German Alt Bier, Fermentation temps Options

[yanks6890]

Looking for opinions on what temperature to ferment a German Alt Bier at. I've looked at many different recipes, and seen many different ways but just not sure what is the best.
Some of the things I've seen so far:

Ferment primary at 70deg, secondary at 45deg, and age in bottle at 35deg for 2-4 wks.

Ferment at 45-50 deg, age in bottle at 40 deg

Ferment at 70 deg, in bottle at 70 deg for 1 week, then 2-3 weeks at 40 deg.

Plus many others... any opinions on what the best method is?

[MtnBrewer]

I think they're all wrong! I recommend primary at 60-65°F and secondary at 35-40°F for a few weeks.

[DJ in KC]

I use Wyeast 1007 for these most of the time. My primary/secondary (conical) is between 55 - 60df. Depending on kegerator space it may sit in the keg at room temp for a few weeks. Then a 41df kegerator for a few weeks to lager it. Colder would be better but that's what I'm stuck with at my place. I'm afraid I'll be no help on bottle conditioning.

dj

[blatzy]

I agree with mtnbrewer, but will tack on that you can ferment either 1007 or US-05 down to 58F with fantastic results -- but that's not to say 60-65 isn't good too -- I've just liked it colder a bit better.

Secondary at 35-40f for a minimum of 2 weeks, 4 is better, and killer at 6-8 if you can stand it.

cheers!

[bierslayer]

Depends on what yeast you use.

[blktre]

Depends on what yeast you use.

Theres only 1 yeast. WY 1007 fermented between 60-62*. Cold conditioned in the mid 30's for 4-5 weeks. WY 1056 is an alternative for another cold strain. Ferment using it at the same temps as the 1007. Cold conditionin the same temp. but length of time can be decreased since 1056 is a high floccer. But, for me theres no sub than the 1007 cold. Then the conditioning time is what helps make this beer what it should be.

[MtnBrewer]

Theres only 1 yeast. WY 1007 fermented between 60-62*.

Ahh...not so young grasshopper. WLP320 is the Zum Uerige yeast. Now try to snatch pebble...

[DJ in KC]

Ahh...not so young grasshopper. WLP320 is the Zum Uerige yeast. Now try to snatch pebble...

Isn't WLP029 the Kolsch/Alt yeast? I have only used White Labs once but I thought that was what O'Fallon Brewery uses on everything even though it's an Alt yeast.

Anyway if that is right, is there a big difference between the Wyeast and White Labs strain?

dj

[Lagerdemain]

Isn't WLP029 the Kolsch/Alt yeast? I have only used White Labs once but I thought that was what O'Fallon Brewery uses on everything even though it's an Alt yeast.

Anyway if that is right, is there a big difference between the Wyeast and White Labs strain?

dj

It's my understanding that:

WLP029= Wyeast #1007
WLP320= Wyeast #1010

I've also heard that WLP320/Wyeast #1010 is the Zum Uerige strain. If not mistaken, I believe Horst Dornbusch made this reference in a previous BYO.

[MtnBrewer]

It's my understanding that:

WLP029= Wyeast #1007
WLP320= Wyeast #1010

I've also heard that WLP320/Wyeast #1010 is the Zum Uerige strain. If not mistaken, I believe Horst Dornbusch made this reference in a previous BYO.

WLP320 is the Uerige strain but it's not the same as 1010. I used to think so but 1010 is actually a Kolsch yeast. 029 might be the same as 1007...I'm not sure about that one. But after trying 1010 myself a few times, I'm sure it's not Uerige.

[DJ in KC]

WLP320 is the Uerige strain but it's not the same as 1010. I used to think so but 1010 is actually a Kolsch yeast. 029 might be the same as 1007...I'm not sure about that one. But after trying 1010 myself a few times, I'm sure it's not Uerige.

Sounds like I need to get out of my rut, crack open that bag of Pils and get some White Labs yeast. The only thing I have used the 1010 for is Am Wheat. The WLP320 sounds interesting. Thanks guys

When is that BYO going to start showing up? I sent a card in months ago - guess I need to send another.


dj

This post has been edited by DJ in KC: Apr 16 2007, 06:53 PM

[Kellermeister]

Wyeast 1007 at 60 to 65F for primary, secondary, conditioning and serving. It would be nice to cold condition but I just do it all at cellar temps.

[Pete Maz]

I'd like to put in a good word about WLP011, too. I've used it for my last four alts, and each has come out very, very nice. I've been fermenting at 60-62F, then straight into the serving keg to sit for a few weeks at 40F.

I've been tweaking the grain bill on each, and now that I've got it pretty much where I want it, I'm going to try some of the other yeasts. I used WY1007 once, but it was many moons ago. I need to pick up a sack of pils and get brewing...

This post has been edited by Pete Maz: Apr 16 2007, 07:48 PM

[MtnBrewer]

I'd like to put in a good word about WLP011, too. I've used it for my last four alts, and each has come out very, very nice. I've been fermenting at 60-62F, then straight into the serving keg to sit for a few weeks at 40F.

I've been tweaking the grain bill on each, and now that I've got it pretty much where I want it, I'm going to try some of the other yeasts. I used WY1007 once, but it was many moons ago. I need to pick up a sack of pils and get brewing...

I can't agree with you on 011. It isn't attenuative enough to make a good altbier in my view.

[DJ in KC]

I'm a bit surprised that nobody seems to be taking any of these yeasts below 60 df. I seem to get a healthy fermentation that doesn't seem to go much longer than the low 60's....... Just wondering.

dj