1007 - German Ale Yeast
True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55 F range, (13 C) producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Fermentation at higher temperatures (70-75 F, 21-24 C) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV.
Flocculation - low
Apparent attenuation 73-77%.
Optimum Fermentation Temperature:(55-68 F, 13-20 C)
The ACTIVATOR has an average of 100 billion cells of pure liquid yeast ready to pitch, plus nutrients.
Probable origin: Dusseldorf, Germany
Beer Style: Alt beer, American style wheat beers
Commercial examples may include: St. Stan Alt, Schlosser Alt, Frankenheim Alt, and Pinkus Alt
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