Altbier

34/70 might fit the style too as it could be clean and fermented at 62.
 
I was just there and this one is fantastic
 

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When I had, it seems like I looked up and tried to find more information. Don’t remember if I ever did. Be nice to research that it was an awesome beer. It reminded me of a lower alcohol Oktoberfest type that was a little bit more balanced.
 
I tried a sample of the Altbier tonight. I actually like it a little hoppy. I think I made a good choice getting on the aggressive side at 41 IBUs, especially since my alcohol is higher than anticipated. I still need to give it some time. It tastes good, but I don't like what I am getting on the nose at this point. I think it needs another few days to mellow out.
 
I got impatient and wanted a half pour this afternoon. The Sulphur is much better but still there. If I do have the patience to let this sit, I can see where it could be quite good.
 
I can’t fault you for wanting to get a sample early :cool: , Alt is a great style and always a go to on my taps. I’m going to try some more IBU’s next time out, the current 25 IBU is right on the edge of malt heavy, but it’s a neighbor fav. I think I can sneak in a few more noble hops.
 
It doesn't take much with Magnum.
 
This afternoon, it is wonderful. The Sulphur is gone, and it is starting to taste better and better. People always want to rush this shit, but it is at least 3-4 weeks when a good beer starts to get dialed in, and sometimes a few weeks more with a lager or Belgian beer.
I understand now why people like this style, and I wish more breweries had it.
 
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Sandy Feet said:
This afternoon, it is wonderful. The Sulphur is gone, and it is starting to taste better and better. People always want to rush this shit, but it is at least 3-4 weeks when a good beer starts to get dialed in, and sometimes a few weeks more with a lager or Belgian beer.
I understand now why people like this style, and I wish more breweries had it.
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But now you’ve hit on why they don’t: it takes a lot of time.
 
Donoroto said:
But now you’ve hit on why they don’t: it takes a lot of time.
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meh it takes the same amount of time as any lager.

I would argue that it is a less known style, which can blend into the "amber ale/lager category" very easily.

i love alts, technically i make something very similar with my amber lager. it is far easier to call my beer an amber lager then have to explain what an Altbier is to my rednecks.
 
Bigbre04 said:
meh it takes the same amount of time as any lager.

I would argue that it is a less known style, which can blend into the "amber ale/lager category" very easily.

i love alts, technically i make something very similar with my amber lager. it is far easier to call my beer an amber lager then have to explain what an Altbier is to my rednecks.
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I was reading that some of the Alt yeasts ferment low. This one was an ale yeast that apparently liked being at 65. It did generate some Sulphur, and I'm glad I didn't go lower.
 
Sandy Feet said:
I was reading that some of the Alt yeasts ferment low. This one was an ale yeast that apparently liked being at 65. It did generate some Sulphur, and I'm glad I didn't go lower.
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i guess if you are specifically using an altbier yeast that would be a different thing. especially compared to the standards of Chico and german lager yeast that i use.
 
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