Low attenuation on Oktoberfest

[6thstreetbrewer]

I made a 10 gallon batch of Oktoberfest in late April with an OG of 1.061. I used two packages of Wyeast 2206 with a 6000 ml starter and all the proper aeration and nutrients. I fermented at 50 F for 18 days before performing a two day diacetyl rest. I then cold crashed the carboys (without taking a gravity reading) to 34 F for three days prior to racking into the secondary where it has been lagering at 34 F since. I went to keg these yesterday and unfortunately my gravity had only dropped to 1.025 which is much too sweet for an Oktoberfest. I’m considering buying a couple more 2206’s, making another starter and pitching these at high kreusen to attempt to bring this down. I was wondering what you guys thought my success rate in doing this would be and if anyone had any other ideas other than adding brett or beano. I mashed at 154 which is a couple of degrees higher than I wanted but assumed it would be fine.



Appreciate any advice

[Sent From My iPhone]

I’m considering buying a couple more 2206’s, making another starter and pitching these at high kreusen to attempt to bring this down. I was wondering what you guys thought my success rate in doing this would be and if anyone had any other ideas other than adding brett or beano.

I can't think of a good reason why this won't work.

Another option is to make an ice Octoberfest. Freeze it and make it super strong and sweet. Not that it's legal or anything.

[Quin]

Pitching another starter at high krausen should work, but your original starter probably should have been twice as big. Using Jamils PRC with a stir plate and an assumed 75% viability of the smack pack, you would need a 12 liter starter for 10 gal of 1.061 lager.

Also how are you aerating the wort?

[6thstreetbrewer]

Yeah, you're right I should have used a larger starter. I was initially going to pitch four pkgs. into a 6000 ml starter but ended up making a Schwarzbier with the other two and never replaced them. I have had success with this amount previously but probably had more viable yeast at the time. Guess I need to pay more attention to pitch rates. Live and learn.
The wort was aerated using pure oxygen and a diffuser stone.
This was a community beer of sorts for our Oktoberfest party and I'm not sure if they would go for an Okto-Eisbier. Hopefully pitching new yeast will drop my SG enough. Thanks for the advice guys.

[Bellmer]

I’m considering buying a couple more 2206’s, making another starter and pitching these at high kreusen to attempt to bring this down. I was wondering what you guys thought my success rate in doing this would be and if anyone had any other ideas other than adding brett or beano.

I can't think of a good reason why this won't work.

Another option is to make an ice Octoberfest. Freeze it and make it super strong and sweet. Not that it's legal or anything.

It is completely legal. According to whoever replaced the BATF (I forget, see basic brewing radio. James Spencer contacted them and asked). According to them, it is classified as "concentration" not "distillation." There is no danger of making yourself go blind by concentrating it, whereas distilling at home could have interesting side-effects. And in any case, they are concerned about taxes and don't really care about people doing it at home.

[6thstreetbrewer]

Ended up making a 1000 ml starter with Safale 04 and pitched this at high kreusen.
Just racked it into the keg and my FG was 1.017, so I knocked about 8 points off of it. Sample tasted pretty good and it was very clear thanks to the high flocculating strain. Time will tell on the taste but it seems like a successful save. Thanks for the advice guys.