np1962
It's all about the Beer
Yeast three in the series is Wyeast 1007- German Ale Yeast
From Wyeast
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
From Wyeast
What styles do you use it in, what styles does it just not work for?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
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