Wyeast 1007 German Ale
Wyeast 1007 German Ale is a true top-cropping yeast — meaning it rises to the surface during active fermentation — prized for its low ester formation and exceptionally clean fermentation profile. Esters are the compounds responsible for fruity aromas in beer; keeping them low allows malt and hop character to come through clearly and cleanly, making 1007 an outstanding choice for styles that demand lager-like crispness from an ale yeast.
Fermentation at higher temperatures (toward the upper end of the 55–68°F range) may produce mild fruitiness, giving brewers flexibility to dial in their preferred character. This powdery strain remains in suspension after fermentation — meaning it stays mixed in the beer rather than dropping to the bottom — so additional conditioning time or filtration may be needed for bright clarity. Beers mature rapidly with this strain, even when cold fermentation temperatures are used. Low to no detectable diacetyl (the buttery off-flavor sometimes associated with poorly managed fermentations).
Flocculation: Low
Apparent Attenuation: 73–77%
Alcohol Tolerance: 11%
Fermentation Temperature: 55–68°F (13–20°C)
Species: Saccharomyces cerevisiae
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Wyeast 1007 German Ale
Wyeast 1007 German Ale
Wyeast 1007 German Ale is a true top-cropping yeast — meaning it rises to the surface during active fermentation — prized for its low ester formation and exceptionally clean fermentation profile. Esters are the compounds responsible for fruity aromas in beer; keeping them low allows malt and hop character to come through clearly and cleanly, making 1007 an outstanding choice for styles that demand lager-like crispness from an ale yeast.
Fermentation at higher temperatures (toward the upper end of the 55–68°F range) may produce mild fruitiness, giving brewers flexibility to dial in their preferred character. This powdery strain remains in suspension after fermentation — meaning it stays mixed in the beer rather than dropping to the bottom — so additional conditioning time or filtration may be needed for bright clarity. Beers mature rapidly with this strain, even when cold fermentation temperatures are used. Low to no detectable diacetyl (the buttery off-flavor sometimes associated with poorly managed fermentations).
Flocculation: Low
Apparent Attenuation: 73–77%
Alcohol Tolerance: 11%
Fermentation Temperature: 55–68°F (13–20°C)
Species: Saccharomyces cerevisiae
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Description
Wyeast 1007 German Ale is a true top-cropping yeast — meaning it rises to the surface during active fermentation — prized for its low ester formation and exceptionally clean fermentation profile. Esters are the compounds responsible for fruity aromas in beer; keeping them low allows malt and hop character to come through clearly and cleanly, making 1007 an outstanding choice for styles that demand lager-like crispness from an ale yeast.
Fermentation at higher temperatures (toward the upper end of the 55–68°F range) may produce mild fruitiness, giving brewers flexibility to dial in their preferred character. This powdery strain remains in suspension after fermentation — meaning it stays mixed in the beer rather than dropping to the bottom — so additional conditioning time or filtration may be needed for bright clarity. Beers mature rapidly with this strain, even when cold fermentation temperatures are used. Low to no detectable diacetyl (the buttery off-flavor sometimes associated with poorly managed fermentations).
Flocculation: Low
Apparent Attenuation: 73–77%
Alcohol Tolerance: 11%
Fermentation Temperature: 55–68°F (13–20°C)
Species: Saccharomyces cerevisiae
