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?