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General Category => Yeast and Fermentation => Topic started by: beskinazi on December 18, 2013, 12:38:32 AM

Title: Altbier yeast
Post by: beskinazi on December 18, 2013, 12:38:32 AM
I know some of the usually recommended yeasts for Altbier, Wyeast 1007 and 1056. But does anyone have experience with 1450 (Denny's Favorite, aka Brewtek CL-50) for Altbier? It attenuates well, finishes pretty malty, and isn't real fruity. Seems like it could work.
Title: Re: Altbier yeast
Post by: denny on December 18, 2013, 05:20:36 PM
For my tastes, 1450 doesn't make a "crisp" enough beer to use it for alt.  Although I always have 1450 around, I prefer 1007 for alt, fermented in the mid 50s.
Title: Re: Altbier yeast
Post by: kmccaf on December 18, 2013, 05:41:04 PM
I have used WLP 036 (Dusseldorf Alt) in an alt (and IPA), and found it to be very similar to 1450. I really enjoy it, and would make it again, but I prefer 1007 for the reason that Denny stated. WLP036 just wasn't crisp enough. So, if 1450 is what you have, and want to make an alt with it, I think you will be pleased with the results.
Title: Re: Altbier yeast
Post by: HoosierBrew on December 18, 2013, 05:46:56 PM
+1 to 1007.  Great yeast. I'm making alt with it this weekend.
Title: Re: Altbier yeast
Post by: beskinazi on December 20, 2013, 03:40:22 AM
Thanks everyone. 1450 is giving me good results right now (although it's actually a sort of Rauch-Altbier using about 30% Briess cherrywood smoked malt. The rest of the base malt is Munich; flavor/aroma hops are German Hallertau).

But maybe I should give 1007 a try. One question about it- the blurb at Wyeast says "This powdery strain results in yeast that remains in suspension post fermentation." My setup is simple. No fridge, no filtering, everything bottle-conditioned. But here in Wisconsin in the winter, I can ferment in my basement at around 55 degrees F, then "lager" near 45 degrees in a colder part of the basement, and then cold-crash outdoors easily enough. Can that give me a reasonably clean and clear Altbier with 1007? Or would I need more exact temperature control and/or filtering?
Title: Re: Altbier yeast
Post by: hopfenundmalz on December 20, 2013, 04:37:53 AM
Thanks everyone. 1450 is giving me good results right now (although it's actually a sort of Rauch-Altbier using about 30% Briess cherrywood smoked malt. The rest of the base malt is Munich; flavor/aroma hops are German Hallertau).

But maybe I should give 1007 a try. One question about it- the blurb at Wyeast says "This powdery strain results in yeast that remains in suspension post fermentation." My setup is simple. No fridge, no filtering, everything bottle-conditioned. But here in Wisconsin in the winter, I can ferment in my basement at around 55 degrees F, then "lager" near 45 degrees in a colder part of the basement, and then cold-crash outdoors easily enough. Can that give me a reasonably clean and clear Altbier with 1007? Or would I need more exact temperature control and/or filtering?

Low temp and longer times will clear the beer. If you are not patient use gelatin or BioFine Clear.
Title: Re: Altbier yeast
Post by: denny on December 20, 2013, 04:26:04 PM
I have an alt on tap right now made with 1007.  Crystal clear after about a  month of lagering.
Title: Re: Altbier yeast
Post by: speed on December 20, 2013, 11:14:23 PM
I have an alt now that I fermented with 1007 ,007, and 1272 . I must say that the 1007 is the best to use. The 1272  is too clean, no real flavor addition, the 007 is pretty fruity, almost too much.
Title: Re: Altbier yeast
Post by: garc_mall on December 21, 2013, 03:43:12 AM
I never had a problem with 1007 clearing, but my Alt has 4-6 weeks of lagering before I start drinking it.
Title: Re: Altbier yeast
Post by: HoosierBrew on December 23, 2013, 10:41:19 PM
I never had a problem with 1007 clearing, but my Alt has 4-6 weeks of lagering before I start drinking it.

+1.  Great strain.