Just posting some notes in case anyone is interested.
I’ve been testing a few fall batches using Wyeast 1007 to see how it works as a fall (read: east coast temps dropping but not yet cold) German beer yeast. I first brewed Jamil’s Altbier recipe in August, using 1007. I thought I had good temps in the low 60s but then during the first two days of fermentation temps rose up to 72F. It then fell into the mid-60s. After two weeks, the beer smelled like burning tires. After three weeks I racked it into a keg and dropped to the low 40s. Started carbing a few weeks later, and tried it tonight. After all the suspense, the beer is pretty good at this point. Malty, hints of sulfur but not overwhelming. I also brewed a “Helles” grain and hop bill fermented with S-05 and it lacks German-ness. Misses entirely. I think that lager/Altbier sulfur is important, even if overwhelming at the start from too high temps. The alt is on track.
I have a Munich Dunkel grain/hop bill fermenting on 1007 now, and this weekend brewed a Helles bill also fermenting on 1007, at 60F (in the middle of hurricane Sandy).
All have been very messy fermentations and have needed a blow-off tube. Temps in the 50s would be better, no doubt, but I wanted to see how it would do in my real world un-refrigerated conditions. The alt is reminiscent of something I enjoyed in a stein over dinner in Bamberg, at least way more than something fermented with S-05. I brewed it for Thanksgiving, so it should be great by then (if there’s any left).
I have never used this yeast, but have a starter going to brew Santas Helper. So is it a lager or ale yeast, or a hybrid? Denny says ferment at 60-62 but it will also work at 50?
I’m doing a collaboration with someone on a Pilsner and since I can’t lager, I’m using 1007 at about 58-60 while he’s using a true, lager yeast. I made a starter and within 8 hours it started. I had a blow off tube connected the first 3 days but today, removed it and went to an airlock. It’s starting to settle now.
I’ve heard this makes a decent lager like beer but it’s my first time using it.
Fingers crossed.
I have done an Alt at 60F and a Baltic Porter at 58F and both are fantastic. I once had a quart jar with a small amount of 1007 in the fridge at 34F. I wasn’t ready to brew yet but,the yeast had sat for two weeks. I decanted the liquid and added about 2 ounces of wort and put it back in the fridge. An hour later yeast was coming out the top of the jar. Temp wise it had to be between 40-50F.
Yes, but this may be one of its best qualities. So far, my Altbier batch, on the 1007 yeast, kegged, and a few weeks into lagering is acting like a kellerbier. Slight yeast haze, but very slight. Great flavor and looks just right in a stoneware stein. Yes, wouldn’t look so good in a glass. But that’s not how they serve it in Germany.
[quote=“Beerlord”]I’m doing a collaboration with someone on a Pilsner and since I can’t lager, I’m using 1007 at about 58-60 while he’s using a true, lager yeast. I made a starter and within 8 hours it started. I had a blow off tube connected the first 3 days but today, removed it and went to an airlock. It’s starting to settle now.
I’ve heard this makes a decent lager like beer but it’s my first time using it.
Fingers crossed.[/quote]
Please keep me posted, curious how these compare.
[quote=“bbrew”]Just posting some notes in case anyone is interested.
I’ve been testing a few fall batches using Wyeast 1007 to see how it works as a fall (read: east coast temps dropping but not yet cold) German beer yeast. I first brewed Jamil’s Altbier recipe in August, using 1007. I thought I had good temps in the low 60s but then during the first two days of fermentation temps rose up to 72F. It then fell into the mid-60s. After two weeks, the beer smelled like burning tires. After three weeks I racked it into a keg and dropped to the low 40s. Started carbing a few weeks later, and tried it tonight. After all the suspense, the beer is pretty good at this point. Malty, hints of sulfur but not overwhelming. I also brewed a “Helles” grain and hop bill fermented with S-05 and it lacks German-ness. Misses entirely. I think that lager/Altbier sulfur is important, even if overwhelming at the start from too high temps. The alt is on track.
I have a Munich Dunkel grain/hop bill fermenting on 1007 now, and this weekend brewed a Helles bill also fermenting on 1007, at 60F (in the middle of hurricane Sandy).
All have been very messy fermentations and have needed a blow-off tube. Temps in the 50s would be better, no doubt, but I wanted to see how it would do in my real world un-refrigerated conditions. The alt is reminiscent of something I enjoyed in a stein over dinner in Bamberg, at least way more than something fermented with S-05. I brewed it for Thanksgiving, so it should be great by then (if there’s any left).[/quote]
Now close to Christmas, the Altbier was great. I also brewed a Dunkel with 1007 and served it for a party last weekend. Really turned put well. Fermented at 60F, lagered for 6-8 weeks and it’s smooth and malty. My verdict, great fall lager yeast.
