Alt ideas...

[DeRoux's Broux]

German Kolsch/Alt yeast

i just didn't see where they went from alt's to hefe's. i didn't know if they were saying to use a hefe for an alt, which makes no sense to me.

 

[Kaiser]

i just didn't see where they went from alt's to hefe's. i didn't know if they were saying to use a hefe for an alt, which makes no sense to me.

The Widmer Hefeweizen is brewed with an Alt yeast strain. This is why it doesn't taste like a German Hefeweizen at all. And I actually enjoy this taste a lot, though I still prefer traditional Hefes. In Summer 2003 this was my favorite beer.

Initially the Widmer brother started out making an Alt. But none, except them, liked the style of an alt and to save the brewery they decided to try a Hefeweizen with their Alt yeast strain. Bingo, Widmer Hefeweizen was a uge success and the style became American Hefeweizen. On the Bottle they claim that the yeast styain they are using is from the Uerige.

Kai

 

[DeRoux's Broux]

thanks for clearing that one up! makes sense, and sounds kinda good too....

 

[uwmgdman]

I'll be in the same boat soon. When I did my extract/partial No Fault Alt last year, I found this article from BYO and I kept it around as a reference. Maybe it'll help.

After reading this article, it sounds like a cold lagering period is required for a true alt. Has anyone went through with the making any of these alts withOUT the cold lagering period? I'm curious to your results, any tips for making an alt. I recently bought my dad some UerigeSticke Alt and I had one. It was one of my favorite brews I've ever had. Not to mention I have the funky grolsch like bottles they came in to use in my bottling. I'd like to try to clone this beer and see a receipe on the Rhoobarb's link, I'm just curious how other's alts have turned out.