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.