German Ale Yeasts

[klickcue]

Have been tracking down the origin of Northern German Ale yeasts

White Labs WLP036 Zum Uerige
Wyeast 1007 Zum Uerige

White Labs WLP029 PJ Früh
Wyeast 2565 Weihenstephan 165

Though I have 1007 frozen, I have never brewed with it yet, I cannot compare it to WLP036.

The Kolsch yeast are truly two different strains. Both are excellent yeasts.

[Blktre]

I prefer the 1007 because its a cold strain. Ive had it clear down to 55-58*. The 036 temp range is 65-69°F. 036 also only attenuates up to 72% at best. I prefer my Alts clean and dry. 1007 seems to be able to achieve this better. Ive sampled many great Alts that has used 036, including yours. But this is the nice thing about Alts, many interpretations, and i really enjoy them. I don't think id use 036 to brew a Sticke.

[klickcue]

I prefer the 1007 because its a cold strain. Ive had it clear down to 55-58*. The 036 temp range is 65-69°F. 036 also only attenuates up to 72% at best. I prefer my Alts clean and dry. 1007 seems to be able to achieve this better. Ive sampled many great Alts that has used 036, including yours. But this is the nice thing about Alts, many interpretations, and i really enjoy them. I don't think id use 036 to brew a Sticke.

I like you like a dry alt. I have not gone back to see what my Duss Alt has done as far as attenuation until today. These are fermented at 60 oF with a ferm wrap on 6.5 gallon glass carboys, so basically a cylinder.

My results:
.75, .75, .76, .803, .807 ADF

In 'Designing Great Beers', Zum Uerige is shown as .78 ADF and other Duss-made Alts as .80 ADF

If 1007 does not come from Zum Uerige then I would suggest Frankenheim.

I will have great joy when the 1007 is brought out of hibernation to do it work.

[klickcue]

Just blew my keg of Duss Alt , my last. It was very good

Will have to replace it with a Kolsch-style that is in waiting

All in the name of beer