tgolanos
Well-Known Member
I made a North German Altbier yesterday and a 1L starter with some WLP029 that I harvested from a Kölsch I made last June. The beer turned out fine, but the starter is as good as dead.
The beer's a no-chill and still cooling down. I don't plan on pitching yeast for another 12 hours so there's time. My question: I have several packs of dry lager yeast on hand, S23 and 34/70. The only ale yeast I have is a new vial of WLP380, which I don't think would work well here. Could I use either of the lager yeasts though in an Alt or would they be too uncharacteristic? LHBS is open today so I could run out and pick up a dry ale yeast if need-be.
Recipe:
OG: 1.050
FG: 1.011 (assuming the Kölsch yeast)
BG: 1.040
3.2kg Pilsner Malt
0.7kg Light Munich Malt
0.3kg Carapils
0.15kg Roast Barley
30g Opal hops at 60mins
30g Saaz hops at 30mins
0.3kg Light LME at 10 minutes
BIAB mash for 60 minutes at 65°C, boil for 60 minutes, allow at least 24 hours to cool before pitching yeast (currently at 16 hours).
Thanks.
The beer's a no-chill and still cooling down. I don't plan on pitching yeast for another 12 hours so there's time. My question: I have several packs of dry lager yeast on hand, S23 and 34/70. The only ale yeast I have is a new vial of WLP380, which I don't think would work well here. Could I use either of the lager yeasts though in an Alt or would they be too uncharacteristic? LHBS is open today so I could run out and pick up a dry ale yeast if need-be.
Recipe:
OG: 1.050
FG: 1.011 (assuming the Kölsch yeast)
BG: 1.040
3.2kg Pilsner Malt
0.7kg Light Munich Malt
0.3kg Carapils
0.15kg Roast Barley
30g Opal hops at 60mins
30g Saaz hops at 30mins
0.3kg Light LME at 10 minutes
BIAB mash for 60 minutes at 65°C, boil for 60 minutes, allow at least 24 hours to cool before pitching yeast (currently at 16 hours).
Thanks.