White Labs Liquid Ale Yeast
An altbier yeast for German Alt production.
Alcohol Tolerance: Up to 10%
Optimum Fermentation temperature: 65 to 69 degrees F.
Reviews from White Labs: Reviews from White Labs:
By: Cal | Date: Nov 19, 2012 | Beer(s) Brewed: Rye Alt Beautiful result; nice and malty, a bit sweet, perfectly balancing the noble hops (Tettnanger and Spalter), with that unique rye tang (20% of the grain bill). Quick fermentation at 60-62F, solid flocculation, made this a very easy yeast to work with. The only downside is that my local HBS is out and I'm trying to grow it back up from bottle dregs to use again! "
... ONE OF MY TOP TWO" By: Sean | Date: Nov 19, 2012 | Beer(s) Brewed: Amber, Vienna Not entirely sure what happened with this one, but first time using this yeast. Mashed at 150, fermented at about 68-72 (just using a water bath and letting it go). Fermentation lasted for about six days initially. Rest occurred for about three then started fermenting again for about another seven days at about 75% of the initial rate. At transfer the beer had almost no body. Flocculation was not great either. Lots of yeast production. Transferred the beer to cornelius kegs where I left for three weeks. Yeast dropped entirely to create a wonderfully bright beer. With the carbonation beer rounded out beautifully. Bitterness was a little apparent than would have liked due to lower residual, but overall yeast went from one of my least favorite to one of my top two! Will be doing this one again
"ONE NOTE OF CAUTION ... " By: Josiah Moody | Date: Nov 19, 2012 | Beer(s) Brewed: Altbier Just as winter was in its last throws, I decided to brew a simple altbier, as I was able to ferment at lower temperatures. As commercial altbiers are rare in my region, I have nothing to compare the beer to, except guidelines. That said, I would say the yeast (the headliner of the show) was able to present the maltiness of the beer in a uniquely clean, crisp manner (akin to a lager). I was pleasantly surprised at the result. One note of caution from my experience with this yeast is that it produced a very highly carbonated beer (even though I used considerably less dextrose than in previous batches). I don't know if this is common or not to this yeast.