Very Good Example of Oktoberfest Bier
I brewed the extract with specialty grains version of this beer in July 2015 for an Oktoberfest party in late October 2015. I did the initial fermentation at 50 degrees for two weeks, did a diacetyl rest at room temperature, then lagered at 35 degrees for two months. I used the WL liquid yeast for Oktoberfest. The beer was a hit, though I think I will make a Festbier next year because a traditional Oktoberfest may be too heavy for all my friends who don't appreciate a malty beer.
Reviewed by: Robert B from United States.