AltBier

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Moos

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So i'm still a Noob at brewing, I am on my 5th batch. I have been reading here for awhile now and this is my first post. I have some questions on an Alt Bier I got going (which when started was my second batch). I bought the kit from my local shop, used East Coast ale yeast WLP008. This was all on the suggestions of the local shop (before I started reading extensively). Anyway, I left it in the primary fermentary for 10 days. My OG was 1.050 and after 7 days it was down to 1.020. At ten days it was still 1.020 so I moved it to a secondary and placed it in the fridge set at 40 degrees. It has been in there for 3 weeks now and at the month mark I was planning on bottling. This is where I start the questions.

When I go to bottle should I take the carboy out of the fridge for a couple of days to let it come back up to room temp? or should I pull it straight out of the fridge and bottle while it's still cold? Or should I pull it out of the fridge and let it condition longer (week or 2) at room temp?
 

Pogo

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I'm sure someone who knows much more than I will be along here shortly to clarify things, but I don't think your wort should have been in the fridge unless you were using a Lager yeast.

I'm thinking that you have sent your ale yeasties into hybernation! No real harm done. I would place the primary at room temp, 60F - 75F, for three weeks of conditioning, and then proceed on as you have stated.

Pogo
 
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Moos

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The reason I put it in the fridge was I read up on AltBier on the internet/books and it's an old german style beer that uses a Ale yeast and after it ferments at room temp you lager it for awhile to give a crisp lager taste. But again, this is just what I read and it was only my second batch so i'm all up for any suggestions.
 

cclloyd

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You are on the money Moos - Altbier is fermented at a warmer temp for the first two (or so) weeks then cold conditioned for a period to help it clear and give it a crisper cleaner finish. I use WLP029 when I make mine.
 

menschmaschine

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You can bottle while it's still cold. Just account for the temperature when calculating the amount of sugar to add... like here.
 

QueenCityALER

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If in terrible doubt you could bring it out of the fridge and let get room temp. and at bottling time reyeast w/ half a pack of rehydrated dry yeast. This isn't necessary though, I think your brew will be fine.
 
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