The end of Summer was fast approaching and I had not yet brewed an Oktoberfest beer. What was I to do? The answer: Make it in three weeks using the quick lager method; a combination of pressure fermentation and gelatin fining. A ten gallon batch was split in half to ferment under pressure; half in the Spike Flex+ and half in the Fermentasaurus.
Brewed in mid-August, I had my first pour on Labor Day. Was delicious but still a tad cloudy. However an extra week in the keg cleared it right up, now in mid-September at the height of Oktoberfest season, I have 10 gallons of incredible Märzen to drink.

Oktoberfest (Märzen) Recipe:
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