Kai said:
Wyeast 1007 (German Ale) is not an Altbier yeast. I came from Cologne and may be better suited for a Koelsch style beer. Wyeast 1338 (European Ale) is better suited since it das not attenuate as well and leaves more of a malty note and more sweetness which is desired for an Alt.
Hops:
Duesseldorf style Altbeers don't have hop flavor or aroma. I only used bittering hops. But I still have to find some imported Altbeers to compare.
interesting? here's Wyeast's description of their web page:
1007 German Ale Yeast.
Probable origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt, Frankenheim Alt, and Pinkus Alt
Unique properties - True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55° F range, (13° C) producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Fermentation at higher temperatures (70-75° F, 21-24° C) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Pad filtration is often difficult. Brewer's benefit from DE filtration or centrifuging. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%. (55-68° F, 13-20° C)
the Wyeast will ferment cooler than the White Labs (about 7 degrees lower for optimum) therefore producing less esters. and all i have read is that the prefered hop in Dusseldorf is the Spalter Spalt hop, with an IBU range of 25-45.
now, i've never been and i don't claim to be any kind of expert on Alt or German brews, but it just contradicts all i have read and heard about alt's. even from Horst D. Dornbusch (a German brewer) of BYO fame.....
just trying to learn more