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Cpt_Kirks 11-28-2008 11:31 PM

Alt Bier?
 
I just ordered an Alt kit from AHS (extract and specialty grain). It comes with ale yeast, but I ordered a pack of lager yeast, too.

What I am thinking of doing is to use the ale yeast at primary, at about 68*, for a couple of weeks.

Then, transfer to secondary with the lager yeast, at about 50* for a couple of weeks, then into the kegerator for a couple of weeks at 38*.

At that point, it will go into the keg, either to drink, or more lagering.

I wonder if I should add the priming sugar (I force carb) to the secondary, to give the lager yeast something to munch on?

niquejim 11-28-2008 11:46 PM

An Alt(old) ale is an ale that gets lagered so there is no need to use a lager yeast IMHO

Cpt_Kirks 11-28-2008 11:49 PM

I have been reading (always a dangerous thing). The "alt yeast" the Germans developed was cold conditioned ale yeast. The yeast developed a resistance to cold, but was still top fermenting.

I am trying to emulate that by using ale and lager yeast.

niquejim 11-28-2008 11:55 PM

Since you keg, just ferment as normal (on the cool side) then lager in the keg for 4-6 weeks and you'll have a nice beer

I like Alts more than any other German beer
http://www.homebrewtalk.com/f63/alt-owl-58704/

desertbronze 11-30-2008 03:12 AM

I have brewed several alts. Just ferment with the ale yeast (what strain?) - when the fermentation is complete, cold condition (lager) the beer as long as you can stand it. I have gone a couple of months. Then bottle or keg and you are good to go. No need to add a lager yeast.

Edcculus 12-01-2008 01:38 AM

You really need to use Alt yeast. Wyeast 1007 German Ale is good. I know Whitelabs makes one, but I dont know it off the top of my head.

Ferment at 60*F until finished, then bring down to lagering temps for a month or two. Longer if you want clear beer, since Alt yeast is a low floccuating strain.

srm775 12-02-2008 06:52 PM

Quote:

Originally Posted by Cpt_Kirks (Post 979702)
I have been reading (always a dangerous thing). The "alt yeast" the Germans developed was cold conditioned ale yeast. The yeast developed a resistance to cold, but was still top fermenting.

I am trying to emulate that by using ale and lager yeast.

I don't think you'd accomplish much by adding lager yeast to an already fermented beer at secondary. Ale yeast are pretty thorough about using up all the food, oxygen and nutrients in a beer and contributing to the flavor. Ale yeast typically add more flavor to a beer than a lager yeast. So, really adding a lager yeast wouldn't add any notable qualities to the beer.

Saccharomyces 12-02-2008 07:40 PM

Quote:

Originally Posted by Edcculus (Post 982598)
You really need to use Alt yeast. Wyeast 1007 German Ale is good. I know Whitelabs makes one, but I dont know it off the top of my head.

WLP036. It's a platinum strain. The Wyeast 1007 is available year-round.

DeathBrewer 12-02-2008 07:59 PM

why don't you just use an alt yeast?

balto charlie 12-03-2008 01:54 PM

I am making an alt(hopefully this wknd) and I'll be using whitelabs 011 European ale yeast. Here's their info
WLP011 European Ale Yeast
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Ideal Fermentation Temperature Range: 65-70F
Alcohol Tolerance: Medium


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