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Reviews:

"This is one of my best beers to date ... "
By: Taylor
Date: April 1, 2008
Beer Brewed: American Strong Ale
Comments: This yeast is very efficient, fast, and clean. I brewed an American strong ale using only 2-row and some 120L Crystal and it was fantastic. The final ABV was around 7.5% and masked very well. This is one of my best beers to date and can only contribute it to the yeast. One note I will echo is that some crystal malt should be used to prevent the beer from being too dry.

"This stuff is super super fast"
By: eddiebasspro
Date: Feb. 10, 2008
Beer Brewed: Russian imperial stout
Comments: I have been brewing 5 gallon batches of beer for about 18 months and I don't typically use White Labs yeast. 007 was recommended for my imperial stout and I have to say that it is pretty kick a-- ... with an o.g. in the mid 90's it dropped down to high 20's in five days. I've pitched it since in a smaller beer with good results so far, this stuff is super super fast ... thanks for the yeast guys ...

"This is a great yeast strain"
By: Jim Snook
Date: August 14, 2007
Beer Brewed: APA, Old Ale, Strong Ale
Comments: This is a great yeast strain. I use it now for almost any kind of ale. Attenuation has been good, with no off-flavors even fermenting up to high 70s Fahrenheit. It does flocculate very well when done. Plenty of fruity aroma in the final product. I always use some crystal/specialty malts in the grist with this strain to keep the final product from being too dry.

"My house strain"
By: Mark Pannell
Date: June 26, 2007
Beer Brewed: APA, IPA, IIPA, ESB, Irish Stout, RIS
Comments: I have made this my 'house strain' as I have had such good results with it! It makes for a nicely balanced and clean ale. It falls out of suspension almost completely, making for a very clear ale. To my taste it makes for a more traditional tasting Irish Stout. Perfect for any English-style ale.

"Lactose may have kept gravity higher"
By: Ken Lee
Date: May 31, 2007
Beer Brewed: Russian Imperial Stout
Comments: After 10 days the gravity had dropped from 1.100 to 1.039. I was hoping for a faster drop in gravity, but due to the addition of Lactose (6% of the grain bill) it may have kept the gravity higher. It's got a month left to spend in secondary, so hopefully it'll finish in the low 30's. Can't comment on flocculation because it's opaque.

" ... behaved much as described."
By: Vertical
Date: Oct. 24, 2006
Comments: This strain behaved much as described. The high flocculation allowed for great separation from the beer. I notice a nice black cherry/fruity aroma. I am not sure of the attenuation rate however. The wort started at 1.093 (a stout beer) and finished at 1.030.

" ... I was quite pleased"
By: Steve973
Date: November 20, 2006
Beer Brewed: ESB
Comments: This was my first time with using an English ale yeast, and I was quite pleased. We first made a starter, and the yeast took off quickly and the starter was at high krausen in less than 2 days. The finished product resulted in an ale with a really nice malt profile, so I'd recommend this yeast for brewers who are making any kind of English beer, and especially for those making an ESB.

FAQ for this yeast
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I purchased a WLP007 for my Dry Stout recipe.
As I prepared to make a starter, I noticed the yeast was considerably different than in the past. Instead of being creamy and smooth after shaking, part of it was lumpy. The question is, what’s going on here?

This is normal for this strain as well as other very flocculent strains such as WLP002 and WLP005. As we concentrate our yeast to a considerable degree, these very flocculent strains will look rather lumpy.