The only problem with the split batch idea is limited fermentation control. I can use my Auber dual temp controller to keep my chest freezer at one temp only. The specs say 1007 likes 55-66 and 090 likes 65-68. So I could run ferment at 65, but that is the high end for 1007. Just wondering how they turn out, and may be tough to compare the 2 batches, as only one may be at the perfect temp…
Can you tell that I may stress about this until Saturday. I need a homebrew… ;D
65F should be fine at 1007. I routinely ferment it at ambient temps in my basement, so beer temp is typically mid 60’s.
Frank. FWIW i pitch at 63F and have it in basement without temp control and it stays right at 65-66F for 48 hours, then i wrap it and temp goes up slowly to 68-70 over day 3-6. if you have basement that is cool, shouldn’t need temp chamber for wlp090.
Just finished cleaning up from this brew. I had great efficiency: 6g allows 1.065 when my target was 1.060. First experience with whole hops: I assume they are easier to deal with with a false bottom I the kettle? I knew that’s what I had for whirlpool hops so I picked up a couple paint strainer bags yesterday at the low depot. Don’t know what I would have done without that… I ran 3 gallons with Wyeast 1007 and 3 gallons with WLP090. Both very fresh, no starters for only 3 gallons, as Mark says, close is good enough with great sanitation. Each half needed roughly 125B cells, so I believe I am within an order of magnitude and will only require 1 additional replication period. Thanks for all the help
Here’s the 2 carboy 2 days in. Lots of activity in airlocks, nice heavy Krausen on each. The 090 took a little longer to get going but is definitely more active of a ferment now. Can’t wait to try these out!
Guess I missed the good pic: the 090 is blowing bubbles out the top of the airlock it’s going so hard. 3 gallons in 5 gallon carboy and it’s putting up a good fight
its pretty aggressive. 48 hours and it starts winding down quickly, so let it rise in temp to finish.
Yea, I kicked it up 1 degree yesterday afternoon and 1 this morning, but it’s running 1-2 above set point cause its working so hard
i usually wait for the krausen to start to fall (48 hours or so) and then ramp it up to finish 68-70F.
Yes it’s now set at 66, but was set at 65 when I woke up and was reading 67. It is definitely rocking and the 1007 is right there with it, just not quite as aggressive but still chugging along
Yeah, that stuff gets over and done quicker than any strain I’ve used.
I bottled these last night. Don’t think I’m playing with whole hops in narrow neck carboys again. I put 6g allows split into 2 carboys. I should have aimed for 7 gallons. In the end, I bottled up 25 bombers plus 1 12oz bottle, for 4.4 gallons. Both smelled good. The 090 batch was already fairly clear but the 1007 will need some time to get anywhere near that clear. Samples of both were tasty and I’ll see how they are in a couple weeks
Well 10 days after bottling and I sampled 1 of each tonight. Here are my thoughts:
Wyeast 1007: highly overcarbed, easily because I overestimated what was in the fermenter. After it settled, very muted flavor. Not sure if this is tied into letting it settle after opening or not, but just very bland. Nothing I would attempt again
WLP090: Not nearly as highly carbed. Likely due to the fact it had already dropped pretty clear by the time I bottled it. It still leaves nice lacing through the glass, but only a thin head on top. The flavors here are much more pronounced.: I get some non specific citrus, a little spice (?) And a nice malt back bone. I would try this version again. Thanks Wort-H.O.G for the suggestion to try this out. It got out of the way and let me taste the malt and hops!
Overall, I am too new to really gain much from this comparison so far, maybe as I get into the batch the 1007 will settle down, but if I get more gushers, the rest is going down the drain, with no tears. Thanks for all the input
I’ve also found that 1007 hangs out in suspension for some time and agree on the muted/bland flavor. I’m keeping this yeast as a go to for sour beers and fruit beers, but that may be about it.
There’s certainly nothing muted or bland about altbiers made with this yeast! It’s very clean, but you have to drop it out first and it can be stubborn. Traditionally beers made with this yeast are cold conditioned for several weeks. I crash it to 32 for three days, keg with gelatin and pour brilliant beers 2-3 days later.
Yes, I guess I knew this, but only crashed for about 2.5 days. Maybe next time. The real tricky part as I said above was trying to deal with the whole leaf dry hops in a 5 gallon carboy
So what was your impression of the hop character?
I liked it in the 090 batch, as I said above. Some citrus and a little spice. That’s about the best my untrained palate can do. The 1007 batch on the other hand really had no hop presence that stood out. Good or bad, my thoughts while drinking it were of sipping my father’s Stroh’s when I was young
I think the dry hops were a waste for me, as I could barely get them in loose through the carboy neck. Then all they wanted to do was float and even with some swirling throughout, they were all still floating when I went to crash and even after crashing, maybe a third had dropped out. Racking from below and above 2 layers of whole hops and true was a royal PITA. May still try this whole thing again in buckets if I can get more Mandarina Bavaria and Hull Melon