Oktober Fest

[private4587]

I am about to attempt David Heath's october fest from his latest video. I have all the ingredients on hand including the kevic yeast which i have never used before. I have a few questions which i hope someone can help with
1 i am going to be fermenting under pressure(15psi)@30 centigrade, do i apply pressure straight away or all the wort to build up to this pressure.
2 i will be using the all rounder with spunding valve set to 15psi, do i allow this to go to jar with starsan in for the 1st 24 hrs od do i just let the brew pressurise to 15psi and let the spunding valve take care of excess pressure.
3 when could i close the spunding valve to allow pressure to build up to take of carbonation (2.7)
Many thanks

 

[Weizenberg]

I am from Munich and I can assure you that none of the breweries ferment their Festbier like this.

I would use a yeast strain more typically employed. It has a substantial influence on the flavour profile.

Pressurising a vessel without a PRV open is not a good idea. I'd keep (the spunding valve) attached and set to the target pressure.

15PSI is about 1BAR. That's way too low for fermenting under pressure. Especially at 30 centigrade. I dont know that yeast, but the temperature sounds very high (Bavarian lagers are typically done at 9 centigrade).

If you are doing the whole fermentation in this vessel, then it will reach 15PSI rather easily.

Sanitising the vessel is important too.

 

[Tess Tickle's Brewery]

Just wanted to say, I've seen that video and it's a Marzen style, just to be clear.

I've just done (by coincidence) a Lutra Kveik Festbier (the lighter style), and I hate it. It's only 2 weeks old but next time I will use M84 yeast as it's so much nicer.

My one doesn't taste remotely like lager. The Marzen style might work better though. Just my opinion.

 

[Cheshire Cat]

David Heath uses Kveik yeast in all his recipes.

 

[Jordang]

I was looking at doing this but going back over last years recipe I used 34/70 and it was cracking so I’ll probably use that again…

 

[Jordang]

I am about to attempt David Heath's october fest from his latest video. I have all the ingredients on hand including the kevic yeast which i have never used before. I have a few questions which i hope someone can help with
1 i am going to be fermenting under pressure(15psi)@30 centigrade, do i apply pressure straight away or all the wort to build up to this pressure.
2 i will be using the all rounder with spunding valve set to 15psi, do i allow this to go to jar with starsan in for the 1st 24 hrs od do i just let the brew pressurise to 15psi and let the spunding valve take care of excess pressure.
3 when could i close the spunding valve to allow pressure to build up to take of carbonation (2.7)
Many thanks

Do you want to pressure ferment for carbonation or ester suppression?

 

[private4587]

Do you want to pressure ferment for carbonation or ester suppression?

both really

 

[Braumeister]

Why don’t you use a lager yeast and ferment it around 10C? Then you would get a nice clean lager profile. Which Kveik does he say to use? Hopefully not Voss, I don’t find it clean at all, quite orangey, but others may disagree. I just tapped a Vienna Lager brewed with M76 Bavarian Lager and it tastes far better than is reasonable for it to do, for someone with my lack of skill.

 

[Weizenberg]

There are plenty of typical Bavarian lager strains on offer.

W34/70 is probably the most widely used.

I tend to go for W105. Imperial L17 or Omega Bayern.

Alternatively, WLP838 or 830 or similar are also good choices.

It is not a surprise when the result doesnt taste as expected when you don't use a relevant yeast strain.

The MM actually did a reasonably good video introducing those lager styles. Learning from the brewmaster in Budvar is a very good starting point

 

[Jordang]

both really

Well you’ve got nothing to lose pal… I’d crack on, follow the dh recipe and see how it comes out! Personally I would pressure after 24 hours (just what do normally) and 15psi is what use for simplicities sake.

 

[tigertim]

I've just ordered the ingredients for this too; I'll be using W34/70 for it and allowing it to take its time at atmospheric pressure. I'm not in a rush because I currently have a backlog in my kegs, so I'll be dumping the trub and leaving it in the (temperature controlled) fermenter to lager.

 

[Jacob_evan]

I would recommend applying pressure straight away, as it worked for me and I had a great time. However, it might be slightly risky as the ingredients may spill out while doing this.

I recommend using a tablecloth if you’re doing this in large quantities or high-quality beer mats if you just want to try it in small glass containers.