Anyone try BRY-97 yet - Page 21 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Anyone try BRY-97 yet

Reply
 
Thread Tools
Old 01-25-2013, 05:30 PM   #201
winvarin
Recipes 
 
Apr 2009
Edmond, OK
Posts: 1,136
Liked 54 Times on 49 Posts


Quote:
Originally Posted by zyx345 View Post
The krausen on mine just started to go down and I only had 1 day of strong activity. There appears to be a settling down now and the yeast is forming a compact cake at the bottom.

Has anyone experienced only 1 day of strong fermentation activity?

I realize a hydrometer sample is the only way to tell but I want to give it at least a week.
I still have not had occasion to use this yeast, but that sounds interesting. The behavior you're describing (and what some others have posted) is what I usually associate with some British yeasts, WLP002 in particular. Long lag, a quick, highly active ferment, followed by muted hops.

Some of what I am reading makes this sound like a Brit yeast with a low ester profile rather than a US-05 alternative. I have a 10-gal system being built at Morebeer presently. For my inaugural batch, I was going to make a simple, lowly-hopped beer that I keep around for my wife and our friends. I usually use US05 in it because it's clean and reliable. I may split the batch into two 5-gal fermenters and try this yeast side by side with US05.



 
Reply With Quote
Old 01-30-2013, 03:32 AM   #202
brun064
Recipes 
 
Apr 2011
Charleston, SC
Posts: 17
Liked 2 Times on 2 Posts


Update: The US-05 still has noticeably more hop aroma and bitterness. The BRY-97 has mellowed a bit. The caramel flavor is a bit more muted. The US-05 is still the winner.



 
Reply With Quote
Old 01-30-2013, 01:10 PM   #203
alestateyall
Recipes 
 
Jun 2011
Posts: 735
Liked 89 Times on 58 Posts


I have a pale ale that used bry-97.

Clarity- I think BRY-97 and US-05 are about the same. I brew lots of beers with 6-7 SRM (quite transparent). The BRY-97 took about 2 weeks in the keg to be crystal clear (about the same time as US-05).

Bitterness- my beer is too bitter but I think I have a recipe problem there.

Late hops flavor- maybe a bit less than US-05 but hard to say without side by side comparison.

Esters- I don't taste any but they could be covered by late hops.

 
Reply With Quote
Old 01-30-2013, 07:44 PM   #204
Krovitz
Recipes 
 
Mar 2012
Quincy, MA
Posts: 582
Liked 123 Times on 74 Posts


Quote:
Originally Posted by winvarin View Post

I still have not had occasion to use this yeast, but that sounds interesting. The behavior you're describing (and what some others have posted) is what I usually associate with some British yeasts, WLP002 in particular. Long lag, a quick, highly active ferment, followed by muted hops.

Some of what I am reading makes this sound like a Brit yeast with a low ester profile rather than a US-05 alternative. I have a 10-gal system being built at Morebeer presently. For my inaugural batch, I was going to make a simple, lowly-hopped beer that I keep around for my wife and our friends. I usually use US05 in it because it's clean and reliable. I may split the batch into two 5-gal fermenters and try this yeast side by side with US05.
Good point. They say it's like 05 but I keep hearing about it diminishing the hops. I wanted to try this in my citra amarillo pale ale but I feel like I would be wasting the hops.

 
Reply With Quote
Old 02-06-2013, 07:28 PM   #205
brian_n
Recipes 
 
Oct 2011
Arlington Heights, IL
Posts: 67
Liked 1 Times on 1 Posts


I plan on using this tomorrow on a Wheat IPA with Centennial, Amarillo, and Simcoe. Mash temp of 150, OG 1.060, and about a pound of specialty grains. I plan to rehydrate about 30 mins before pitching. Will report back with my results.....

 
Reply With Quote
Old 02-07-2013, 02:57 AM   #206
jonmohno
Registered User
Recipes 
 
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts


I have a 2 week bottled ipa with this. So far due to maybe my own mistake its seems more of a pale ale. Around a mid 5%beer which I meant to be bigger. Bitterness is good,hop flavor seems somewhat lacking but Im not blaming this yeast, could be my water/water salts I used. Mixed grain bill,2 row,pale,vienna belgian pils,some crystal malts, I used about 17% red wheat also. I would have to say that this beer so far may be better with the yeast added to the botttle from the bottem,maybe. Its pretty good so far but Im kind of maybe thinking not so great for an ipa maybe.Its a good beer so far young,just unshure if I would make a hoppy ipa of it again. I think all the good stuff may settle with the yeast,try adding the yeast to your beer and tell me Im not alone on this one. At this point I also see good potential for this beer with a few more weeks or month or so.

 
Reply With Quote
Old 02-07-2013, 04:46 AM   #207
stevecon
Recipes 
 
Feb 2013
Bay City, OR
Posts: 3

Sub

 
Reply With Quote
Old 02-07-2013, 02:32 PM   #208
FATC1TY
Recipes 
 
May 2012
Atlanta Area, GA
Posts: 1,615
Liked 140 Times on 114 Posts


Quote:
Originally Posted by jonmohno View Post
I have a 2 week bottled ipa with this. So far due to maybe my own mistake its seems more of a pale ale. Around a mid 5%beer which I meant to be bigger. Bitterness is good,hop flavor seems somewhat lacking but Im not blaming this yeast, could be my water/water salts I used. Mixed grain bill,2 row,pale,vienna belgian pils,some crystal malts, I used about 17% red wheat also. I would have to say that this beer so far may be better with the yeast added to the botttle from the bottem,maybe. Its pretty good so far but Im kind of maybe thinking not so great for an ipa maybe.Its a good beer so far young,just unshure if I would make a hoppy ipa of it again. I think all the good stuff may settle with the yeast,try adding the yeast to your beer and tell me Im not alone on this one. At this point I also see good potential for this beer with a few more weeks or month or so.
This yeast makes a fine IPA.. Sounds like the problem was you, not the yeast. What was your hop schedule?
__________________
----------
Bubba's Backyard Brewery

 
Reply With Quote
Old 02-07-2013, 10:15 PM   #209
jonmohno
Registered User
Recipes 
 
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts


Quote:
Originally Posted by FATC1TY View Post
This yeast makes a fine IPA.. Sounds like the problem was you, not the yeast. What was your hop schedule?
Bascially 1 oz each summit and columbus in the boil. 1 oz NZ Pacific Jade dryhopp. Ended up with 28 bottles was shooting for 2.5 gallons,was trying to account for the hop loss water loss but did end up having to top off a little, had about 1.75 oz of hops all in late additons. .2 oz columbus for bittering a 70-75min boil.
Like I said, its probably still to young to decide that yet. And could be how I used my brewing salts. Its really probably not ready,so I should have not have said anything really but 2 weeks bottled is as is.
My mash ph was good but I do wonder would a 5.0 mash have any effect? because those ph strips are pretty vague.

 
Reply With Quote
Old 02-09-2013, 04:25 AM   #210
jma99
HBT_LIFETIMESUPPORTER.png
 
jma99's Avatar
Recipes 
 
Jul 2006
Duluth, MN, You Betcha!
Posts: 381
Liked 15 Times on 13 Posts


I like both, but I think BRY-97 drops faster.
This stuff clears faster than a bad wedding!


__________________
God's own drunk, and a fearless man.

 
Reply With Quote
Reply
Thread Tools



Forum Jump