rbankert
Active Member
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?
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?