My buddy wants me to brew up some Octoberfest type beer for his September wedding. I don't have lagering equipment. The coolest I could get beer would be around 50 degrees. Knowing that, which NB kit would you suggest and/or which yeast? Extract only please.
Which NB kit to you suggest for an Octoberfest at ale temps
- Thread starter eadavis80
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Any Oktoberfest kit will work. Just use a clean ale yeast and you'll be fine. I had really terrific results from 1007, German Ale yeast in an Oktoberfest style ale I made last year. I bet NB will be cool with subbing the yeast in a kit.
They told me I could do their Octoberfest kit with either 1007 WYeast or 2633. They said both would work fine at ale temps. I found it a little odd considering on their website for the 2633 it says a max fermenting temp of 58 degrees, but this is their response: "Hey Ed, it would. Again lager yeast will work just fine at ale temperatures. It will still produce beer that is cleaner than that fermented with most ale yeasts." So, have any of you brewed the 2633 in the 60's and what were the results? I would think the 1007 would be safer given that max temp, according to their website, is 68 degrees. But maybe the 2633 would give me more malt? Ideas?
rhythmsteve
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I have an octoberfest ale recipe I've made a few years in a row and it's been a hit, let me know if you want it
lazarwolf
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when jake dawson was still host of brewtv they did an episode on lager work arounds. One of the beers was called "aletoberfest"" check it out.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
lazarwolf
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No problem. I'm intrigued by this let us know your results.
timeforazj
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I'm still new, but if I wanted to brew something like this could i use us-05?
I was going to suggest WL029 Kolsch yeast, as it's sweet spot is 65-69F. Steadiest fermenter I ever used. It creates a lager-like balance with a bit of crispness on the back. I brew a hybrid lager that comes out as described. Stores well too. I lager in the bottles like 2 weeks come fridge time.
Now, I e-mailed WYeast themselves and here is what they said in response to my situations: "Hi Ed,
2112 California Lager and 2124 Bohemian Lager will both produce clean beers at temps in the mid to upper 60s*F. I would be comfortable substituting either of those in an O-fest recipe to be fermented at warmer temps.
An ale yeast with “neutral” or “clean” in its description will produce low levels of esters, and would also work here – 1056 American Ale or 1007 German Ale would be good candidates, although personally I’d choose one of the above lager strains first. "
They also wrote: "2633 is not one that I would recommend for warm fermentation.
A potential workaround would be to 1, prepare a large yeast starter, and 2, overchill the wort (mid-40s*F or so) prior to pitching the yeast to ensure that the first 24-72 hours of fermentation are at a lower temperature. The combination of a large amount of cells plus cold temps during the first few days of fermentation will help minimize ester production, even if the temp rises up to the low 60s for the last half of fermentation."
So, now the question is whose response should I value more - the people who make the yeast (WYeast) or the people who make and sell the beer and yeast (Northern Brewer)?
2112 California Lager and 2124 Bohemian Lager will both produce clean beers at temps in the mid to upper 60s*F. I would be comfortable substituting either of those in an O-fest recipe to be fermented at warmer temps.
An ale yeast with “neutral” or “clean” in its description will produce low levels of esters, and would also work here – 1056 American Ale or 1007 German Ale would be good candidates, although personally I’d choose one of the above lager strains first. "
They also wrote: "2633 is not one that I would recommend for warm fermentation.
A potential workaround would be to 1, prepare a large yeast starter, and 2, overchill the wort (mid-40s*F or so) prior to pitching the yeast to ensure that the first 24-72 hours of fermentation are at a lower temperature. The combination of a large amount of cells plus cold temps during the first few days of fermentation will help minimize ester production, even if the temp rises up to the low 60s for the last half of fermentation."
So, now the question is whose response should I value more - the people who make the yeast (WYeast) or the people who make and sell the beer and yeast (Northern Brewer)?
If you have the tools to build up an appropriate starter, then I'd give the lager yeast a shot. But I gotta say, I tried my first ever lager last year and it was a horrible undrinkable mess. I'm pretty sure it was because I just made a simple stepped starter in a 2.5 gal jug and didn't use a stir plate. It sucked. I'll never try that again - every time I make a lager starter from now on it will be on a stir plate.
If you don't have a stir plate and a good sized flask, I'd stick with the ale yeast.
If you don't have a stir plate and a good sized flask, I'd stick with the ale yeast.
I do not have a stir plate. AT this point, I'm thinking of one batch with 2112 and the other with 1007 - at least, according to their writings, those are ales that ferment ideally at temps I can give them. Part of me wants to experiment with the lager yeast at "non-lager temps" given NB's video, but part of me says it's downright foolish to knowingly put yeast in a place where they're not best suited. It might create a good beer, but the other way SHOULD. I guess I'll play percentages.
D-Train
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Maybe I missed it in the replies, but your original post said that you can get down to 50 degrees. This is perfect for the lager strains I've used. Have you considered fermenting with a lager strain at that temp, packaging when finished, and then lagering after packaging?
