WLP036 Dusseldorf Alt Yeast
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. 
Attenuation: 65-72%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Medium

Reviews:
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" ... one of my top two"
By: Sean
Date: June 15, 2009
Beer Brewed: Amber/Vienna
Comments: Not entirely sure what happened with this one, but first time using this yeast. Mashed at 150, fermented at about 68-72 (just using a water bath and letting it go). Fermentation lasted for about six days initially. Rest occurred for about three then started fermenting again for about another seven days at about 75% of the initial rate. At transfer the beer had almost no body. Flocculation was not great either. Lots of yeast production. Transferred the beer to cornelius kegs where I left for three weeks. Yeast dropped entirely to create a wonderfully bright beer. With the carbonation beer rounded out beautifully. Bitterness was a little apparent than would have liked due to lower residual, but overall yeast went from one of my least favorite to one of my top two! Will be doing this one again.

" ... my local HBS is out ... "
By: Cal
Date: May. 29, 2009
Beer Brewed: Rye Alt
Comments: Beautiful result; nice and malty, a bit sweet, perfectly balancing the noble hops (Tettnanger and Spalter), with that unique rye tang (20% of the grain bill). Quick fermentation at 60-62F, solid flocculation, made this a very easy yeast to work with. The only downside is that my local HBS is out and I'm trying to grow it back up from bottle dregs to use again!

FAQ for this yeast
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It lists 65-69 as appropriate fermentation temp. I fermented lower due to literature on typical Alt production. I was at 62F. What I found is a very fast start to fermentation. Very vigorous fermentation that was totally complete in 4 days. This was totally not what I expected. This was faster than the fermentation I get with 001 or 002 (same starting gravity). Is it possible that this yeast should be fermented even lower than what your range is, or is what I experienced OK and not unexpected?

That fermentation time is still acceptable. You could lower the temp, but that is up to you. I caution two things when fermenting lower than our recommended range: 1.) sometimes the yeast will become stressed and produce sulphur and 2.) if the yeast drops out, most of the time it is a pain to restart fermentation. Just keep both points in mind.