Any tips? It just started spinning. Fermentation temps - lagering?
#400 of round 2. Been too long since I brewed an Alt. And I really don't know why since it's one of my favs.
Posted 27 May 2015 - 05:09 PM
Any tips? It just started spinning. Fermentation temps - lagering?
#400 of round 2. Been too long since I brewed an Alt. And I really don't know why since it's one of my favs.
Posted 27 May 2015 - 10:54 PM
Same technique as usual. Pitch big, aerate well, pitch starter and wort at 60*. Lager 2-3 weeks. Enjoy.
Posted 28 May 2015 - 04:30 AM
1056 for an Alt?
Posted 28 May 2015 - 04:40 AM
1056 for an Alt?
Blktre knows alts as good as anyone. He's reported success so I won't hesitate. Besides - no 1007 at my house.
Posted 28 May 2015 - 04:59 AM
1056 for an Alt?
ferment it cool and it's clean enough.
Posted 28 May 2015 - 05:08 AM
1007 is what I used when I made a Red-X Alt and it was FANTASTIC!!!!
Posted 28 May 2015 - 07:51 AM
1007 is what I used when I made a Red-X Alt and it was FANTASTIC!!!!
I used 1007 for many, many years, It is a great yeast. But I didnt like the large crop it produces during fermentation and the creeping slow flocculation, 1056 cold fixes those issues which enables me to produce a clean, crisp Alt with a faster turn around. Yea I know its not traditional and requires extended cold aging per style guideline but it seems to me its that way because 1007 is a crop monster.
I haven't used RedX in an Alt........yet
Edited by BlKtRe, 28 May 2015 - 07:52 AM.
Posted 28 May 2015 - 08:15 AM
Thank you for that input. I'll try 1056 or 001 next time around with my Red-X Alt. It was so very nice that I want to have it again for autumn....
Posted 28 May 2015 - 08:21 AM
Thank you for that input. I'll try 1056 or 001 next time around with my Red-X Alt. It was so very nice that I want to have it again for autumn....
We used 001 at 59* when I brewed my Alt at the local pub. I had excellent feedback and the beer ended up with 4.5 stars on Untapped.
Posted 28 May 2015 - 08:26 AM
Would you care to offer a few bread crumbs? (no pun intended - munich
Posted 28 May 2015 - 08:37 AM
Any tips? It just started spinning. Fermentation temps - lagering?
#400 of round 2. Been too long since I brewed an Alt. And I really don't know why since it's one of my favs.
I run it around 58 for an alt.
1056 for an Alt?
sure...works great. I've won ribbons for alt made with 1056. 99% as good as 1007 IMO.
Thank you for that input. I'll try 1056 or 001 next time around with my Red-X Alt. It was so very nice that I want to have it again for autumn....
Make it 1056...001 isn't as clean and doesn't work as well at lower temps.
Posted 28 May 2015 - 09:44 AM
Just made an alt with 1007 this past weekend. I haven't tried it with 1056, but since I was also doing a kolsch they needed the same ferm temp anyway and it might have been too low for 1056. (55-56 degrees F). I agree that the lack of floccing is a big pain in the ass. BUT that's what bright tanks are for.
I can't wait until these are done. I love alt and kolsch.
Posted 28 May 2015 - 04:52 PM
Prepped and ready to brew in the morning. Went with chocolate wheat instead of Carafa III
Posted 28 May 2015 - 08:57 PM
Ive seen no evidence of this. Your gonna need to be more convincing.I love alt and kolsch.
Posted 29 May 2015 - 08:11 AM
Ive seen no evidence of this. Your gonna need to be more convincing.
That would require the mods to allow xrated beer pictures on this forum.
Posted 29 May 2015 - 08:38 AM
Prepped and ready to brew in the morning. Went with chocolate wheat instead of Carafa III
Actually Chocolate Wheat is appropriate. Id much rather use that than Carafa.
Posted 29 May 2015 - 09:25 AM
Actually Chocolate Wheat is appropriate. Id much rather use that than Carafa.
I think I used that a time or two ago. I didn't use enough and the beer was too light colored. Couldn't detect much change in flavor though.
Posted 31 May 2015 - 07:34 AM
Edited by ChicagoWaterGuy, 31 May 2015 - 07:37 AM.
Posted 28 July 2015 - 05:32 PM
Having one now made with 1056. I'm a fan. I had one around 2 weeks ago and it tasted green just like one made with 1007 or 029. Tasty stuff now.
Posted 29 July 2015 - 10:08 AM
Having one now made with 1056. I'm a fan. I had one around 2 weeks ago and it tasted green just like one made with 1007 or 029. Tasty stuff now.
I prefer 1007, but 1056 does a great job, too. It seems like 1007 finishes a bit crisper, but it could be my imagination.
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