It was the fall of 2005 when I first walked into a beer tent in Munich.  It was an experience of excess and awesomeness.  People were everywhere and absolutely everyone was drinking copious amounts of delicious beer.  Oktoberfest is much like a carnival for adults, and I was lucky enough see it.
Later that year, I began home brewing, with a goal being to recreate the beers that I drank at the festival.  This has been a very frustrating process.  When I first began brewing, I was like every other home brewer out there, not very familiar with proper sanitation practices and lacked any form of temperature control.  I also didn’t understand the basics of pitching rate.  Needless to say, I have made many Oktoberfests that have tasted like absolute crap.
Last year I put a lot of time working with this beer style.  I made 3 batches of Oktoberfest, each through a different process.  The first was a triple decoction, which is a very long process of taking some of the mash, boiling it, then throwing it back into the mash tun, which raises the mash temperature.  Just add 3 hours to your brew day and you can do a decoction. The next approach was single infusion, using only 1 water addition to reach mash temp, and the last was extract.  I found that a triple decoction made the best beer, but took forever for a very minimal gain. The single infusion brew was the smoothest with a very light malt character. Of course the extract example tasted the worse.
This year, I attempted to fuse the successes from the past. Instead of the triple decoction approach, I did a double step infusion, holding the grain bill at 146 for 60 minutes, then raising the mash to 158 for 20 before sparging at 160.  Next time I plan on a double decoction, with a more diverse grain bill.

The beer ended up being a damn good lager, even though I am still working on the balance between Vienna malt and Munich malt. This style is finally being made well in my brewery, just a few more tweaks until I get to a finished beer!

Appearance:Perfectly clear with an amber brown color
Nose: sweet caramel nose with a slight toasted quality
Flavor: Smooth and sweet, big Munich malt flavor with a late noble hop finish
Mouthfeel: medium bodied and wonderfully carbonated
Overall: This is the first time I can even come close to being satisfied with my Oktoberfest, I give it a 7.5 / 10