My first Oktoberfest!

[bbloom1989]

So today is the big day, I finally made the leap and bought a brand new chest freezer and temp control unit so that I can take my brewing to the next level and have consistent results. I am thinking about my favorite season (fall) and how I would love to do an Oktoberfest party featuring 10 Gallons of my own Oktoberfest style. This will be my first venture into brewing a lager, so I would love any advice anyone can offer. Tip, tricks, mistakes to avoid, anything like that. I will keg and force carb at the time of the party, but I am giving myself 8-10 weeks to have this one lager.

Like I said, any advice or things to avoid so I can make sure this is a great beer?

 

[wfowlks]

I like doing a triple decoction mash, while some debate the need I like to stay true to way they brew it in Germany. Also make sure to step the temp up at the end to avoid the sulfery/buttery taste. Oh and I typically do a 1 gallon starter for lagers

 

[JonM]

Big, big, big healthy starter. Big. It wouldn't surprise me if you wound up needing a 3 gallon starter or larger. Check yeastcalc for good calculations on how to step your gigantic starter up to the proper size.

 

[freisste]

Find a recipe and stick within style guidelines for ABV. Don't try the "I'm a new brewer and I want a 9% beer" technique. While certainly possible, it's not a good way to start. Just get a nice 5%ish beer and do it right. Experiment next time.

That being said,

1- big starter.
2- chill to the bottom of the recommended range and warm slowly until 80% attenuation, then warm above the recommended range for a diacetyl rest.
3- lager cold for a minimum 1 week per 10 gravity points (ie 5 weeks for 1.050 OG).

My first Okto (and first lager) was stellar, a huge hit at a football party in late September. So it is certainly doable on your first try. I only hope I can have a repeat performance this fall (brewed it in early spring when my root cellar was still cold enough to ferment it, lagering in the kegerator now.

And personally, I would skip the decoction. I'm sure they are cool to do (and I'm sure I'll do one at some point), but they are unnecessary with highly modified grains. That's my understanding anyway. Good luck and happy brewing.

 

[DJDBrew]

I recently did an Oktoberfest as my first lager as well! I definitely agree with all that was said above especially about the starter. It needs to be at least a gallon.

While a triple decoction certainly stays true to the style, they do take a good while to complete. Instead, I opted for a single decoction to hit my mashout temp. It turned out great and I got a HUGE boost in efficiency. Like 88-90% efficiency. I believe that is probably not normal but you will also likely see a boost in efficiency as well if you do a decoction.

 

[JonM]

Just for fun, I checked Mr. Malty and yeastcalc. 10 gallons of a 1.054 lager needs almost 800 billion cells, which translates into a 10 liter starter, or about 2.75 gallons. Give yourself plenty of time to step build that starter up.

 

[wfowlks]

Oh if you dont have a Stir plate, get one/Make one. There is a DIY thread for making your own stir plate. I cannot tell you how much agony that has saved me in the past. And also make sure the stir bar has the pivot ring in the middle or else as the yeast multiply and thicken on the bottom it will stop working.

 

[bbloom1989]

Thanks a ton guys! This is mostly what I have seen in my research, but its extremely nice to have it all in one place. Hopefully Things will go well, I will make sure to keep you guys informed on the brewday coming up in the next week or so. Pic to come soon!

 

[bbloom1989]

Just for fun, I checked Mr. Malty and yeastcalc. 10 gallons of a 1.054 lager needs almost 800 billion cells, which translates into a 10 liter starter, or about 2.75 gallons. Give yourself plenty of time to step build that starter up.

By the way, to do this, should I just grab one of my extra carboys and do a quick fermentation of this yeast a few days before with DME? I guess im unsure of how to do a starter this larger

 

[JonM]

Last time I did a really big one, I used yeastcalc.com to calculate the steps. It was something like make step 1, let it ferment out, make step 2, etc. It took more than a week to get it up to the right volume. I used an old 3-gallon Better Bottle, but I'm sure an old carboy would work too.

 

[BlueHouseBrewhaus]

+1 on a huge starter. I usually shorten my step up process by starting with 2 yeast packs. I got a Stirstarter stir plate for $40. Best investment. Google it.

 

[bbloom1989]

I boiled 2 gallons of water with 800g of LME and pitched at 55 F. Small amount of action at the 3 hour mark, but nothing spectacular. Ended up using a Munich lager yeast due to the fact that my LHB was out of the oktoberfest yeast, but I'm sure with the grain and hop profile I have setup it will work out just fine. I work overnights so I'm hoping I come home to a huge Krausen. I'll keep updating with my work and let you guys know how it went. Gonna do some video and music stuff for brew day. Can't wait to share!

Edit: also, only could get one pack of yeast, shop only had one of the Munich and one of a bohemian lager, so i went with the Munich and just made a much larger starter to compensate. Hope 2 gallons isnt too much : )

 

[FuzzeWuzze]

Usually lagers are pretty boring and slow fermenters to look at being bottom fermenting and not top fermenting like Ale.
If you have crazy fast activity your probably too warm.

 

[bbloom1989]

I was a little worried because I just pitched straight into the 2 gallons of wort rather than doing a step up, but its a little late to do anything about that. I just hope the yeast stay healthy for my brew day this Saturday/Sunday, otherwise I'll have to wait until I can get more viable yeast.

 

[wfowlks]

The reason you step is so you don't stress the yeast. If the yeast are stressed, they can produce off flavors or have other side effects.

 

[bbloom1989]

seems like it off and rolling!

 

[JimRausch]

You've already got this one going, but for future reference an easy way to make a large starter is to ferment a batch of a lower gravity beer in the style family and use that yeast cake for the bigger beer. Last fall/winter I did a Vienna with a 2liter stepped-up starter, and used that cake in both an Oktoberfest and a Doublebock. All 3 turned out great. Lagers take a lot longer than ales, but are worth it!

 

[bbloom1989]

Hey guys, anyone following this thread will get a nice montage of my brew day coming soon. Can't wait to share. I know I didn't have a perfect brew day, and there is much to improve on, but I've had an excellent time! Boiling off some of my excess water now, then hop additions, chilling and yeast pitching!

 

[bbloom1989]

All done!

 

[Rockn_M]

Very nice. I had to do 10 gallons this year because last year 5 gallons disappeared in a few days.


Sent from my iPad using Home Brew

 

[bbloom1989]

Almost a week into primary, one of the carboys is looking good! Just a diacetyl rest and secondary left before 8 weeks of laggering

 

[FuzzeWuzze]

Man your crazy to do this much work for 2-3 gallons!

My oktoberfest even at 5 gallons disappears in a matter of weeks.

 

[bbloom1989]

Ha, there is no way I'd only make 2-3 gallons, that is half the batch! Just didn't feel like pulling both carboys out.

 

[bbloom1989]

One and a half weeks in the primary and this is what we have! Fairly good yield, and it is sitting at 1.010 right now (down from 1.060, my efficiency was better than I assumed it would be), so a diaceatyl rest and laggering for 2 months should get it just right! Super excited! Let me know what you guys think.

 

[bbloom1989]

24 hours in a cold towel should work just fine!