HOW TO HOME BREW OKTOBERFEST BEERS | SEASONAL BREWING | THE MALT MILLER HOME BREWING CHANNEL
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- čas přidán 20. 08. 2024
- It's March so why not think about home brewing your lagers ready for Oktoberfest??? In this video we home brew three lagers; Märzen, Festbier and a Smoked Lager which will all be aged for 6 months, ready to enjoy over the traditional Oktoberfest period in late September and October.
We brew on three different systems too to pit them against each other and see how we get on! Rob uses the BrewZilla Gen 4, Rakey uses the Grainfather G40 and Stiffo uses the Grainfather G30!
Shop each kit here
- Stiffo's Märzen - tinyurl.com/5c...
- Rakey's Festbier - tinyurl.com/48...
- Rob's Smoked Lager - tinyurl.com/2x...
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A split 50l batch of Festbiers next weekend. Under pressure at ambient temps. WLP925 in one and Nova Lager the other. Festbiers are great and should be enjoyed all year round 😋🍻
Good stuff!!!
I've found with using the Gen 4 I have to use the Grainfather Mill on a higher setting to prevent stuck mash. Still get the the right numbers but using shop milled grain caused problems.
spot on martin if you have only used a gen4 brewzilla thats it but would say rice hulls and a 2nd temp probe will help no end great vid lads
You should have a tasting of the beers in the video as well.
We will, in September 😉
Love this. I've just brewed a clone of Gale's Prize Old Ale which I'm kegging for Christmas. The video in September/October of you drinking these beers is going to be great.
From where did you source the GPOA recipe?
I made one a couple of years ago, based on a recipe from Wheeler’s first edition of Brew Your Own British Real Ale at Home. I still have about 1/3 of that batch but I wouldn’t mind having another go at it. I think I can do better.
It's a BYO clone. I think you'll have to sign up to their newsletter or something to get behind the paywall, but you can see it with a bit of faffing.
I have a sub to BYO so shouldn’t be a problem
Just drunk 13 year old blended Prize Old Ale. Wonderful!
Muito bom... obrigado Portugal
Great video as always guys, I always look forward to seeing a new Malt Miller pop up. Any chance you could do a video about using the Whirlpool and Aeration paddle. I am new to using it and never sure how long to use it, how fast to run it, do I use it before, during or after cooling. I have a G30.
Thanks
Possibly!
Looking forward to the video in September!
We can't wait!!
Excellent interesting video!
I have done as you have done and brewed three batches of different types of lager all kegged and some bottles too.
The only problem now is will some of it last until September?😂😂😂
I did an Oktoberfest beer a couple of years back. But didn't do it that far in advance. When kegging, do you condition in the keg by adding a bit of sugar as you when bottling and let it carbonate itself the keg so it ready to tap and drink in September?
Neither have we!!! Big experiment that we are really keen to make happen and see how the extended time lends itself to the beer... We've done 3 months before for our Czech lagers but not 6!!! We will most likely force carbonate with CO2 rather than adding priming sugar, mainly because of the sediment and the impact that the dead yeast can have on the flavour through autolysis.
@@themaltmiller8438 thanks for the reply, so transfer, carbonate to the required level, disconnect it from the gas and stored as cold as possible over the summer? That last step might be my biggest issue, as my fermentation fridge and kegerator will be in use 😉
Yep, or you can wait until towards the end of the maturation process and then carbonate. There will be some further carbon dioxide produced during the maturation process, so doing it this way you won't run the risk of over carbonating the beer as much
Hey guys, I've picked up the Marzen kit that James brewed, which I'll probably do a step mash on and liquor it back if the gravity is too high. I'm planning to ferment it under pressure in a fermzilla, but unfortunately it doesn't fit in my fermentation chamber so I won't be able to cold crash it. Do you have any advice?
Once fermentation is done, could you remove the trub collection vessel and then put it in your ferm chamber to cold crash?
@@themaltmiller8438 hey thanks for replying. I've thought about this. I could keg an cold crash. Or remove the trub collecting vessel and put the fermzilla into my fermentation chamber but I'm not sure how stable it would be without the support
Ok, if you have a keg free then yes, transfer into that and cold crash to 4c for a few weeks. After this you could then transfer under pressure to another keg, discarding the first half a pint or so as that will be full of the trub that has collected after the cold crash. We have done this recently and it worked a treat
Hi. Do you think it’s possible to make the marsen using nova lager yeast. I can’t get to l below 15. degrees in my cool room. Another good video chaps.
You could but a better way around the warmer conditions would be to use one of the PET pressure fermenters and a yeast like WHC Einstein or 34/70. You can basically forget about the issue of temperature as the pressure fermentation limits the ester formation from warmer temps 👌🏻
Any suggestions on a dried yeast for the Marzën??
WHC Einstein would do a good job! We’ve used it on many lagers and it always delivers