WLP007 - Delievered Hot

[TheDarkSide]

So I received my order from Brewmasters Warehouse today and of course it was the hottest couple days we've had yet. The yeast I ordered, WLP007 was warm and the medium it is in looks congealed, almost like break material. I'm planning on making a starter but is this yeast going to be ok?

I haven't done much with 007 before, so I don't know if this normal.

Thanks.

edit: wish I could spell...I meant delivered in the subject

[Hoppy Mad]

Darkside,

I use WLP005 alot and it looks like egg drop soup when shaken.
On the sirplate it looks very wrong but works a treat.

Maybe WLP007 has similar properties. One of the shows I was listening too
had Chris Graham from B3 saying he got alot of calls about WLP005. Maybe
giver them a call about 007.

Brendan

[Steelers&Beer]

007 flocs like nobody's business. it will be chunky it the tube and when you dump your carboy, make a starter and take a gravity reading. I absolutely love the 007 strain, good luck!

[KimJongAle]

I had the same problem with WLP001 that was ordered a few weeks back. The vial was warm, and the ice packs were completely melted. I made up a proper starter and had the least amount of lag time of any beer I've ever brewed (about 6 hours) If you're really worried about it...throw it on some toast

[BDawg]

Many of the English strains look like cottage cheese -- WLP007, WLP002, WLP005, Wy1968, Wy1098.
Like Steeler's said, they flock like hell and brighten right up. 007 is my favorite strain, too, even in an APA or Am. IPA. Just ferm cool (62-64F) and you get really nice malt backbone to go with the hoppy American style ales.

I found 001 kinda TOO neutral.

[Sgt_cerevisiae]

Just another confirmation: 007 is a chunky monkey.

It's quickly becoming my "house" ale strain too.

[TheDarkSide]

That's what I wanted to hear...thanks!

[SamGamgee]

I just brewed an American IPA with this yeast this past weekend and it looked exactly as you described. I almost couldn't get it all out of the starter flask because there were huge chunks stuck to the bottom. Anyway, I only had about a 3 hour lag-time and the yeast is almost done at this point after fermenting at 65F since sunday. I'm letting it free rise right now to make sure it cleans everything up and finishes out, but I have high hopes for this yeast.