The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > Alt Bier?

Reply
 
LinkBack Thread Tools
Old 11-28-2008, 11:31 PM   #1
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,737
Liked 44 Times on 39 Posts

Default 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?

__________________
Cpt_Kirks is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2008, 11:46 PM   #2
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,390
Liked 42 Times on 33 Posts
Likes Given: 83

Default

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

__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2008, 11:49 PM   #3
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,737
Liked 44 Times on 39 Posts

Default

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.

__________________
Cpt_Kirks is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2008, 11:55 PM   #4
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,390
Liked 42 Times on 33 Posts
Likes Given: 83

Default

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/

__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2008, 03:12 AM   #5
desertbronze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 385
Liked 3 Times on 3 Posts
Likes Given: 1

Default

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.

__________________
desertbronze is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2008, 01:38 AM   #6
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 39 Times on 37 Posts

Default

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.

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2008, 06:52 PM   #7
srm775
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: IL
Posts: 1,373
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Cpt_Kirks View Post
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.
__________________
srm775 is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2008, 07:40 PM   #8
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,443
Liked 77 Times on 51 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Edcculus View Post
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.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 12-02-2008, 07:59 PM   #9
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 202 Times on 112 Posts

Default

why don't you just use an alt yeast?

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 01:54 PM   #10
balto charlie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
balto charlie's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Md
Posts: 819
Liked 9 Times on 7 Posts

Default

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: 65-70°F
Alcohol Tolerance: Medium

__________________
Drinking Firestone Wookey Black IPA clone, Bock, Oktoberfest, Bock, Red APA
Conditioning: Firestone Wookey Black IPA clone, Oktoberfest, Bock, Red APA
Secondary
Primary
On DeckIPA, Pale ale, ESB
balto charlie is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Honeysuckle Bier MVKTR2 Recipes/Ingredients 17 05-31-2014 01:06 AM
All-Grain - May the Schwarz-bier With You BarleyWater Dark Lager 37 02-13-2014 06:09 PM
Citrusy Alt bier Brandon O Recipes/Ingredients 0 11-03-2008 12:18 AM
Leipziger Bier?? Bulls Beers General Beer Discussion 3 11-01-2008 02:50 AM
Oktoberfest Bier nairb80 Label Display & Discussion 5 10-07-2008 05:32 AM