I can’t ferment a lager but I can make an Oktoberfest inspired ale. I took a traditional Marzen recipe and used Wyeast German Ale 1007. It turned out great. Has anyone else tried doing this?
Full details with the recipe beerXML file are available on my website: https://brewingaroundtherealm.com/moktoberfest-brewing-an-oktoberfest-ale-with-wyeast-1007/
Done it many times
Looks good, but I think the yeast nutrient should be 0.5 tsp and not 5 tsp.
Good catch!
Tried it a long time ago with US-05 and it turned out great.
So did I a few times, but unfortunately with not the same results
I’ve used Nottingham at cooler temps for a clean lager-like effect with fairly good results.
I was expecting that response from you. Ha! I forgot how horrible US-05 is. Thanks for correcting me. :o
You have your tastes, I have mine. It’s about preferences, not who’s right or wrong.
It’s definitely about preference. I know you’re right though so it’s a good thing.
Notty lager is on my horizon. Have noticed a number of commercial top-fermented lagers popping up, it’s common in the UK, and the couple craft examples I’ve tried were dead on. (Then there’s all the new genetic evidence.) What kind of “cooler temps” did you run, Bama? (And I’d just call it lager, not lager-like. Walks like a duck, quacks like a duck…)
I used 2 packs at 55F for mine but the website says it will go down to 50F.
Thanks. If 55° does the trick, no need to go colder. Also good to know only 1 extra pack is needed.
34/70 is the best choice for this type of beer, IMO. It is a lager yeast that will produce a clean beer that tastes like a lager at 55-60F. There’s no need to use an ale strain when there’s a lager strain that works just fine at those temps.