WLP007

[Riverevir]

Made a stout last weekend (recipe to come) and pitched a starter of WLP007. Fermented at 64, jumped up to 67 at peak, and is pretty close to done in 4 days.

I made a very similar recipe and pitched US05. Not much was different but there was less 2-row (12 lbs vs 10 lbs) and more Oats (1.5lbs vs 2). Chocolate (1 lb), debittered black (0.5 lb) and 120L (0.5 lb) were all the same.

For those who have used this yeast, have you experienced any reduced roasted notes? There is little to no roast flavor coming through in the hydrometer sample. It is very smooth, but I enjoy my coffee black and my Stouts roasty.

 

[chewyheel]

How has the flavor progressed on the beer? I'm planning on brewing a stout soon and using it as well, this will be my first time using it though. I know one of the craft breweries near me uses this strain for most of their beers including a stout and porter that are pretty good.

You might want to try WLP002 in the future, I've been using that recently and enjoy it.

 

[catdaddy66]

I love wlp007 for most of my British beers but I don't think I have used it for a stout. It should theoretically dry out a stout quite well.

Gonna need to try that.

 

[Riverevir]

I did not love this and will likely never repeat it. I’m not sure that it is the fault of the yeast, but I can’t say I’ll run back to the yeast either. The total recipe just didn’t do what I wanted for a stout, so I’m not sure I can help you with any real feedback on WLP007.

Good luck!

 

[Dog House Brew]

Use 007 in many of my ales, including stouts. I’ve never had it hide the roast or hops. I will say it does soften it compared to something like Chico. I have to say my favorite dark beer yeast is 1450.