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Old 07-10-2007, 07:10 PM   #1
eagle362
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Jul 2007
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Hey all!!
New to brewing and this site.
I was looking at a site that sells clones of some various brews. I am looking at one Called Northern Alt-Sposure. It is referred to a "ALT" beer. Something about needing refridgeration at some point in the process before its ready to chill & drink.
Can any body help me with this?

I am really fond of brews that are fairly rich but yet great for summer, kind of fruity or tastes great with a piece of fruit. Bells Oberon is another fav but wheat beers generally don't turn my taste buds on. Oberon is an exception.
Any help appreciated.
Looking forward to my first brew that I bottled last saturday, kind of a basic amber ale to start off.
Best to all!1!

MARK

 
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Old 07-10-2007, 07:13 PM   #2
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alt is German for old

Altbier is a German ale from Düsseldorf.

http://en.wikipedia.org/wiki/Altbier

 
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Old 07-10-2007, 07:13 PM   #3
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Here you go.

Google...it's the wave of the future!!!

Essentially, alts are malty, hoppy copper brews that are fermented with ale yeast, but in the lower end of their temp range.
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98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
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Old 07-10-2007, 07:17 PM   #4
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They also typically undergo an extended lagering period. They tend to be a bit hoppier and more bitter than many other German styles. I made a batch that's a quasi-alt a while back (didn't have the means to ferment it cool, though), and it started out real harsh and bitter, but after eight or nine months has mellowed into a nice, smooth, malty brew that's one of my favorites.
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Old 07-10-2007, 07:30 PM   #5
eagle362
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Jul 2007
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Thanks so far!
The one I am looking at utilizes Saaz and cascade hopps. It id described a a rich copper color but only mildly bitter.
I have had and enjoyed bitter brews but I'm looking fo something not so bitter.
What temps are you talking. I can easily ferment at about 68 and have a spare old refrig. that I can use. What steps to consider?
Ferment at 68, rack to bottle and cool then at say 45 or let the priming work for a while, then lager at 45.
Typical questions from an analytical guy!!
mark

 
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Old 07-10-2007, 07:35 PM   #6
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Commercial Example
http://www.alaskanbeer.com/amber.html
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Old 07-10-2007, 07:35 PM   #7
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Wow...I've made 2 altbiers now, and neither of them seem to really 'fit the profile' I guess.

I have the 2nd one in primary right now after just brewing it this weekend. Our Alt's are more on the highly malty side of life with fairly low hop bitterness.
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Old 07-10-2007, 07:36 PM   #8
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Depends on what the temp range is for whatever yeast you're using. 68 is typically in the middle of the range for ales. Check your yeast's range, and stay towards the lower end.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 07-10-2007, 08:06 PM   #9

I have an Alt conditioning in bottles right now. I've brewed it three times now; it's one of my favorite styles. When I first began researching the style, I came across this article in BYO. I thought it was a great overview.

 
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Old 07-11-2007, 01:11 PM   #10
eagle362
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Jul 2007
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Rhooobarb: Thanks. One clarification..............
When racked to a second carboy and stored at say 38 f, what happens to the yeast?

Being new to this, I am wondering if that extended cool period, how does the yeast survive, to where theres enough to prime when sugar is added when bottled.?

Is there always enough in suspension to react to the new infusion of "food" when bottled?

Thanks for all the reference help!
mark

 
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