German Octoberfest

[sumi]

That looks like a really nice dark beer..

 

[baymule]

I never learned to like beer. I will use a can of beer and Bisquick for some real good beer biscuits. LOL

 

[CrealCritter]

I never learned to like beer. I will use a can of beer and Bisquick for some real good beer biscuits. LOL

Maybe you just never had one you liked, so many different styles and varieties to choose from. I draw the line at overly hopped beers. I like the hint of malty sweetness to come through and not have my head blown off by the power of hops. But not overly sweet either. I guess my tastes for beer is very narrow in comparison to most people. To me it has to be enjoyable to drink or I don't drink it. Life is to short to be wasted on bad beer

 

[CrealCritter]

Day 12 - temperature is at 66 degrees, fermentation has picked back up, so the Diacetyl Rest has begun. I'm going to run it for 3 more days. Then syphon into a 5 gallon pet plastic carboy to lager @ 35 to 40 degrees for 6 to 8 weeks. I'm a little concerned a glass carboy might break being that cold for 6 to 8 weeks. I wished I had a white oak barrel to lager this in, maybe eventually....

 

[frustratedearthmother]

Lookin good!

 

[sumi]

You can get craft beers in the supermarket here It's very popular and well supported.

 

[baymule]

There are several brewerys in our area, one in downtown Tyler. Maybe I should go try one.

 

[CrealCritter]

Day 31 / lagering day 17 @ 36 degrees F - very thick yeast bed has formed on the bottom of the carboy, the beer itself is ultra clear. It has at least 14 more days left to lager.

I have three 5 gallon ball lock corny kegs coming. I may just keg this Octoberfest instead of bottling it. But I won't gas it with CO2, instead I'll naturally carbonate it, the same as I do when I bottle.

 

[CrealCritter]

Lager Day 30 @ 37 degrees in my keezer. A few more weeks to go.

 

[CrealCritter]

Just pulled the Oktoberfest out of the keezer where it has been lagering @ 35 degrees for 40 days. I'm going to let it come up to room temperature so we can bottle it in 2 days. I'm kind of excited about this one to see how it turns out. I bought a packet of cask yeast to naturally carbonate in bottles. Since I'm pretty sure all the original yeast has pretty much had it being so cold for 40 days. It's originally how the German made lagers, Oktoberfest included.

Its a nice looking dark beer, that's crystal clear when I shine a light through the glass. It almost looks like candy in there.

Really thick layer of trub and yeast, in the bottom. Lager yeast is bottom feeding.

I hope it tastes as good as it looks and I didn't screw anything up with it. We'll see in a couple of weeks. Fingers crossed.