altbier

Enhancing My Altbier: Feedback and Future Brews I recently received some valuable feedback from judges about my beer, particularly regarding its body and malt complexity. It’s becoming clear to me just how different the competition experience can be, especially since my beer is often judged in...

So, as you can see by the title, this is going to be my first brew. I posted a long while ago here in the forums asking about the difference between batch sparging and decoction mashing (lol). I've since learned that one of these isn't a mashing process, but I digress. ANYWAY, my first post...

TLDR - Made an altbier, and my FG is too high. Is this a mash or fermenting problem, or something else? I made an altbier a few weeks back, and am now 2 weeks into fermentation. The OG was 1.050, and my FG readings (4 days apart) is at 1.019...giving attenuation at 62%, but I was expecting...

Link: Zee Germans are coming! Homebrewing my first German Altbier using K-97 First time brewing an Altbier and first time using K-97! Very impressed with the results (of both).

Planning on brewing the Alt.Beer out of "Brewing Classic Styles" and confused by this instruction: "Ferment at 60 degrees F. Allow the beer to lager for at least 4 weeks before bottling." I guess what has me confused is doesn't the lager process normally involve a cold fermentation, the...

I'm planning on brewing an all-grain altbier with ale yeast, but I'm confused when it comes to cold conditioning the beer after two weeks of fermentation at 65 degrees. I was planning on putting the fermentor in the fridge for a month, but wouldn't this cause the yeast to precipitate to the...