I am brewing a Dusseldorf Altbier this weekend and was planning on using rinsed Wyeast 1882 Thames Valley II. I realized last night that the yeast was rinsed and collected in January so the viability is very low, plus it didn’t look all that great (dark tan heading towards brownish). So I’m going to my LHBS tonight to pick up some fresh yeast… of course 1882 isn’t available anymore because it was last quarters private collection. Anywho, Wyeast suggests these yeasts:
1010 - American Wheat™
1275 - Thames Valley Ale™
2565 - Kölsch™
1007 - German Ale™
Just wondering if anyone can recommend (from experience) one of these yeasts for this style and why? Or maybe there’s another yeast you would recommend. My issue with these yeasts above is that the beer should be very clear and all of these yeasts are medium to low flocculation. That’s why I was looking forward to using 1882, it’s highly flocculative (is that a word?). Sadly, I have to go a different route. I could also pick up White Labs from another shop if someone suggests one of their strains, but I’m partial to Wyeast.
Any input is greatly appreciated.