Dave's Dreaded German Octoberfest

Dave, Bayne, Brian, and Kari bottle the beer.

Beer Cam 1/28/97 8:00PM

This is my second attempt at home brewing. This time I had help with my brewing. Brian and Bayne assisted me with the process. Click here to see Images of the Dave's Dreaded German Octoberfest brew party on 1/5/97 (Check it out. Updated 1/14/97).

Credits -

Brewmeister - Dave Dixon
Assistant Brewmeister - Brian Lewis
Official Video Photographer - Bayne Schulstad
Bottling Supervisor - Kari Schulz

Updated 2/16/97 7:00PM -
Beer Log is offically closed.

Updated 2/06/97 5:00PM -
Brian, Bayne, Kari, and Dave bottled 44 bottles of beer. This took about 2 hrs. Now the beer will need to mature for about 21 days. Update - Beer was ready on 02/04/97 for brewing of Dave's Dreaded Honey Wheat Beer.

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

"Dave's Dreaded German Octoberfest"

Images from the 1/5/97 Brew of Dave's Dreaded German Octoberfest Updated 1/14/97 (see bottom)
Brian Assistant Brewmeister	Bayne Official Video Photographer	Dave Brewmeister	The Beer Official Drink
Removing the grain bag with the Crystal Malt in it.	You need to check the wort temperature during the brewing process	Again checking the boil and temperature.	Its time to add the malt.
Once the liquid comes to	a boil you need to add the	malt extract and hops.	Continue to stir during the boil (1 hour).
Towards the end of the hour long boil other ingredients must be added. (See beer log on previous page)	Final stages of the boil in progress. Once done must cool down the wort (not shown here) to 70 degrees.	Next after checking the specific gravity (not shown here) the liquid is moved into the primary fermenter.	Preparing the equipment correctly is very important to good beer.
Now it is time to pitch the lager yeast. This is a top fermenting yeast and needs cooler temperatures to ferment	The lager yeast begins to go into the bitter sweet tea.	Close up of transferring the beer from the wort to the primary fermenter.	The liquid at a hard boil.
The beer is ready to move to the secondary fermenter (glass carboy).	Making sure everything is clean and sterile.	Dave and Bayne enjoy a cold beer during the process.	The beer is siphoned the primary to the secondary fermenter.
Making sure the glass carboy is clean and sterile.	The beer is siphoned is almost finished.	The airlock must be placed in the carboy.	Another shot of the beer in the primary

OG:	Hydrometer reading is 1.037
FG:	Hydrometer reading is 1.012 for three days 1/25/97 - 1/27/97
1.	Sterilized all Equipment used.
2.	Started boil at 3:30PM with 6.2 gallons of water.
3.	Added bag of grains - Crystal Malt.
4.	Removed bag at 169 degrees. 3:50PM
5.	Hard boil achieved at 4:08PM. Added the following - Light Dry Malt Extracts Amber Dry Malt Extracts Hallertauer Bitters Hops
6.	4:53PM - Added Irish Moss clarifier.
7.	4:58PM - Added Hersbucker Hop Pellets for flavor.
8.	5:06PM - Added Tettnanger Hop Pellets for aroma.
9.	5:08PM - Finished boil remove wart from heat.
10.	Temperature is 210 degrees.
11.	Cool wart down to 70 degrees finished at 6:00PM
12.	Take original hydrometer reading 1.036 add .001 due to temperature of wort is at 70 degrees. OG is 1.037.
13.	Move wart into house. Rack liquid into the primary fermenter. Splashing the liquid to inject oxygen.
14.	Pitch 1 packages of Lager Yeast (dry) at 6:20PM. Let settle into liquid.
15.	Mix yeast into liquid at 6:25PM.
16.	6:27PM - Close lid on primary and place in the garage which is at 60 degrees on the floor.
17.	1/6/97 10:30PM - Yeast very active in brew. Has formed a thick yeast crust on top of the liquid. Temperature of the liquid is 54 degrees. Yeast smells very sweet.
18.	1/7/97 7:57PM - Yeast still has very good activity. Temperature is 50 degrees in liquid.
19.	1/12/97 2:42PM - Yeast activity in the brew is beginning to slow down. The thick yeast crust on top of the liquid has begun to break up. This means it is time to into the secondary fermenter (glass carboy).
20.	1/13/97 8:00PM - Time to move the beer from the primary to the secondary fermenter (glass carboy). Bayne assisted me with the process. Now the beer will be in the secondary from 2 to 4 weeks.
21.	1/15/97 9:50PM - Moved glass carboy into garage to keep it cool for slow fermentation.
22.	1/20/97 8:26PM - In secondary still. Good slow fermentation working on this lager beer.
23.	1/27/97 8:00PM -The secondary fermenter (glass carboy) has become completely flat. The beer is now ready to be bottles. The hydrometer reading for the last 3 days has been 1.012. This lager beer has a very nice deep color.
24.	1/28/97 7:30PM - Bottled 44 bottles of beer. Added 3/4 cup of conditioning sugar to beer for carbonization. Will stay in the box for about 3 weeks. Brian, Bayne, and Kari assisted me with bottling.
25.	2/04/07 7:00PM - Enjoyed a very smooth tasting beer.
26.	2/16/97 - Beer Log is now closed.

Dave's Dreaded German Octoberfest
Start Brew Date 01/05/97 Bottled 01/28/97	Enjoyed 02/05/97 Beer Log Closed 02/16/97