This weekend, I’ll be having my first go at a German Altbier. I don’t suspect this will be very true to form, but it’s what I can come up with given current inventory.
2.5 gallon
1.044 OG
1.011 FG
4.3% ABV
37 IBU’s
≈ 12-14 SRM
82% - Deer Creek Pilsner
8% - Deer Creek Dutch (10L Munich)
8% - Deer Creek Double Dutch (20L Munich)
2% - Carafa II
≈ 30 IBU’s of Magnum at top of the boil
1oz Spalt Select @ 10 (≈ 7 IBU’s)
1oz Spalt Select @ 0
WY1007 - The plan is to pitch around 60°F and keep temperature in the low to mid 60’s throughout active fermentation.
Considering I really have no practical frame of reference, in the end I’ll have no idea how close I came to a decent example of an Alt. Just hoping I enjoy the finished product.
So you’re saying to go with 16% of the 10L Munich and eliminate the 20L altogether? That Double Dutch does have a wonderful caramel/nuttiness that I thought might play well, but again, I’m admittedly shooting blindfolded here. If that 20L Munich seems inappropriate, then out it goes.
Got you on the fermentation temp, and it shouldn’t be a problem. Having never used 1007, the plan was to just shoot for the middle of Wyeast’s recommended temp range. But if colder is better, will do.
I think you’ll get plenty (and appropriate) maltiness with the 10L. That’s the way I go. But use the 20 also if you want to experiment. I run 1007 at 52-55F. It’s super clean.
This weekend I am brewing an American stout, based on a clone recipe for Sierra Nevada’s stout. It will also be the first brew on my new Anvil Foundry 6.5 system. I find myself brewing more small batches and wanting to brew more small batches, so it was a good time to splurge a little and add this to my equipment!
What’s your experience with 1007 start times? I ask because today I pitched a very fresh pack of 1007 today that did not swell much (if at all) in 4 hours. I’ve been burned twice with dead Wyeast before, both times with flat packs. Running it at the bottom of its temp zone only makes me more queasy.
I get you and I believe I understand the purpose of an active starter. But I simply have no interest in making starters. I understand it’s good practice and I’ll accept these very rare hiccups as a trade off for all the time I save by not doing them, that is, a trade off for my laziness.
Currently +24 hours and no obvious signs of fermentation. I’m still patient. But later tonight I’ll take a look under the lid to see what I can see.
That’s a totally valid point of view. I don’t care for making starters, either, but I look at it a a necessary PITA. If it’s only been 24 hours, give it another 48 before worrying.
Modern Brewhouse TMB313 Juzan (Budvar-ish) SNS starter.
Was going to double decoct it, but forgot to seperate the CSIII out of grain bill to steep at mash out and decided to brew on a Friday night…so step mash it was. 130F Mash in for 10, 144F for 30, 158 for 30, Mashout at 170.
Today I brewed an American strong ale, from a recipe in the most recent issue of Craft Beer and Brewing. I made a 2.5 gallon batch, which will go into a mini keg and be served for Thanksgiving.
i have less experience and years than many here, especially with liquid yeasts.
but i believe that one local team advantage is for liquid yeast. i know wyeast and white labs have dozens and dozens of types, which is theoretically appealing, but im officially done with them simply due to experience where i never get the lively and active fermentations i get from them vs. my regional liquid yeast supplier.
we simply aren’t there yet in terms of keeping that shipping cold both from manufacturer to distributor and then to consumer. my 2 cents, i dont recall where you are in the states, but probably google to find your regional manufacturer of liquid yeast. ive just had such great products from mine (escarpment yeast)
Thankfully, I’ve never had a problem getting yeast delivered to me in good order. The on-line shop I use (Keystone Homebrew) has been exceptional at getting my deliveries to me ASAP, always arriving with the ice packs still cold. This pack of 1007 was no different, arriving cold and with a December date on the pack. I popped the activator, but the pouch never inflated in 4 hours. Regardless, it eventually took off… and how. Very aggressive ferment, big thick krausen. I’m not familiar with this strain or whether this is common, but I took it as a good sign.
I mostly use dry yeast, but there are times when I think certain Wyeast strains just fit the bill better. I quit using White Labs when their prices went up considerably after introducing their Pure Pitch pouches. And I never tried Omega or Imperial yeasts, the other liquid brands that Keystone Homebrew carries.
I’m taking my very first attempt at a pumpkin ale. I’m a bit nervous because I needed to build a pulley system that would allow me to suspend a 5 pound bag of puréed pumpkin in the boil kettle without touching the bottom . Wish me luck!
I brewed my Amarillo IPA on Sunday. I make this beer a lot since it is my wife’s favorite. It is also the only beer I make that uses whole cone hops for FWH and aroma. I used the Apex San Diego dry yeast in this batch so I can do another comparison of it to my normally used 1056. The yeast took off in about 6 hours and is aggressively fermenting as I write this.
. Wish me luck!