A Special Brew: Miketoberfest - Brew Dudes

[@ryanmcauliffe5347]

Congrats on another beer! You guys rock. Can't believe how much you turn out. Unbelievable!

[@davidrogers6262]

Knocked this recipe out of the park, Mike! I will try brewing this, even though it's a little out of season. Nicely done gentlemen! Cheers!

[@BrewDudes]

What are you talking about? This is MIKETOBERFEST Season! Cheers! -Mike

[@carlkessler303]

Amen on doing lagers. I avoided them until Novalager. Now half my brews are lagers.

[@BrewDudes]

Thanks for the comments and support. Try W34/70. Its just as forgiving as Nova across similar temperatures. Cheers! -Mike

[@daniloarq]

German lagers are so good and not that dificult to brew. Looks delicious! Greatings from Brazil guys! Here we have the biggest Oktoberfest of the americas at the city of BLUMENAU. I went this year, it was just amazing!

[@traenenlicht]

Not that difficult? Can´t see a more demanding exercise in brewing.

[@curtpick628]

Looks and sounds great, guys. Love me a Marzen.

[@grahamhawes7089]

Used some Caramunich III in my latest Altbier and didn’t care for it. It gave that sickly sweet crystal malt flavor, which really surprised me with only 8oz in 5gal. Gonna use caution with it in the future. I normally don’t mind some crystal malt.

[@BrewDudes]

The higher crystals can certainly sneak up on you in a recipe. I don't mind crystal either. Can't seem to brew certain things without it. Probably due to my long love of English style beers. But am using less of it in terms of amount and color lately. Cheers! -Mike

[@slowrvr]

Looks delicious

[@pv4669]

I'm watching this on Nov 7 and Oktoberfest in Munich was over on October 6. But your the Brew-Dudes so we cut you a bit of slack! LOL. Great looking beverage! Mike is right, it's America's vision of an Oktoberfest beer. It's been over 30 years since Munich breweries served Märzen at the Oktoberfest, but it's an awesome beer; one of my favorite styles. Thanks for the beer and video Dudes! Prost!

[@BrewDudes]

Oktoberfest. Miketoberfest. Two different things man. Totally different. What are you supposed to drink after Oktoberfest.... MIKETOBERFEST! Cheers! -Mike

[@GregSwanson77]

I brewed a marzen in March this year and let it sit in the fridge until my mates and I drank it a few weekends ago. I will be honest, the keg wasnt completely full by october.

[@BrewDudes]

Some awards there for patience for sure. Cheers! -Mike

[@TheKlokan44]

i make some good 3.5% mild ales (with a fair bit of black/crystal malt) for flavor as a volume beer and then have some 5/6% beers available for the show.....vienna lager at 4,2% is still my haus brew....everyone likes it and if you use some UK/US hops you can easily tell your friends it is a pale ale and no one has issues

[@BrewDudes]

Sounds like a great way to manage the spread of beers available at the house. Cheers! -Mike

[@owencampbell138]

That marzen will just get better. Put it away and try again in 6 weeks

[@BrewDudes]

I've been trying to do just that but there must be a leak in the keg. I am hoping there is enough for thanksgiving. Cheers! -Mike

[@owencampbell138]

Heard that rumour too about weyermanns vienna so it must be true! Lol

[@draculasdaughter36]

How crucial is temp control/consistency with lagers like this one? I don't have space or budget for a fermentation chamber or glycol. BUT I do live near Toronto ON so I have "cool zones" (about 64° F) in my house during the winter months.

[@BrewDudes]

Its not. I wouldn't let it run to 75F+ but it does great at 65F and below just fine. The cooler it get you'll need to add a few days to the fermentation but who cares. Patience has its rewards. Cheers! -Mike

[@GentleGiantFan]

What would be a good dry yeast equivalent for Wyeast 2308?

[@janetpiez3393]

Fermenting s-23 and s-189 both work great. 3470 is a little crisper, at least I think it is.

[@janetpiez3393]

Fermentis

[@BrewDudes]

W43/70 never disappoints. It is cleaner and crisper than 2308, but I don't think you'd ever get complaints with those properties in a lager style beer. Cheers! -Mike

[@dmac3603]

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