I just posted as well. I think the so called Hallertau hops are important to the alt beers. You may want to look into using them. Otherwise I don't have a lot of advice. What tricks have you come up with and from where?
I am starting in on a third alt bier. I want to create a beer that matches or comes close to Schumacher or Fuechschen Alt in Duesseldorf.
I am using really standard malts.
The question I have is what hops and yeast.
Right now I am focused on Hallertau, but am thinking of adding german...