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LOVE how you explain a bit of history prior to the brew day footage. I would love to see you do a Vienna lager or a Czech dark lager, those would be fantastic for the fall to winter transition.
When I went I loved both styles of Oktoberfest beer, it was actually nice to break it up and switch between the two so you get some variety on the pallet. Nice video!
That’s really interesting, I mentioned this in the other comment, 50% of people I’ve noticed swear by dextrin/carapils for head retention, then others say it doesn’t help 🤔
I’m currently sat in a brewhouse and kitchen drinking a two pint stein of Octoberfest and eating a pretzel with beer cheese dip watching this. My beer is exactly the same colour not very clear but it’s going down a treat. Prost !!! 🍻
Really great video! I enjoyed this a lot. I think the Melanoidin Malt may have been contributed to the SRM as well. Not too dark though, looked like a beautiful deep golden color. May be time to start thinking about this year's Festbier as well.
I just got back into brewing after over 30 years hiatus specifically because I want to have Festbeer and Munich Helles on hand. I'm intrigued by your recipe.
Hey Nikita, a very nice video indeed! Loved the historical reference and the tasting :) I think it would be a good idea to upload the link to the recipe on brewfather as well!
Tapped my festbier yesterday - used pilsner and melanoidin as well but went with Vienna instead of Munich. Used all Saaz hops. 5.5%, 20 IBU, and a nice light colour. Needs to lager more and brighten up. I used 34/70 since I had it around but wish I used the festbier strain! Thanks for the video
How did the Vienna come out taste wise? I find them very similar but Vienna is more....grainy...whereas Munich is a bit more...biscuit like? Not sure how to phrase that haha! Big fan of Saaz, yours sounds really nice! Thanks for watching!
I made my Festbier last month with a grain bill of German Pilsner Malt 78.3%, Munich Type I 17.4% and Victory Malt 4.3%. Came out at a 6.4 ABV and taste great also has the same SRM as yours. I'm very low tech and keep my temp down to 12c with a old cooler, 2 gallons of water in it and rotate a gallon jug of ice. My room temp 26c.
@@NikitaVorontsov The gallon of ice was half melted and able to keep the water cool enough to maintain the proper temp. I replaced the gallon with a fresh frozen gallon the next day. Just repeat for a week or so. You might have to pull the ice out a few hours or so to keep from getting to cold just set aside (not back into frizzler) and replace when back into temp range.
Thanks very much! I'd say its definitely maltier than a Helles, with more of almost everything, i.e. hop profile, malt, body, not to mention alcohol. I'd go as far as to say a Helles is almost like a Festbier-lite, or perhaps a Festbier is a Helles on Steroids! If I ever get a proper way of controlling temperature i'd love to attempt a proper Helles done with correct yeast, correct temperature, etc!
Another great vid 🤞🏼Keep them coming I notice that your grains are ‘fine crushed’ from Malt Miller. Doesn’t it cause you problems with a stuck mash / sparge? In the Brewzilla ? Cheers 🍻 Mitch
Thanks very much! So you're right, I do get them fine crushed, and it did used to be a slight problem but I was usually okay with waiting a bit longer for a sparge. Recently though i've noticed that if I add in a very generous helping of rice hulls, that helps massively. If I get a bit too impatient I also press down on the grain at the end just to get any residual liquid out. I know some people are against this because of "tannins" or whatever, but i've never noticed a difference in harshness or bitterness depending on if ive pressed or just let it run!
Hi, and thanks for a great and inspirational video. Gonna brew this weekend, and a pilsner is planned. My recipe looks a lot like yours, but I was thinking og co-ferment with Lutra Kveik and Diamond yeast under pressure. Any thoughts?
Love the style of the videos, I'm tempted to try this with Lutra as I'm low on kegged beer. I noticed you said the yeast increases the malt character, do you think upping the Melanoidin a little might help balance this missing element
Thank you very much! Go for it, I’ve used Lutra with Marzens/Festbiers s couple of times and each time has come out fantastic! Personally I’d add some melanoidin if only just to give it a bit of that maltiness and complex flavour that is a substitute for a multiple decoction!
I’m going to assume chest style deep freezers are not common in the UK.. I have family there that I’ve visited and I’ve never seen one but if you can get one second hand and match it with an Inkbird ; cold crashing and temp control in general become a snap.. they are very common in 🇨🇦 at least in the rural areas and you can generally pick them up cheap here…
Ah so we do actually have those! Unfortunately I lack the space to buy a new one to use so it’s more of a space constraint rather than an equipment constraint!
See that’s really interesting! I’ve heard mixed reports with half saying it aids retention and other half saying it doesn’t do much, might see if I can do a split batch experiment on this
![fellow fellow - พรุ่งนี้ไม่มีใครรู้ feat. INK WARUNTORN [OFFICIAL MV]](http://i.ytimg.com/vi/QP6JyjYx_W0/mqdefault.jpg)
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
th-cam.com/channels/GnaVxvWBT97ursRIZGXgAA.htmljoin
LOVE how you explain a bit of history prior to the brew day footage. I would love to see you do a Vienna lager or a Czech dark lager, those would be fantastic for the fall to winter transition.
Thanks so much! I do actually have a Vienna Lager video coming up soon! It’s a bit of a fun one that one :D
@@NikitaVorontsov ohh, looking forward to it!! Cheers!
When I went I loved both styles of Oktoberfest beer, it was actually nice to break it up and switch between the two so you get some variety on the pallet. Nice video!
That sounds really nice, makes it less boring to drink too I suppose!
Thanks very much :)
Love how the sunshine makes this beer glow. Thanks for another fantastic video.
It did look incredible! Tasted heavenly too haha! Thanks :)
Cheers!
Carapils in there might have helped with the head. I went for a Pilsner which I'll get a video up on hopefully soon!
That’s really interesting, I mentioned this in the other comment, 50% of people I’ve noticed swear by dextrin/carapils for head retention, then others say it doesn’t help 🤔
Great video and history lesson. I enjoy bothering the Festbier and the Marzen Lagers. Thanks for sharing.
Thanks so much!
Bro.... You''re a wizard. :) cheers
Thank you very much!
I’m currently sat in a brewhouse and kitchen drinking a two pint stein of Octoberfest and eating a pretzel with beer cheese dip watching this. My beer is exactly the same colour not very clear but it’s going down a treat. Prost !!! 🍻
That sounds fantastic! Loving the two pint stein! Prost :)
Really great video! I enjoyed this a lot. I think the Melanoidin Malt may have been contributed to the SRM as well. Not too dark though, looked like a beautiful deep golden color. May be time to start thinking about this year's Festbier as well.
Thanks so much, I think you might be right, definitely time to make another one soon enough.
Colour was incredible!
Nice Video. It made me relook at my recipe before I go for it. Under pressure as well.
Thanks! What recipe you going for in the end? :)
@@NikitaVorontsov
90% Pilsner
9% Munich
1% Vienna
I bumped my Munich up a great deal
@@jamessparks5236 oh good choice in upping the Munich! You want that nice bit of malty graininess it gives!
Fantastic looking beer! Loved the history of the beer at the start!
Thank you very much!
What’s your brewing system and fermenter
I use the Dark Farm Brew Tank, Ferment in a Fermzilla
I just got back into brewing after over 30 years hiatus specifically because I want to have Festbeer and Munich Helles on hand. I'm intrigued by your recipe.
Well this’ll be fantastic! Let me know if you need any help with it :)
Hey I’m new to your channel , I really like how you put some background history at the beginning just subbd , cheers 🍻🍻🤙🏼
Thanks very much! Appreciate it :)
i like how you do it too Hells
@@HOMEBREW4LIFE thanks man 🍻
Cheers, Will have a go at making this style soon looks great
Fantastic! Let me know how it goes :)
Thanks!
Thanks very much!
You could use an iron, and some imperial units.
Can’t stand imperial units personally, very non user friendly imo
Hey Nikita, a very nice video indeed! Loved the historical reference and the tasting :) I think it would be a good idea to upload the link to the recipe on brewfather as well!
Thanks very much! Glad you enjoyed :)
Will update the description with recipe link now!
Tapped my festbier yesterday - used pilsner and melanoidin as well but went with Vienna instead of Munich. Used all Saaz hops. 5.5%, 20 IBU, and a nice light colour. Needs to lager more and brighten up. I used 34/70 since I had it around but wish I used the festbier strain! Thanks for the video
How did the Vienna come out taste wise? I find them very similar but Vienna is more....grainy...whereas Munich is a bit more...biscuit like? Not sure how to phrase that haha!
Big fan of Saaz, yours sounds really nice!
Thanks for watching!
It’s the last week of Oktoberfest though:( love your approach to brewing
It is unfortunately!
Thanks very much :) appreciate it
I made my Festbier last month with a grain bill of German Pilsner Malt 78.3%, Munich Type I 17.4% and Victory Malt 4.3%. Came out at a 6.4 ABV and taste great also has the same SRM as yours. I'm very low tech and keep my temp down to 12c with a old cooler, 2 gallons of water in it and rotate a gallon jug of ice. My room temp 26c.
Hey fantastic that sounds really similar! Loving the low tech, how did that work keeping the temp that low overnight?
@@NikitaVorontsov The gallon of ice was half melted and able to keep the water cool enough to maintain the proper temp. I replaced the gallon with a fresh frozen gallon the next day. Just repeat for a week or so. You might have to pull the ice out a few hours or so to keep from getting to cold just set aside (not back into frizzler) and replace when back into temp range.
@@RonOverby that’s really cool information thanks! I might have to try out a low tech brew perhaps!
Great video and sounds like a great beer! How do you think it compares with a typical Helles? Cheers!
Thanks very much!
I'd say its definitely maltier than a Helles, with more of almost everything, i.e. hop profile, malt, body, not to mention alcohol.
I'd go as far as to say a Helles is almost like a Festbier-lite, or perhaps a Festbier is a Helles on Steroids!
If I ever get a proper way of controlling temperature i'd love to attempt a proper Helles done with correct yeast, correct temperature, etc!
Another great vid 🤞🏼Keep them coming
I notice that your grains are ‘fine crushed’ from Malt Miller. Doesn’t it cause you problems with a stuck mash / sparge? In the Brewzilla ?
Cheers 🍻 Mitch
Thanks very much!
So you're right, I do get them fine crushed, and it did used to be a slight problem but I was usually okay with waiting a bit longer for a sparge. Recently though i've noticed that if I add in a very generous helping of rice hulls, that helps massively.
If I get a bit too impatient I also press down on the grain at the end just to get any residual liquid out.
I know some people are against this because of "tannins" or whatever, but i've never noticed a difference in harshness or bitterness depending on if ive pressed or just let it run!
Hi, and thanks for a great and inspirational video. Gonna brew this weekend, and a pilsner is planned. My recipe looks a lot like yours, but I was thinking og co-ferment with Lutra Kveik and Diamond yeast under pressure. Any thoughts?
Hey no worries :) diamond lager under pressure is pretty damn quick also with little off flavours so highly recommend!
Love the style of the videos, I'm tempted to try this with Lutra as I'm low on kegged beer. I noticed you said the yeast increases the malt character, do you think upping the Melanoidin a little might help balance this missing element
Thank you very much!
Go for it, I’ve used Lutra with Marzens/Festbiers s couple of times and each time has come out fantastic!
Personally I’d add some melanoidin if only just to give it a bit of that maltiness and complex flavour that is a substitute for a multiple decoction!
I’m going to assume chest style deep freezers are not common in the UK.. I have family there that I’ve visited and I’ve never seen one but if you can get one second hand and match it with an Inkbird ; cold crashing and temp control in general become a snap.. they are very common in 🇨🇦 at least in the rural areas and you can generally pick them up cheap here…
Ah so we do actually have those! Unfortunately I lack the space to buy a new one to use so it’s more of a space constraint rather than an equipment constraint!
Do you think I could try adding some wheat to make the head last longer? Will affect the taste or the color?
You could add a bit of wheat if you so wanted, supposedly dextrin or carapils is also good for helping with head retention without getting too wheat-y
A couple hundred grams of dextrine malt would probably help with head retention without changing the flavour
See that’s really interesting! I’ve heard mixed reports with half saying it aids retention and other half saying it doesn’t do much, might see if I can do a split batch experiment on this
@@NikitaVorontsov that would be neat.. I’ve been doing it with my pilsner recipe and have noticed a difference but a side by side would be interesting
MEDIC
This is not a normal festbier, sorry, you can NOT swap Viennese malt for melanoidin. German beers are very traditional.