white labs 007 questions

[log]

I have never used this 007 but picked some up for a change from my usual 001. I have a starter crash cooling off of the stir plate and a batch of wort ready to wake em up in the morning, I brew tomorrow morning. I have a good variety of grains to work from but I am having a tough time coming up with a recipe. I love Janet's Brown, how would this fair using this yeast? How about a Stone clone? Any ides?

[BDawg]

I love that yeast and think any pale ale, brown, strong, or IPA style will come out great if you use it.
Generally, I use it in place of 001 or 002, and never had a problem. They don't come out the SAME as the other yeasts, but they sure come out GOOD.

[siwelwerd]

Either Janet's Brown or a Stone beer will do fine with 007. You may want to ferment on the cooler side to start. I have a Levitation-inspired American Mild on tap right now that I used 007 for, turned out quite nice.

[Mills]

I have been brewing with 007 exclusively for my ales for the past 14 months, I plan on using it as my house yeast in the future. This yeast is aggressive and can produce a wide range of ester profiles for ales. It can be rather neutral, or expressive dependent on handling. With hoppy beers I believe the ester profile compliments some of the centennial-type fruity hop aromas. I also think that the esters can create a dimension of sweetness in beers independent from FG. I am just about to pitch a starter of it into my IPA. Pitching at 62 allowing it to ramp up to 70ish toward the end of fermentation. And for the record, terminal gravity will be reached quickly with this yeast. Good attenuator, flocks like hell.

Hope that helps.

Mills

[log]

Seeing that you know this strain, what is the temp. in which the bulk of fermentation takes place. I set my temp controls at 66 and will ramp up toward the end, which sounds like will be sooner than with 001/1056. I'm sure that you have tasted differences with different temps. Can you elaborate?

[Mills]

I have pitched in the low 60's, pitched the IPA today at 61, high krausen in 12 hours up to 64-66, 68-71 krausen gets thin and wispy on to. This gives a pretty clean beer.

Mills

[Steelers&Beer]

i use it all the time. It's a good all around yeast that you can sub for anything that calls for 001 or 002. Love the stuff!

[BrewerJ]

+1 its my favorite all around yeast, It can be very clean flocs well and gives you an aggressive quick ferment. I usually ferment in the 64-68 range for a fairly clean beer.