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My home has been torn apart with a major remodeling project – walls moved, plumbing and electricity rerouted, etc. The room I do my brewing in is down to the studs. So I have not been doing any brewing – all my kegs are empty and nothing in the pipeline. Now for the good news – this should be done by the end of March and I will have an improved brew room with a 240V circuit for electric brewing.
One of my goals this year is to brew an October fest beer which mean if I understand it correctly that I need to get it going soon. So to that end I am looking for a good recipe or two and some advice on the style and I believe this forum will be a better resource than google. I usually do ales and IPAs so this is new to me. I have a glycol chiller so temperature control should not be an issue.
Hey Chuck, your brew house sounds like it will be amazing! ….and you just hit on a HOT topic for me. I’ve been working on my Oktoberfest recipe for about 30 years! LOL I brewed what I hope will be my best one yet a couple of weeks ago (see pic – fermenter on far left). I recently came into possession of a 30 minute long video produced by the owners/brewers at Bierstadt Lagerhaus which is LOADED with what I believe to be some very good information for brewing the very best lager bier possible (whichever style lager you are shooting for). And while I’m not totally thrilled with the Vienna or Oktobefest lagers made by Bierstadt, those folks DO know what they are talking about and they do make lagers correctly. Without prattling on for too long here, I’d love to sit down with you over a bier and discuss further. I’m happy to invite you over to watch the video and have that bier too, if you like. Let me at least say this; TEMPERATURE CONTROL during fermentation is HUGE (no warmer than 48F) would be my best advice (and that’s wort temp, not chamber temp…since wort temps can be anywhere from 3 to 5 degrees warmer than the ambient temps). Esters are the #1 thing that screws up that crisp lager character and once you get them in your bier, there’s no way to get them out.
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