So this is on the docket for this Saturday now. I have never used Wyeast1007 before. Their website says it has a wide temperature range:55°-68°. It also mentions that is a low floc yeast. What are the best tips for handling fermentation with this yeast. Help me out with temps, times, I wont be fining(bottle conditioning) but can cold crash( their website says it is even resistant to this). I want to use this yeast to keep the German theme going(beersmith recipe is posted earlier in this thread). It sounds like a tough strain to manage, is there a better option for German Ale, without getting into a Kölsch, maybe Alt yeast? let me hear your thoughts, plan on picking up yeast and my Vienna malt Thursday/Friday
Not used that strain before, but the description sounds very Kolsch-like. That would mean you want to ferment it relatively cold (60-62) and lager for 2-4 weeks to get it to settle out. 2565 takes about 3-4 weeks IME, so I would probably expect about the same from this one since I’ve seen some Kolsch recipes use it. The only alternate I would have suggested is apparently discontinued (1338).
So since this is German IPA , I’d be inclined to just use a neutral yeast and let the continental hops and malt dominate. That’s what i have done with mine, and very happy. Yeast kind of take back seat IMO.
Edit: it appears 1007 is wlp029 kolsch yeast. If this is the case, I don’t think you will be getting what you may be looking for in ipa. I’ve used wlp029 many times and it’s not difficult at all, and drops crystal clear with cold crash and fining and conditioning. It does provide for that unique kolsch yeast character and most suitable for that type of beer.
That sounds pretty good Ken, had not really thought about it that way. Should I then target more of a balanced water profile to help accentuate hops and malt? Obviously the pale ale profile really high lights the hops. Maybe mash a little higher to get some more malt in there? Was planning g on drying it out with mash of 148, but maybe go more towards 152? Just spit balling, wondering who else has an opinion
So for example, I use wlp090 for these styles. Neutral, great flocculation, non temperamental yeast that works quickly. I use Amber balanced with exception being elevated sulfate of around 200-225 ppm. I mash at 150f for 75 minutes with PH of 5.4. With all that considered, a FG of around 1.010-1.011 will be achieved. I’ve done it all Vienna, and also with 91% Vienna and 9% carared. I actually prefer the one with carared.
I think your Vienna and Munich will provide plenty of malt back bone.
Think I’m still going to use and adjusted pale ale orofile, just lowering the sulfates to the 225 range. Beersmith color projection is only 5.0 so I think pale ale adjusted or yellow balanced is where I’ll wind up. With 100% RO, the pale ale profile is very easy to hit, with the only additions being gypsum and CaCl2, no acid required to hit 5.4
Makes sense frank…think you have a pretty good game plan. Pick some yeast and fire it up!
Well I have been meaning to try 090, but have some 05 in fridge, gonna be a toss up. Have 2# of vienna to buy, and Friday is payday, so it will likely be 090 unless LHBS does not have any fresh enough. I have never had that problem at Dan’s shop, so it will likely be a Super purchase. Thanks for your thoughts
If you do go 090, works well at 63f pitch, hold at 65-66f for 48 hours of active fermentation and let it run up to 68-70 over day 3 and 4. It will be mostly done and will clean up over the next 3-4 days.
Thanks Ken, sounds like a solid plan. That’s where I’m heading
Wyeast 1007 is from Zum Uerige, so it is a Duesseldorf Altbier yeast. It does take some time to settle, but it will clear out if you lager at 40F for a few weeks.
The White labs equivalent strain is 036.
good correction Jeff.first chart i looked at had it paired with wlp029 kolsch.
Thanks guys, I see that all now looking at Wyeast strain chart on www.mrmalty.com
Looking at the other possibilities for German Ale yeasts, I will be going with Ken’s suggestion of a clean American ale yeast. The original inspiration for this brew came from Label Peelers, I think. They were marketing a kit called Germerican IPA, with domestic malts and yeast, with German hops. I just took it further to the German side, but will now use an “American” yeast
Keep us posted on this one. It’s going to be great. I haven’t been doing this particular theme but have really been enjoying using all German malts in my APA.
Will do.
Not to try to change your mind, but I have brewed a “Düsseldorf IPA” before (basically an Alt brewed with an IPA hop bill using German Hops) and 1007 really highlights the “German” character quite well. It is a clean Alt yeast, and leaves a bit of that altbier fermentation profile. Either way will be fine, but I think the German yeast will really complete the style for you.
That’s great to hear, and kind of what I was thinking originally. Now I am really torn on where I want to go with this
Eric, do you think that 1007 will work well with my grist: 9#pils, 2# Munich I, 2# Vienna? It is more of an IPA than alt for several reasons: color, OG, IBUS, etc. Beersmith has me at 5.0SRM, well below Alt levels, but I am not really concerned about the numbers, just the best option for this grist and brew idea. The only items I have yet to buy are the Vienna, and the yeast, picking those up on Thursday. Maybe I run this as another split batch, half 1007, half wlp090. Best way to find out what I like, right?
I think the 1007 will do a great job highlighting the flavor from the German malts, while staying out of the way of the hops. I like the split batch idea, too. I think no matter what you choose, you will end up with a great beer.
FWIW, 1007 is a very clean strain. I say no worries, too. Just be sure to crash for a few days to get it to drop.