Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Altbier yeast  (Read 3441 times)

Offline beskinazi

  • 1st Kit
  • *
  • Posts: 2
Altbier yeast
« on: December 17, 2013, 05:38:32 pm »
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.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27090
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: Altbier yeast
« Reply #1 on: December 18, 2013, 10:20:36 am »
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.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline kmccaf

  • Brewmaster
  • *****
  • Posts: 622
  • Kyle (Champaign, Hensley Township, Il)
Re: Altbier yeast
« Reply #2 on: December 18, 2013, 10:41:04 am »
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.
Kyle M.

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: Altbier yeast
« Reply #3 on: December 18, 2013, 10:46:56 am »
+1 to 1007.  Great yeast. I'm making alt with it this weekend.
Jon H.

Offline beskinazi

  • 1st Kit
  • *
  • Posts: 2
Re: Altbier yeast
« Reply #4 on: December 19, 2013, 08:40:22 pm »
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?

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 10678
  • Milford, MI
Re: Altbier yeast
« Reply #5 on: December 19, 2013, 09:37:53 pm »
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.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27090
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: Altbier yeast
« Reply #6 on: December 20, 2013, 09:26:04 am »
I have an alt on tap right now made with 1007.  Crystal clear after about a  month of lagering.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline speed

  • Brewer
  • ****
  • Posts: 339
  • Thedford nebraska
Re: Altbier yeast
« Reply #7 on: December 20, 2013, 04:14:23 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.

Offline garc_mall

  • Brewmaster
  • *****
  • Posts: 858
  • [1892.9, 294.9deg] AR Lynnwood, WA
Re: Altbier yeast
« Reply #8 on: December 20, 2013, 08:43:12 pm »
I never had a problem with 1007 clearing, but my Alt has 4-6 weeks of lagering before I start drinking it.

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: Altbier yeast
« Reply #9 on: December 23, 2013, 03:41:19 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.
Jon H.