Oktoberfest without lagering

[Jaxmickey]

Cheers All,

As I don't have the equipment for it, I cannot lager. I love the Altenmunster Oktoberfest and want to try to clone it. Is there a way to change the yeast strain, fermentation schedule, and conditioning without altering the taste?

Thanks,

Prost!

 

[dmtaylor]

If I were going to try a "mocktoberfest", I would try WLP029 Kolsch yeast or Wyeast 1007 or K-97 altbier yeast, and keep it as cool as possible in the 60s Fahrenheit if you can. Drop your fermenter in a cooler with water and those standard refreezable ice blocks used in coolers(!), and trade out the ice blocks every 12 hours to keep the temperature down about 10 degrees below ambient. I've had good success with this in the past, and the cool temperature is only critical for the first 7-10 days, after that you can let it free rise so the yeast can eat any sulfur or diacetyl that they produced at the cool temperatures.

 

[bigplunkett]

I started one 3 weeks ago. Went with wlp 001 at 62 to 64 for 5 days then warmed it to 70ish to clean up. Its still clearing but i tasted the gravity samp last night it was quite clean. If u can keep cold enough for kolsh do that. Are you going to do a decoction?

 

[Jaxmickey]

I started one 3 weeks ago. Went with wlp 001 at 62 to 64 for 5 days then warmed it to 70ish to clean up. Its still clearing but i tasted the gravity samp last night it was quite clean. If u can keep cold enough for kolsh do that. Are you going to do a decoction?

I was planning just to do my normal fly sparge.

 

[m1k3]

You'll be shocked at what 34/70 lager yeast will do when fermented at 62F.

It has even been tested at 70F!
http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/

And again at 82F! (yes a lager yeast)
http://brulosophy.com/2016/04/18/fe...ager-yeast-saflager-3470-exbeeriment-results/

Personally, I have use it at 70F with good result. (82F is insane!)

Where lagers improve is being "lagered" (stored cold after fermentation). If you are patient the beer will improve for months.

 

[rmchair]

I'd just go with Nottingham. It's a fast worker and pretty clean.

 

[bonecitybrewco]

Saflager 34/70. Can confirm.

 

[schatzke]

34/70 is my current lager strain of choice. Wide temp range. I have have a pils and an oktoberfest on tap right now that both fermented at 62-65* and they are great.

 

[TheHopfather]

After reading the Brulosophy fermentation temp experiments I decided to do a batch of mosaic pilsner with 34/70 @ 66F. She's bubbling away like crazy right now, I've got high hopes.

 

[bigplunkett]

When u ferm 3470 that high do u still need to lager it?

 

[wyowolf]

wow, I just read through that... interesting thank you!

You'll be shocked at what 34/70 lager yeast will do when fermented at 62F.

It has even been tested at 70F!
http://brulosophy.com/2016/02/08/fe...ager-yeast-saflager-3470-exbeeriment-results/

And again at 82F! (yes a lager yeast)
http://brulosophy.com/2016/04/18/fe...ager-yeast-saflager-3470-exbeeriment-results/

Personally, I have use it at 70F with good result. (82F is insane!)

Where lagers improve is being "lagered" (stored cold after fermentation). If you are patient the beer will improve for months.

 

[Limbrizik]

About a month ago I brewed up a Mocktoberfest and split my 10 gallon batch between 34/70 and US-05. They both fermented at 65 and are drastically different. The 34/70 has a crisp lager character whereas the US-05 put off some fruit flavors. I will reiterate what has already been said and recommend 34/70. Also, you can't beat the ease of the dry yeast.

 

[BigEd]

Is there a way to change the yeast strain, fermentation schedule, and conditioning without altering the taste?

No, but if you follow dmtaylor's advice you will make a very good beer. There's a reason lagers taste like lagers. If you could brew a beer that tasted the same without using lager yeast, critical temperature control, and fairly long aging then virtually everybody would do it that way.

 

[jerbrew]

Cry Havoc may be a decent choice WLP862 if you can get it. A lager yeast that performs well at ale temps. Haven't tried it for an Oktoberfest but I've read a few posts about success fermenting around 65F and still being very clean

 

[schatzke]

When u ferm 3470 that high do u still need to lager it?

Once FG is reached I rack to my keg and drop it in the keezer. Lager it for as long as I can keep my hands off the taps! Both were very good at 10-14 days of lagering.

 

[bonecitybrewco]

No, but if you follow dmtaylor's advice you will make a very good beer. There's a reason lagers taste like lagers. If you could brew a beer that tasted the same without using lager yeast, critical temperature control, and fairly long aging then virtually everybody would do it that way.

If you see the other posts on 34/70 you might be surprised at how quickly one can turn over a lager using one of the most well used lager yeasts with minimal temperature control and a relatively short aging period.

 

[dmtaylor]

If you see the other posts on 34/70 you might be surprised at how quickly one can turn over a lager using one of the most well used lager yeasts with minimal temperature control and a relatively short aging period.

You know something? This thread has got me to thinking..... I was going to make a California Common ("Steam") beer for my next batch anyway, and I already have the WLP810 Cali Lager yeast starter done for it.... but I also have a pack of 34/70 in the refrigerator..... what an excellent opportunity this is to run an experiment! I'm going to ferment the WLP810 portion in the low 60s as planned, maybe as the "control" for the experiment, but I'll ferment the other half with 34/70 at about 72 F and see what happens! What the heck, why not, right!? Everyone seems to rave these days about 34/70 fermented warm, but now I'll know for sure. I don't expect it to be awesome, but don't know for sure until I try it. Cool. Now I'm really excited!