WLP007 Transforms Overnight into....Cheese?

Never really used the 007 (English dry), I know my sanitation is spot on so this must be a characteristic of this particular yeast. I made the starter two nights ago following the 200g/2000ml rule (which I pretty much always do), It looked like it fermented out sometime yesterday as the krausen had already fallen the entire flask was a nice tan uniform mixture,you know, normal looking, this morning it has clumped and separated. Even the SHMBO came upstairs this morning and said "your yeast orgy looks weird this morning". Anyway, tonight I'll crash it and hopefully be ready to pitch late Saturday.

Yeast Porn

One of my favorite yeasts. Very flocculant.

Almost looks good enough to eat. Almost.

I remember the first time I made a starter with 007, and was greeted by the same horror show. I did a ton of searching in the forum thinking I had infected my starter somehow. That vial should have a label on it with a URL to a picture like yours saying "Yes your starter will look like egg drop soup. It is perfectly okay. You may now relax your sphincter."

Anyway, it is now one of my favorite yeasts! What are you brewing?

I'm doing BM's Outer Limits an IIPA. Its easily one of my favorite brews.

EDIT: In the past I've always used the WLP002 English Ale. I think the 007 will knock back a little of the maltiness and of course a little drier.

i had what looked like floating brains in my first 007 starter.

Will the 007 still chill down nicely so I can decant off the top and use the slurry? Or the bigger question is will it do it in 24 hours?

Snafu said:

Will the 007 still chill down nicely so I can decant off the top and use the slurry? Or the bigger question is will it do it in 24 hours?

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Yup.

Should I pitch the entire slurry, coagulated yeast clumps and all?

The "slurry" is the dense layer this yeast forms, correct?

ultravista said:

Should I pitch the entire slurry, coagulated yeast clumps and all?

The "slurry" is the dense layer this yeast forms, correct?

Click to expand...

Those clumps are yeast, so yes. That strain is known for looking like cottage cheese.

Very shocking for my first time using White Labs. In all of my brewing, it's been Wyeast until now.

My 1.5L starter coagulated in under 24 hours. Amazing.

My personal favorite strain because of this characteristic, lets me know when my starters are done. Anyone know of any other strains that flocculate as well as the 007?

Floculation champion - when it drops, the floor shakes...

I had the same issue this weekend. Made my starter. Next morning... uh oh! Google search... phew... thank you!

Question: Because of the extremely high floculation of this yeast, does it require any different treatment in the fermenter? Like rousing the yeast with a sterilized stainless spoon? Or gently rocking the fermenter to keep things mixed up? Or just leave it!

It can get stuck more easy than some of the less floculent yeasts, so I will usually just rock the fermentor, or pick it up and give it a good circular swish to get things moving and try to keep the yeast doing their thing. Plus, it is fun to see all of that yeast swirling around in suspension. What can I say? I'm easily amused.

kellzey said:

I had the same issue this weekend. Made my starter. Next morning... uh oh! Google search... phew... thank you!

Question: Because of the extremely high floculation of this yeast, does it require any different treatment in the fermenter? Like rousing the yeast with a sterilized stainless spoon? Or gently rocking the fermenter to keep things mixed up? Or just leave it!

Click to expand...

I've had it quit early on a Surly Furious clone - gently rousing got me another 4 points and it finished out. Used a degassing bit and gently stirred it up from the bottom by hand.