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Blktre Alt/1056


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#1 djinkc

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Posted 27 May 2015 - 05:09 PM

Any tips?  It just started spinning.  Fermentation temps - lagering?

 

#400 of round 2.  Been too long since I brewed an Alt.  And I really don't know why since it's one of my favs.



#2 BlKtRe

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Posted 27 May 2015 - 10:54 PM

Same technique as usual. Pitch big, aerate well, pitch starter and wort at 60*. Lager 2-3 weeks. Enjoy. 



#3 Poptop

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Posted 28 May 2015 - 04:30 AM

1056 for an Alt?



#4 djinkc

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Posted 28 May 2015 - 04:40 AM

1056 for an Alt?

 

Blktre knows alts as good as anyone.  He's reported success so I won't hesitate.  Besides - no 1007 at my house.



#5 positiveContact

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Posted 28 May 2015 - 04:59 AM

1056 for an Alt?

 

ferment it cool and it's clean enough.



#6 Poptop

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Posted 28 May 2015 - 05:08 AM

1007 is what I used when I made a Red-X Alt and it was FANTASTIC!!!! 



#7 BlKtRe

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Posted 28 May 2015 - 07:51 AM

1007 is what I used when I made a Red-X Alt and it was FANTASTIC!!!! 

 

I used 1007 for many, many years, It is a great yeast. But I didnt like the large crop it produces during fermentation and the creeping slow flocculation, 1056 cold fixes those issues which enables me to produce a clean, crisp Alt with a faster turn around. Yea I know its not traditional and requires extended cold aging per style guideline but it seems to me its that way because 1007 is a crop monster. 

 

I haven't used RedX in an Alt........yet  :)


Edited by BlKtRe, 28 May 2015 - 07:52 AM.


#8 Poptop

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Posted 28 May 2015 - 08:15 AM

Thank you for that input.  I'll try 1056 or 001 next time around with my Red-X Alt.  It was so very nice that I want to have it again for autumn....



#9 BlKtRe

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Posted 28 May 2015 - 08:21 AM

Thank you for that input.  I'll try 1056 or 001 next time around with my Red-X Alt.  It was so very nice that I want to have it again for autumn....

 

We used 001 at 59* when I brewed my Alt at the local pub. I had excellent feedback and the beer ended up with 4.5 stars on Untapped. 



#10 Poptop

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Posted 28 May 2015 - 08:26 AM

Would you care to offer a few bread crumbs?  (no pun intended - munich :)



#11 denny

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Posted 28 May 2015 - 08:37 AM

Any tips?  It just started spinning.  Fermentation temps - lagering?

 

#400 of round 2.  Been too long since I brewed an Alt.  And I really don't know why since it's one of my favs.

 

I run it around 58 for an alt.

1056 for an Alt?

 

sure...works great.  I've won ribbons for alt made with 1056.  99% as good as 1007 IMO.

Thank you for that input.  I'll try 1056 or 001 next time around with my Red-X Alt.  It was so very nice that I want to have it again for autumn....

Make it 1056...001 isn't as clean and doesn't work as well at lower temps.



#12 SchwanzBrewer

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Posted 28 May 2015 - 09:44 AM

Just made an alt with 1007 this past weekend. I haven't tried it with 1056, but since I was also doing a kolsch they needed the same ferm temp anyway and it might have been too low for 1056. (55-56 degrees F). I agree that the lack of floccing is a big pain in the ass. BUT that's what bright tanks are for.  B)

 

I can't wait until these are done. I love alt and kolsch. 



#13 djinkc

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Posted 28 May 2015 - 04:52 PM

Prepped and ready to brew in the morning.  Went with chocolate wheat instead of Carafa III



#14 neddles

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Posted 28 May 2015 - 08:57 PM

I love alt and kolsch.

Ive seen no evidence of this. Your gonna need to be more convincing.

#15 SchwanzBrewer

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Posted 29 May 2015 - 08:11 AM

Ive seen no evidence of this. Your gonna need to be more convincing.

 

That would require the mods to allow xrated beer pictures on this forum.  :D



#16 BlKtRe

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Posted 29 May 2015 - 08:38 AM

Prepped and ready to brew in the morning.  Went with chocolate wheat instead of Carafa III

 

Actually Chocolate Wheat is appropriate. Id much rather use that than Carafa. 



#17 SchwanzBrewer

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Posted 29 May 2015 - 09:25 AM

Actually Chocolate Wheat is appropriate. Id much rather use that than Carafa. 

 

I think I used that a time or two ago. I didn't use enough and the beer was too light colored. Couldn't detect much change in flavor though.



#18 ChicagoWaterGuy

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Posted 31 May 2015 - 07:34 AM

I'm a big fan of Midnight Wheat to color up beers. I think its significantly darker than chocolate wheat.550 MW vs 350-450 CW

Edited by ChicagoWaterGuy, 31 May 2015 - 07:37 AM.


#19 djinkc

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Posted 28 July 2015 - 05:32 PM

Having one now made with 1056.  I'm a fan.  I had one around 2 weeks ago and it tasted green just like one made with 1007 or 029.  Tasty stuff now.



#20 denny

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Posted 29 July 2015 - 10:08 AM

Having one now made with 1056.  I'm a fan.  I had one around 2 weeks ago and it tasted green just like one made with 1007 or 029.  Tasty stuff now.

 

I prefer 1007, but 1056 does a great job, too.  It seems like 1007 finishes a bit crisper, but it could be my imagination.




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