Hello all,
I'd love to do an Oktoberfest for my next batch (just 4th overall) but I understand those need to be lagered and fermented at colder temps.
I have no equipment to ferment at such and don't really want to mess with an ice bath for over 2 weeks potentially....
My LHBS guy told me "you could still do an Oktober at room temp, it won't have as clean a finish, but you should be fine".
Is it worth doing at room temp?? Or mostly a waste?
Also...what would be a good recommendation as a replacement for an Oktoberfest party coming up in the Fall? Something else German that I can do at room temp?
Thanks for your help.
I'd love to do an Oktoberfest for my next batch (just 4th overall) but I understand those need to be lagered and fermented at colder temps.
I have no equipment to ferment at such and don't really want to mess with an ice bath for over 2 weeks potentially....
My LHBS guy told me "you could still do an Oktober at room temp, it won't have as clean a finish, but you should be fine".
Is it worth doing at room temp?? Or mostly a waste?
Also...what would be a good recommendation as a replacement for an Oktoberfest party coming up in the Fall? Something else German that I can do at room temp?
Thanks for your help.