Some years back, 2009, an AABG member fermented the same wort with those. U.S.-05<001<1056 was the impression, but not by much.
While I do not use commercial yeast very often, I have always preferred Wyeast’s cultures to White Labs’ equivalent cultures (the smack pack was an ingenious invention). The only problem is that my preferred LHBS does not stock Wyeast.
Have you compared it to an alt made with 1056?
I reached the same conclusion.
I have not, but I haven’t compared it to one made with pale malt instead of Pils, either. I’m sure they would all be good beers, but that 1007 character is something I look for in my alts. It’s merely a flavor preference on my part.
If you do that comparison, I think you’ll find that 1007 character is pretty much identical to 1056 character. I use them interchangeably in IPA, APA, etc. I’ve also compared pale and pils malts and found virtually no difference in alt. I’ve also won comps with alts made with pale malt and 1056. Try it before you decide. All that said, I generally make alts with pils and 1007, but more for tradition than flavor.
Do you think Wyeast 2112 Cal Lager would
make a good alt? I liked the results on an Oktoberfest.
No, I don’t. Based on my tastes, I don’t find it as clean as either 1056 or 1007.
+1. To me, 1056, 1007 and the WL Mexican Lager strain are the cleanest ones I’ve used.
Thats funny, I just used 940 on my last Alt.
Great strain. Ultra clean !
EDIT - Those alt pics look fantastic BTW. I could drain a few of those. Need to brew an alt soon, been too long.
For all the dry yeast users… I made a Belgian Tripel with Fermentis Abbaye ale yeast and turned out great! Just be aware it kicks out a ton of sulphur in the middle. But cleared up wonderfully and forms a nice compact sediment. Easy to rack.
I am still very curious about this yeast although it seems to overall be getting negative reviews. Did you beer take a lot of aging to come together?
My biggest mistake was not using fresh yeast at bottling. It started at OG of 1.087 and finished at about 1.006 for about 10.5%. Didn’t have enough left to properly bottle condition. But the beer itself was great. In the Westmalle flavour profile (none of the banana and clove type flavours). I was hesitant based on reviews, but my experience was good. Fermented at about 17 to 18C.
I probably left it in primary for close to 3 weeks before bottling. And as i said probably need a bottle conditioning yeast, especially if as strong as mine was. Got good feedback from very experienced craft beer drinkers 
Yeah, there was a pack in the goody bags they gave us at NHC. Not sure if I’m actually gonna use it based on reports I’ve read.
I bought a pack of the Abbaye to try in a split batch coming up. Probably too phenolic is my prediction.
Post your observations once available. Love to hear other opinions.
Personally, I’d rather have phenolic than fruity. Guess I’ll have to crank out a batch on the Zymatic to try it.
Same here, Denny. That’s why I don’t brew as many British beers as I used to. Lately I’ve been enjoying beers made with neutral yeasts, lager yeasts, or phenolic Belgian ones more so than fruity British yeasts. Who knows, maybe a year from now I’ll feel differently.