I happen to have WLP007 on hand and wondering how 007 would work for a Pliny the Elder clone?
With the massive load of hops (13 oz.), will there be much difference in perceivable esters if using 007 and temperature controlled instead of 001 or another Chico strain?
I am brewing the MoreBeer Pliny clone.
007 used cool (63F-ish) would work ok - Stone uses it. But more importantly, RR uses Chico. Honestly, when I shoot for Pliny, I go all the way. I’d use 1056.
I just used WLP007 and WLP001 side-by-side in a pale ale and they were noticeably different. If you use 007 for Pliny, it won’t taste like the best Pliny representation. Russian River uses WLP001 as their house yeast and along with Stone, I know Surly uses 007 as their house yeast (Furious clone would be cool). Shoot for 001 if you can. I made an homage to Pliny back in May, which was incredible and went quickly! Good luck!
sambates - interesting that you say Stone’s house yeast is 001. Most Bastard clone variations use 007. I bought 007 to do a Double Bastard. Do you recommend 001 for the Bastard?
In Mitch’s book, all of the Stone beers reference 001 or 002 but the CYBI boys say Arrogant Bastard is brewed with 007.
What say you?
AB is brewed with 007 to my knowledge.
EDIT - I’ve brewed the CYBI recipe a few times. It’s a good one.
I don’t think stone uses 007. According to stone’s blog, whitelabs maintains a slant for them. They say it came from Canada through the Pacific Northwest.
http://blog.stonebrewing.com/index.php/all-about-our-yeast-part-one/
Yeah, maybe not. There’s been a persistent rumor for years that they use 007 in AB, but not the rest of their beers (as AB was their first beer). I can vouch that 007 is very clean at cool temps. Rumors are sometimes just that.
EDIT - Who knows, though - maybe 007 made its way through that route. Not via Molson or LaBatts, something more regional.
The way I typed it sounds weird to read, but I was commenting on Hoosier’s post and saying that in addition to Stone using 007, that Surly too uses 007
Maybe. The make so much arrogant bastard, maintaining two yeasts wouldn’t be out of the question.
I believe Mitch Steele has said in a few interviews that they don’t use one of the commercially available yeast strains, but a dry English ale strain should get you close.
I have asked Stone for some yeast formally and in person. The answer has always been the same–it’s proprietary, and wlp-007 is what they feel is the closest available yeast.
Most (if not all) of the recipes in Mitch Steele’s Stone book reference 001 or 002.