Hello, Oktoberfest noob here.

[BullyBoy]

Hello
New here and to home brewing as of last night.
(The Mrs. wanted a brewkit for xmas, who am i to say nay or make her wait)

So we did an Oktoberfest type using an ingredient kit.
I wonder what makes an Oktoberfest type different from other lagers?

Also any tips for new brewers?

Thanks

 

[Hoppy2bmerry]

Welcome to the hobby. The combination of malts give it color and body. Flavor you get from the malts hops and yeast. And, if you were to make a true Oktoberfest lager you would use lager yeast and keep it rather cool during fermentation. I'm sure others could think of more to say, but that's it in a nutshell.

 

[AZCoolerBrewer]

My first kit was called an Oktobeerfest kit with two ees. They called it that because it was an Oktoberfest like ale. Oktoberfest beers are Märzens, cold fermented lagers that were created in the spring and then put away in cool storage to condition until mid September. The storage time mellows out the hop bitterness which allows the typical bready malt flavors to come foward. Here is the BJCP page that talks about Oktoberfest as a style.http://www.bjcp.org/2008styles/style03.php
If your kit is a true Märzen then you can ferment it at the lower end of your lager yeast range and then let it sit in a cool place for several months to get the Oktoberfest flavor. If your kit is like mine was, an OktBEERfest ale, just brew it per the instructions and enjoy your Oktoberfestlike beer. I really enjoyed mine and since then made a true Oktoberfest. I still have one left in the fridge! Have fun.

 

[C-Rider]

If it's an ALE and the instructions tell you to move to a secondary. FORGET that. Ferment at least 2 weeks, 3 better then bottle.

 

[BullyBoy]

Its a 65 degree single fermentation then bottle, per instructions

 

[Hoppy2bmerry]

My first beer was a gallon "octoberfest" kit (ale) turned out drinkable. Have fun and enjoy.

 

[BullyBoy]

So bottle opening day is the 24th and im wondering what to expect?
Will it just be a flat beer?
Will there be sediments that i didnt see durring transfer?
Stuff like that, thanks a heap to any reply

 

[BeardedBrews]

So bottle opening day is the 24th and im wondering what to expect?
Will it just be a flat beer?
Will there be sediments that i didnt see durring transfer?
Stuff like that, thanks a heap to any reply

Well, that depends on what you mean by bottle opening day.

If you added priming sugar and put the beer into capped bottles, then you should expect to get carbonated beer with a thin layer of sediment on the bottom of the bottle. I would suggest storing a few of the bottles cold for 2-3 days before opening just to help the sediment settle to the bottom.

 

[sky4meplease]

Did you take gravity readings?
How long in the fermentor?
How long will it have been in the bottle on the 24th?

 

[BullyBoy]

Well, that depends on what you mean by bottle opening day.

If you added priming sugar and put the beer into capped bottles, then you should expect to get carbonated beer with a thin layer of sediment on the bottom of the bottle. I would suggest storing a few of the bottles cold for 2-3 days before opening just to help the sediment settle to the bottom.

Ya this is what i meant and thanks

 

[BullyBoy]

@BeardedBrews ya thats what i meant and thanks

 

[BullyBoy]

Did you take gravity readings?
How long in the fermentor?
How long will it have been in the bottle on the 24th?

I didnt take my first one but the one before adding sugar and bottling was 1.15
Primary Fermentor was a week and on the 24th it will be 2 weeks in bottles

 

[sky4meplease]

I didnt take my first one but the one before adding sugar and bottling was 1.15
Primary Fermentor was a week and on the 24th it will be 2 weeks in bottles

I am guessing you mean 1.015 and that should be pretty close to finished gravity.
I would go two weeks in primary to allow for the yeast to do some clean up prior to packaging.
You may wind up with a bit more sediment in your bottles as a result.
Let us know how it turns out.

 

[Morrey]

Concur ^^^ that 1.015 FG is just about right for the Oktoberfest style. That will give you a tad bit of residual sweetness with a nice mouthfeel representing that style well.

The bottled beers will get better as they age a month more. I know you are busting a seam to pop a cap, so jot down some notes about your impressions. Do this several more times as the bottled beer matures, then go back to your notes from the first sample.

 

[Morrey]

I am guessing you mean 1.015 and that should be pretty close to finished gravity.
I would go two weeks in primary to allow for the yeast to do some clean up prior to packaging.
You may wind up with a bit more sediment in your bottles as a result.
Let us know how it turns out.

Good advice to the OP to let the primary go two weeks. OP didn't mention bottle bombs so he got lucky, but at 1.015 maybe he got by with a week in primary. That extra (second) week does a lot for the yeast to clean itself of off flavors. He is just starting and learning. Each beer will get better with experience.

 

[BeardedBrews]

@BeardedBrews ya thats what i meant and thanks

Not a problem at all, and like the other people have said, the longer you store these cold the better they will probably taste. I have a batch that was complete garbage at 1 month, but now 6 months later they are mostly drinkable.

 

[BullyBoy]

I think im gonna crack one on the 23rd and just see where its at.
Cuz if its doin well id like to have a few for guests on Christmas.
Im gonna pop a 24 rack in the fridge tonight.

I heard something about turning bottles as well but i thought that was a wine thing?

 

[Morrey]

I think im gonna crack one on the 23rd and just see where its at.
Cuz if its doin well id like to have a few for guests on Christmas.
Im gonna pop a 24 rack in the fridge tonight.

I heard something about turning bottles as well but i thought that was a wine thing?

If your bottles are capped properly, upright is perfect. With wine you want the cork to remain hydrated and not dry out. Not a problem with beer.