The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Wyeast 1007 versus WLP029

Reply
 
LinkBack Thread Tools
Old 07-28-2009, 06:02 PM   #1
kscomp0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 27
Default Wyeast 1007 versus WLP029

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

__________________
kscomp0 is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2009, 06:11 PM   #2
Big10Seaner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Illinois
Posts: 680
Liked 5 Times on 5 Posts

Default

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.

__________________

[B]The End of the Line Brewing
Primary: Saison
Secondary: Nada
On tap: Farm Pond IPA, Airstream Ale, Barn Door Dubbel, Saison, Oktoberfest ale
Bottled: Blackberry mead, RIS

Big10Seaner is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2009, 09:06 PM   #3
kscomp0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 27
Default

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

__________________
kscomp0 is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2009, 11:56 PM   #4
dfohio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Columbus, OH
Posts: 237
Liked 1 Times on 1 Posts
Likes Given: 1

Default

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.

__________________
dfohio is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2009, 12:21 AM   #5
Droot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: West By golly Shelby NY
Posts: 323
Default

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

__________________

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. :)

Droot is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 1007 German Ale and clarity GunnerMan General Techniques 15 02-12-2013 03:22 PM
Resipes for Wyeast 1007 German ale? Blue Recipes/Ingredients 3 10-01-2008 10:29 PM
Substitute for Wyeast 1007 - German Ale ctkevin Recipes/Ingredients 6 03-19-2008 12:31 AM
No Krausen Wyeast 1007 Treekiller General Beer Discussion 3 12-01-2006 01:55 AM
Wyeast 1007 German Ale Yeast jeffg Recipes/Ingredients 7 02-07-2006 01:58 PM