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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > My BRY-97 vs. US-05 experiment
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Old 08-09-2013, 09:19 PM   #11
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Originally Posted by RichBenn View Post

I'll not use BRY-97 again. US-05 is so good, inexpensive, fast starting, and easy for APAs and IPAs, why bother with any other dry yeast?
My thoughts exactly.
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Old 08-10-2013, 12:35 AM   #12
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Originally Posted by AZ_IPA View Post
I'm still wondering (based on some discussion in the BRY97 mega thread) if it's a pitch rate issue. The package (11g) says to pitch at 1g/L which for a 5g batch would be closer to 19g. That may explain some of the lag time?

Regardless, your results are the same as mine with a 10g amber batch split between US05 and BRY97.

Thanks for posting!
i used a full packet for a 3.5gal batch of 1.047 wort and experienced ~36hour lagtime

i didn't do a side by side with us-05 but did ferment the other half with 3522 and the bry-97 was crystal clear
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Old 08-05-2014, 09:24 AM   #13
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Frankensteining this thread: I pitched my first IPA in a long time with my first ever BRY-97.
As expected: slow to start (about 36hrs after pitching) but I admit I pitched too warm to my (and its) liking.
Left it to its own devices at room temp for 24hrs to get primary underway.
Not as vigorous as I feared, but impressive head once it kicked off. Moved the carboy to the basement, to a more relaxed 15°C.
5 days after primary started, it seems to have finished. It definitely reeks of banana (even with the airlock in place, I detect a whiff of it in the cellar), has not flocced yet, and tastes like yeast-with-beer-breath. Dropped from 1061 to 1016. Hops definitely not coming out as I'd expected; yeast is firmly in the way.

Gonna rack to secondary tonight and let it settle before I decide on dry hopping.

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Old 09-04-2014, 01:40 AM   #14
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Default Bry-97

Thinking of using this yeast in a dry stout instead of S-05. Any advice/comments?

Sheldon

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Old 09-04-2014, 06:05 PM   #15
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I recently did an experiment with the 2 yeasts. Pretty much the same conclusion everyone else reached. BRY-97 is good. US-05 just performs better. It depends on fermentation temperatures for me. US-05 can kick off those peachy flavors at low or high temps that I don't like in certain styles. That's when I reach for the BRY-97.

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Old 09-04-2014, 07:15 PM   #16
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Sounds good, I'm gona try BRY-97.

Thanks.

Sheldon

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Old 09-16-2014, 12:50 PM   #17
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I tried BRY-97 in an IPA recently, and it produced quite a pronounced whiff of banana esters. Nothing like US-05 at all if you ask me...

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Old 09-16-2014, 01:35 PM   #18
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Quote:
Originally Posted by forstmeister View Post
Also, from what I understand, the high flocculation of the BRY-97 actually does mute hop flavor and aroma. It is apparently common in all highly flocculant strains. Because of this, I may be hesitant to use it in an IPA, even though some say it is basically Pacman yeast (which is what Rogue uses).
Quoting the ancient but I've heard the exact same thing, and is specifically not recommended for IPA. I've got a pack in the fridge and some Northern Brewer that is screaming California Common Ale. Since I admit I'm still new to this brewing thing (but getting more blinged out) almost everything I do is an experiment to "see how it turns out." Might revive this in a month or so.
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