Lawrence Brewers Guild

White Labs has released their Dusseldorf Alt for the year if you are interested.
This is a Platinum strain:

http://morebeer.com/view_product/19827/ ... eldorf_Alt

Thanks for the heads up. Its a decent strain. Ive had just as good of luck w/WY1007 and cooler mash temps to get the proper attenuation of Alts. But its nice to use a different strain every now and again. I'm getting ready for very large quantities of Alts, so using the Dusseldorf and 1007 on split batches will be fun. Thanks again for the heads up.

That is great about the Alts!

I have never tried an alt but got some Kolsch Style (Hales) from Jensen and liked it. So I have one tube of Kolsch and 2 tubes of Dusseldorf arriving Thursday.

Figure that I will try and find our heating pad and wrap the carboy with a temperature controller set a 60 degrees F. Use a racking hood to hold the thermowell and ferm lock.

I am going to grow a big batch of starter to harvest. If you want some, let me know.

Have a carboy of Blond Ale working with Cal Ale WLP001 to see if I could hit the color. So far, so good.

Ought to be fun trying anyway!

I really, really like alts. I've tried the WL but not this new release. So far I'm a big fan of 1007 but would like to try this one too. If you guys have a bit to spare I can build it up - or I may just buy some.

Gotta 1007 Sticke that Drew and I brewed 12/26, snuck a taste - it's going to be golden when it's really ready.

Dan

Had a pleasant surprise in the mail today, the Dusseldorf Alt WLP036 and the Kolsch WLP029 arrived.

It is my understanding from the Internet that the WLP029 is from PJ Früh.

I am really excited about trying the two hybrid yeast stocks and have started growing them up for the freezer and commitments. Hope that I can do them justice.

Drinking an ESP at the moment, with a Schwarzbier and American Pale Ale going into the keg this weekend. I have a Blond Ale and another Irish Red Ale in the carboy. Oatmeal Stout and a Robust Porter are in the mellowing stages.

I can't drink too much of the Robust Porter at a time since it hurts me later. I forget it's about strength.

The Winter has been good to me and I hope all have fared well also.

klickcue wrote:.........Drinking an ESP at the moment.........

We already knew that

Ah, the power of suggestion

I kegged the Düsseldorf Altbier and Kölsch-style tonight.

The Düsseldorf Altbier has what I would say is hint of floral rose taste.

The Kölsch-style has a pleasant lemon/lime taste.

No sulfur noticed in either beer. Tasting at 65 degrees F. The bottom of the SG tube

Hit 78 ADF percent on the Kölsch-style, 5.08 ABV.

Hit 75 percent ADF on the Düsseldorf Altbier, 5.08 ABV.

Overall, I am pleased with the first time on these beers and with young yeast.

Drinking German Black Lager so it was an interesting treat to sample both of these Northern German Ale beers.

Now for the cold lager. It will be hard not to sample to much of these as they move forward.

Went ahead and ordered 2565 Kolsch Wyeast tonight to extend my stable.

Both the Kolsch-style and the Dusseldorf Altbier will be become a standard affair. Happy with both of them.

klickcue wrote:Went ahead and ordered 2565 Kolsch Wyeast tonight to extend my stable.

Both the Kolsch-style and the Dusseldorf Altbier will be become a standard affair. Happy with both of them.

I think you will be happy with the 2565. Nice with a little fruit in it - not much though. Propping up the Alt yeast tomorrow for a weekend brew. One of my minimash starters since I'm too lazy (cheap) to get in the car and go buy some DME . Thanks again

dj

Have the 2565 Wyeast Kolsch growing for future stock. Wish that I had ordered some 1007 Wyeast German Ale but didn't have my head screwed on straight.

Looking at the numbers, the WLP029 and the Wyeast 2565 look almost even.

The WLP036 looks like it will be a fuller bodied beer than the 1007. This is assuming the same recipe and mash profile.

What I am looking at is the attenuation percentage.

Truthfully, I have not really given the recipes with WLP029 and WLP036 really a good chance to mature. Sorry to say, both cornies are almost gone. Not to worry, there is a Kolsch-style and a Northern Altbier in the carboys.

I believe that the problem lies in the fact that I like to sample the green beer to the final beer to often to make sure that it doesn't go by it's peak. It is interesting to watch the beer clear and the profile change.

Both styles are good stuff

Oh, the best part is that my wife likes them also.


WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.
Alcohol Tolerance: Medium

2565 Kölsch™ Yeast
True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55° - 60° F range (13-16° C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers.
Flocculation: low
Attenuation: 73-77%
Temperature Range: 56-70° F (13-21° C)
Alcohol Tolerance: approximately 10% ABV

WLP036 Düsseldorf Alt Yeast
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Attenuation: 65-72%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Medium

1007 German Ale™ Yeast
True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F (13-20° C)
Alcohol Tolerance: approximately 11% ABV

2565 vs 029, I usually only brew a Kolsch a couple times a year. Most have been with the 2565. I think it's my favorite. OTOH the 029 is the house yeast at O'Fallon. And they make a lot of, IMHO, great beers with it.

I think I screwed up propping the alt you sent. It finally gave me a nice yeast crop. Probably should have staggered the step up since I plan to brew 10 gal with it. Looks nice though and smells nice enough. Hopefully brewing Thursday night or I'll need to prop it again.

Almost shot myself in the foot today. I was getting ready to weigh the grain for the below recipe that I have designed. Looking around, I noticed that I didn't have a carboy available to transfer the wort into since none of the Alts, Kolsch-style or Blonds are where I want them to be to transfer to the keg.

So, given the fact that I have to wait on a carboy, I decided to run the recipe below through the knowledge of the group to see what the opinions are for the recipe before it is set in stone.

The recipe is to style from BJCP 2008 using 'Designing Great Beers' - 'Ray Daniels' as a guide.

I am a little worried about the bitterness ratio since I have set it at .835, but it is still in style.

I was all excited about putting the grains from the group buy to use but had to come up short

Any suggestions would be great!

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