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Old 01-31-2013, 08:00 PM   #1
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Default BRY-97 and Gluten Free brewing

Hi All,

Pitched this new Danstar yeast on the weekend BRY-97.

I haven't had any luck with Danstar yeasts previously so I'm really looking forward to the results from this one. http://www.danstaryeast.com/products/bry-97-american-west-coast-yeast Will update the thread when I drink it in four weeks time.



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My gluten free home brewing blog.
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Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 01-31-2013, 08:52 PM   #2
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I'm definitely interested to hear your results. The LHBS just recommended I give this stuff a try, but I'm leary of going away from the tried and true S-04.



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Old 01-31-2013, 11:56 PM   #3
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Interested as well. From the reviews I have read, this yeast behaves similarly to S-05.

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Old 02-01-2013, 12:26 AM   #4
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I've read very few reviews of this yeast that suggest it's significantly different than US-05, and those that do say it's different ultimately favor US-05. But still, I'm always curious to hear about new yeasts.

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Old 02-01-2013, 02:15 AM   #5
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What I'm most interested about is that fact that it’s a fast fermenter with good tolerance for high temps. This is my recipe:

All Columbus IPA
1.4 Kg Sorghum Syrup @ 60 minutes
250g Maltodextrine @ 60 minutes
30g Columbus Hops (12% AA) @ 60 minutes
15g Columbus Hops @ 15 minutes
1 x whirlfloc tablet @ 15 minutes
1tsp Yeast nutrient @ 5 minutes
1tsp Calcium Carbonate @ 5 minutes
60g Columbus Hops @ 5 minutes
1.4 Kg Sorghum Syrup @ 0 minutes
250mL Amber Candy Syrup @ 0 minutes
*** Cold Crash ***
1 x BRY-97 West Coast Ale Yeast

Batch size 20.5L

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 02-01-2013, 03:21 AM   #6
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I have a 5 gallon batch that is ready to dry hop that used this. I fermented at 64 degrees and it took 8 days to fully drop out. It's a little tighter than us05. My recipe is not too different from yours, and I think it will be pretty good. I will post my recipe in a few minutes, but I didn't think it fermented particularly fast. I purposefully kept my temps low because I wanted a very neutral, yeasty profile from this.

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Old 02-01-2013, 03:26 AM   #7
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http://hopville.com/recipe/1675040
This is the recipe on my hopville account. Sorghum was at flameout and the buckwheat and oats were toasted.
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Old 02-01-2013, 04:18 AM   #8
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Thanks for posting your recipe, interested in how it turns out. Are you kegging or bottling?

Yeah my brewing is low tech at the moment. Just some ice bricks in a plastic tub.

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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 02-01-2013, 04:28 AM   #9
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I think you'll be more successful if you add some heat to your brew setup . I am low tech too, my basement just happened to be that temp for an extended period. I only have bottling capacity at the moment, but hopefully can keg soon. I have a six week old (the beers namesake) so many things are on the back burner.

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Old 02-11-2013, 04:09 AM   #10
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Just cracked one of these after two days conditioning. It obviously still had not craned but was still the bets gluten free I have BY FAR! Great citrus notes and is very hop forward. Can't wait to see how the body fills out with the oats. The buckwheat added some complexity without any off flavors. I think that I will use fawcett malted oats next time because I have not tried them before.



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