Yeast Of The Week- 14/10/10 - Wyeast 1007

[np1962]

Yeast three in the series is Wyeast 1007- German Ale Yeast

From Wyeast

YEAST STRAIN: 1007 | German Ale

True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68 F (13-20 C)
Alcohol Tolerance: approximately 11% ABV


Styles:
American Wheat or Rye Beer
Berliner Weisse
Bire de Garde
Dsseldorf Altbier
Klsch
Northern German Altbier

What styles do you use it in, what styles does it just not work for?
Any tricks for how to manage it - fermentation temperatures, starter sizes, re-using it by top-cropping or using the slurry, does it need rousing or will it conk out in high gravity beers?
Are there comparable yeasts from other manufacturers?
Anything else do you like or dislike about this yeast?

Cheers
Nige

 

[neonmeate]

i like it, nice and clean, takes a while to finish and clear but it eventually does.

i have used it in alts obviously mainly over the years but also it works well in a pseudo-pils for those of us whose swmbos stand in the road of progress on the second fridge front.