New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Anyone try BRY-97 yet




Reply
 
LinkBack Thread Tools Display Modes
Old 06-22-2013, 05:34 PM   #311
jmich24
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Saginaw, Michigan
Posts: 114
Liked 7 Times on 7 Posts
Likes Given: 12

Default

Took off this morning, 36 hour lag, not terrible compared to others experience. Jack Mangrove look interesting!



__________________

Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)

Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.

Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.

jmich24 is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 03:22 PM   #312
eulipion2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Hawley, PA
Posts: 1,301
Liked 31 Times on 29 Posts
Likes Given: 2

Default

Brewed a cream ale on Sunday with BRY-97, had an inch of dark brown/gray foam yesterday, and a wonderful smelling blowoff this morning. Wondering two things:
1) Will the hoppy smelling blowoff contribute to the reduced hop presence others have noticed with this strain? And

2) Has anyone (who has previously experienced diminished hop presence w/BRY-97) tried adding gypsum to help accentuate the hops to counteract the yeast?

Thanks!



__________________

On-Deck: Grodziskie; Session IPA; Saison Americaine; Mosaic Pilsner

Kegged: Apple cider; Adventures in Homebrewing's Black Prinz Stout

Bottled: "Clean Out the Freezer" IPA; Belma/Strisselspalt Session Saison; Coffee Saison
eulipion2 is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 05:27 PM   #313
terrapinj
Senior Member
Feedback Score: 1 reviews
 
terrapinj's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,412
Liked 167 Times on 124 Posts
Likes Given: 529

Default

experienced the same 36hour lag - not unexpected but thought perhaps it would be shorter since it's a 3.5gal batch of 1.047 wort aerated for 45sec with pure o2

i did not rehydrate since it was a smaller batch

__________________
terrapinj is offline
 
Reply With Quote Quick reply to this message
Old 06-25-2013, 06:46 PM   #314
Johnnyhitch1
Crawl Space Brewing
Feedback Score: 26 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 1,789
Liked 183 Times on 155 Posts
Likes Given: 2926

Default

Pitched last night around 4pm, noticeable inch foam within 16 hours and pressure in airlock.
Using it on my graham cracker ale.

__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: All out Riot DIPA, NZ Brett 2014
Aging: Oud bruin w/ ECY02, Brett Oatmeal Stout, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
Johnnyhitch1 is online now
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 01:10 AM   #315
Mayday99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 154
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Is no one else concerned with the lag?

More lag=more chance for infection in my eyes.

We SANITIZE our equipment, but having the sweet wort sit there for a few days without the yeast taking off in the first 12-24 hours is asking for trouble.

__________________
Mayday99 is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 02:20 PM   #316
jeremy0209
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Wernersville, PA
Posts: 156
Liked 17 Times on 14 Posts
Likes Given: 18

Default

Quote:
Originally Posted by Mayday99 View Post
Is no one else concerned with the lag?

More lag=more chance for infection in my eyes.

We SANITIZE our equipment, but having the sweet wort sit there for a few days without the yeast taking off in the first 12-24 hours is asking for trouble.
that's one of the reasons I've stopped using it...not comfortable with the lag time.
__________________

Primary: Zero, zip, zilch
Secondary: Bourbon Barrel Porter
Kegs: South Mountain Pale Ale (6oz at knockout, that's it), Puzzle Piece Brown
Up Next: Ordinary Bitter double batch

Puzzle Piece Brewery on Facebook...when I'm not too lazy to update it.

jeremy0209 is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 07:13 PM   #317
mirogster
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: New York, New York
Posts: 114
Liked 8 Times on 6 Posts
Likes Given: 8

Default

I guess it's the only one dry yeast, when I'd recommend to make a starter and pitch it on high krausen. But that doesn't make sense actually, because if I'd do so, what's the point of using dry (read: ready to pitch and in excellent condition) yeast?

__________________
mirogster is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2013, 10:22 PM   #318
terrapinj
Senior Member
Feedback Score: 1 reviews
 
terrapinj's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,412
Liked 167 Times on 124 Posts
Likes Given: 529

Default

Quote:
Originally Posted by terrapinj View Post
experienced the same 36hour lag - not unexpected but thought perhaps it would be shorter since it's a 3.5gal batch of 1.047 wort aerated for 45sec with pure o2

i did not rehydrate since it was a smaller batch
finally kegged this batch yesterday - ended up cold crashing for about 5 days because stuff kept coming up when I was planning to keg

beer came out crystal clear, crisp and did not have any yeast flavor like I generally notice with Notty

only hop addition was FWH with Mt Hood with grainbill of 30% rye - nice mild hop flavor which is what I was shooting for

will def use this strain again
__________________
terrapinj is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 11:32 AM   #319
Burzlurker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Location: Chicago, IL
Posts: 40
Likes Given: 3

Default Is my beer dead?

Reading through this post it seems every one else has had serious lag time when using a starter. We're on day 4/5, keeping water in swamp cooler between 64 and 68. The airlock hasn't moved much, the hop smell that was very heavy has disappeared, but were not seeing any real signs that anything is happening. We're using a bucket so can't see what's going in inside, and we did not use a starter. Should we have seen some activity by now? Did the slow lag time and not using a starter kill our beer?

__________________
Burzlurker is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2013, 01:57 PM   #320
FATC1TY
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2012
Location: Atlanta Area, GA
Posts: 1,597
Liked 125 Times on 105 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Burzlurker
Reading through this post it seems every one else has had serious lag time when using a starter. We're on day 4/5, keeping water in swamp cooler between 64 and 68. The airlock hasn't moved much, the hop smell that was very heavy has disappeared, but were not seeing any real signs that anything is happening. We're using a bucket so can't see what's going in inside, and we did not use a starter. Should we have seen some activity by now? Did the slow lag time and not using a starter kill our beer?
Didnt kill the beer. What temp did you pitch at?

Open the bucket and look to see if there is a krausen ring and take a gravity reading. It could have lagged and then finished in a couple of days.


__________________

----------
Bubba's Backyard Brewery

FATC1TY is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes