German Alt Beer yeast question

[TAPPAR]

I got a northern brewer German Alt Beer kit for x-mas. Should be fun, not something I would have thought of trying on my own Question is, it came with dry S-05 ale yeast. The instructions say that they also recommend WY 1007 German ale for this kit. My intuition says that I should pair it with the German strain, however I don't know how much of a difference it would really make.

What difference could I expect between the two?

I am going to be trying need to get some more yeast for a couple SMASH 1 gallon test recipes, I could use the S-05 for that so it wouldn't go to waste.

Thanks!

 

[nberna19]

Never used dry yeast before but I have used White Labs Alt/Kolsch yeast before for my Alt. Overall the Alt strains produce a very clean flavor profile w/ not a lot of esters, similar to lager strains and even Cal/American ale yeast to some degree. Not sure how much a difference the beer would result in if you used the dry yeast but if you're a stickler for brewing to style and traditional methods/ingredients go with the Alt strain

 

[progmac]

the alt style is partly defined by a very cool fermentation and a period of cold storage. at what temperature will you be fermenting?

 

[CaveBrewing]

I like 1007 it gives the beer a clean profile and really let's the malt shine through. The yeast has just enough flavor to let you know you are drinking a german style beer. I would use it over us-05 for sure if you are making an Alt.

 

[daksin]

An alt should be clean- the US-05 should be fine. I use WLP090 for mine.

 

[kingwood-kid]

If you run the us-05 at alt-type temps, the yeast-derived flavors should be similarly absent, but 05 is a little hungrier. I use White Labs alt yeast for my clean lower-gravity ales, as it doesn't finish as dry as American yeasts would..

 

[TAPPAR]

I don't have a lagering setup, but the kit doesn't call for one. I am thinking I will set this up against a cold window out to the porch to try to keep it as cool as possible while fermenting though.

Im not a stickler for style however I would like it to be representative since it is the first one I will have ever tried.

Overall sounds like I will get a maltier character from the German yeast strain? If so I will definitely go for that one!

 

[reinstone]

the alt style is partly defined by a very cool fermentation and a period of cold storage. at what temperature will you be fermenting?

I agree with this. If you ferment the German ale yeast too warm you might get too estery . I would use the safe ale . How large is the yeast pack.

You will like the beer either way , here my money is with an overpitched clean ale yeast.

 

[reinstone]

In ia if you have a basement that may be the best bet, don't let the beer sit in the sun.

 

[reinstone]

55 to 60 is best for this beer. But it really depends on the yeast. Pacman may be good here and just keep it as cool as possible.

 

[TAPPAR]

Basement is finished and heated so that wouldn't help anything, and garage is too cold/temperature varies too much

The yeast that they recommend is an ale yeast: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=150
and it looks like it goes up to 68 which I could keep it around.

As far as the putting it against a window thing, its a covered porch so no direct sunlight and was going to put a towel over it, just keep it pressed up against it for some cooling.