kscomp0

Recipes 

Can anyone give me some ideas regarding their experiences with these two yeasts? How do they compare and contrast?

I am really interested in the following
Levels of sulfur production?
They are both poor flocculators, but can you get one to clear faster than the other?
Ester profile and production at higher temperatures?

Any other comments.
Thanks

Big10Seaner

Recipes 

WLP029 makes a very good beer, you can get it clear by crash cooling. It leaves a nice compact yeast cake on the bottom. I've used it on my kolsch and found it very drinkable at about the 6 week mark. I haven't used the wyeast strain but imagine it's pretty similar.

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The End of the Line Brewing Co.

Primary: Bourbon Imperial Coffee Stout
Secondary: Blackberry mead
On tap: Imperial pumpkin, Graham cracker brown
Bottled: Barn Door Dubbel (5/2011)

kscomp0

Recipes 

Big,
What kind of temps have you used for 029, and how was the sulfur and ester production?

dfohio

Recipes 

I use 1007 regularly. I don't detect much sulfur during fermentation or finished beer, maybe a little. It will clear if cold crashed; I've never tried finings. I ferment with it anywhere from 58-62 depending on the beer, and it results in very clean tasting beer. I'm sure you would get some fruitiness if you went higher in temperature not to mention some serious blowoff.

Droot

Recipes 

1007 was my only yeast for a few years. I open fermented in a 1/2 keg. Pitch 3 litre starter on 11 gallons of cooled wort. Put in my basement (about 68*f) draw beer out from under the yeast cake in 6 days. If I did everything right, I had good clear beer. If the keg wasn't level or I screwed up, the yeast cake fell into the beer and it was cloudy. Its a clean true top fermenting yeast.

I know nothing about the 029.

David

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Yellow beer (pale ale) in keg

Chocolate stout In keg

Front Porch Porter in keg

weat beer and fruit in the conical

IPA of some kind on Deck!


I get more out of it when I put more into it. :)