12 replies to this topic

[positiveContact]

Has anyone used it in any styles outside of the wyeast recommendations? I'm wanting to make some of the styles listed below but I'm looking to get as much use out of this as possible. this is what they say for reference:

A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.Origin:Flocculation: lowAttenuation: 73-77%Temperature Range: 55-68° F (13-20° C)Alcohol Tolerance: approximately 11% ABVStyles: American Wheat or Rye Beer Berliner Weisse Bière de Garde Düsseldorf Altbier Kölsch Northern German Altbier

Edited by StudsTerkel, 19 October 2011 - 04:23 PM.

[Big Nake]

I have an American Wheat recipe of sorts where I use wheat, domestic 2-row, a small amount of specialties & 1007. I thought about 1007 because I thought that something like 1056 would be boring. I also found a recipe that I liked the look of for a beer called Edelweiss Dunkelweissbier. The recipe called for 3068 but I did not want the banana & clove so I used 1007 and it came out really nice. Probably not what you were looking for but this is a fantastic yeast that is neutral & versatile. Cheers.

[djinkc]

That yeast is very versatile. I've made (I)APAs with it and a lot of others. One of my faves was a porter with about 10 - 15% cornmeal/grits/polenta. Can't find the online recipe right now. It's pretty clean so about anything goes, you might get a little fruitiness if you ferment it on the warmer side of the range. https://www.brewboar...c=93909&hl=1007

[MtnBrewer]

I've used it for pale ales, which I like it for. It's clean but not as clean as 1056, and finishes dry. As for those styles:Am. wheat/rye - I supposeBerliner Weisse - are you kidding?Biere de Garde - not fruity enoughDussy Altbier - perfectKolsch - doesn't have that winey characterNG Alt - good as long as you let it finish a little sweet.

[djinkc]

I've used it for pale ales, which I like it for. It's clean but not as clean as 1056, and finishes dry. As for those styles:Am. wheat/rye - I supposeBerliner Weisse - are you kidding?Biere de Garde - not fruity enoughDussy Altbier - perfectKolsch - doesn't have that winey characterNG Alt - good as long as you let it finish a little sweet.

Am Wheat/Rye - it's OK as long as you ignore the guidelines for OG and IBUs - which IMO is the only way to make those beers. I would prefer 1010 but 1007 or 1272 will work. BW - that made me laugh Alts, of course BdG - wouldn't know - but no way anyway Kolsch - maybe but it would suck. 2565

Edited by djinkc, 19 October 2011 - 05:47 PM.

[positiveContact]

hmmmm - this has me really considering using my staro-prague yeast for an alt. I already have an american ale yeast around so for that style it would be redundant...

[djinkc]

hmmmm - this has me really considering using my staro-prague yeast for an alt. I already have an american ale yeast around so for that style it would be redundant...

Wyeast 1007 or WLP036 for an Alt, might as well get it right IMO. I know other yeasts get consideration for an Alt. I think your best chance at a good Alt is with either of those two yeasts. It's a hybrid.

[Big Nake]

I mentioned someplace else that the Staro 2782 (one of my favorites) is decidedly pilsnery. I assume that it is meant for pilsner production and it has a distinct gold-lagery profile to it. I only mention this because I used it in a Vienna and it had the character of a pilsner. I used it in a Red Lager (that I recently sampled on it's way from primary to secondary) and that beer is also very pilsner-like because that is the character of that yeast. This is not a bad thing, mind you. It's just that I don't find it as versatile as some other yeasts. I also have a helles in secondary that would ordinarily be made with 2124 and I'm a little concerned that the helles will just taste like an underhopped pilsner. Your "Staro-Alt" may have this character as well and again, it may not be bad but I think the beer's character will not be Alt-like. 2¢.

[Kellermeister]

I use 1007 in blonde ales to make pseudopilsners. Generally all pilsner malt and noble hops.

[MtnBrewer]

Am Wheat/Rye - it's OK as long as you ignore the guidelines for OG and IBUs - which IMO is the only way to make those beers.

I agree but then you're not really making "those beers". You're making a wheaty pale ale, which 1007 is very good for.

[denny]

I've used 1007 in pseudOfests and AIPA with great results.

[ncbeerbrewer]

Last year I went on a brewing series with different yeasts and 1007 was one. The order went NG Alt, Kolsch, Chocolate Rye Stout, They all turned out good since every drop produced was consumed. My favorite was the Choc Rye Stout. Hey as they say it is brewer's choice, if you like a yeast and wanna try a style give it a whirl but given if you are brewing to win medals going by the manufactures suggested styles is a good choice too. Mike

[positiveContact]

choc rye stout - yes please! have a recipe?