jigidyjim
Well-Known Member
I'm brewing a Düsseldorf Altbier today for our local Oktoberfest competition this year. It's only my second brew day this year so far... been too busy to brew
Anyway, was reading up on the style a lot, and was wondering if anyone had thoughts on these two questions:
It seems that alt is a highly attenuated beer, but the wlp036 alt yeast seems to be a low attenuator... shouldn't the yeast strain for that style match the style description?
Secondly, and similarly, reading Designing Great Beers about this style was kind of funny. Basically it said the commercial examples of the style are completely different than the winners of the homebrew competitions... Seems to me that there is a mismatch here. I guess the styles are specific to homebrew competitions, and not commercial selling, so in general, that makes sense. But since this is style is so specific to a region in Germany, I would think that winners should have matched the historic style - as opposed to a style like Pale Ale or some such that mutates over the years, I would think that a historic style shouldn't change much...
Anyway, none of this is really that important, but it's what I'm pondering while brewing today.
Happy brew day!
Anyway, was reading up on the style a lot, and was wondering if anyone had thoughts on these two questions:
It seems that alt is a highly attenuated beer, but the wlp036 alt yeast seems to be a low attenuator... shouldn't the yeast strain for that style match the style description?
Secondly, and similarly, reading Designing Great Beers about this style was kind of funny. Basically it said the commercial examples of the style are completely different than the winners of the homebrew competitions... Seems to me that there is a mismatch here. I guess the styles are specific to homebrew competitions, and not commercial selling, so in general, that makes sense. But since this is style is so specific to a region in Germany, I would think that winners should have matched the historic style - as opposed to a style like Pale Ale or some such that mutates over the years, I would think that a historic style shouldn't change much...
Anyway, none of this is really that important, but it's what I'm pondering while brewing today.
Happy brew day!