I realize that homebrews should never be rushed, but there are always those times when it becomes unavoidable. My son (who lives in Austen, Texas) also brews, and was asked by a friend if he could make an Octoberfest for an upcoming event in 5 or 6 weeks. Does anyone have a recipe/approach for an acceptable Octoberfest (or similar tasting beer0 that can be brewed from start to finish in 5 or 6 weeks? I realize that this will likely involve using an ale yeast (dry yeast?) and that it might not taste quite like an Octoberfest. But anything that comes close is acceptable. Thank you!
Chop 'n Brew did an Ale-toberfest a while back. Haven't tried this myself, but I'm planning on something very similar this fall. http://chopandbrew.com/recipes/aletoberfest-homebrew-recipe/ There's also an accompanying video on youtube.
It's doable. I would use W-34/70. Primary warm around 60, diacetyl rest for a day or two, cold crash, package, and lager. This would work a lot better assuming you are force carbing in a keg and not bottle conditioning.
People have differing views of Brulosophy on this forum, so take it for what it's worth, but here is a link that may be interesting to you. The upshot is that some people find success with a very quick turnaround time for lagers.
6 weeks is an easy turn around time for a lager. With proper pitching rates, aeration, and temperature control, your beer should be done fermenting in 8-12 days. I like to give 3 days for warm conditioning before cold crashing and lagering for 4 weeks.
Also, I highly recommend Augustiner lager yeast if you can find it. IDK when Wyeast releases it, but it is a low diacetyl producer and ferments a bit warmer than a lot of lager strains. It is the only lager yeast I really use.
@herrburgess brews a lot more lagers than I do actually and has the ability to do so in a more traditional manner. Maybe he has some suggestions as well.
Does this involve bottle conditioning time or will you conduct an 'accelerated' forced carbonation of kegged beer? Cheers!
I think what Scottakelly advised you is the best option, don`t forget to make the diacetyl rest!!!!!. I know your beer will not reach its peak flavor profile by that time , but it will very enjoyable IMHO.
I have fermented 34/70 up to 65 degrees. This would be an excellent choice for an Oktoberfest as would S-189. Good luck!
This is one of my favorite beers with WLP029 I would say 4'ish weeks from grain to glass http://brulosophy.com/recipes/moktoberfest/
I used 34/70 on my Oktoberfest a few weeks ago (currently lagering). It hit FG within 5-6 days to a finish ABV of 5.8%. Pitched two packs into a 2L starter to grow even more yeast (I harvest from my starter, otherwise would have just rehydrated and pitched). Had activity within 12hrs on that one and finished quick! Crashed and gelatin fined and kegged within 10 days. I would carbonate and put on tap if I needed to by this weekend, ~4 weeks after I brewed it. It may not taste ideal yet, but I would think its possible for sure.
