I've got a whole bunch of second generation Wyeast 1007 that I saved when I kegged an Altbier yesterday. I'm repitching some of the slurry into a sticke alt this weekend, but I'll probably have about 1.5L of slurry left over. If anyone wants a pitch of this yeast I can bring it to the meeting on Tuesday.
Wyeast 1007 is a clean fermenting German ale yeast. A great yeast for altbier, or can work nicely in american wheat/rye, or even maybe to give a little twist to a pale ale or other American ale. I fermented it at about 62F, but this yeast works well anywhere from 55 - 68F and gives good attenuation (77% in the Altbier).
Wyeast 1007
Moderator: Post Moderators