I foresee a few questions upfront about me posting this recipe.
- Didn’t you already brew this weekend? How much do you need to brew? What are you doing with all the beer???No, I did not. The previous recipe I posted this weekend was actually brewed last weekend. I’ve been posted them a while after I had brewed them. I am lazy. I am going to make an effort to post these within a day or two of brewing. My friends tend to drink a lot of my beer. I don’t mind at all, as it means I get to brew more. I think the only time I complained was when I brewed a beer so delicious that I didn’t want to share it with anyone else.
- Why are you brewing an Oktoberfest beer so early? October is so far away!Oktoberfest is in September, not October. Don’t ask me why; ask those silly Germans. Maybe it has something to do with schadenfreude? (Ok, yes, my ancestors are from Germany, but I have no idea why. Maybe Wikipedia could inform you as to why.)
- Oktoberfest beers are lagers, not ales. You used the wrong yeast and fermentation temperature.You got me there. I currently don’t have the equipment or space to be able to brew a lager. I want to age it at lagerish temps using some kind of aging chamber and ice. No idea how this will work out, or even how I will do it. I figure I have a few weeks to figure this out, as I will probably also be priming the keg with sugar to carbonate it. This probably won’t end up happening as time/effort/cost could be prohibitive. If successful, I will probably try to age all of by beers like this. If anyone has any suggestions/ideas, I would be glad to hear them.