Octoberfest

[Brewmarc]

I want to brew an Octoberfest Lager in a traditional way, i.e. brew in march & Lager for 3 to 4 months befor bottling. Do you think there will be enough yeast in suspension after this largering period? will Ineed to add more yeast at the bottling stage? or am I completly mad?

does anybody have a good Octobrfest recipe? I have one in mind.

marc

 

[tubby_shaw]

After 3 or 4 months of lagering it is going to be necessary to add another yeast to condition your lager.
The traditional (German) way is by adding "krausen wort" which is wort that is actively fermenting as your primings :thumb:
Have a google there's lots of info on t'web :

 

[Brewmarc]

Thanks for the info, just had a quick read up & it seems the tricky bit is to get the carbonation level right in the bottle. The method i have read about sugests drawing off a qty of wort from a fresh batch of fermenting beer (How much it didnt say) ,so iv come up with my own thoughts on how i might get over this. would this work?.......... Boil required amount of DME/dextrose in say 500 ml of water as per normal practise to prime, then when cool add yeast under airlock & allow to ferment for a few days befor adding to the main batch.

Marc

 

[tubby_shaw]

Your plan sounds fine :thumb:
I would however make one small change in that rather letting it ferment for a few days before adding it, I would add your krausen wort as soon as it is actively fermenting. :)
Then you can use This calculator to get your carbonation right :party: