Yeast Of The Week- 6/10/10 - Wyeast 2007

[np1962]

Yeast two in the series is Wyeast 2007- Pilsen Lager

From Wyeast

YEAST STRAIN: 2007 | Pilsen Lager

A classic American Pilsner strain, smooth, malty palate. Ferments dry and crisp.

Origin:
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 48-56F, 9-13C
Alcohol Tolerance: 9% ABV


Styles:
Classic American Pilsner
Dark American Lager
German Pilsner (Pils)
Lite American Lager
Premium American Lager
Schwarzbier (Black Beer)
Standard American Lager

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

 

[manticle]

Got an aussie lager with rice and fresh PoR using this yeast. Not a bad drop but some apple flavour in there which could be acetylaldehyde from yeast stress. However the description here: https://netfiles.uiuc.edu/ro/www/BoneyardUn...ots/wyeast.html suggests it's characteristic with this yeast.

I'd prefer no apple flavour, otherwise it's fine. I treated it like any lager yeast - high volume starter, low fermentation temps. Haven't tried re-using.

 

[phonos]

I've had apple flavous from this yeast too, but I underpitched badly that time. It definitely likes a good sized starter