Boring? Nope, perfect because they’ll get out of the way. And 1007 is the German 1056, so it won’t have my more character than 34/70.
I’ve used 34/70 in a Dusseldorf Alt and fermented it at around 65F and the fermentation character was still very neutral. 34/70 seems to be very tolerant of temperature.
If you’re looking for a neutral lager-like strain… I just used S-189 at 64 F in a maibock and it turned out great, 79% attenuation. Clean, not fruity, no sulfur or diacetyl, just great lager character. If my one anecdotal example turns out being the norm, I’ll be using S-189 a lot more in future. I like it better than W-34/70.
I used S-189 for the first time in a Helles Bock that was outstanding. Great yeast. It does demand proper lagering since that same beer tasted like a hot alcohol bomb for the first 6 weeks. It became a malty and soft example of the style after that.
The manufacturer does indicate that S-189 has more fruity esters than 34/70 when both are used at proper lager fermentation temps. I can believe that. So Dave, S-189 wasn’t too ill-mannered when fermented at ale temps?
Yes, that is my experience. But, I also might have a sh***y palate. More experiments are needed… which I will eventually very happily conduct and consume.