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wlp036

Hello Everyone,

I’ll be brewing my first Altbier next week using a recipe from Brewing Classic Styles. I chose WLP036 for my yeast strain, but noticed that Jamil suggests fermenting at 60* while White Labs suggests 65-69* as the recommended range, warning that sulfur production could be a byproduct of fermenting too low. Would anyone with experience brewing this style or using this yeast have any advice on an appropriate fermentation temperature?

Follow Jamil’s advice. I’ve made many Altbiers and in my opinion 65º is too warm for the style. My procedure is to pitch into wort that is 60º or below and let it ramp up to 62-63º and hold it there.

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