NeverSober

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Sudz

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Just bottled my efforts with this one. The mash schedule went as planned and hit my numbers. I made a starter with the 1007, oxygenated, and fermented at 67*F. Initial fermentation was very strong, overflowing my 1 gal water trap via my blow off hose, more so than any other ferment I've had.

Moved to secondary at 7 days, added gelatin and cold crashed at 14 days... but failed to check my gravity!! I know, I was warned by Kaiser... dumb, dumb, dumb. Caught up in my own bad habit.

Anyway at about day 21 the brew is crystal clear and I go to bottle... surprise... FG of 1.022! Ouch!!!

Backed out of bottling, added a small amount of Nottingham and returned to 67*F. A week later I'm at 1.009 and holding so I go ahead and bottle. The only downside is this stuff looks like muddy water but I believe it will settle out during conditioning. Does taste great for a green beer I might add.

Why am I exposing my dirty laundry one might ask?

The 1007 apparently does finish slower than most ale yeast I've used so when Kaiser tells you to verify the fermentation completion.. he ain't kiddin'.

Lesson learned....

fxdrider

Recipes 

I had the same thought recently, but instead of doubling the amounts, I was going to try a 50% increase and see how that went. Have you tried your recipe yet? I'd be interested in hearing how yours turns out.

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helgibelgi

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I just brewed this. 3 weeks or so since bottling. I really like this beer, it's like nothing else I have ever tasted. Maybe that's because I'm very new to homebrewing. It tastes kind of fruity, malty but more to the dry side than sweet (sometimes a little syropy-like flavor). The hops are very nice balanced (I used Saaz). Very little head. Looks like cognac, dark red-brownish and clear.

My fermentation temps were high though: around 20-21°C or around 68-70 fahrenheit (ambient temp). Do you think this changed alot? I read on the manufacturer's website that this yeast, 1007, shouldn't produce much off flavor even in high temps. Next time I will control the temps better.

Thank you, Kaiser, for an awesome recipe and instructions!

urbanmyth

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I have a half gallon starter going for my brewday on Tuesday! Looking forward to this beer. Had a GREAT altbier at Titletown Brewery in Green Bay this past weekend.

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Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

dawgmatic

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I love titletowns Alt! It's really dark for the style though

On a side note, it appears the NB now has an Alt kit that is quite similar to kaisers grain bill. Minus the carafa with some pale wheat an cararoma

http://www.northernbrewer.com/shop/brewing/recipe-kits/all-grain-kits/all-grain-ale-kits/keeler-s-reverse-burster-altbier-all-grain-kit.html

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urbanmyth

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I think they have some of the most solid brews I have had. Have not been disappointed yet. I'm not one for IPAs, either, but their Hopasaurus Rex is fantastic.

As for my version of Kaiser Alt, I was pressed for time, so I did a no sparge 3 gallon batch. I over compensated for the loss in efficiency by upping the base malt a bit...ended up at 1.060 OG. I still got good attenuation, it was down to 1.009 last I checked a couple days ago. Not too sure what to call it now.

__________________
Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

wickman6

Recipes 

I have brewed variations of this recipe before with good results. Yesterday I went at it again, this time by the book. Built up a starter of 1007, and followed the mash schedule as closely as possible. Nailed my OG of 1.046.

It's fermenting away at 67 deg. Can't wait to crack open the first one maybe 2 months from now!

Thanks Kaiser for the recipe and for all of your shared knowledge!

lockwom

Recipes 

Kai,

Your original recipe includes both chalk and baking soda. I'm interested in brewing this beer as closely as I can, but instead using only pickling lime to increase alkalinity, keeping sodium levels significantly lower. This chalk approach generally follows the advice of Martin Brungard, and I think even derives from some of your experiments regarding solubility of chalk.

Do you stand by that water profile, including the high levels of sodium? Or would you change anything?

I'm leaning toward an "Amber Malty" profile like Brunwater, when comparing your previous chloride and sulfate levels.

55 ppm Ca, 5 ppm Mg, 10 ppm Na, 55 ppm SO4, 65 ppm Cl, enough bicarbonate to reach a reasonable mash pH. You recommend a slightly higher mash pH (5.5-5.6) given the decoction mashout, correct? Or since this is a double-infused decoction, 5.4 would be reasonable? This differs significantly from your recipe, so I'd appreciate any feedback.

I didn't want to PM you in case other people were wondering the same things.

wickman6

Recipes 

Just kegged my latest batch of this last night. It was pretty clear, but not as much as I'd like. I think a week in the keg should take care of that.

Smelled and tasted awesome! Can't wait till its carbed up.

Thanks again Kaiser!

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My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!