How To Brew Oktoberfest Beer | Märzen | Reviving 2 Year Old Yeast

Рет қаралды 44,204

4 жыл бұрын

This video shows how to brew Oktoberfest beer - a delicious Marzen. And to do it using a packet of two year old yeast. Can the yeast be revived to create a drinkable beer?
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RECIPE FOR 5 GALLONS:
7 lbs Vienna Malt
3 lbs Munich Malt - 10L
8.0 oz Aromatic Malt
8.0 oz Caramel 60
8.0 oz Carapils
8.0 oz Wheat Malt; White
0.75 oz Perle Pellets - Boil 60.0 min
0.50 oz Hallertauer Pellets - Boil 15.0 min
0.50 oz Tettnang Pellets - Boil 0.0 min
1.0 pkg Octoberfest/Marzen Lager (White Labs #WLP820)
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Пікірлер: 86

@mattburesh2409 4 жыл бұрын

A channel that is in focus, has a lavaliere mic and can edit? Finally something I can subscribe to for a brew channel.

@davidmelching5590 4 жыл бұрын

The style of Märzen you brewed is a classical Bavarian Märzen and used to be consumed at Oktoberfest in former times... Nowadays, however, the beer that is served at Oktoberfest in Munich, Germany is not a Märzen but the Festbier you also recently brewed. I'm from Austria what people call Märzen here is different again and really a "Helles" (pale lager beer). Most important message at the end: Great video Martin! It's really amazing what yeast can do ;)

@TheHomebrewChallenge 4 жыл бұрын

It’s really is. I’ve frozen yeast and left yeast to die for years and still those suckers keep coming back. Interesting to hear that Marzen in Austria is a different style.

@michaellyndon6982 4 жыл бұрын

@@TheHomebrewChallenge well, it's not just Austria. Octoberfests in the US still use Marzen, but German ones haven't used them in 50 years.

@elfillari Жыл бұрын

This Märtsen really get rare and more rare in the shops around the Europe! It's funny in these modern times of the micro breweries! The best Märtsen I've drink (and drunk) was in Estonia, there was an incredible small brewery called Sillamäe, their "Märtsen" was sooo sweet and delicious!

@jackhandy7237 3 жыл бұрын

Martin, I like how your wife says “this is niiiiiice!” And as the video goes on her glass of beer quickly gets less and less until at the end there is nothing left. Brilliant! So you know she really did like the beer. 😂

@abernethybrothersbrewing3838 4 жыл бұрын

Thanks mate - another nice brew. Will get to this for next octoberfest

@TheScotttP Жыл бұрын

Just ordered the ingredients. It’s a little late, but I’m a sucker for this type of beer.

@Casperr123 4 жыл бұрын

Thanks for the vid Martin, great as every other you produced, keep them coming. How do you find time around family life to brew so often ?

@DuetToIt 2 жыл бұрын

Cool video. Thanks for sharing.

@hoppyindianbrewery9138 4 жыл бұрын

Love your videos. I started homebrewing last year and im learning alot from you. My goal is to recreate some of your beers. Wish me luck.

@TheHomebrewChallenge 4 жыл бұрын

Awesome! Let me know how you get on

@wandersonluz1306 4 жыл бұрын

Nice man!! beautiful beer!!!😍😍😍😍

@TheHomebrewChallenge 4 жыл бұрын

🙏

@JonnyGunz 2 жыл бұрын

Great video!

@TheScotttP Жыл бұрын

Got this spunding in a keg as we speak. Brewed yesterday, OG was a little off…. 1.051. Slapped 5 psi on it after pitching, dialled in my regulator, and noticed pressure building and it’s been hissing away at about 10psi. First time brewing this style, excited to see how it comes out. Thanks for the recipe!!

@chozomonkey 3 жыл бұрын

This is an old video, but I'd love to have you talk about your lagering process in an upcoming video.

@wouldbebrewmaster6218 4 жыл бұрын

Awesome job propping up that yeast. Even more impressive you did it with a lager yeast. Working on stepping up some Irish Ale yeast I overbuilt and saved in February. It acted just like your yeast.

@TheHomebrewChallenge 4 жыл бұрын

Amazingly resilient suckers aren’t they. Is a dry Irish stout on the horizon for you?

@wouldbebrewmaster6218 4 жыл бұрын

The Homebrew Challenge Close! I’m going to brew an English Porter, then use the yeast cake from that beer for an Imperial Stout. I do need to brew an Irish Stout this spring.

@TheHomebrewChallenge 4 жыл бұрын

Fantastic. English porter is a very popular style in this household. Good luck.

@garyelderman1229 Жыл бұрын

Love your work.. If by chance you bake any bread at home use the malt liquid you dumped off the top of your starter instead of water. It makes for amazing bread

@setadriftonfishandchips 10 ай бұрын

That sounds amazing

@manueljulianrodriguez1705 4 жыл бұрын

i have been waiting this video, you´re videos are really cool

@TheHomebrewChallenge 4 жыл бұрын

Thank you 🙏

@distractiontherapy 4 жыл бұрын

Visiting Barcelona and drinking Voll-Damm Double Malt Märzenbier...never heard of it before this video.

@distractiontherapy 4 жыл бұрын

P.S. marzipan is from the old English-tudor Marchpane. Nothing to do with March or Märzen beer

@LEONARDOOLIVEIRAadvg 4 жыл бұрын

.elogiar a musica em espanhol.. very nice..

@havarfjerdingen1695 4 жыл бұрын

Nice video and receipe. One question regarding the Caramel 60 in your receipe. Is the figure referring to the EBC level, i.e would for example Weyermann Caraamber 70 EBC work as a substitute?

@thebayleys1 4 жыл бұрын

Hi Martin - Great Videos and keep at it !! question, do you have any videos on reusing and then the storage of the yeast ... ??? Thanks from down under !

@TheHomebrewChallenge 4 жыл бұрын

I do ... Amber Kellerbier | Frozen Yeast Bank | Homebrew Beer

@brewraja9863 3 жыл бұрын

Awesome and rare. What is rare , that is awesome. And marzen is rare. I salute you. Zum whol . cheers. Chak de fatte . prost . that's rare.

@GREEENZO 7 ай бұрын

This is why people shouldn’t worry too much about ordering liquid yeast online. I live in AZ and it’s always been fine, even in the summer! Yeast is hardier than you’d think

@enricomora395 3 жыл бұрын

Complimenti per il significato della canzone iniziale 😂😂 (IT)

@federicacastello842 3 жыл бұрын

Enrico this is Xhesika your BFF, just wanna ask u why did u comment in Italian and not in english... bitch it not like he can understand u

@enricomora395 3 жыл бұрын

@@federicacastello842 because Italy 🇮🇹 nel cuoreeeee ❤️

@federicacastello842 3 жыл бұрын

@@enricomora395 😂😂ok fineeee

@rici_22 Жыл бұрын

“Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate.” According to BJCP/Brewfather…. Well, that’s exactly what my marzen tasted like too and it was great!

@Brockdorf 3 жыл бұрын

I am going to copy this, but use 4oz huell Melon, 4oz, Manderina Bavaria, and 1oz citra hoping for a hoppy Marzen at 28 IBU, wish me luck

@adamgodofwar666 2 жыл бұрын

Is this fda approved? Yes! First drink another!

@Identace445 Жыл бұрын

Man I revived yeast that is 4 years old over the expiration date! Just make a good starter and let it take its time!!! But there have been some other times that it did not come back to life unfortunately...

@ckane824 Жыл бұрын

Just curious what temp you used with the WLP820 for this beer!

@luisespinoza6707 4 жыл бұрын

what water profile di you use for this beer?

@SVERIGEDALLETV 4 жыл бұрын

Great video. Maybe is the colour for a märzen a bit to dark. Nevertheless great video channel. br from germany

@DamoVill 4 жыл бұрын

Would you go Cara 20 or 40 if 60 is too dark?

@spectrumhomebrew 4 жыл бұрын

Just a comment about step 1 starter, seeing a yeast cake after cold crash doesn't mean you have active yeast, you should take a gravity reading to actually see that these yeastie boys are actually fermenting and dont just swirling them around on stir plate 😜 . You could see yeast cake also if you had 200billion dead cells as well ! Very Nice video though i made a lot of times the same stuff, and actually im thinking that this viability expiration date is just for safety and marketing reasons...if you make proper starters as you did, you allways get good results!!!Cheers

@samuelrybiak4564 4 жыл бұрын

I'm an absolute newbie, so I might be completely off-base, but I understood that the amount of yeast in the cake was a lot more volume than in the packet? Am I understanding correctly?

@johnsikking4891 4 жыл бұрын

Any off flavors from using the yeast? I’ve also had great luck using “older” yeasts. This is a great way to save some brewing budget.

@TheHomebrewChallenge 4 жыл бұрын

None that I could notice. Was very surprised how well this worked.

@kevinrich5312 4 жыл бұрын

Hey Martin. Another great video. Also, Laura is correct. That is where the name Marzipan comes from!

@piotrba2166 4 жыл бұрын

Each time I see 8 diferrent malt at a recipe I'm about go to sleep or switch off the film. All of the Oktoberfest beer I brewed involved malts as follow : Vienna, Munich Dark, Pilsner in ratio 1:1:1 and small amount (5%) of any (Weyerman, Viking) carmel EBC colour around 150. I've also been using Tradition hops as it gives great both biterness and aroma. All thing You need is the Yeast named w34/70 and do not waisting a precious time creating starters. Summary - easy beer, legendary simple malt mix, old bavarian lager yeast = no problem & good beer,

@jt9277 4 жыл бұрын

I've only used dry yeast for my brews so far, do you know of any gentle introductions to using liquid yeasts and creating starters? I've been adding my dry yeast to around 200ml of water at the start of brew day and pouring it in the wort in the fermentor

@TheHomebrewChallenge 4 жыл бұрын

Yeah there’s not much to it. How To Make a Yeast Starter kzfaq.info/get/bejne/iZxxrduCltPMhZ8.html

@jt9277 4 жыл бұрын

@@TheHomebrewChallenge thanks!

@izoroza 4 жыл бұрын

Just came across in the bottom of my fridge... a few packs of approx. 4 yr-old dry yeast (US-05, S05, Nottingham, Windsor... ). Prepared starters (which worked) and brewing 2gal small batches to how these do... Will I turn into a zombi when I drink those beers?? :)

@Duci1989 4 жыл бұрын

Did you?

@WhydoIneedahandleagain 4 жыл бұрын

Do the Tettnanger hops go in at flameout like you said or at 15 minutes like you had on the screen? I plan to make this recipe and want to get it right.

@TheHomebrewChallenge 4 жыл бұрын

Oops copy paste error in the title. Tettnanger at flame out. Good luck with the brew!

@WhydoIneedahandleagain 4 жыл бұрын

Awesome. Thank you and cheers!

@stevemyers8506 4 жыл бұрын

I am brewing this as I type this but I couldn't find any 2 year old yeast packets. Lol

@TheHomebrewChallenge 4 жыл бұрын

🤔 ha it just won’t be the same

@stevemyers8506 3 жыл бұрын

Wow! This is fantastic!! Thank you!

@zegon2703 3 жыл бұрын

I might be over looking it but this recipe is for how large of a batch ?

@TheHomebrewChallenge 3 жыл бұрын

5 gallons.

@moose1689 4 жыл бұрын

I challenge you to try sourdough fermented beer! 😎

@TheHomebrewChallenge 4 жыл бұрын

You first! 😆

@moose1689 4 жыл бұрын

@@TheHomebrewChallenge Hahaa! I am considering to start a sourdough process for making bread. Not sure I want to risk my beer batch with it 😬 Although Ive read some people have had positive outcomes.

@sammyreyes63 4 жыл бұрын

Local brewery, Rock Hill Brewing, made a beer with sourdough yeast from local bread company, Breadsmith of Fort Mill. Came out fantastic.

@MichaelMcCrossan 4 жыл бұрын

Hop basket back?

@JohnthaViking 4 жыл бұрын

Was wondering the same thing...but I think he may have brewed this before he got the hop blocker.

@TheHomebrewChallenge 4 жыл бұрын

Rats I was hoping nobody would notice this 😂 Yes I did indeed shoot this one prior to the German Pils video. I’m using the HopBlock in subsequent videos.

@MrJay191286 4 жыл бұрын

Same with the immersion chiller I'm guessing not all videos were filmed in order.

@KilicaslanOzgur 4 жыл бұрын

1.059 OG gives 5.5% ABV?

@manueljulianrodriguez1705 4 жыл бұрын

Depends on the FG

@KilicaslanOzgur 4 жыл бұрын

@@manueljulianrodriguez1705 FG must be 1.020 or something before priming sugar for 5.5% ABV.

@rafer2002 4 жыл бұрын

LOL, best

@Waymeytc 4 жыл бұрын

You say "Marsen" to a Märzen. "Marsen" sounds in german like tang smelling socks(but it don't mean that, it sounds only like so). Speak it more like english "Martsen" the A speak like the A in "Tang" so like sheeps say "määäää". But our R sounds in this word more like an U as in "Butter" you can also speak the german R make in the throat, if you can, but in german we don't speak the R. In german we speak to Märzen -> "Meatsn".

@tylersontag 4 жыл бұрын

MARE-tsin would be how i would write an english pronunciation guide for Maerzen, but you're right the guttural R sound is hard to translate . To your guest's etymology questions, it looks like she was spot on. en.wikipedia.org/wiki/Marzipan#Etymology It looks like the dish was even called marchpane in old english.

@Waymeytc 4 жыл бұрын

@@dylanwinn3 No I meant really "Meatsn" spoken by german. Mare-tsin is correct for english speaker, Meatsn for german speaker. The R in some german words is silent or replaced to speak by an german A. In some Regions in northern Germany it is common to say "Denkemark" instead of "Dänemark" so an "ä" is spoken like an "e". In "Märzen" it is common to do the same with the "ä". But I would never say "Denemark", but "Meatsn" is easy to speak and much rounder äs "Märtsn". English speakers don't must speak a guttural R in this word.

@Waymeytc 4 жыл бұрын

@@tylersontag we don't speak the R in Märzen, replaced by german A or english U like in "Sun". Z is everytime T+S in german.

@TheHomebrewChallenge 4 жыл бұрын

Love this comment - thanks. I need all the help I can get.

@Waymeytc 4 жыл бұрын

@@TheHomebrewChallenge Wheat malt in a Lager is very unusual in Bavaria. To use any other malt except barley Malt in a Lager is against the bavarian Reinheitsgebot(purity law). If you want to brew it very authentic german like, don't use wheat malt in Lagers. Ok, multi step Infusion is also very common in germany like Decoction. Wheat malt in an Altbier is common, but not necessary, because it is an Ale and not a Lager. The most Altbiers in Germany have no wheat malt in it.