I made a back of OLV, using the basic kit and instructions. Did a 2 week fermentation and then bottled. I was a little worried because there was very little in the way of krausen but there was trub so I went with it. It has been one week Post bottling. I know I am supposed to wait two and then cold condition for two, but I tried my first batch (HCCD) after the first week of carbing to get a senso of that also.

Anyway, the taste was VERY malty and there was little in the way of carbonation (no head). I think the yeast may have been bad and not worked well. I will let the rest of this go for the full time but I want to try this again not using the Mr Beer yeast.

I have some US-05 but isn't that an American ale yeast? Is there something that would be better for the Octoberfest style? Making a trip to the LHBS anyway so getting another yeast is not a problem.

Some batches take longer to carb than others, but they will eventually carb up.

I'm betting this one just needs more time in the bottle, and then it should be excellent (well, as excellent as a 1 HME + 1 pouch booster can be).

Carb will cut the perceived maltiness a bit, you get a bit of bite from the carbonic acid formed.

Now, I'll bet your yeast was fine, but there are certainly other yeasts you can use for an Oktoberfest. Do you have the ability to ferment cool, like below 60°? If so, you can use a true lager yeast, like Fermentis Saflager W-34/70. It might take longer to bother ferment and carb, (3-3-3 is a good starting point), but it'll get there.

W-34/70 is actually pretty tolerant of higher temps (relatively speaking), so if you can ferment it at 65° ambient or lower, it's a good choice.

Otherwise, US-05 isn't a bad choice, though you will get some fruity esters that aren't exactly to style...though it'll still be a tasty beer.

But, while you're at the LHBS, I suggest you pick up a pound of Amber DME to add to the batch instead of (or in addition to) the booster. It'll make for a *much* tastier beer!

Good luck, and keep us informed on your progress!

One week really isnt long enough to carb. You may get lucky sometimes, but youll probably get burned more times then not. I always go two weeks carbing and some around here always go three. Like Jon said, your yeast was probably fine but your beer needs more carbing time. Conditioning time will help tremendously too.
For something close to an Oktoberfest you'll want to either do a lager yeast or an ale yeast near the bottom of the recommended range. These will give you a cleaner finish.

I don't have the ability to ferment cool. But I will try it with the us-05 and definitely the the DME. Also I have 2lbs 2 row and 4oz 60L crystal. I was going to use this as a partial mash for a wit beer as per an episode of basic brewing video but was thinking this combo mighit work for the OLV also?

The crystal 60 will darken and add sweetness to the beer. I think it would go better with the OVL, but if you want to be adventerous you could try it with the wheat. Possibly a dunkelweizen?
You could check out a swamp cooler for a low budget way to keep temperatures low. There's a thread here discussing how it is done. I'm away from my computer at the moment but will post it later if you can't find it. Basically you put the keg in a cooler filled with water just at or below the level of liquid in the keg. Then you can lower the temperature with ice/frozen water bottles.

Why, do you mean this thread?

What temperature did you ferment and carbonate at? How stable is your fermentation temperature? My first 2 batches of Mr Beer were bland and flat. Tried to brew them in the house during a month when the temperatures in Oakland were oscillating up and down. Built a fermentation chamber with thermostat and following batches have fermented and carbonated just fine at 69 deg plus or minus 2 deg.