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Old 10-31-2012, 06:22 PM   #111
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BTW, will be bottling your beer on Sunday! It'll be 3 weeks then in primary, no secondary.
Thanks.
Whoops. That was meant for another post...the rest about hurricanes was for this post.

Sorry
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Old 11-04-2012, 04:31 PM   #112
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Pitched last night into a 10 gallon batch of amber split with 05 and 97.

Activity and small krausen from 05 about 12 hours later. Nothing yet from 97.

Fermenting at 64*F, and treated both the same (rehydrated in 110g of 88*F water for 30 minutes).

Will post attenuation, floccuation, and tasting notes later.

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Old 11-04-2012, 11:13 PM   #113
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AZ IPA
It'll be interesting to see how your results compare to mine. If you didn't see it check out post 100 for most of my notes.
The Bry 97 has a fruity nose (pineapple/apricot) in the finished beer.
Bull

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Old 11-05-2012, 02:10 AM   #114
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AZ IPA
It'll be interesting to see how your results compare to mine. If you didn't see it check out post 100 for most of my notes.
The Bry 97 has a fruity nose (pineapple/apricot) in the finished beer.
Bull
Saw 'em. Thanks for starting this thread. I love yeast experiments.
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Old 11-05-2012, 12:08 PM   #115
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At almost exactly 24 hours since pitching BRY-97, a krausen is beginning to form and CO2 is being discharged through the blowoff tubes. The 2 Better Bottles are at 68F
The active fermentation stage lasted longer than any other batch I have done in recent memory. I had an active krausen on a Sunday midday, and it didn't begin to drop until late Thursday evening. Came close to blowing yeast out of the blow off tubes. The krausen had worked it's way up into the first 2-3" of the blow off tube above of both Better Bottles (10 gal batch split in 2) Will starting gravity readings Wed and if done I hope to keg it up on Saturday. Ambient temp of my basement is 66F - 68F
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Old 11-05-2012, 01:04 PM   #116
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The active fermentation stage lasted longer than any other batch I have done in recent memory. I had an active krausen on a Sunday midday, and it didn't begin to drop until late Thursday evening. Came close to blowing yeast out of the blow off tubes. The krausen had worked it's way up into the first 2-3" of the blow off tube above of both Better Bottles (10 gal batch split in 2) Will starting gravity readings Wed and if done I hope to keg it up on Saturday. Ambient temp of my basement is 66F - 68F
Whats the rush?
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Old 11-05-2012, 01:16 PM   #117
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The active fermentation stage lasted longer than any other batch I have done in recent memory. I had an active krausen on a Sunday midday, and it didn't begin to drop until late Thursday evening. Came close to blowing yeast out of the blow off tubes. The krausen had worked it's way up into the first 2-3" of the blow off tube above of both Better Bottles (10 gal batch split in 2) Will starting gravity readings Wed and if done I hope to keg it up on Saturday. Ambient temp of my basement is 66F - 68F
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Whats the rush?
No real rush. I don't secondary but I do keg condition so it will be ~4 weeks before I'll be serving this beer. Being an Pale Ale with simple grain bill, that will be long enough.
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Old 11-05-2012, 02:28 PM   #118
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I just carbed up a centennial blonde ale with this yeast and I am very impressed, it is cleaner than nottingham and S-05..... definitely not chico, I'd call it closer to pacman.....flocculation is excellent as you can see from the attached pic...hop flavor and aroma are more pronounced than when I used nottingham......just kegged last wednesday 10/31:

bry97.jpg  
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Old 11-05-2012, 04:51 PM   #119
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05 is chugging along; 97 still not doing much, but krausen is forming.

Pretty consistent so far with what others are saying, especially on the cooler end of the spectrum.

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Old 11-05-2012, 05:38 PM   #120
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I brewed a 1.111 Barleywine Saturday and pitched a pack of BRY-97 and S-05. I some airlock activity yesterday and vigorous fermentation this morning. Saved another pack of 97 for a CTZ SMaSH I'm gonna brew and spilt in half. One with 97, one with Nottingham or s-05.

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