I used BRY-97 on batch #8 for me, which a double batch of Mr Beer Oktoberfest with the addition of 2lb Amber LME and 2 oz Hallertau hop pellets.
(20 min boil on the hops and LME, the MB extracts and booster packs were added at the end of the boil)
(...I did a similar recipe in the past that turned out really nice, I've done some partial mashes but mostly extracts so far)
OG on this batch was 1.058 and I ended up with 4.75 gal in the 6.5 gal carboy. Should be about 7% ABV once complete.
I rehydrated the yeast per the instructions on the pack, boil 4oz, let cool (covered) to 86f, added yeast, waited 15 min, stir, wait 5 min, pitch into similar temp wort, 78f if I recall.
Put the carboy in the fermentation fridge started dropping the temp to 64. (about 2 deg an hour)
(temp probe on the glass carboy, w/outside insulation on the probe so the glass should be the largest effect)
I had activity within 24 hours - a thin layer of bubbles, maybe 1/16 of an inch thick.
Krausen steady increased and peaked in about 2 days. 1.5 inches thick maybe?
It held that thickness for ~2 days then started decreasing.
The Krausen looks gooey and thick (never seen it like that before)
All krausen is on top, none of the floating clouds others have reported.
Smells great!
(temp always between 63 and 64f, it is cold here so it is heating, it drops to 63 then heats to 64, repeat...)
I'm on day 9 since the start of activity and still getting 1 bubble every 5 sec in the airlock.
Krausen is maybe 0.25 in thick, still very gooey looking.
I'm going to start raising the temp setpoint for diacetyl rest. Set to 65 today.
This is the longest ferment I've had by far.
(only the 3rd batch I've brewed with this temp control setup)
Once this is done fermenting I'll let it set at room temp for another 2-3 weeks, (maybe cold crash depending on how it clears) then keg, and force carb over a week or two, then chill.
I'm looking forward to getting a taste of this one.
I thought I'd share my "not so long" lag (as others), gooey krausen, and long ferment with BRY-97
Cheers!
update -
5 weeks in primary, no cold crash, quite clear, racked to keg, force carbed
og 1.058, fg 1.009, ABV 6.5%, att 84%
Nice taste out of the fermenter.
Chilling now, will update this weekend when it is tapped.