Opinions, suggestions, Please.

[AKnewbrews]

So I have had this German Alt beer using 1007 yeast fermenting in the primary since December 16th at around 65 to 69 degrees. It has been over 2 weeks and I took the first post fermentation gravity reading today. The OG was 1.061 (seemed high to me) and the gravity now is 1.028. I am going to check it again in a few days to see if it's done. (the 1.028 seems high to me too for over 2 weeks).

Anyways, what I really want to know is what are peoples opinions for this type of beer and the yeast I have used.:
-cold crashing the primary, then rack to secondary (or bottle?)
-racking to secondary and "lager" it for some period of time
-just rack to secondary
-just finish primary fermentation

 

[gypsyhead]

how's it taste? and what kind of flavor profile were you going for? the high sg could also be from stirred up dissolved solids in the fluid (hop solids, hot/cold break proteins that ended up getting transferred to the carboy, cocoa powder, etc), not necessarily extra sugar. when in doubt, let it sit

 

[AKnewbrews]

It tastes good, like an Altbier should, all hop bitterness, not a lot of flavor and aroma, traditional German dark beer taste. No obvious taste of alcohol, but obvious effect of alcohol. I would like it to clear some more though, which is one of the reasons for the suggestions anyone may have.

I think if it clears and carbonates, it will be a great beer, especially served chilled.

 

[meister]

Thats dopplesticke alt og readings.

 

[AKnewbrews]

I had never heard of a Dopplesticke, but after some research, I can see why you say that. Thats interesting. I will have to see what the FG ends up being here in a few days.

 

[AKnewbrews]

It's been a steady 33 to 40 degrees F outside that past week and I am tempted to rack into secondary and leave it outside for a couple days. Does that sound like a decent idea?. As long as the temp stays in this range, I am comfortable letting sit outside and keeping an eye on outside temp.

This is only my second batch of brew, but willing to experiment by any means.

I feel like an Alt should get a decent amount of time in the cold, as I have researched and read in books anyways. Typically, it is more of a lager that tends to get its characteristics from cold fermentation/conditioning.