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WLP007 is a beast!

Brewed a porter this past Monday. I mashed at 154 for 60 minutes and pitched at 64 deg on Monday evening. Krausen formed by Tuesday morning and started to drop by Wednesday morning. Completely dropped by Wednesday night. 1.053 to 1.015 in 48 hours. Oh and it tastes great!

Love this yeast!

Yeah, it’ll tear through a low-OG wort in no time at all.

In April I fermented a barley wine with WLP007. It knocked 1.091 wort down to 1.017. I can’t wait until next winter.

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