MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68° F

Reviews:
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"The flocculation is also awesome ... "
By: Doug C
Date: April 9, 2009
Beer Brewed: IPA, Stout, Porter, Pale Ale
Comments: 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.

"I highly recommend it ... "
By: JJ Blanche
Date: April 5, 2009
Beer Brewed: English Barleywine; American Strong Ale
Comments: 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.

"It is very clean and did a great job ... "
By: Steve Antoch
Date: Nov. 29, 2008
Beer Brewed: IPA, APA, ESB, American Brown, Northern English Brown
Comments: 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.

" ... can handle the higher alcohol ... "
By: Ken Lee
Date: Nov. 13, 2008
Beer Brewed: Barleywine
Comments: 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.

" ... started fermenting extremely quick ... "
By: Mike
Date: Sept. 21, 2008
Beer Brewed: American Strong Ale
Comments: 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 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.