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?

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

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.

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
https://www.homebrewtalk.com/f63/alt-owl-58704/

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.

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.

Cpt_Kirks said:

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.

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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.

Edcculus said:

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.

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

why don't you just use an alt yeast?

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