Dusseldorf Altbier is considered a mixed style. Everything i have read indicate that it should be fermented warm with ale yeast and then lagered.
My question concerns when to lager it. Should I put it through a two week secondary like I do my other ales? Or. . . should I let it ferment out completely in primary and then drop the temperature at that point? I plan on storing this one cold for a long time either way. Any thoughts?
My question concerns when to lager it. Should I put it through a two week secondary like I do my other ales? Or. . . should I let it ferment out completely in primary and then drop the temperature at that point? I plan on storing this one cold for a long time either way. Any thoughts?