WLP-007 Is A Strange One (First Time User)

[Gustatorian]

Although it's been asked before and diagnosed as totally normal, but I had some massive yeast chunkiness in my yeast starter about 24 hours after making it. I decanted the starter wort and added some fresh wort from the batch on brew day (today), hoping that it would suspend itself back into the solution once I returned it to the plate. However, it still was massively chunky. I pitched it, but here's my question: Shouldn't those chunks just sink straight to the bottom of my conical? I'm a bit worried this batch won't ferment at all...

 

[NervousDad]

Yep it's a highly floculant yeast. I use it in many beers. I usually keep it around 64 and it finishes out quickly.

 

[Gustatorian]

Yep it's a highly floculant yeast. I use it in many beers. I usually keep it around 64 and it finishes out quickly.

I have it at 70 right now, think I should lower it? It's for a stout (8%)

 

[NervousDad]

At this point I would not change it.

 

[dmtaylor]

It's a unique but very effective yeast. The chunkiness is totally normal and does require a bit of getting used to.

 

[GrogNerd]

007 (who else hears the James Bond theme song?) took my pumpkin barleywine from 1.125 to 1.008. was supposed to be imperial pumpkin ale, but I'd say it over-attenuated a bit

2nd aeration 24 hours after pitch

3 sugar feedings, one (maple syrup + yeast nutrient) on day 4, 2nd (Lyle's golden syrup) + additional pitch 6 days after first & a half pound of sugar on day 8

 

[BaldApe]

I currently have an imperial stout fermenting on 007. Used a stir plate starter, and fermentation practically exploded. Krausen filled the headspace of my fermenter, which almost never happens.
Unfortunately, I've got solventy flavor issues. It was really bad a week ago, and I'm hoping it will work itself out. For a day or two it smelled like nail polish remover, not it's just a harsh fuel fusel alcohol bite.

Is that normal with this yeast? Any chance it will work itself out? If not, will bret eat fusels? I'm thinking of trying to get a bret inoculation to try and rescue it.

 

[DurtyChemist]

I currently have an imperial stout fermenting on 007. Used a stir plate starter, and fermentation practically exploded. Krausen filled the headspace of my fermenter, which almost never happens.
Unfortunately, I've got solventy flavor issues. It was really bad a week ago, and I'm hoping it will work itself out. For a day or two it smelled like nail polish remover, not it's just a harsh fuel fusel alcohol bite.

Is that normal with this yeast? Any chance it will work itself out? If not, will bret eat fusels? I'm thinking of trying to get a bret inoculation to try and rescue it.

With an imperial stout I would plan to age it at least 6 months if not longer. Time will smooth it out. 007 does exactly what WL says. It ferments like a beast if you keep it healthy. I'm debating buying a fresh vial and harvesting from starters or going with 090.

To the OP YES it's normal to be able to see this yeast flocculate out. I put mine on a stir plate thinking it was a lager yeast but as soon as I saw the chunks of yeast floating around I knew it had to be 007. It will ferment past where 001 will stop so sometimes you'll end up with an extra 0.5% ABV and it might be too much (6.5-7%) or it might be just right (4.5-5)

 

[JBOGAN]

007 (who else hears the James Bond theme song?) took my pumpkin barleywine from 1.125 to 1.008. was supposed to be imperial pumpkin ale, but I'd say it over-attenuated a bit

2nd aeration 24 hours after pitch

3 sugar feedings, one (maple syrup + yeast nutrient) on day 4, 2nd (Lyle's golden syrup) + additional pitch 6 days after first & a half pound of sugar on day 8

This is similar to what I do for large beers and 007 is a great yeast if treated as such. Had a 1.092 Imperial Stout that was very good just three weeks from kegging with a smooth warm alcohol, no fusel. It is amazing how much of the English yeast quality survives with attention to yeast health.