I decided to try the second bottle from the latest home brew batch. Next in line was the bottle marked 11 plus a little dot. This bottle has me a bit worried. I added the little dot because I dropped one of the carbonation tabs on the counter. I then picked it up with my fingers and put it in the bottle. There is some concern around the Internet about handling carbonation tabs. Some people suggest using little tongs or perhaps tweezers (sanitized and sterilized, I assume) to get the tablets out of the package and inserted in the bottle. Having neither small tongs nor tweezers (clean or otherwise), I went with cutting a small opening in the corner of the package, placing that opening very near to the top of the bottle, and then sliding a tablet out of the package and into the bottle. I managed quite well with only a few drops. Some dropped tablets hit the floor. I discarded those. However, I decided to use the ones that hit the counter. There was one of those counter tablets in this bottle. As it so happens, the only other bottle that contains dropped tablets is the one with 13 tablets, three of which were dropped on the counter. I am not superstitious, but that 13 bottle might have some surprises in store.
Back to this bottle. The initial pour is completely flat. Again, I believe more time carbonating is required. Surprisingly, the taste does not seem as bad as the previous bottle. The sour taste is still there, but it is much subdued. Or perhaps I am just getting use to the taste with the second bottle. Sourness aside, I do like the Octoberfest Vienna Lager. It has a nice amber color and a malty taste.
While searching the Internet for information on the Vienna Lager, I found out something that I should have realized earlier. This brew can not be a true lager since it was fermented at room temperature. Lagers are brewed at lower temperatures than ales, and they use a special type of yeast. Wikipedia tells me lagers are brewed at around 50 °F as opposed to 64 °F for ales. Lager yeast are mutated bottom-feeding varieties, specifically Saccharomyces pastorianus. Now I know.