Yeah, but those people are crazy! Do you know they have a yeast named after a _homebrewer_?? Crazy, I tell ya!
Honestly, everyone knows homebrewers are all terrible people.
But seriously, before I started going on homebrew forums, I had no idea who you were and didn't know what to think about a yeast called "Denny's Fav 50" except that it might have something to do with moons over my hammy. Now that I am familiar with you and your fine recipes, I think it's really cool that a prominent homebrewer was honored by Wyeast that way. But, given the strain's likely origin from the yeast bank of my alma mater, I think, had Wyeast called 1450, "Davis Aggie Ale" or "American Ale III" or something like that, I would have tried it years earlier and enjoyed its fine, "dry-but-malty" beers for that much longer (though in those days my temp control and brewing knowledge were limited, so I may have sworn off that yeast prematurely the way I swore off PacMan due to my own mistakes).
Now, a real question about 1007: how versatile is this yeast? Could I use it to produce an "American-style" pale ale? I have a big slurry ready when I transfer my alt (fermented at 58, then raised to 62 after a week) to secondary/lagering. I was thinking about using this opportunity to brew something in the vein of Widmer's Drifter pale ale (a pale ale with a judicious amount of Summit and Nelson Sauvin). Having never used 1007 (though I have used WLP029 and WLP011), would it likely produce a nice beer with this recipe?:
10 lbs TF Optic
8 oz Simpson's Medium Crystal
8 oz CaraVienne
.25 oz Summit (18.5% AA) 60 min
.5 oz Nelson Sauvin (11% AA) 15 min
.75 oz Summit (18.5% AA) 5 min
.5 oz Nelson Sauvin (11% AA) 5 min
1 oz Summit (18.5% AA) 0 min
1 oz Nelson Sauvin (11% AA) 0 min
Mash at 150 for 60 min
Wyeast 1007 German Ale
Ferm at 58-60F
Likely OG 1.059, Likely FG
Since I have been getting 80% efficiency lately, I am expecting this to be a bigger beer than Drifter, at around 1.059 and around 40 IBU - on the frontier between APA and IPA. My other option is to use US-05, though I would prefer to use half a fresh yeast cake if it would be at all appropriate. This beer will likely spend months in secondary before being dry-hopped with either summit or NS or some combination thereof.