I love getting ready for the Oktoberfest party!
This year, the party’s bigger than ever! I’m making and serving nine kegs!! This makes it so important to me to get the right recipe in those kegs. This year, it’s three Fisher Cats, three Yachtoberfests, and three IPAs.
Fisher Cat is easy. It barely changes from year to year, and it’s always just right. Half wheat, half base malt. Centennials to around 15 IBU. US-05. Done. That test batch is in the fermenter right now, looking cloudy as can be, and should be great!
IPA isn’t too tough, either, given that I make IPA so often. The difference is that I’m going for a kinder, gentler IPA for the masses. So I try to tone it down a bit. But overall, it’s still my IPA. Columbus for bittering and a mix of Columbus, Centennial, and Amarillo for flavor and aroma, favoring the Amarillo. A nice bitter, somewhat pungent, slightly piney and citrusy, very juicy hop treat. That tester is cold and nearly carbonated in the keg – a sample taken tonight is VERY promising.
Yachtoberfest is still the one that I’m not 100% on. For some reason I insist on doing it as a warm fermentation. First year I tried US-05, and it was fine, but not outstanding. Last year I tried WY1338 “German Ale” yeast and it was different but not totally to my liking. This year, I’ve tried WY1272 “American Ale II” yeast. It seems pretty much neutral, like I might as well save $5 and use US-05. I think for this year I’ll use the 1272, but I’m thinking that by next year I should man up and use a real Oktoberfest lager yeast. It’s not like I don’t have a fridge where I could ferment cold.
In the end, I know whatever I come up with will be well-received by the audience at Yachtoberfest. They seem to love whatever I throw their way. I’m especially pleased because the IPA was upgraded from one keg to three from last year. The Cat and Fest have always been popular, but I still keep thinking that normal people don’t like good IPA. Too many Harpoon IPA, I guess… But fortunately I keep being proven wrong. Which is good because I love making IPA. Almost as much as I love drinking IPA!
I have been used to US-05 for quite some time now.
But recently I decided I wanted to branch out. Mainly my motivation was looking for a nice “malty” yeast for my faux-toberfest (that’s an Oktoberfest-style beer done as an ale rather than the traditional lagering all summer).
I ended up with Wyeast 1338 “European Ale” because of its supposed low diacetyl (buttered popcorn flavor). There was another (WLP029?) Kolsch yeast that also sounded good but allegedly gave off tons of sulfur aroma throughout fermentation, which I didn’t want to deal with. The only down side of 1338 that I read was it could be slow.
Now it might be true that Oktoberfest isn’t technically held in October. Well it ends 10/3, but it starts in mid-September. Look it up.
But that’s no excuse for releasing your Oktoberfest in the middle of August! It’s still a good month early. Mid-August remains hot and humid, and remains a premier time for summer beers.
All I can figure is that it takes some time to work through those last few pallets of summer beer, so you can’t be adding to the backlog right now and expect to clear it all out by the end of summer beer drinking season.
Taken from that perspective it makes sense to stop making summer beer. But that doesn’t have to mean you’re releasing Ofest, does it?
At any rate, I’ve heard Berkshire makes a killer OFest, and I just might try to get some this year. Last year it was all sold out by the time I started looking for it on Labor Day. Go figure.