barrooze

Recipes 

FYI, I picked up a pack from Farmhouse Brewing Supply.

http://www.farmhousebrewingsupply.com/Scripts/prodView.asp?idproduct=490

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

BAJones

Recipes 

I've got this on a fairly hoppy red ale, my OG was higher than expected at 1.068 so we'll see if it can handle that, it's sitting around 67F. Just brewed it last night and there doesn't seem to be any activity yet, I'll take a gravity reading in a few days and let you guys know. I rehydrated it per the instructions, but will definitely be pitching dry next time. I hope this turns out well, LHBS said this can stand pretty high temperatures (which I can't avoid in AZ) and still produces a clean product. If gravity hasn't changed in 2-3 days I may pitch dry right on top of that, hopefully it wouldn't be overpitching the beer.

duckmanco

Recipes 

I'm about to try this yeast for the first time in a hoppy amber also... I'm planning on rehydrating and fermenting at 65f to compare it to where I ferment us05 (which is at 67f and not a degree lower as I've some weird aroms and flavors from that yeast when fermented 65 or lower). If the bry-97 works out at that temp, I may try it in my first ever Scottish 60 instead of wlp001.

Ill report back in (hopefully a few days) when I know more. OG of my Amber is 1.052 with 5% brown sugar in the grist.

Chuckus95

Recipes 

I used this on a Wet Hop Amber that I did a few weeks ago. I am going to keg and carb this weekend. I will try to remember to post my results next week.

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Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
Secondary:
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

BAJones

Recipes 

Chuckus, what was the fermentation like, did it take a while to get started or did it get going right away? And did you rehydrate it or pitch it dry?

Chuckus95

Recipes 

I rehydrated. It was bubbling within 6-7 hours and done within 4 days.

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Keg: Fresh-Hop Amber; Galaxy/Simcoe/Citra IPA; Maharaja Clone; Winter Warmer
Primary: Rye Pale Ale; Red Dragon (Imperial Red Ale)
Secondary:
On Deck: Tripel; Smoked Porter; Marzen; Ahtanum/Belma/Columbus IPA

BAJones

Recipes 

Mine started going in 24 hours and has been going hard for 48.

bullinachinashop

Recipes 

I am doing a side by side comparison right now where I brewed 11 gallons and split into 2-5.5 gallon primary's. Both are in swamp coolers sitting @68°.

I re-hydrated and pitched Bry-97 on one and Safale US-05 on the other.

Both were pitched at the same time and temperature. Both 1 full 11.5 gram pack, re-hydrated in the same amount of water.

I also stirred both re-hydrated yeasts with a plastic toothpick that was dipped in Olive Oil.

I didn't aerate other than a bit of shaking as I was carrying them down to my basement.

It's been 12 hours since I pitched and although both show pressure in the airlock, neither have any krausen to speak of.

Bull

barrooze

Recipes 

I look forward to hearing the results! I've been using US-05 lately, but would like a dry yeast that finishes a bit drier. Hopefully this is the one!

__________________
Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

bullinachinashop

Recipes 

23 hours in and the 05 has an inch of krausen and is bubbling away. The BRY 97 , not so much.
Bull