[denny]

I prefer Wyeast. Didn't know you could use an American yeast to make a german beer. Normally I catch flack for things like that. Good to know.

sure.  The yeast just needs to be very clean and attenuative.  1056 fits the bill.  You can also go the other way and make American styles with 1007.

So Denny, what's your altbier recipe?

My favorite and the won I've won the most with is this one...http://wiki.homebrewersassociation.org/MilosAlt .  Named after a beloved, departed huge gray cat.  But it's not a real traditional alt due to the high amount of Munich.  I love it, but that's not how they do it.  My favorite German alt is Zum Uerige.  In "The New Brewer" a few years back, the brewmaster there relayed the recipe.  I posted it here....https://www.homebrewersassociation.org/forum/index.php?topic=19049.msg242766#msg242766

[S. cerevisiae]

My favorite German alt is Zum Uerige.  In "The New Brewer" a few years back, the brewmaster there relayed the recipe.  I posted it here....https://www.homebrewersassociation.org/forum/index.php?topic=19049.msg242766#msg242766

Denny, thanks for posting this recipe.  I have always wanted a peek into how this beer is made.   I have a yeast culture that I dug out of the UC Davis Culture Collection in 2013 that looks and behaves remarkably like the Zum Uerige strain (Wyeast 1007).  However, it was isolated at Carlsberg Laboratory from a mixed culture taken at Christian the IV's Brewhouse in Copenhagen, Denmark.   

[hopfenundmalz]

I prefer Wyeast. Didn't know you could use an American yeast to make a german beer. Normally I catch flack for things like that. Good to know.

sure.  The yeast just needs to be very clean and attenuative.  1056 fits the bill.  You can also go the other way and make American styles with 1007.

So Denny, what's your altbier recipe?

My favorite and the won I've won the most with is this one...http://wiki.homebrewersassociation.org/MilosAlt .  Named after a beloved, departed huge gray cat.  But it's not a real traditional alt due to the high amount of Munich.  I love it, but that's not how they do it.  My favorite German alt is Zum Uerige.  In "The New Brewer" a few years back, the brewmaster there relayed the recipe.  I posted it here....https://www.homebrewersassociation.org/forum/index.php?topic=19049.msg242766#msg242766

I will have one on tap soon, lagering now. Initial tastes do remind me of sitting "at the place of the grumpy fellow". Used Martins Duesseldorf treated water profile, which gives a nice bitterness that does not linger too long - just like I remember it.

Zum Uerige is an outlier in some ways. The bitterness stands out compared to the other places. It has some maltiness, but no Munich malt character, other than what you could say you get from caraMunich.

[coolman26]

Anyone us 036?  Went to pick up 1007 today and 036 was what they had.