Love Märzen!!! Here in California I actually prefer to drink them November-aprilish as September and October here are still uncomfortably hot….and they’re really good even all year round, cheers Steve 🍻
I just made one yesterday! 34/70 under 12 psi at 75 degrees. Woke up this morning the spunding is already howling! Used clarity ferm, should be drinking it in 7-10 days!
Its really not necessary. You shouldn't be getting any diacetyl at higher temperatures under pressure, but it doesn't hurt to leave it in the fermentation a few days after its done fermenting.
If you don’t have temperature control or pressure equipment, put your fermenter in a bucket with water and exchange frozen water bottles. Cheap, easy, and effective.
This is a very timely video. I just brewed my Marzen about 10 days ago. I'm letting it do a diacetyl rest for another day or so before cold crashing and lagering/tasting. I'm excited to see how it came out because I did something a little different this time by adding pumpkin. The rest of the recipe is very similar to yours. Same malts (mostly) and same hops. I ended up using WLP 820. Cheers!
I just put an american amber ale on tap. It has me wishing for malt focused Oktoberfest though… these beers are perfect when fall weather hits, I’m brewing one
What a great sounding and looking beer. Ill have to try this in the future. I did a double decoction mash on a dopplebock that I made 2 months ago. It was so much work but dang it was fun. My efficiency on higher abv beers hasn't been great but with that doppelbock I was at 90% efficiency. The flavors on the beer was so freaking good.
That's awesome! Yeah my recent Decoction brew came in at 85% efficiency which is wild. It's a lot of fun when you have the time and motivation to do it haha
This brew looks amazing, the recipe sounds great too. I might give it a try. For those looking for a good German lager yeast in the solid form - S189 from Fermentis is a great one. On a side note, did you take a nap after this mug of 6%-er? haha cheers, Steve.
I hated the results I've got from S-189... it gave me a few flat, boozy, cheap euro-lager style beers. Never again ;< PS. I think this strain was isolated from a Swiss brewery.
@TheApartmentBrewer I agree, Steve. The 90 minutes mash makes a huge difference. I, like you, am not crazy about to much sweetness. I prefer a dry lager like finish.
Funny enough I just made one with an almost identical hop schedule. Diamond lager though. Probably under pitched but I'm not going to worry. It's under pressure.
Drinking a Weihenstephaner Festbier while watching this. Look forward to your review of the Breweasy Surface. I'm still a 3V/propane brewer. I'd like to go electric. The 20G Surface is what I'm looking at for a possible upgrade. You have both 110V and 220V versions of the Clawhammer, correct? I'd like to see heat up comparisons of the three if you don't mind.
I will definitely be drawing comparisons between systems as they are more similar than people might initially think. Heat up times for all three systems will be different. The 120V clawhammer is 1650W, the 240V breweasy is 3500W and the 240 clawhammer is 5500W.
Steve, I noticed you’re now using the Clawhammer Whirlpool Arm. It looks like it faces the wall of the kettle more. Do you find that is better for whirlpooling?
This footage is not using the clawhammer whirlpool arm, this system has a built in whirlpool port. But yes with the clawhammer it is set up to be tangential to the kettle wall to get the best whirlpool
Sorry I didn't mean this video, but I was thinking of cutting the end of my Whirlpool arm (I have the one you were using in older video's) to increase that angle to the kettle. Think that would work?@@TheApartmentBrewer
@IMakeBeer ah ok, I think as long as it is as close to the edge of the wall of the kettle as possible you'll get the greatest rotation in the kettle, i havent had any issues with that arm creating a whirlpool, but if it isn't quite fitting right then there's nothing wrong with modifying it.
How do you accurately calculate IBU for a FWH? Here’s where my question came from; wondering is more isomerisation happening on a 120v system that takes longer to get from 80c to 100c, compared to a 240v system that gets from 80c to 100c quicker. The boil time is the same between both systems in this hypothetical scenario, but the time that the hops are sitting at isomerisation temp (80c and above) is different. Maybe not something that makes much of a difference at a homebrew level, just curious about the variable!
Well...you kinda can't. I think most brewing software just take the number you would get from the top of the boil and add a % to it. At the end of the day though IBUs are just a tool for recipe formulation and an estimation of bitterness, and I havent found FWH to be any more bitter than a 60 or 90 min boil addition
Kvæik, k've(i)k. NOT KAVAIK🙏🙏🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️. K is pronounced like in the word (C)atch. V as in (V)ictor, E as in (E)irin, I like in v(I)ctoria and K as in (C)atch. Det uttales Kveik damn'it😆
Normalize out of season Oktoberfest beer, they taste great year round!
Agreed! Amber lagers are great all the time!
I also prefer the more malty or caramel-y flavors in a Marzen style. It's an all year kind of beer for me! Awesome video
It certainly can be! Glad you enjoyed it!
One of my favorite styles
Mine as well!
In your best Sean Connery voice....this is a fine beverage. Reminds me of a pub I visited years ago in Duesseldorf.
Love Märzen!!! Here in California I actually prefer to drink them November-aprilish as September and October here are still uncomfortably hot….and they’re really good even all year round, cheers Steve 🍻
Nice! That makes a lot of sense actually. Cheers!
Just tapped an Oktoberfest I brewed with a buddy of mine. Absolutely delicious in the Colorado sun. Cheers mate!
As a Munich brewer, I can say that this beer is very different to the Oktoberfest beers from Munich
Probably because Munich Oktoberfest serves a pale festbier not Marzen. Americans for some reason love Marzen more.
I just made one yesterday! 34/70 under 12 psi at 75 degrees. Woke up this morning the spunding is already howling! Used clarity ferm, should be drinking it in 7-10 days!
Great 2 hear! This is my next batch. What do u do for diacytle rest when doing pressure fermentation??
Nice! Should be ready to go pretty soon!
Its really not necessary. You shouldn't be getting any diacetyl at higher temperatures under pressure, but it doesn't hurt to leave it in the fermentation a few days after its done fermenting.
If you don’t have temperature control or pressure equipment, put your fermenter in a bucket with water and exchange frozen water bottles. Cheap, easy, and effective.
That works well to keep things cold!
So glad I got to try this, really great beer! Thanks for sharing it with me and meeting up in Boston!
It was great to meet up and I'm really glad you liked the beer!
This is a very timely video. I just brewed my Marzen about 10 days ago. I'm letting it do a diacetyl rest for another day or so before cold crashing and lagering/tasting. I'm excited to see how it came out because I did something a little different this time by adding pumpkin. The rest of the recipe is very similar to yours. Same malts (mostly) and same hops. I ended up using WLP 820. Cheers!
Thats very interesting! Hope it turns out great!
I just put an american amber ale on tap. It has me wishing for malt focused Oktoberfest though… these beers are perfect when fall weather hits, I’m brewing one
Amber beers are perfect for fall weather, no matter the variety!
Thanks for the video. Looks great. Never cared for the "sweet" Marzen, but "toasty" and I am all in !
This one definitely hits that mark!
I used your recipe and came up really good I am excited, I used different years wyeast 2112 and has that sweet at the end....
What a great sounding and looking beer. Ill have to try this in the future. I did a double decoction mash on a dopplebock that I made 2 months ago. It was so much work but dang it was fun. My efficiency on higher abv beers hasn't been great but with that doppelbock I was at 90% efficiency. The flavors on the beer was so freaking good.
That's awesome! Yeah my recent Decoction brew came in at 85% efficiency which is wild. It's a lot of fun when you have the time and motivation to do it haha
FOLLOW THE BREWER!!! Love the shirt!
Haha glad you enjoy it!
Beer looks great! Same with that pH meter!
Thanks man!!
This looks like great beer! I really want one now🍻
It's quite tasty!
A wasted opportunity to sport a great 'stache! Keep the content coming, great video
Haha my wife would murder me if I did that!
This brew looks amazing, the recipe sounds great too. I might give it a try. For those looking for a good German lager yeast in the solid form - S189 from Fermentis is a great one. On a side note, did you take a nap after this mug of 6%-er? haha cheers, Steve.
Oops! I always forget about S189 haha. Thanks for that!
I hated the results I've got from S-189... it gave me a few flat, boozy, cheap euro-lager style beers. Never again ;<
PS. I think this strain was isolated from a Swiss brewery.
You're right, s189 is the Swiss lager, I think I was actually thinking of s23. That's the Munich lager one
Just kegging mine today. Second of the season.
Excellent!
@TheApartmentBrewer I agree, Steve. The 90 minutes mash makes a huge difference. I, like you, am not crazy about to much sweetness. I prefer a dry lager like finish.
Funny enough I just made one with an almost identical hop schedule. Diamond lager though. Probably under pitched but I'm not going to worry. It's under pressure.
Diamond lager makes a great Oktoberfestbier!
Drinking a Weihenstephaner Festbier while watching this.
Look forward to your review of the Breweasy Surface. I'm still a 3V/propane brewer. I'd like to go electric. The 20G Surface is what I'm looking at for a possible upgrade.
You have both 110V and 220V versions of the Clawhammer, correct? I'd like to see heat up comparisons of the three if you don't mind.
I will definitely be drawing comparisons between systems as they are more similar than people might initially think. Heat up times for all three systems will be different. The 120V clawhammer is 1650W, the 240V breweasy is 3500W and the 240 clawhammer is 5500W.
What are your feelings about aging a lager at 55-60. That's about as cold as I get consistently get without giving up one of 2 spots in my beer fridge
That will still work, it will just take longer to get to the point of crispness and clarity
Steve, I noticed you’re now using the Clawhammer Whirlpool Arm. It looks like it faces the wall of the kettle more. Do you find that is better for whirlpooling?
This footage is not using the clawhammer whirlpool arm, this system has a built in whirlpool port. But yes with the clawhammer it is set up to be tangential to the kettle wall to get the best whirlpool
Sorry I didn't mean this video, but I was thinking of cutting the end of my Whirlpool arm (I have the one you were using in older video's) to increase that angle to the kettle. Think that would work?@@TheApartmentBrewer
@IMakeBeer ah ok, I think as long as it is as close to the edge of the wall of the kettle as possible you'll get the greatest rotation in the kettle, i havent had any issues with that arm creating a whirlpool, but if it isn't quite fitting right then there's nothing wrong with modifying it.
Which floating hydrometer are you using and is the app from the manufacturer or through brewfather or a similar brewing app?
I'm not actually using a floating Hydrometer. This is the interpolated fermentation graph from SG measurements made with the Anton paar smart ref
@@TheApartmentBrewer are you taking daily measurements to see where you are through a sample port?
@displacedtexan6114 only at the end
never use water treatment for any German beer specially stuff to clarify it.
Good thing I don't live in Germany
Hey, do you like this one or Captains Ration better? I am going to brew one up and let it sit until October.
Hard to call it! They were both very enjoyable, but I think I liked this yeast better than diamond lager or lutra
@TheApartmentBrewer ok thanks. I was planning in Brewfather to do the Captains but with wlp820. Maybe I'll try this one.
How do you accurately calculate IBU for a FWH? Here’s where my question came from; wondering is more isomerisation happening on a 120v system that takes longer to get from 80c to 100c, compared to a 240v system that gets from 80c to 100c quicker.
The boil time is the same between both systems in this hypothetical scenario, but the time that the hops are sitting at isomerisation temp (80c and above) is different.
Maybe not something that makes much of a difference at a homebrew level, just curious about the variable!
Might be something for brulosophy if they can get access to lab equipment for testing IBUs accurately
Well...you kinda can't. I think most brewing software just take the number you would get from the top of the boil and add a % to it. At the end of the day though IBUs are just a tool for recipe formulation and an estimation of bitterness, and I havent found FWH to be any more bitter than a 60 or 90 min boil addition
I just got my Oktoberfest on tap! Best märzen I’ve ever made.
Recipe?
@@chevysaregr8
6 lbs two row
5 lbs Munich malt
.5 lb. Caraamber
.5 lb. Melanoidan
.5 lb. Biscuit malt
Mash @ 152°
1 oz. Hallertau @ 60
1 oz. Hallerrau @ 20
Whirlflock at 15
WLP820 made into a 2 liter starter and cold crashed
Pressure fermented at 10 psi
SG: 1.050
FG: 1.010
ABV: 5.3%
Sounds great!
Not today bees
Muh muh muh.... no mbc?
Muh muh muh half a mug beer chug?
@@TheApartmentBrewer believe to achieve
Kvæik, k've(i)k. NOT KAVAIK🙏🙏🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️🙆♂️. K is pronounced like in the word (C)atch. V as in (V)ictor, E as in (E)irin, I like in v(I)ctoria and K as in (C)atch. Det uttales Kveik damn'it😆