Wyeast 1007 D rest?

[Immocles]

Heya folks,
I've never used this particular yeast before, and never had much of a need for a d rest on any brews ( mainly ales fermented at 65-68 thus far in my limited experience). I've read various places where folks declare a d rest is absolutely needed on this yeast, and others that have just fermented at 58 for two weeks, crashed, and packaged.
I'm looking at fermenting at 60 for 10 days or so, ramping up to about 65-67 for 3-4 days, then letting it come back down in temp ( high 50s, with help from Mother Nature, mid 50s) for a week before I'd be able to bottle. I'm unable to cold crash, but I should be able to bring the temp down a bit. Is it a bad idea to bring it back down slightly like that for a week? Am I better off leaving it at the ~65 range for that week? Or is it all completely unneeded on this strain, and I can just set and forget at 60 the entire three weeks?

Thanks for any and all insight.

 

[balrog]

I've done 60 two weeks, no issues
I've done 60 4 day, up to 68 for 2 days, then sit at ambient basement for a week

If you do 60 for 10, you'll be past when most people suggest Drest, which is before fermentation is over and that'll be at about day 3 or 4. So if you really wanna, just go 4-5 days at 60, ramp to 65 a couple days, let it be after that at whatever temp for a week (not 30, but 60 something) and you'll be fine.

But as I say, I've used it many times, never gotten diacetyl, ferm at 60.

 

[Immocles]

Ohh I like the sound of that. I'd much rather let it ride at 60, then let it slowly come down with the basement temps.

 

[wepeeler]

I too just used this yeast for the first time last Thursday. Made a starter which smelled a big eggish, but that went away by the time I pitched. I'm making an altbier. Fermentation started off around 63 and slowly rose to 70 at day 3. Hoping for the best. What did you brew?

 

[Immocles]

I too just used this yeast for the first time last Thursday. Made a starter which smelled a big eggish, but that went away by the time I pitched. I'm making an altbier. Fermentation started off around 63 and slowly rose to 70 at day 3. Hoping for the best. What did you brew?

That's a good question actually. I'm using up some stray pilsner, Vienna, and dark Munich, so I'm thinking (hoping) it'll end up somewhere in between an altbier and a mocktoberfest situation. I have too many (!) beers on hand right now, so I wanted to try something to bottle lager for a month or so while I drink the pipeline.

 

[wepeeler]

That's a good question actually. I'm using up some stray pilsner, Vienna, and dark Munich, so I'm thinking (hoping) it'll end up somewhere in between an altbier and a mocktoberfest situation. I have too many (!) beers on hand right now, so I wanted to try something to bottle lager for a month or so while I drink the pipeline.

Gotcha. Sounds more like a mocktoberfest. I did one the batch before 1007 using basically the same grain as you, but I used Nottingham yeast. Came out great.

 

[couchsending]

You don’t need to do a diacetyl test with 1007 as It doesn’t produce it or at least consumes what little it does very quickly. Local very large brewery uses it as their “house” yeast as do a lot of other large breweries cause you can beat the crap out of it and crash it as soon as it hits terminal without worrying about diacetyl. It just doesn’t flocc for sh*t so you need to either fine it or lager it for a while.

If you’re fermenting it cold maybe just raise it towards the end of active fermentation.

A healthy ferment shouldn’t produce diacetyl.

 

[Immocles]

I let it ride 2 weeks at 60. I managed to get it down to about 55 for the third week. Been in the bottle about a week and a half. Letting it sit another week before bottle lagering, but I’m really happy with this sample.
thanks for the input guys!

 

[beersk]

Awesome. I love Wyeast 1007, it's one of my favorites. Takes a while to clear up, but I use those floatie thingies in my keg, so it's better than it used to be pulling from the bottom of the keg.

 

[Immocles]

I think I might use this one more often myself. I kept about half the cake to repitch in the future. It was a tad cloudy at bottling, but cleared up beautifully in the bottle already. I battle chill haze but I’m confident it’ll be crystal clear after a couple weeks in the fridge.

 

[beersk]

I think I might use this one more often myself. I kept about half the cake to repitch in the future. It was a tad cloudy at bottling, but cleared up beautifully in the bottle already. I battle chill haze but I’m confident it’ll be crystal clear after a couple weeks in the fridge.

The haziness, for me, comes from the yeast just taking forever to flocculate, not chill haze. But this is a great yeast for top cropping too. If you've never done that, it's fun and a great way to get super clean fresh yeast.

 

[Immocles]

The haziness, for me, comes from the yeast just taking forever to flocculate, not chill haze. But this is a great yeast for top cropping too. If you've never done that, it's fun and a great way to get super clean fresh yeast.

I was a bit concerned about the haze at bottling. By then it had sat for three weeks and my normal brews are very clear at that point. I was excited as can be when I peered through the bottles and found it crystal clear, but at that point it had been about five weeks since pitch.

Never tried that. I've seen the term but never really looked into it. Maybe ill have to do some googling one of these nights at work.