I just brewed this style. I used novalager yeast and fermented under pressure for 5 days. It was fully attenuated on the 5th day and I kegged it. No off flavors whatsoever. I loved fermenting this style under pressure. The turn around time was amazing and it’s one of my best brewed.
I got excited about Altbier long ago after reading Charlie Papazian’s descriptions in one or perhaps 2 of his 90’s publications. I brewed a lot of beer based on his description and recipes but I’m yet to taste a ‘genuine’ German Alt but when I get to Düsseldorf that’s definitely on the list of things to do. I was never convinced that my beers were really true to style but I enjoyed the beer I was producing. I could obtain Hersbrucker at least, Tasmanian-grown, and I could get Wyeast 1007, but my malt was all Australian-made extract and Australian specialty malts. I’ve seen results of genetic analysis which concluded K-97 is the same strain as Wyeast 1007.
K-97 is an interesting yeast. It amplifies hop bitterness in my experience. Sometimes its hard to make beer with it because of that. But I love it. It was my first IPA yeast back in the time. Cheers
What timing, I just kegged an Altbier on Sunday, 1.050 to 1.010. I normally use Imperial’s “Kaiser” but had to substitute Wyeast’s “German Ale” this time. Like you, I do color adjustments with Carafa Special III in my eternal quest for truly red-colored beer, which is very satisfying when I happen to actually nail it. I target 14.5 SRM for red, with most of that color coming from darkly roasted malt, but I don’t nail it every time. If the color is coming from lower-kilned malts, you end up with shades of amber or brown no matter what SRM you target… It is something about the really black malts that contributes a ruby color.
Not to speak for them, but generally 60-62 is a good temp for fermentation with Kolsch and Alt yeasts. I ramp that up to the high 60s after fermentation has slowed.
Just brewed an Alt last weekend. Grainbill is similar to my Czech tmave. If you are looking for red color maybe try the Red X malt? Never used it but it says it gives a deep red color.
I've used red x, didn't like it's flavor. Color was ok, but not worth the flavor contribution. I'd recommend finding your color the traditional way of adding small amounts of dark malt.
Great video, guys, as always. Can I ask what fermentation temperature looked like? I've had really bad luck with K-97 throwing a very Belgian sort of earthy/tart/peppery kind of note into my beers, and so I wound up backing off it as a yeast for my blonde ales and Kolsch, but I also have very poor temperature control in my setup. I've wound up switching entirely to W34/70, fermented warm, for those beers, and feel it better represents the style despite being a "lager" yeast.
Low 60s. Finished basement with a thermostat set at 65F. But the keg I am fermenting in sits on the floor and its away from the heaters so if fluxes in the low 60s. Cheers! -Mike
I brew lots of Kolsch and I think the Cologne yeasts add a floral apple-y, pear-y ester character that I don’t perceive in Altbier. Maybe that is because the additional malt character drowns it out, but I suspect Düsseldorf ale yeasts and Cologne ale yeasts are somewhat different. Maybe I’ll do a split-batch Kolsch to test it.
Love your videos Guys. First time to brew with this yeast for a Kolsch and I have found it strange that after 10 days i still have a thick Krausen/Yeastcake on top even though the beer tastes fine and I have reached final gravity...Did ye find this and do you think the cold crash would dissipate this layer of krausen?
Most of these Kölsch yeast strains are extremely poor flocculators. So if all signs point to done, go ahead and cold crash it or transfer the best you can and leave the yeast behind. No worries there. Cheers! -Mike
To be honest, I hate Belgian phenolics and esters. K97 sounds interesting to me as a potential clean traditional German ale yeast but I see that K97 is listed to work well with some Belgian ales. Was there any Belgian tastes that were found in this Alt? I assume this is tempered by fermentation temperatures.
None. That's why when I first used it I put it in a Blonde Ale. If you ferment closer to 70F maybe it kicks some phenols but in the two times I tried it there is absolutely no indication that its belgian like. Cheers! -Mike
I just brewed this style. I used novalager yeast and fermented under pressure for 5 days. It was fully attenuated on the 5th day and I kegged it. No off flavors whatsoever. I loved fermenting this style under pressure. The turn around time was amazing and it’s one of my best brewed.
I got excited about Altbier long ago after reading Charlie Papazian’s descriptions in one or perhaps 2 of his 90’s publications.
I brewed a lot of beer based on his description and recipes but I’m yet to taste a ‘genuine’ German Alt but when I get to Düsseldorf that’s definitely on the list of things to do.
I was never convinced that my beers were really true to style but I enjoyed the beer I was producing. I could obtain Hersbrucker at least, Tasmanian-grown, and I could get Wyeast 1007, but my malt was all Australian-made extract and Australian specialty malts.
I’ve seen results of genetic analysis which concluded K-97 is the same strain as Wyeast 1007.
I love your videos. Great stuff. Thanks
Never tried the Altsbier that I know of. I'll have to give it a try. Good information guys!
Alt beer reminds me of an english ale. Bitter to be exact.
Altbier rocks and so does k-97
K-97 is an interesting yeast. It amplifies hop bitterness in my experience. Sometimes its hard to make beer with it because of that. But I love it. It was my first IPA yeast back in the time. Cheers
Try making a Belgian witbier with K-97. That's the recommended style on the K-97 packaging.
I have a alt recipe that has only been made w K-97. Great style and great yeast. Makes delicious Kolsch and Alt in my experience.
Right on! Cheers! -Mike
I've got one in the Fermzilla right now from Morebeer's kit. It's looking good so far - hoping it tastes as well as it looks!
Getting ready to do an Alt myself. Can't stand K97 but glad it worked out for you!
More to come in that German Ale Yeast realm. Cheers! -Mike
When i brew alt i use wlp036 Dusseldorf alt ale yeast. Good yeast.
What timing, I just kegged an Altbier on Sunday, 1.050 to 1.010. I normally use Imperial’s “Kaiser” but had to substitute Wyeast’s “German Ale” this time. Like you, I do color adjustments with Carafa Special III in my eternal quest for truly red-colored beer, which is very satisfying when I happen to actually nail it. I target 14.5 SRM for red, with most of that color coming from darkly roasted malt, but I don’t nail it every time. If the color is coming from lower-kilned malts, you end up with shades of amber or brown no matter what SRM you target… It is something about the really black malts that contributes a ruby color.
Good advice for that red hue. Cheers! -Mike
Thanks for this one... I plan to brew one kolsch and one altbier this March ... one question : what was your fermentation temperature?
Not to speak for them, but generally 60-62 is a good temp for fermentation with Kolsch and Alt yeasts. I ramp that up to the high 60s after fermentation has slowed.
Try Bestmalz Red X malt if you want to make a red beer. I made a Red IPA with it and yeah it was RED.
Just brewed an Alt last weekend. Grainbill is similar to my Czech tmave. If you are looking for red color maybe try the Red X malt? Never used it but it says it gives a deep red color.
I've used red x, didn't like it's flavor. Color was ok, but not worth the flavor contribution. I'd recommend finding your color the traditional way of adding small amounts of dark malt.
Good to know. I'll continue to not use it lol.
Great video, guys, as always. Can I ask what fermentation temperature looked like? I've had really bad luck with K-97 throwing a very Belgian sort of earthy/tart/peppery kind of note into my beers, and so I wound up backing off it as a yeast for my blonde ales and Kolsch, but I also have very poor temperature control in my setup. I've wound up switching entirely to W34/70, fermented warm, for those beers, and feel it better represents the style despite being a "lager" yeast.
Low 60s. Finished basement with a thermostat set at 65F. But the keg I am fermenting in sits on the floor and its away from the heaters so if fluxes in the low 60s. Cheers! -Mike
@@BrewDudes Thank you, yeah, that makes sense.
I'd be curious what your fermentation temperature was. Sorry if I missed it in the video.
I brew lots of Kolsch and I think the Cologne yeasts add a floral apple-y, pear-y ester character that I don’t perceive in Altbier. Maybe that is because the additional malt character drowns it out, but I suspect Düsseldorf ale yeasts and Cologne ale yeasts are somewhat different. Maybe I’ll do a split-batch Kolsch to test it.
Interesting take. I'll have to read up on this. Thanks. Cheers! -Mike
Love your videos Guys. First time to brew with this yeast for a Kolsch and I have found it strange that after 10 days i still have a thick Krausen/Yeastcake on top even though the beer tastes fine and I have reached final gravity...Did ye find this and do you think the cold crash would dissipate this layer of krausen?
Most of these Kölsch yeast strains are extremely poor flocculators. So if all signs point to done, go ahead and cold crash it or transfer the best you can and leave the yeast behind. No worries there. Cheers! -Mike
Cheers Mike and thanks for the reply..Within two hours of starting the cold crash the krausen dissipated so all good@@BrewDudes 🍻
Hey Dudes! Is it common for Beer not to finish at 1.000 or less? Thanks!
Yes, malt yields long chain sugars that (most) beer yeasts cannot ferment. These residual sugars contribute to gravity being >1.000
To be honest, I hate Belgian phenolics and esters. K97 sounds interesting to me as a potential clean traditional German ale yeast but I see that K97 is listed to work well with some Belgian ales. Was there any Belgian tastes that were found in this Alt? I assume this is tempered by fermentation temperatures.
I’ve used k-97 a lot and never had belgium phenolics ever….super clean.
None. That's why when I first used it I put it in a Blonde Ale. If you ferment closer to 70F maybe it kicks some phenols but in the two times I tried it there is absolutely no indication that its belgian like. Cheers! -Mike
Sell some and fix your ceiling.