Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||2||American Style Wheat Ale||2|
|Fruit Beer||2||Herbs & Spice Beer||2|
|Specialty Beers||4||Specialty Honey Ales||1|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||2|
|German Style Kolsch||1||Classic English Style Pale Ale||4|
|English Style India Pale Ale||4||American Style Pale Ale||2|
|American Style India Pale Ale||2||American Style Amber||4|
|English Style Bitter||4||English Style ESB||2|
|Scottish Style Ale||2||Irish Style Red Ale||4|
|English Style Brown Ale||4||American Style Brown Ale||4|
|German Style Brown and Dusseldorf Altbier||2||Robust Porter||3|
|Brown Porter||2||Classic Irish Style Dry Stout||2|
|Foreign Style Stout||4||Sweet Stout||2|
|Oatmeal Stout||2||English Old Ale English & American Strong Ale||4|
|Barley Wine Strong Ale||4||Strong Scotch Ale||4|
|Imperial Stout||4||Imperial IPA||4|
Feedback and experiences from previous customers. Want to leave a review of your own?
I didn't know what I was getting into but I did a 2L started and built up twice for my high gravity mosaic IPA and it kicked ass. My airlock blew out and made a mess in my mini fridge, it was beautiful. I transfered to secondary after 6 days to dry hop and zero activity after that, I was shocked and thought I had crapped my batch. My mosaic's come through so bright and clean, no sweetness, a perfect batch.
So I started brewing a barley wine with an OG of 1.103 within five days it was right at 1.02. I was so impressed I went out and grabbed I grabbed ingredients to make an imperial IPA and pitched it onto the yeast cake. Within an hour it was going like crazy. Words to the wise though
1) use a low gravity little starter to get it going fast.
2)don't mess around with dinky airlocks get a blow down tube or you will be sorry.
I pitched a 1.6L starter (on stir plate)with 2 vials of WLP 007 into a 1.100 O.G. Imperial Porter. Hit wort with 2 min of pure Oxygen prior to pitching starter. Less than 10 hours after pitching there was 3 inches of Krausen and less than 24 hours I'm battling blow-off coming out a 6.5 gallon carboy fermenting @ 65F (5 gal batch). 4 days later I'm at 1.032 F.G. The beer was moved to secondary 2 weeks later still at 1.032. Hydro test was very tasty, clean and not sweet at all. The 71% attenuation is not mind boggling but with 2.5 lbs roast grains and 1 lb of crystal that might be all that's expected. The speed at which this yeast mowed through the wort and flocculated clean was amazing though. Looking forward to the final product.
Like most reviews and lab description, the WLP007 finished out fairly quickly (less than a week for an Imperial Stout with an OG of 1.108). I started off at 60F for two days and then raised it up to 68F to finish. I'm currently at 1.038, just shy of a 70% attenuation. Not excited about this, but must factor in that my IS is already at 10% abv and I had a lot of roasted/chocolate/Special B/coffee malt as adjuncts to add a bit of non-fermentable sugars. I built up a huge starter and also used Servomyces, plus I mashed fairly low (150F) to boost the level of fermantable sugar in the wort. Overall, I'm fairly satisfied and will have to evaluate the finished product after it ages.
I brewed a two gallon Russian Imperial Stout (OG 1.095), separated into two one gallon jugs. I pitched a single vial split between the two jugs and when fermentation seemed finished, it had only reached 1.050 in one jug, and 1.042 in the other. I figured I'd try to pitch another vial since I was told my pitching rate was too low. Did the same thing as last time and split the vial. Still nothing. It's been about 6 weeks now. I think my next option is to try some Yeast Energizer.
Brewed a 5 gallon RIS and used this yeast from a 1L stepped to a 2L starter. The batch was in a 6 gallon carboy with plenty of head space. Within 24 hours of fermentation in the high end of the range the temperature probed stopper with airlock had literally exploded out of the top. Big mess. Wonderfully estery result regardless, although I'm pretty sure I lost all those late hop additions when it splattered over my basement.
Careful fermenting this yeast in the high range, it's a dooozy!
I recently pitched 2 vials of this yeast from a 2L oxygenated started into a BIG Imperial Brown...OG somewhere around 1.100ish. 007 plowed through this wort...took it down to 1.012 within 5 days of pitching. Started slow with a temp of mid 60s....bumped it up to 70ish and she took off like nobody's business. I suspect she might drop another couple before it's all said and done. Wort was oxygenated with pure O2 at :90sec and again 12 hours after pitching.
This yeast ferments really fast and drops right out when it's had enough. Doesn't always ferment out as much as I'd like but I think that's been due my lack of temperature control in the winter. It's THE yeast to use for a RIS - gives a great dark fruit/cherry flavor. Great for other stouts as well. I was quite happy with a mild using this yeast. Not so happy using this in an IPA -the diacetyl came through which I think sits in the background in the stouts. Will always use this yeast for any stouts or brown ales I make.
Pretty much echoes what others have said, but wow does this thing churn through some sugars! Pitched it straight from the vial and from starters, and from starters I've seen it bubbling away after just a few hours. I've had attenuation in the 80's even at fairly cool (60° F) temps with highly fermentable wort, so make sure you budget for the higher end of that attenuation range. Clean flavor with just a bit of its own character, and I've never seen it get in the way of the malt or hops. And two Fs... Fast: I've had completed fermentations in just a few days for OGs under 1.080. And Flocculate: this critter flocculates like it's going out of style. To the point where my wife gets disgusted by the enormous "yeast snot balls" that she sees in the starters. Solid, reliable "WYSIWYG" yeast that you can throw most anything at.
WOW! I used WLP007 with a 1000ml starter on a 1.090 Russian Imperial Stout on Sunday and on Wednesday it had already gotten down to 1.030.
Used this for the first time to brew my take on the Stone IPA Clone. Sweet Jesus this strain works fast. Fermented at 67-68 degrees. First 72 hours it fermented like crazy and dropped me down to my expected FG in about 5 days. I let it sit another 9 days in primary, racked to secondary and dry hopped for another 7 days. Force carbed and let it chill for a couple days. Beer is clean and tastes amazing! Thanks Whitelabs
Brewed an India Extra Pale Ale with this strain and it was fabulous. Ferments hard and fast as it wiped out a 1.060 wort in 3 days. I allowed it to rest for 14 days, dry hopped for 7, and bottled. Clean for an English strain but you do get some subtle fruit esters in my opinion. The malt and hops shine. This is now to be considered my "house" strain when it comes to all brews not requiring a "specialty" strain. Thanks White Labs.
This strain is the best of both worlds. The attenuation and clean ester profile of an American Ale yeast like WLP001 that drops clean and clear like English counterpart WLP002. I am sold on this strain after just 2 batches. It's knocked a week off my process with its fast and thorough flocculation and produced one of the prettiest (and tastiest) beers I've brewed to date.
Handled the higher gravity very well and took me from 1.086 to 1.013 with no issues. Flocculated out extremely well. This was the clearest beer I've ever racked out of my fermenter. I will be using this yeast as much as possible in the future.
Made a kick butte porter. All my consumers wanted more and after four months it just gets better. The coffee & cocoa can be tasted. Good job guys!
After searching for a good workhorse yeast for production of American style (hoppy) ales, I settled on this unlikely yeast. Amazingly neutral for a British strain. Flocculates out beautifully, which is a godsend for those who wish to skip filtering or fining. Lets hops come through very nicely, similar to cal ale yeast. I've harvested up to around 8 generations with clean results. Number one concern is to keep that primary fermentation temp down. It's a pretty quick attenuator, and puts out a lot of heat in the first 3 days or so. I get the cleanest results at about 66 degrees. Bottom line, if you haven't been quite satisfied with cal ale or others for hoppy, clean profiles, give this strain a try.
In my opinion this is White Labs greatest and most diverse ale yeast. I have turned many clients on to this yeast while working at mainbrew.com over the years. I even persuaded a micro brewery here in Oregon to try it, and now it is the only strain they will use. It ferments out very strong and clean. And the ability for a high attenuator to clarify as well as this strain does is quite rare! I believe this yeast is as clean as Cal ale (at the right temperature) and is better at resisting any type of autolysis than Cal ale. I highly recommend this yeast for American and English style ale. This should be your first choice for high gravity beers such as double ipa's and barely wines. You will not be disappointed!
I've found that this yeast is not as others have stated. Although I have been fermenting at the low end of the recommended temp range (about 66F). I've been getting about 72% attenuation. The flavor profile is excellent! The beers are very clean. Some esters, but very subtle, probably due to the low fermenting temp. I highly recommend this strain.
Amazing stuff! Was at full throtlle in less than 18 hours and went from 1.094 to 1.024 in less than six days and that was with 3 lbs of honey in the mix. Ends up dry but accentuates the hops and malt character. Perfect!
From 1.073 to 1.017 in less than a day!!! WOW! Poured the wort over the yeast cake from the previous brew. Fermented at 19C. Excellent profile and balance. Very dry unless lots of crystal or similar malt used.
Awesome English Yeast! My oatmeal stout had an OG of 1.070 and it fermented out to 1.016 in 7 days at 68F. Too dark to tell how well the yeast floccuated, but the beer does not taste yeasty at all after sitting in a secondary for a week. The thing that really makes this yeast stand out in dark beer styles, in my opinion, is a very faint dark fruit/cherry flavor in the background. Really compliments the roasted barley and carafa II that I used. This just might be my "go-to" strain for future porters and stouts.
From 1.060 to 1.014 in three days! Fermented at 68F, it's fast and really brings out the hops. Fast, attenuates, floccs. Why use anything else??
I used an Amber kit, and added extra hops and 5 pounds of dextrose. After 14 days in the fermenter, I bottled it with just one small sugar-drop. I siphoned off a couple liters (without bottling) for the weekend, and it tastes great right out of the fermenter! Nice ETOH warmth going down, more like a strong wine than a beer.
This rebel yeast lives fast and goes dormant young – it’s in and out of solution long before the wort can raise a wild posse. The beauty of this trait is that it’s easy to get clear (and drier/clean tasting) beers out the door quickly. But because of this trait it is also difficult to bring it back to “life” to re-pitch it if it has been relatively still for only a couple of days. To avoid dangerous lag times be prepared for some yeast coddling if you use this re-pitching method, or use it somewhat early, or double the amount of slurry pitched compared to other yeast types to get the same degree of desired fast and furious fermentation underway.
I switched over from California Ale, and have been pleasantly surprised. Started at 1.074 and by the 6th day, was down to 1.018! 80% attenuation is no problem. As advertised, strain with terrific flocculent characteristics....this batch was as clear in the primary after 6 days as others I have brewed that spent a week in secondary. This will be my primary ale yeast from now on, and I am anxious to see how re-pitching to a 2nd or 3rd batch turns out.
I love this yeast. I moved from WLP002 to WLP007 since it attenuates more. It seems to finish fermenting in about 3 days on most of the beers that I have brewed. The flocculation is also awesome - It ferments quickly then drops out, leaving a very, very clear beer. The IPA that I brewed was with all American citrus hops and there was no inharmonious flavor by mingling the British yeast with the American hops. I have mainly fermented in the mid 60s F so the esters are fairly neutral in my opinion. I believe that raising the fermenting temps (to 70-72 F) would provide esters that are more evident. This could have been nice in the stouts since the roastiness could meld with some fruitiness. This yeast will be the main work horse in my stable of yeasts.
This is now my go-to high gravity strain. I highly recommend it for anything over 1.080, as it consistently ferments down to the target FG without issue. Has more character when compared to high-attenuating American strains, which I find desirable. Has a fairly active fermentation, which requires a blow-off unless you have the requisite head-space (carboys generally don't, buckets and other vessels might). Can go right on up to the stated 10% ABV and beyond, but starts to slow down when passing 11%. Yeast nutrient helps, particularly when you want to push it up to those levels. Minimizing blow-off by maximizing head-space is also a good route to pursue if you want to draw as much out of it as possible. I've used 007 with a 3 week primary, followed by a 3 week secondary. Thereafter, let your high-grav brews sit for at least two months after bottling. Give it time, in other words, and you'll be rewarded.
This is my favorite "general purpose" ale yeast. It is as attenuative as the 001 Cal Ale and yet provides a nice malty emphasis. It is very clean and did a great job on my N. Eng Brown down in the 62-64F range. I no longer use the Cal Ale in my APAs and IPAs, because this yeast does the same job but leaves the with a better malt backbone.
I used this yeast (propagated for the third time) in an English barleywine that was 1.114 S.G. It was down to 1.032 within a week. Apparently it really can handle the higher alcohol environment.
I was slipped this strain (accidentally) instead of my old stand-by, the California ale. I didn't realize until I was prepping a starter, but I had wanted to try this strain so I went with it. This yeast started fermenting extremely quick and and with in about 6 days had dropped the OG from 1.062 to 1.014. Lends to a cleaner, less "Britishy" taste than the English and British strains.
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.
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. 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.
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.
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.
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.
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 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.
FlocculationMedium to High
Optimum Ferment Temp.65-70°F (18-21°C)