Beer Forum

Hey Guys,

Never used 007 before, so i made my starter and it seems like its very flocculant. Yeast is not staying suspension very well even on the stir plate. Kind of clumpy wasnt sure if this is normal for this style, I know the hefe yeast is the same way kind of. Any feedback on this style would be good.
Thanks

That's exactly how it's supposed to be. It looks like egg drop soup on a stir plate. You have nothing to worry about.

sharkguy05 wrote:Hey Guys,

Never used 007 before, so i made my starter and it seems like its very flocculant. Yeast is not staying suspension very well even on the stir plate. Kind of clumpy wasnt sure if this is normal for this style, I know the hefe yeast is the same way kind of. Any feedback on this style would be good.
Thanks

That is one badass yeast. It was my go to for a year as I prepped to open Cranker's. it works very fast, goes very dry, flocs like hell, and is a killer yeast for hop forward beers. You can pitch it anywhere from the low the higher 60's.

Mills

Like the others have said this is very normal behavior for many of the popular English yeast strains. When fermenting with very flocculant "cottage cheese like" yeast just make sure to rouse the yeast in the carboy every so often to keep them in suspension and to break them apart. It can also help to have some trub mixed in with your fermenting beer to help keep the yeast in suspension and fermenting. If the beer you put into the carboy is too clear and visibly trub free, those flocculant yeast will have a very easy time dropping out of solution before you want them to.

The James Bond 007 yeast is awesome. More character than 001, yet just as attenuative as 001.
I often use it in styles where I would probably normally pitch 001.

Thanx guys!

BDawg wrote:The James Bond 007 yeast is awesome. More character than 001, yet just as attenuative as 001.
I often use it in styles where I would probably normally pitch 001.

And more flocculent.