German Brewing

I get the sense that most of the conversations here are specific to lagers and weissbiers. What about the German ales, Altbier and Kolsch? Do the brewing techniques for these ales differ from lager brewing? Obviously they are fermented warmer, but is that the only difference?

Do Narziss or Kunze address anything specifical to German ales? Malts, hops or process?

In your experience, do you do anything critically different between brewing German lagers vs German ales?

Same things basically, short of fermentation temps and yeast.

I haven't made one yet but have one scheduled for early April this year. Dornbusch's "Altbier" is said to be dated, but I think that his recommendation for lagering is sound. He also recommends fermenting with Alt yeasts at cooler temperatures than are typical for ale yeasts (13 C - 19 C); cleaner beers result from fermenting towards the lower end of the scale.