Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Anyone try BRY-97 yet
Reply
 
Thread Tools
Old 12-03-2012, 01:26 AM   #141
fnord
don't see me
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: , Maryland
Posts: 139
Liked 7 Times on 7 Posts
Likes Given: 73

Default

I'm not likely to use this again. The long lag times and that I needed to be at 64 for fermentation to kick off is unsettling when S05 usually takes off in 12 hours @ 60 for me. I'm drinking an IPA that is quite tasty, but it isn't as clear or dry as I'd expect (and prefer) fermenting it with S05 or pacman.


fnord is offline
 
Reply With Quote
Old 12-11-2012, 03:19 AM   #142
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 46,837
Liked 6975 Times on 5900 Posts
Likes Given: 1137

Default

Quote:
Originally Posted by AZ_IPA View Post
Pitched last night into a 10 gallon batch of amber split with 05 and 97.

Activity and small krausen from 05 about 12 hours later. Nothing yet from 97.

Fermenting at 64*F, and treated both the same (rehydrated in 110g of 88*F water for 30 minutes).

Will post attenuation, floccuation, and tasting notes later.
Finally kegged tonight.

Attenuation was the same.

Flocculation was much better with US-05.

BRY-97 had a yeasty aroma I did not like. I'll reserve other flavor/aroma comments until it is chilled and carbed.


AZ_IPA is online now
 
Reply With Quote
Old 12-11-2012, 02:14 PM   #143
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,812
Liked 2874 Times on 1699 Posts
Likes Given: 3511

Default

It's been two weeks and I still have a thick krausen on it. Haven't bothered to taking a reading yet since I'm not doing anything for two more weeks anyway.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
 
Reply With Quote
Old 12-11-2012, 05:22 PM   #144
Brew-boy
Feedback Score: 0 reviews
 
Brew-boy's Avatar
Recipes 
 
Join Date: May 2006
Location: Lapeer, Michigan
Posts: 2,415
Liked 14 Times on 11 Posts
Likes Given: 9

Default

I used this yeast this week end too for the first time. 1.056 wort pitched at 62f and took 24 hours to take off as I ramped up temp to 68.
For me I do not like this long lag time, I think I will stay with WLP001 for my APA/IPA
__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/
Brew-boy is offline
 
Reply With Quote
Old 12-11-2012, 11:39 PM   #145
FATC1TY
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2012
Location: Atlanta Area, GA
Posts: 1,617
Liked 139 Times on 114 Posts
Likes Given: 27

Default

My Belma/Galaxy IPA did have the lag, but finished in roughly a week at 67*.

I brewed it on a Friday evening, and did a Citra Pale on Sunday, they both finished about the same time, with the Citra Pale being US 05 yeast in it, and it fermenting cooler at 64/65*.

I think it'll stick with the US05, but will hold my judgement until I get the IPA kegged one day this week.
__________________
----------
Bubba's Backyard Brewery
FATC1TY is offline
 
Reply With Quote
Old 12-18-2012, 06:11 AM   #146
larrybrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Portland, OR
Posts: 331
Liked 8 Times on 8 Posts
Likes Given: 15

Default

I also had a long lag time with my starter, and the krausen still wasn't gone after 72 hours, so I couldn't decant - oh well. Since it is dry yeast, normally won't need starters, but I only had the one pack.

I noticed a bready citrusy smell and taste from the bit I left behind in the starter vessel. Someone else in this thread mentioned they got a pineapple smell. Currently frementing an IIPA at 1.076.

It may be related to Chico, but more like a 2nd cousin than a brother.
larrybrewer is offline
 
Reply With Quote
Old 12-18-2012, 12:28 PM   #147
bullinachinashop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NE Ohio
Posts: 1,046
Liked 29 Times on 26 Posts
Likes Given: 31

Default

After going back and reviewing all my notes, I think the only problem with this yeast is the cell count per pack.

My initial reviews were used on small batches (full pack used)and then I used slurry for the first full batch. Those batches all took off and finished quickly with high attenuation and good flocculation.

The side by side was using 1 pack each so I under pitched the Bry-97 and then had the lag time and acetaldehyde in the tasting notes. This makes sense as I had a less optimal fermentation.

When using this again, I'll adjust my starting cell count about 2 fold and I'm sure it'll act much differently.

Keep commenting with your own results.

Bull
bullinachinashop is offline
 
Reply With Quote
Old 12-19-2012, 02:39 AM   #148
FATC1TY
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2012
Location: Atlanta Area, GA
Posts: 1,617
Liked 139 Times on 114 Posts
Likes Given: 27

Default

I always use 2 packs of it.. Have used it up to 1.075 wort with 2 packs.
__________________
----------
Bubba's Backyard Brewery
FATC1TY is offline
 
Reply With Quote
Old 12-19-2012, 04:21 AM   #149
larrybrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Portland, OR
Posts: 331
Liked 8 Times on 8 Posts
Likes Given: 15

Default

Is BRY-97 20 billion cells per gram? An 11g pack should have 220B cells, right?
larrybrewer is offline
 
Reply With Quote
Old 12-20-2012, 04:03 AM   #150
alestateyall
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Posts: 736
Liked 89 Times on 58 Posts
Likes Given: 5

Default

My experience: I let the beer cool down to much (below 60 not sure exactly how low). Warmed to 62F. Waited 48 hours with no sign of fermentation. Noticed lots of yeast was sticking to the side of the carboy. Warmed to 64F and shook the carboy to activate yeast. Had a 1" thick krausen 2-3 hours later. Fermenting nicely now at 64F.

For me it was $1 more than US-05. I am cheap so it needs to have a significant value add to justify the extra cost. Finicky at 60-62F is a negative.


alestateyall is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS