Wallygator

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I used this in a red that I brewed. I got about 71% attenuation when I fermented at 63 deg. There was 1.5 pounds of crystal in it though. What do you guys/gals think about this yeast?


thanks

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chefchris

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That's odd, thought it was supposed to have higher attenuation than that. Tasty and I were just talking about this yeast a couple minutes ago. I've been wanting to try it out.

</name drop>

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staygoldBREWING

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Wallygator

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I was expecting more, WL says 70-80%. I was at the same FG for 1 1/2 weeks. So its still within specs.

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ohiobrewtus

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I use it in my robust porter and have always topped 80% attenuation.

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brewt00l

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I use it frequently and it is a consistent performing yeast for me. Finishes low and clear with a nice flavor profile. Flocs like a mother and nice when bottled; very compact sediment.

Erlendso

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What mash-temperature? What size starter? Did you oxygenate well?

This one should finish drier. I might add that it's excellent for IPAs

Droot

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I used Wyeast 1007 for about 5 years. It makes for a good clean beer. It forms a good cake of yeast on top. If you draw the beer out from under it Its pretty clear. If the yeast cake falls in the beer, its cloudy for what seems for ever.

For a 10 gallon batch I used a 3 quart+ simple starter from the smaller package which was the only one available then. I put a few minutes of o2 in the ball valve and open fermented in a converted 1/2 keg. usually around 68*f. I drew the beer off after 6 days every time. It went into kegs.

Got a pack of 1007 in the fridge for my next house ale.

Attenuation? I don't remember and can't find my old notebook.

David

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Bsquared

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I used it in my Rouge brutal bitter clone, and liked it a lot, I let it go at 68º and it cleaned up well, and was not too estery. As I remember that beer was a big hit.

I will be using it this weekend in my strong ESB.

chefchris

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Would this yeast do ok in a pale ale at around 1.050 OG? I'm really not sure what adding a high attenuative yeast to a fairly low OG beer would result in. A drier beer, I'm sure.

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staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

Brewsmith

Recipes 

I think this is the difference in attenuation. Attenuation would be in the mid 70s if you ommitted the crystal. I have had several beers that looked like attenuation came out low for the yeast strain, but if you check against the grain bill, they are heavy in the crystal/non-fermentable department.

What is your complete grain bill and mash schedule?

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