After recently acquiring a mini fridge that I converted into an STC-controlled fermentation chamber, I immediately picked up the Northern Brewer Oktoberfest kit to test out the fridge. I chose White Labs 820 (Oktoberfest Lager) yeast, as I had always wanted to try someone other than WYeast and wanted one of those test tubes for storing yeast in the future.
Immediately after purchasing I realized that most reviews online warn people to stay clear of this yeast. Being that it was too late, I wanted to make the best of this situation, so I prepared a 2L starter, which is as big of a starter as I can currently do on my stir plate. I did not step up the starter like most recommend. Fortunately, this particular batch was less than a month old when I got it, and the starter finished out in less than 24 hours, contrary to popular opinion.
I pitched the starter at 11.6 Celsius (53F) and within 8 hours there was already visible signs of fermentation. Now, almost 2 days into the ferment, this batch looks like it may need a blowoff (6 gallon Better Bottle). I found this interesting, because I can not find a single person anywhere saying anything like this for this yeast, let alone almost any lager strain. Has anyone else had a similar experience? I am posting this so that others in the future can see that there is a wide variety of experience, and I am curious to see if I just got lucky. I even double checked my yeast vial to verify this is the yeast they sent me.
I should note that I was careful to calibrate my STC temperature probe in ice water, compared to my digital thermometer, so I feel confident the ambient temperature is accurate, and I taped my probe against the carboy wall with a peice of foam in between, so I am maintaining the external wall of the carboy at my desired temperature.
I should also mention that I even put a few drops of Fermcap in the carboy, yet it doesn't seem to be helping at all..
Immediately after purchasing I realized that most reviews online warn people to stay clear of this yeast. Being that it was too late, I wanted to make the best of this situation, so I prepared a 2L starter, which is as big of a starter as I can currently do on my stir plate. I did not step up the starter like most recommend. Fortunately, this particular batch was less than a month old when I got it, and the starter finished out in less than 24 hours, contrary to popular opinion.
I pitched the starter at 11.6 Celsius (53F) and within 8 hours there was already visible signs of fermentation. Now, almost 2 days into the ferment, this batch looks like it may need a blowoff (6 gallon Better Bottle). I found this interesting, because I can not find a single person anywhere saying anything like this for this yeast, let alone almost any lager strain. Has anyone else had a similar experience? I am posting this so that others in the future can see that there is a wide variety of experience, and I am curious to see if I just got lucky. I even double checked my yeast vial to verify this is the yeast they sent me.
I should note that I was careful to calibrate my STC temperature probe in ice water, compared to my digital thermometer, so I feel confident the ambient temperature is accurate, and I taped my probe against the carboy wall with a peice of foam in between, so I am maintaining the external wall of the carboy at my desired temperature.
I should also mention that I even put a few drops of Fermcap in the carboy, yet it doesn't seem to be helping at all..
