Oktoberfest Temp

[TriggerHappy]

So it is that time of year(towards the end actually) what temp do you shoot for to ferment your oktoberfest/marzen? I usually go around 60 deg farenheit for about 2 weeks do a diacetyl rest for a couple days, and then cold crash to hi 30s and let it do that till I keg her up in september. I typically use White Labs oktoberfest yeast in a 2 liter starter but this I am using the Wyeast version same starter size. Just curious on what you all like to do.

 

[Gavin C]

So it is that time of year(towards the end actually) what temp do you shoot for to ferment your oktoberfest/marzen? I usually go around 60 deg farenheit for about 2 weeks do a diacetyl rest for a couple days, and then cold crash to hi 30s and let it do that till I keg her up in september. I typically use White Labs oktoberfest yeast in a 2 liter starter but this I am using the Wyeast version same starter size. Just curious on what you all like to do.

Just made one few weeks ago.

Here is my profile.

• Pitched at 48°F
• Ferment at 50 °F till slightly above FG
• Passive rise to 68°F over days

Stays there till FG is reached

Cooled to 31°F overnight and kegged 3 days later.

Total time to kegging was 20 days.

Currently lagering at 34°F

 

[MrPowers]

I usually pitch and ferment between 48F and 52F for 2 weeks and then let it sit somewhere in the 60's for a week. Then crash and lager at 31/32F for 2-6 weeks. It really depends what yeast you're using though, I usually use 833 or 2308 for my oktoberfests. I'd definitely recommend giving 833 a go, it's my favorite lager yeast.

 

[TriggerHappy]

Usually I use white labs 820 but using wyeast 2633. I could definitely see 833 being a good one. Thanks for the info.

 

[BlueHouseBrewhaus]

I like Wyeast 2206 Bavarian Lager. I start it at 52 for about 10 days, D-rest at 62 for 3 days and bulk lager at 34 for 4-8 weeks.

 

[PGEduardo]

I used White Labs Oktoberfest yeast (forget the number) and let it sit at 60F for 3 weeks, cold crashed to 32 for a couple days and racked to a keg where I lagered at 38F for a month. Came out excellent!

 

[TriggerHappy]

I used White Labs Oktoberfest yeast (forget the number) and let it sit at 60F for 3 weeks, cold crashed to 32 for a couple days and racked to a keg where I lagered at 38F for a month. Came out excellent!

I have always lagered in a carboy but was thinking about doing it in the keg to take up less room in the fridge. Do you put an air lock on it?

 

[02fx4dude]

I ferment at 51F until it get to about 75-80% (4-5 days), then d-rest 4-5 days, then keg and lager.

 

[PGEduardo]

I have always lagered in a carboy but was thinking about doing it in the keg to take up less room in the fridge. Do you put an air lock on it?

No. Lagering = aging at cold temps. It's no longer fermenting, so no need to keep an airlock on it. Many people move to secondary and just put a solid bung on the carboy. I prefer a keg on CO2 so I don't worry about oxidation and also so that it's ready to serve immediately! (and you get to sneak some samples along the way...)

That's why I prefer an extended initial fermentation at slightly higher temps - to ensure fermentation is complete before cold crashing and lagering.