

What Hallertau was used in the original recipe. I have mittlefrau at home but the AA is only 3.5.

 

[Iceman6409]

Hey Ed, or anyone for that fact. I am going to brew this this weekend. My question is I prefer to bottle. I see you call for it to sit at 39 for a month on gas. Would you recommend the same thing if I am going to bottle?

 

[Iceman6409]

Sorry looks like it is two months but the questions remains the same

 

[TangoHotel]

With my Oktoberfest, I will be bulk aging at 34* for 2 months in secondary, then bottle. Let condition for 3-4 weeks @ room temp, then chill @ fridge temp for a few before consumption. It works for me.

 

[kingmatt]

taking a shot at this today after work...thanks for the recipe!

 

[ayupbrewing]

After a 2 week primary at 60 (swamp cooler) I cold crashed it for 5 days at 40°F (johnson controlled fridge in the garage) and then allowed it to come back up to 70°F (house) to bottle. Its carbonating at 70°F (house) now and then I will condition it in bottles at ~55°F for 2 months (cellar ie crawl space - dont want to run the fridge at 40°F in a hot garage for 2 months). Tasted good before bottling!

 

[mjwitz]

This looks good! I just did a Kolsh and could have used the yeast. Bummer