I'm brewing this next. I've never had an Octoberfest. I love German beer! Helles & Pilsners, Vienna & Munich are my favorites so this is only a little different. Low IBUs & Malty goodness are right up my alley. I just got a new fermentation chamber & this will also put that to work. My focus is less quantity & more quality. Thank you. 😉 So I'm running out of Hallertauer & trying to decide what to combine with it in the flavor category....................... what do you know? Google agrees Tettnanger would be a great choice! 2 months later......... it never won a "Best of Show" because it's good, it's just not great! 🙂 If I'm going to spend 4~5 hours brewing a beer, I want a show stopper!!! Something that will knock my socks off. It's got a good head, it is bready, it is heavy...... remember I like lagers. Mean Brews is doing a FANTASTIC JOB! He's increasing our knowledge base 10x. Thank you.
@@MeanBrews it’s a good 👍 beer 🍺. It feels like I just ate a loaf of bread afterwards. That’s the style. I’ll keep it as a nice option in my kegerator.
Awesome video! Hey I was just looking at the recipe and it says to ferment at 49F or 19C. Although 49F is actually 9.4C, so just wondering which temp to ferment at? Cheers!
Yes, my research was all over the place, seems like amounts and splits of Munich and Vienna were just all over. I went with a traditional ish 71% Pilsner blend, 16 Munich, 13 Vienna, half pound of caramunich coming out of the Munich percentage, snuck in two pounds Chevallier in the Pilsner percentage. I’m going w Gordon Strong’s method of 130, rest, raise through the typical German step mash. I’m wondering if any side by sides have been done w raising slowly through, vs boiling water additions to step up directly. Hallertau Will bitter, flavor and aroma for me.
My brew day went great..the beer sample has already cleared, it’s sparkling after a 1 hour, 20 minute boil and rapid chill to just below 50. I’m blessed w very cold tap water this time of year. The color looks lovely, hard to say how it will look in the glass before fermentation, currently not as light as a fest beer, but not nearly as dark as I think a traditional Marzen..I haven’t brewed a lager in years, I pitched just a one liter 24hr starter from a Wyeast Oktoberfest blend smack pak, so far, zippo activity. I do have their Munich lager in the fridge, I’ll hold it in reserve in case it’s not starting to ferment..
@@MeanBrews hey! have you made this exact recipe or any of the other reccomend recipes? i just made (or as close to it with the grain my lhbs has). curious how you thought this one turned out. thanks!
Stout season is almost upon us. Imperial stout!!!
Every season is stout season! And I live in Texas.
I'm in Texas too! I agree, stout season is year round.
Great video! I nominate schwarzbier for next week.
I second this!
Yes, another vote for schwarzbier
About that time again!! Great info
Thanks again!
Hi thanks for post, very informative. I think you should look at the °F to °C conversion, it seems off (by about 10°C).
ohhh thanks! Apologies!
post your recommendations for the next style to cover down here! Style with the most likes will be covered next.
Love the data and charts 👌🏻
Lots of great info that I will be using for this years brew!
there is an error in the fermentation temperatures for celsius, it should be between ~9 and ~13 degrees, nice video btw!
Sorry about that. I'll do better checking on the conversions next time.
@@MeanBrews no worries! thanks for the awesome analysis and recipe
Fantastic and informative videos! Love them..thanks so much
Thanks! I'm glad you get value out of them.
Excellent.
That means alot coming from you!!
It is a style I really want to brew again, so I appreciate the great information.
I've been wanting one of these videos on American stouts, or imperial stouts!
there's already a suggestion for imperial stout in the comments, perhaps upvote it!
@@MeanBrews Already done!
Grisette - a beer I love to crush in the late summer/fall, and you have access to this year's hop lots.
I'm brewing this next. I've never had an Octoberfest. I love German beer! Helles & Pilsners, Vienna & Munich are my favorites so this is only a little different. Low IBUs & Malty goodness are right up my alley. I just got a new fermentation chamber & this will also put that to work. My focus is less quantity & more quality. Thank you. 😉 So I'm running out of Hallertauer & trying to decide what to combine with it in the flavor category....................... what do you know? Google agrees Tettnanger would be a great choice!
2 months later......... it never won a "Best of Show" because it's good, it's just not great! 🙂 If I'm going to spend 4~5 hours brewing a beer, I want a show stopper!!! Something that will knock my socks off. It's got a good head, it is bready, it is heavy...... remember I like lagers.
Mean Brews is doing a FANTASTIC JOB! He's increasing our knowledge base 10x. Thank you.
What do you think it's missing to improve?
@@MeanBrews it’s a good 👍 beer 🍺. It feels like I just ate a loaf of bread afterwards. That’s the style. I’ll keep it as a nice option in my kegerator.
Excellent information
Glad it was helpful!
Awesome video! Hey I was just looking at the recipe and it says to ferment at 49F or 19C. Although 49F is actually 9.4C, so just wondering which temp to ferment at? Cheers!
should be 49F and 9C
I'd love a vid on Tripels. My gfs favs and always trying to improve my take on it.
you're in luck! th-cam.com/video/ig43XybUArM/w-d-xo.html
Yes, my research was all over the place, seems like amounts and splits of Munich and Vienna were just all over. I went with a traditional ish 71% Pilsner blend, 16 Munich, 13 Vienna, half pound of caramunich coming out of the Munich percentage, snuck in two pounds Chevallier in the Pilsner percentage. I’m going w Gordon Strong’s method of 130, rest, raise through the typical German step mash. I’m wondering if any side by sides have been done w raising slowly through, vs boiling water additions to step up directly. Hallertau Will bitter, flavor and aroma for me.
My brew day went great..the beer sample has already cleared, it’s sparkling after a 1 hour, 20 minute boil and rapid chill to just below 50. I’m blessed w very cold tap water this time of year. The color looks lovely, hard to say how it will look in the glass before fermentation, currently not as light as a fest beer, but not nearly as dark as I think a traditional Marzen..I haven’t brewed a lager in years, I pitched just a one liter 24hr starter from a Wyeast Oktoberfest blend smack pak, so far, zippo activity. I do have their Munich lager in the fridge, I’ll hold it in reserve in case it’s not starting to ferment..
Interesting....For this yeast (WY 2206/ WLP820) I found pretty high the 19-21C fermentation temp in your recipe....I was expecting max 14C
Schwarzbier and Imperial Stout are currently tied with 3 votes each.
Nice work. RIS or Kolsch would be interesting
49F=9C, 56F=13C
I just made this kind of beer
Awesome! How close was your recipe to the data?
Imperial stout please!!
awesome, video!! If i needed to use ale yeast, what would you recommend?
I've had some great marzens using WLP 028, but WLP 029 is another option. If using the latter ferment cool (59/60)
Example, Saint Arnold Oktoberfest is brewed as a "Scottish Ale"
@@MeanBrews great thanks! would wlp036 (dusseldorf alt ale) work as well? pro/cons to that strain?
@@guitar0033 I think it would be a viable choice but never personally used it.
@@MeanBrews hey! have you made this exact recipe or any of the other reccomend recipes? i just made (or as close to it with the grain my lhbs has). curious how you thought this one turned out. thanks!
The winner is Imperial Stout!
Cal common!
Dopplebock!!!
English Mild
Belgian Dark Strong.