Edited by MyBeerPants, 30 April 2009 - 03:20 PM.
Suggested uses for a 1007 cake
Started by
ColdAssHonky
, Apr 30 2009 03:16 PM
10 replies to this topic
#1
ColdAssHonky
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Posted 30 April 2009 - 03:16 PM
In another week or so I'm going to keg my Alt (Alt In Recipe Forum)) and would like to dump a new brew directly on this cake after harvesting a few scoops for later.In June, some family is coming in from Australia and will be staying with us for a while so I'd like to have plenty of beer on hand. If they're mostly used to drinking Victoria Bitter(VB), can anyone suggest a clean, session brew that would make good use of this yeast?I have plenty of 2row and pilsner on hand, 11lb Munich and various specialty malts. For hops I have Cascade, Cents, Chinook, Fuggle, Golding, Pearle and Spalt.
#2
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Posted 30 April 2009 - 03:30 PM
I suggest cultivating, cleaning the fermenter, then repitch. Dont pitch directly on the cake. Nasty things can happen doing that.Btw, I tried a IpA and a session PA once w/1007 when i was in a pinch. It actually turned out very nice!
#3
djinkc
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Posted 30 April 2009 - 03:31 PM
It's a pretty versatile yeast. A pale ale or ESB would be fine with it. I have a porter with some corn grits in it fermenting with 1007 currently.June would be tough to have a Sticke Alt ready though - that would be my first choice without the time constaint.I would harvest also, instead of pitching directly on the cake.
Edited by dj in kc, 30 April 2009 - 03:34 PM.
#4
ColdAssHonky
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Posted 30 April 2009 - 04:01 PM
If I were to try a light PA with this yeast, would the C hops I have conflict with the yeast characteristics?Edit: Regardless of the hops choice, I'd go pretty low on the IBUs.
Edited by MyBeerPants, 30 April 2009 - 04:02 PM.
#5
ncbeerbrewer
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Posted 30 April 2009 - 04:22 PM
I would suggest a Kolsch. Go with a grain bill around 10lbs of Pilsner and hop with Spalt then too. Mash at 150 degrees. I am brewing a Kolsch with it right now. I think 1007 would finish it dry as well. Lager it for a month too if you can.
#6
ColdAssHonky
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Posted 30 April 2009 - 04:32 PM
Interesting idea... I can't lager cold, but I have plenty of basement sitting at 60deg or so.I would suggest a Kolsch. Go with a grain bill around 10lbs of Pilsner and hop with Spalt then too. Mash at 150 degrees. I am brewing a Kolsch with it right now. I think 1007 would finish it dry as well. Lager it for a month too if you can.
#7
djinkc
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Posted 30 April 2009 - 04:33 PM
Not in my opinion. But that's worth what you paid for it.........If I were to try a light PA with this yeast, would the C hops I have conflict with the yeast characteristics?..........
#8
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Posted 30 April 2009 - 08:18 PM
Na, the PA i did was fermented at 64* and had a nice load of C hops. Session at 1.055. Id do it again in a pinch.I also think a Kolsch would work. But if all you got is 60*, then I vote for the PA and C hops fermented at 64*. Warmer than that, then i can see some ester butting heads w/the hops. Colder wont effect much other than crisp. But again, 1007 is lazy. And i couldn't imagine not being able to cold crash this yeast in secondary to clear it up.Not in my opinion. But that's worth what you paid for it.........
#9
zymot
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Posted 30 April 2009 - 09:36 PM
How about: Wheat Beer.60% Wheat35% 2-row5% something interesting. Maybe aromatic, Caraviena, Special B, etc.Go with .40 IBU/GU ratio IBU emphasis on 60 minute addition. American citrus or noble hopsGood stuff Maynard.zymot
#10
Slainte
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Posted 30 April 2009 - 09:43 PM
You can use it for a lot of stuff. Kolsch, Alt, Red/Amber, Pale ale, IPA, IIPA...any beer really that requires a clean yeast.
#11
ColdAssHonky
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Posted 01 May 2009 - 04:54 PM
Good deal, now I have about 6 beers lined up for this yeast 
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