[DrewG]

What a chunky, funky beast that stuff is. Wowsers McTavish.

[BP79]

I used it about 6 weeks ago and the neck of my carboy cracked, even with a blow-off tube attached.  It's the Schwarzenegger of yeast, at least in my 1.5 yrs of brewing.

[hoser]

Best.....yeast....ever!

Slight British character, consistent attenuation near 80%, ferments out completely in 3 days, rarely if ever stalls, and drops like a ton of brick when done for crystal clear beer.

[Hokerer]

I used it about 6 weeks ago and the neck of my carboy cracked, even with a blow-off tube attached.  It's the Schwarzenegger of yeast, at least in my 1.5 yrs of brewing.

I suspect your carboy had problems prior to the yeast

[BP79]

morticaixavier suggested the krausen clogged the tube, which created too much pressure inside the carboy with nowhere for the CO₂ escape, then viola, the neck cracked.  I bottled over the weekend though and the uncarbonated sample I tasted still came out great.  Awesome yeast. 

[DrewG]

I'm thinking of using it instead of 001 on some beers. I really like chico and have a good feel for it but it takes forever to clear sometimes.

[DrewG]

It's Stone's house yeast as well

[hoser]

WLP007 is similar to Stone's yeast, it is not their "house" yeast.  They have a propietary yeast strain.

[DrewG]

I stand corrected. I thought Mitch Steele said it was on a CYBI episode, it must have been what he recommended to use.

[hoser]

Stone has never outwardly said what strain their house yeast is other than it is proprietary, a British strain that has been conditioned to meet their standards, and is not available to homebrewers.  Mitch and Stone recomend WLP002 or WLP007 when attempting to recreate any Stone beers.

[bigjohn3957]

I recently brewed a coffee stout using the WLP 007.  It looked like egg drop soup on the stir plate.  I'm now 10 days into fermentation.  Checked the gravity last night and was at 1.016.  OG was 1.064.  Activity is nearly absent in the airlock too.  Gonna keg this weekend and add my cold steeped coffee.  Next up, ESB.  Gonna use the east cake from the stout.

[Pinski]

I recently brewed a coffee stout using the WLP 007.  It looked like egg drop soup on the stir plate.  I'm now 10 days into fermentation.  Checked the gravity last night and was at 1.016.  OG was 1.064.  Activity is nearly absent in the airlock too.  Gonna keg this weekend and add my cold steeped coffee.  Next up, ESB.  Gonna use the east cake from the stout.

I noticed the same thing in my 007 starter last weekend.  My GF walked by it and called to me "Hey! There's something wrong with our starter!"
Extremely flocculant stuff.  I had a flask of 1098 right next to it which I heard was the Wyeast brand of the same strain. While it was very cloudy it had nothing near the egg drop/cold break appearance that the 007 started did.

[bigjohn3957]

It's some good stuff for sure.  I had not used this yeast in quite a while.  The stout is tasting very nice.  It may just become my new house favorite .  As far as the Egg Drop Soup look goes, the Wyeast 3787 (Trappist High Gravity) does the same thing.

[brewmichigan]

Great for bigger beers too like RIS or Barleywines. Works every time!

[corkybstewart]

I'm gonna have to disagree with everybody on this one.  I've used it twice, on 2 different styles and it left a yeasty flavor that I could not drink.  I turned one keg into malt vinegar that was good, I left one keg in the fridge over a year before it was drinkable and I gave a second batch away for birthday parties.