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Old 05-27-2012, 11:20 AM   #1
Apr 2011
Billings, Montana
Posts: 12

I brewed Midwests "Rich German Bock" kit a buddy gave to me. I do not have lagering capabilities, but it reccomended 1007 German Ale yeast. I used a starter and had vigerous fermentation. Two week primary, and racked to "secondary" for another week and a half- not that I wanted to, but I needed the fermenter for another beer. Now that it has set in the bottle for two weeks, I get this weird christmas spice beer flavor. Mabey clove-ish? I know that you can get that flavor from heff yeasts, but has any one ever experienced it on this perticular yeast? I may have set on the higher end of the "acceptable temp" range mabey 72-74 at MAX and not for more than a day.... very frustrating! Still drinkable, but I hate spice beer. Any thoughts?
James has fractured some maise, though I remain largely apathetic.


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Old 05-27-2012, 12:12 PM   #2
Oct 2010
Pittsburgh, PA
Posts: 24

I just used 1007 for a bock ale as well. I kept my temp around 62-64 and it came out with a very clean profile. I have heard 1007 can get strange at higher temps. I would try leaving a bottle in the fridge for a week to get the yeast to drop out which can be tough with 1007... It might help.

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