Beer Forum

Anyone have experience with this yeast?

Yes, It's the Alt beer yeast. Keep the temps low during primary fermentation. 60-62F

hotrod38 wrote:Yes, It's the Alt beer yeast. Keep the temps low during primary fermentation. 60-62F

hotrod, I believe you're thinking of the 1007 which is the German Ale strain used for Altbiers.

2007 is the Pilsen Lager strain: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=26

I have not had a chance to try it yet.

I have used this strain and been quite pleased with the results in several Bohemian Pilsners I brewed. However the recent one, I had a bit of a problem with. Everything went as normal, same recipe, procedure and all, kegged, carbed and conditioned it. However after it sat in the keg for a couple of months, I began to detect some diacytl, which I could not detect previously. I am not sure if there is a way that diacytl can be produced post fermentation or not, but I did not taste or smell any when I kegged it, and I had perfomred a diacytl rest on this beer. So watch your fermentation, see how it goes and make sure you do a diacytl rest on it.

The yeast produces a very easy to drink beer, however it does not emphasize the hops as much as the Budjovice strain from Whitelabs does....so keep in mind what kind of beer you are wanting to drink!

The Padre wrote:I have used this strain and been quite pleased with the results in several Bohemian Pilsners I brewed. However the recent one, I had a bit of a problem with. Everything went as normal, same recipe, procedure and all, kegged, carbed and conditioned it. However after it sat in the keg for a couple of months, I began to detect some diacytl, which I could not detect previously. I am not sure if there is a way that diacytl can be produced post fermentation or not, but I did not taste or smell any when I kegged it, and I had perfomred a diacytl rest on this beer. So watch your fermentation, see how it goes and make sure you do a diacytl rest on it.

The yeast produces a very easy to drink beer, however it does not emphasize the hops as much as the Budjovice strain from Whitelabs does....so keep in mind what kind of beer you are wanting to drink!

In my experience, significant diacetyl production after kegging is usually an indication of contamination, possibly from transfer lines.

herbaljoe wrote:

hotrod38 wrote:Yes, It's the Alt beer yeast. Keep the temps low during primary fermentation. 60-62F

hotrod, I believe you're thinking of the 1007 which is the German Ale strain used for Altbiers.

2007 is the Pilsen Lager strain: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=26

I have not had a chance to try it yet.

Opps! my bad. Carry on.