Author Topic: Altbier yeast  (Read 848 times)

Offline beskinazi

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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

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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.
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Offline kmccaf

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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

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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

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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?

Online hopfenundmalz

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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
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline denny

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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.
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Offline speed

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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

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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.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison

Offline HoosierBrew

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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.