I pitched yesterday evening at about 6 and am seeing activity about every three seconds. Not having the slow take-off that you guys have described. FWIW I rehydrated according to the package instructions.
Just for the record I did too (rehydrate).
I pitched yesterday evening at about 6 and am seeing activity about every three seconds. Not having the slow take-off that you guys have described. FWIW I rehydrated according to the package instructions.
Tasted my sample of American Amber ale.
Hit 1.013 FG (sample still had some co2 in solution, so it could be lower)
Tasted like a clean ferment, and slightly dry, and with .5lb or so or brown sugar in the recipe, it should be a drier amber ale. Should get kegged within a week or so and put on tap 2 days after that.
At this point early in the tasting/beer process, I can't see why I'd buy this over us05. I'm still reserving final judgment until after this beer is kegged and carbed.
BAJones said:Pitched this dry on a low gravity IPA, started fermenting in a few hours, when I rehydrated and pitched it, it took nearly 48 hours to get going. Looking forward to testing the red ale from about 3 weeks ago, currently in bottles so in a few weeks I'll have a first taste sample.
I like the temp ranges, but us-05 is a better choice for me.
Mayday99 said:I did a fairly big IPA this weekend (~1.080) split into 2 5 gallon fermenters aerated by several minutes of vigorous shaking. I don't usually rehydrate, but did this time because of the high gravity.
But is slow start, then vigorous and complete fermentation relative to other strains the verdict on this one?
Yes. As stated before. I was at lower temps, but slow to no start, then needed a blow off tube after 5 days....
And hope the yeast doesn't eat all your holly goodness!!
I also pitched dry, and albeit at lower temp, had a very, very slow start. So I have a tough time believing that ( not calling anyone a liar, mind you) unless they pitched at 85* !! I will use this, if what I read is correct, in the summer when temps are higher if that whole "clean at 78*" thing is true. That would be a godsend in the summer.bullinachinashop said:I will say that I'm also bothered by the slow start.
Someone stated that they pitched dry and had a quick start. This is confusing to me.
khugs21 said:I used it on a rye ipa fermented at 74. I know a little war and it was pretty fruity and it would not floc out even with a 3 cold crash. It did however take it from 1.060 to 1.012 in only 4 days. Im going to experiment with it a little more at a lower temp and maybe use some gelatin to help it clear a bit.
The 2 batches I have going are definitely finished, I just don't have anywhere to go with them.
I have 1 keg open and 6 others in rotation. The IIPA is the least full, but at 9% it's a slow go.
As soon as I free up a keg, I'll finish them up.
I finally transferred the 2 batches yesterday morning.
Both the US-05 and the BRY-97 finished @ 1.010.
The Bry-97 was clearer. It also had a smell like Rye toast and oddly, Pineapple.
I only got a yeasty smell from the 05
Both are kegged and I'll check them in about a week for taste.
Bull
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