We’re having an Oktoberfest again for Brasseurs a la Maison. Got to have a Marzen for that. This one should come out good based on the brew day and 4 days in to fermentation it’s going quite well. I tightened the gap on my mill for the crush on this one due to bad efficiency on the bock I made the same day and appeared to get a better efficiency on this one. I’m beginning to wonder if those things start to slip over time. This beer was actually brewed 8/26/2013.

The brew came out very nice but as of the party it still needs some age. There was plenty of beer so I brought it home to spend time lagering and hopefully will be nice at the end of October. This and the bock I fermented with it I had at ambient temperature of 50F instead of the 45F that had been failing fermentations on me. I think unless I’m pitching 5 liter starters I’ll stick with this temperature.