Best Dry Yeast For Dusseldorf Altbier

[SJW]

I want to use up my dry yeast prior to going Wyeast for my Ales. Just wondering what would be the better dry yeast for a Dusseldorf Altbier, Nottingham or US-05? Either way I plan on fermenting on the cooler side.

Steve

 

[therook]

I want to use up my dry yeast prior to going Wyeast for my Ales. Just wondering what would be the better dry yeast for a Dusseldorf Altbier, Nottingham or US-05? Either way I plan on fermenting on the cooler side.

Steve

Nottingham wins hands down :icon_cheers:

Rook

 

[Weizguy]

Dare I say K-97? If you have any.
I'm sure it's an Alt yeast.
US-05 will give you a "too dry" effect.
Unfamiliar with Nottingham, except that they use it for all the Lord Nelson beers (IIRC).

 

[winkle]

+1 Nottingham.

 

[SJW]

Nottingham it is. I'll save the US-05 for an APA.

 

[Pennywise]

Dare I say K-97? If you have any.
I'm sure it's an Alt yeast.
US-05 will give you a "too dry" effect.
Unfamiliar with Nottingham, except that they use it for all the Lord Nelson beers (IIRC).

K-97, I'm sure it's a good yeast and all, if the bloody thing fires up. Everytime I've used it I've had to pitch another, and another :huh: :blink: , then finally a different strain, then away she goes

 

[tdh]

US-05
The beer won't be too dry. The grist should have at least 50% Munich which will prevent that.
Wyeast 1007 attenuates as well as US-05 but is more flavoursome.
Couldn't recommend K-97, nothing but weird flavours in that beasty.

tdh

 

[SJW]

Your right TDH, 56% to be exact.

#70 Dusseldorf Altbier
Dusseldorf Altbier


Type: All Grain
Date: 13/09/2008
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg - Ale
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3000.00 gm Munich II (Weyermann) (16.7 EBC) Grain 56.07 %
2000.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 37.38 %
250.00 gm Caramunich III (Weyermann) (139.9 EBC) Grain 4.67 %
50.00 gm Carafa Special I (Weyermann) (630.4 EBC) Grain 0.93 %
50.00 gm Chocolate Malt (Thomas Fawcett) (500.0 EBC) Grain 0.93 %
40.00 gm Super Alpha [12.00 %] (60 min) Hops 48.5 IBU
20.00 gm Saaz [4.00 %] (5 min) Hops 1.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.051 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.00 % Actual Alcohol by Vol: 0.00 %
Bitterness: 50.1 IBU Calories: 0 cal/l
Est Color: 26.5 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5350.00 gm
Sparge Water: 12.41 L Grain Temperature: 12.0 C
Sparge Temperature: 75.6 C TunTemperature: 12.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 74.5 C 67.0 C
10 min Mash Out Add 10.00 L of water at 91.3 C 76.0 C

 

[kook]

I've used K-97 at lower temperatures before with good success for German ales (Kolsch in particular). I have treated it more like a lager yeast though.

Those having issues with it "firing up", what are you using as an indicator of fermentation?

I've found K-97 takes a while to form a krausen, but there is other visible signs of fermentation that take place prior to this. I.e. CO2 building within the beer (if looking at a sample), but not to saturation point where the gas is released (i.e. airlock movement).

 

[Cortez The Killer]

I used K-97 in a Kolsch recently that was quite nice @ about 17-18*C

Cheers

 

[ausdb]

US-05
The beer won't be too dry. The grist should have at least 50% Munich which will prevent that.
Wyeast 1007 attenuates as well as US-05 but is more flavoursome.
Couldn't recommend K-97, nothing but weird flavours in that beasty.
tdh

I've used K-97 at lower temperatures before with good success for German ales (Kolsch in particular). I have treated it more like a lager yeast though.

I used K-97 in a Kolsch recently that was quite nice @ about 17-18*C

I'm with kook and Cortez on K97, I have found it to be very Wyeast 1007 like when I have used it for kolsch style beers in the past especially in regards to flocculation. Saying that the last kolsch style ale I brewed I used US-05 as I didn't have enough time to wait for the k97/wy1007 to drop clear which takes forever, I actually thought they were variants of the same yeast. I must admit to not being a big fan of Nottingham, US-05 is the allround do everything yeast for me.

 

[drsmurto]

SJW - save the dry yeast for backups if/when a starter fails.

Wyeast 1007 all the way for a Dusseldorf Altbier! :icon_drool2:

 

[SJW]

SJW - save the dry yeast for backups if/when a starter fails.

Wyeast 1007 all the way for a Dusseldorf Altbier!

Good idea!