1st Issue: Fermentation did not start up after 15 hours.
The lager yeast would not ferment. I pitched the yeast at 67 °F and over a period of 10 hours I lowered the temperature down to 54 °F. I waited 24 hours with no activity. I then shook the 6.5 gallon carboy to add more oxygen to the wort. I waited another 10 hours and still no activity. I raised the temperature to 59 °F and re-shook. This time it took and started fermenting. I held 59 °FF for 10 hours and then lowered the temperature down to 52°F. I will hold the temperature 51-52 °F. I will give the yeast a thorough diacetyl rest around 60 °F. This will occur between the 2nd and 3rd week.
Diacetyl Rest: Occurring at the end of primary fermentation and consists of raising the temperature of the beer to 55-60 °F for 24 - 48 hours before cooling it down for the lagering period. This makes the yeast more active and allows them to eat up the diacetyl before downshifting into lagering mode.
Wyeast 2206 Bavarian Lager optimal temperature is 46-58 °F
White Labs WLP802 Czech Budejovice Lager optimal temperature is 50-55 °F
Oktoberfest/Marzen Beer is one of the world's most popular beer types. Here are the specifications for an Oktoberfest beer:
OG: 1,057 or lower
FG: 1.015
SRM: 13/14 (Copper Red to Lt.Brown)
IBU:28 or lower (Use Noble Hops)
Wehner's Oktoberfest
1.058/1.015
13% SRM
29.0 IBU (Spatlz, Hallertauer, Hersbrucker)
Yeast (doulbe Pitch): Wyeast 2206 Bavarian Lager + WLP802 Czech Budejovice Lager
3wks at 51-52 °F
48 hours Diacetyl Rest 60 °F
Lager at 35 -37 °F
5 wks lagering
I will be submitting this beer on October 22, 2011; CMI Oktoberfest
This will be one of the Wehner's Brewery Seasonal Beers
Tom
