When I brewed a Kolsch with 2565 I got a slight lactic acid flavor, which I understand is normal for that strain. I understand that 1007 is similar to 2526. Can I expert to get lactic acid with it as well? I was thinking of using the 1007 in something resembling an Alt, and really don’t want any lactic tang.
Completely different yeasts. I refer to 1007 as “German 1056”. It’s a very clean yeast. OTOH, I’ve gotten a kind of winey fruitiness with 2565 bit never a lactic quality. IMO, 1007 isn’t the right yeast for kolsch.
I’m with Denny on this one. The 2565 makes a much better Kolsch than the 1007. I picked up the proper Winey overtones after it had finished. This yeast suprised me since it was the first yeast that I had used that throws a sulfur aroma during ferment. It went away completely though.
I tried 1007 on many brews over the years and also had beers from incredible breweries (Rocky River Brewing in OH) and finally came to the conclusion that there is just something in that yeast’s ferment that I don’t prefer. YMMV.
For the moment I’m not concerned with making another Kolsch. What I have in mind is a very malty (35% Munich), slightly smoked ale fermented at around 58F. I was curious about whether the 1007 has a lactic tang like the 2565. Also, any impressions about the 1007 and what specifically you don’t like about it would be greatly appreciated.
Have you thought about WLP029?
This yeast does not ha e lactic tone.
It is slightly frutty to my taste buds.
Well, I’ve got WY1007 sitting in the fridge, so I have to use it for something.
WY1007 will work very well for the beer you are describing. Keep the temps on the low side - I usually ferment around 55 - 57 deg F max - and it will keep the esters in check. The beers I brew with this yeast also benefit from a lagering period of at least 3-4 weeks to help the yeast completely floc out.