Almost 3 weeks ago I brewed up my first Oktoberfest/Marzen recipe that used steeping grains. I had already decided to use a lager yeast for fermentation this time instead of an ale yeast. The Saflager WB-34/70 yeast I selected has an optimal temperature of 50F, so I used a large cooler and frozen water bottles to maintain this colder temperature.
Water in the frozen bottles should not be used for drinking
Today is day 18 of the fermentation and time to begin the diacetyl rest so I will allow the temperature of the fermenting beer to rise up to 60F for the next 3 or 4 days. During this time the yeast will cleanup after themselves by removing much of the diacetyl they produced early on in the first few days of fermentation. I plan on bottling this lager beer by bottom filling 1 litre PET bottles this weekend using a bottling wand and locking spigot.