OKTOBERFEST / Märzen

For this beer, all brewing steps are your typical mash & boil.

Fermentation temperature:

Pitch yeast (w/ starter or 2 packets) @ 48 - 53 F
50-55 F : 5-8 days (until 50% Attenuation)

• At 50% attenuation, start ramping the temperature up 5F every 12 hours until reaching 65-68F
  
• Let beer sit between 65-68 F until fermentation is complete (anywhere between 4-10 days)
  
  Once FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temperature down in 5-8 F increments every 12 hours or so until it reaches 30-32 F. Let beer sit between 30-32 F for 3-5 days.
  

      Alternatively Option: add gelatin once the temp has reached 50F (10C) and you may be able to keg in 24-48 hours after adding the gelatin.<br />
  

  
  at this point, you should either keg or bottle the beer.
  
  If kegging, then place keg in keezer/ kegerator on gas and let sit for at least 3 days before enjoying. many find great results between the 5-14 day range, but that is up to your preference. Cheers!