How to NOT make an Alt Bier !

[@skipp107]

Good job sir

[@TheBruSho]

A good altbier is easily in my top 3 favorite beers, hopefully you can try again some day and nail it!

[@brewingbadTN]

I haven’t brewed the style yet but it’s on my to-brew list. Thanks for the honest review.

[@finnroohomebrewing]

Possibly infection, I don't no. But great video Steven. Cheers😎👍

[@ssadams]

I have gone to 1 gallon batches when brewing an unknown style to ms. Thanks for the video. Cheers 😀 👍🍻

[@NWsmallbatchBrewing]

@@ssadams 🤓

[@BeerMan421]

Well, I’m sorry to hear that that didn’t come out right I’m sure you’ll try it again in the future, perhaps? I’ve never brewed one of those before either, so, definitely, educational watching this video. Good stuff Stephen! Cheers 🍻

[@NWsmallbatchBrewing]

I'll try it again with a different yeast. 🙂 BTW have you noticed Wyeast seems to be on the outs?

[@HoofinBob]

Umm... big fan of Dusseldorf Alts. Brewed lots of Kolsch, Alt with K97. Plus great pale ales. Not to mention this yeast being a great sudo lager strain. Never had any problems... so spalt hops or that pressure stressing the yeast? I am old fashioned and love the long slow ferments and conditioning. Does the best beer every time, especially those finiky german drops. Use it for stews and soups.... no waste. Brew on Sir! Best from Downunder

[@NWsmallbatchBrewing]

@@HoofinBob thanks. I agree on long fermentation. Mine goes at least a month.

[@dockofthebaycountrywines69]

I hate when you can’t save them! All that hard work down the drain. I almost lost a Belgian Dark Strong Ale, because of a stuck fermentation. It doesn’t have the greatest head retention, but OMG the flavor! Hey, part of being a homebrewer, right?!

[@NWsmallbatchBrewing]

@@dockofthebaycountrywines69 that's true. At least it was only 3 gallons

[@wd6358]

Pressure fermenting a Kolsch yeast is your problem

[@NWsmallbatchBrewing]

@@wd6358 really? I've not had a problem before. K97 is pretty clean almost lager like

[@wd6358]

@@NWsmallbatchBrewing well that's my experience with it. Stressed yeast type off flavors. You should try it again with a traditional fermentation